In this episode with Chef Ted Torres, we discuss:
- Not waiting for opportunities, creating them.
- How if you want to be the best you've got to work for the best.
- Having a positive attitude when receiving criticism; its your time to grow!
- When giving constructive criticism, be clear that you have the best intentions for that person.
- Why team work is so critical.
- How it is OK to ask for help.
- Making your systems processes and procedures as dumb proof as possible.
- Taking restaurant jobs where the guest are successful; you never know where your future investor is going to come from.
- Overcoming the fear of failure.
- The importance of managing your time.
- Focusing on the WORK and opportunities will come.
- Why Torres turned down the job he won as a contestant on Food Network's "Chef Wanted".
- The benefits of using your own cash to start a business.
- Things to consider when negotiating contracts.
- Using systems to get back time.
Chef Ted Torres earned his Associate's Degree at The Restaurant School at Walnut Hill College in 1998. After graduation, he got after it working for some of Philadelphias most well known restaurateurs. After working over 10 years in the traditional restaurant setting, Torres made the move to the corporate environment. In 2013 Chef Torres Appeared on Food Networks "Chef Wanted with Anne Burrell", where he competed agains 3 other chefs for a job in a top New York City Restaurant. Ultimately, Chef Torres decided to decline the position and pursue his long term dream of creating his own company, now known as Coa Catering.
Show notes…
Favorite Success Quote or Mantra.
"Destiny call everyone, but only a few dare to answer."
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Knowledge bombs
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Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
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What is your biggest weakness?
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What's one question you ask or thing you look for during an interview?
- Ask, "Are you willing to learn?"
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What's a current challenge? How are you dealing with it?
- Not sacrificing quality for price.
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Share one code of conduct or behavior you teach your team.
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What is one uncommon standard of service you teach your staff?
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What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM
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Share an online resource or tool.
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What's one piece of technology you've adopted in your restaurant and how has it influence operations?
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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?
- work hard
- make the most of your time
- Love often
Contact Info
coacatering.com
Thanks for Listening!
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Huge thanks to Ted Torres for joining me for another awesome episode. Until next time!
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