Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina’s Starlite Lounge, the Paddle Inn, Parlor Sports, and Audubon all located in and Along Boston's North Shore.
To check out my interview with Chef Suzi's business partners, head www.RestaurantUnstoppable.com/356
Favorite Success Quote or Mantra.
"Just keep swimming.
"Breathe, motha' fucka'. Breathe."
In this episode with Chef Suzi Maitland, we discuss:
- Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath.
- Why you need to constantly be learning and asking "why".
- As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves.
- Why you no longer NEED to have a burger on your menu.
- How to mentally prepare for a difficult ticket in the BOH.
- How to let people know you care.
- How good communication is about listening and being open to other peoples ideas.
- When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus.
- Asking for help when you need it.
- Treating it like you own it.
- Being aware that the actions you take are equal to the standards your set.
- How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing.
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Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
What is your biggest weakness?
What's one question you ask or thing you look for during an interview?
- Suzi asks, "What is your biggest weakness."
What's a current challenge? How are you dealing with it?
Share one code of conduct or behavior you teach your team.
What is one uncommon standard of service you teach your staff?
What's one book we must read to become a better person or restaurant owner?
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If there was one tool or resource that you wish you had now -- or wish you had when you were getting started-- what would it be?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Not enough restaurant owners in their restaurants.
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?
- Find where you fit in the most. Be there.
- Don't stay where you're not happy.
- Cornbread Recipe.
Thanks for Listening!
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Huge thanks to Suzi Maitland for joining me for another awesome episode. Until next time!
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