Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of Bruxie. Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly. Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development.
Show notes…
Calls to ACTION!!!
Favorite success quote or mantra:
- "The mind is like an umbrella; it works best when it's open."
In today's episode with Kelly Mullarney we will discuss:
- Open-mindedness
- Kelly got his start working for free in order to learn as much as he could
- Kelly recommends getting kitchen experience before entering culinary school
- Any experience, good or bad, is a valuable experience
- The importance of traveling and broadening your horizons
- Growth happens when you are out of your comfort zone
- Adaptability and evolution
- Bring solutions and not problems
- Take the stress for your team
- It's better to light a fire within your staff instead of under their ass
- Working with recruiters
- Franchising
- Creation of the Fried Chicken and Waffle Sandwich
- The pressure of fine dining
- Creativity can be taxing
- Branding
- The future of Bruxie
Today's sponsor:
Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.
P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.
Knowledge bombs
- 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?
- 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?
- Exceed the guest's expectations
- What's one book we must read to become a better person or restaurant owner?
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- 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?
- Be kind
- Be open-minded
- Don't be afraid to fail but learn from the failures and learn to adapt
- (Bonus!) Find what makes you happy and be passionate about it
Contact info:
Bruxie website
Franchising with Bruxie
Email: info@bruxie.com
Thanks for listening!
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Huge thanks to Kelly Mullarney for joining me for another awesome episode. Until next time!
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