Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today.
Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of Unsliced: How to Stay Whole in the Pizzeria Business.
Check out 32 Yokes: From My Mother's Table to Working the Line by Eric Ripert as mentioned in today's episode.
Show notes…
Calls to ACTION!!!
Favorite success quote or mantra:
-
- "If you're not impressive then by default you are unimpressive."
- "The complacency of today is the direct enemy of tomorrow."
In today's episode with Mike Bausch we will discuss:
-
- Time in the military
- Start small
- Partnerships with family
- Franchising?
- HR systems and processes
- Systems, processes, and procedures
- Management development systems for opening a second location
- Checklists
- Using a giant white board for checklists
- Positive reinforcement
- COMMUNICATION!!!
- How tech helps restaurant communication
- Daily staff meetings
- Food photography
- Self-reliance and self-confidence
Today's sponsor:
7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.
RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.
Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Approachable and able to be wrong
- What is your biggest weakness?
- Finding a balance between being a softie and a hard-ass
- What's one question you ask or thing you look for during an interview?
- Instincts to please the customer above anything
- What's a current challenge? How are you dealing with it?
- Maximizing morale in a demoralizing atmosphere
- Share one code of conduct or behavior you teach your team.
- Passionate, ethical, effective, fun, understand that they want their job
- What is one uncommon standard of service you teach your staff?
- Replacing food that customer's aren't happy with
- 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?
- Don't seek to be individual, they seek to fit in
- Some restaurateurs act like they don't have a boss rather than being the best boss they never had
- Name one service you've hired.
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- 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?
- If you're not impressive then by default you are unimpressive
- Never look down on the next generation
- Never stop
Contact info:
www.unslicedbook.com
Instagram: @mikeybausch
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!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.
And finally, don't forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Mike Bausch for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
