Restaurant Unstoppable with Eric Cacciatore

Brendan Vesey is the Chef/Owner of Botanica Restaurant and Gin Bar. Upon Graduating the University of Virginia Chef Brendan Vesey found himself serving as an officer in the US Navy. Since finishing service in 2005, his nose has been to the grindstone growing and developing as a professional Chef.

In 2014, he opened his second restaurant, The Joinery, located in Newmarket NH, which, unfortunately, was a casualty of the pandemic. His third concept, Botanica Restaurant, and Gin Bar, which Vesey opened in 2019, was able to survive the pandemic and is thriving today. When he's not leading his team at the Joinery he serves as an adjunct hospitality professor at Great Bay Community College and serves as a local leader for chefs collaborative.

We highly recommend that you check out episode 286 with Brendan Vesey before you listen to this episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Just do it right. make it perfect and real, because everything was never the deal."

In this episode with Brendan Vesey we will discuss:

  • Small menus
  • Regulars
  • Juxtaposition on your offerings - mix up what you offer every so often
  • Scaling
  • Internal growth and scaling
  • The decision to close a restaurant
  • Operating out of a small kitchen
  • How to raise profits
  • Profit first

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Harder on myself than anyone else could ever be
  2. What is your biggest weakness?
    • Harder on myself than anyone else could ever be
  3. What's one thing you ask or look for when interviewing/growing your team?
    • A level of engagement about anything
    • What do you do outside of work that excites you?
  4. What's a current challenge? How are you dealing with it?
    • Managing my time and work/life balance
  5. Share one code of conduct or behavior you teach your team.
    • Be nice to each other
  6. What is one uncommon standard of service you teach your staff?
    • The staff is the star of the show
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Tock - reservation system
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Take care of their staff
  10. 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?
    • Don't over-promise
    • Be your toughest critic
    • be nice to the people that are doing things for you



Instagram: @botanica_nh

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Brendan Vesey for joining me for another awesome episode. Until next time!

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Direct download: Brendan_Vesey_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST