412. Restaurant Leadership: Hiring, Staff Training, Finances, Menu - Chef Jamie Kenyon

In this episode of the Restaurant Rockstars podcast, I welcome Jamie Kenyon, Executive Chef and Partner of Bottino in New York City. He discusses his career progression, beginning with French cuisine and transitioning into Italian, highlighting the influence of mentors. Jamie emphasizes the importance of hard work, continuous learning, and the pivotal role of his dedicated team. Additionally, he touches on his leadership and hiring philosophy, focusing on attitude over experience. Jamie also shares insights on maintaining a restaurant's popularity through social media, the significance of menu changes, and the intriguing operation of pop-up restaurants. Show Notes: https://bit.ly/E412RRP Learn the Top 3 Restaurant Profit Killers and how to fix them FREE DOWNLOAD: https://restaurantrockstars.com/profits/ The Restaurant Academy Training System We will train you and your entire team to up level your business, maximize sales and optimize profits - Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy Connect with us on Social Media: LinkedIn: https://www.linkedin.com/in/roger-beaudoin-21590016 Facebook: https://www.facebook.com/restaurantrockstars/ Instagram: https://www.instagram.com/restaurantrockstars X: https://twitter.com/RestaurantRock1 Connect with our guest: @chefjamiekenyon https://www.bottinonyc.com For information about sponsoring the podcast email: [email protected]