Field Failing is a graduate of Cornell University where he earned both his B.A. and his MBA. After working in finance and failing to become a professional cyclist it was time to return to his passion for cooking. He filled the fridge in his New York apartment with brines and marinades and set out to make the perfect chicken. By 2012 he was confident enough in what he had to open Fields Good Chicken. 8 years later Fields Good Chicken has scaled to 6 locations through New York, NY.
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Favorite success quote or mantra:
- "Talent without grit is just potential. Talent with grit is unstoppable."
In today's episode with Field Failing we will discuss:
- What is grit? How can we benefit from it when facing adversity
- We can let COVID control us or see the silver linings and make the best of it
- The importance of running a small company as if it is a large corporate structure
- Where following your heart early in your career gets you
- An excitement for ingredients
- Sustainable packaging for to-go orders
- "Giving a fuck" in a kitchen starts with the leader
- Actions speak louder than words in the kitchen
- Field worked in finance so we discuss it for a solid chunk of the episode
- Food cost
- What influences the numbers in a restaurant on the daily?
- Constantly push your brand and rebrand if necessary; don't wait!
- The importance of talking through your problems out loud even to someone who doesn't have the answers
- The need to scale healthy food
- Field is trying to make grilled and roasted chicken healthy and delicious
- Joining a restaurant group to get the funds to open
- Joining Aurify Brands
- Food quality is number one according to Field
- Don't say that you care; SHOW that you care
- You should always be working on your brand, don't settle, things change
- Motivated and happy people are just as important as food quality
- How is Fields Good Chicken adapting to COVID-19
- Fields Good Chicken was one of the first NYC restaurants to start feeding healthcare workers for free
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- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Attention to detail. Being mission-driven and putting people first
- What is your biggest weakness?
- "Obsessing over details to the point where I latch onto the negative before seeing the positive."
- What's one question you ask or thing you look for during an interview?
- I look for ambition and drive. Ask where they see themselves in 5 years
- What's a current challenge? How are you dealing with it?
- Operational execution being perfect every time
- Share one code of conduct or behavior you teach your team.
- What is one uncommon standard of service you teach your staff?
- Friendly greeting, make the guest feel comfortable, friendly farewell
- What's one book we must read to become a better person or restaurant owner?
- The Good Job Strategy: How the Smartest Companies Invest in Employees to Lower Costs and Boost Profits by Zeynep Ton
- Chasing Excellence: A Story About Building the World's Finest Athletes by Ben Bengeron
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- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Name one service you've hired
- What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- Meez - The recipe tool for professional chefs
- If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- Family is most important
- Treat each other with kindness and put people first
- Take risks
Instagram: personal: @fieldfailing the restaurant: @fieldsgoodchicken
Thanks for listening!
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Huge thanks to Field Failing for joining me for another awesome episode. Until next time!
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