447: It doesn't pay to be a shithead with Elizabeth Wiley

In this episode with Chef Elizabeth Wiley, we discuss: Being mindful about how you make people feel.  How hollering and being an shithead doesn't serve you or your team.  How being more organized makes working more fun.  Incorporating a debriefing.   The importance of knowing yourself.  Learning and leveraging a unique skill as point of entry into the industry.  Being positive to attract onto yourself incredible people.  "Three" being the magic number when it comes to partnerships.  Getting front of house and back of house experience to improve your odds of success.   Paying for a consultant when opening your first restaurant.  Being detailed and realistic about your expenses with a cost analysis. Establishing a personal connection with your guest.   Being super frugal and letting your cash determine your growth. Using partners to pump energy and new ideas into your business.  Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.