495: Give and Eff and Give it Your All

In this episode with Andrew Dana, we discuss: The difference between success and failure Food versus vibe, and the overall experience for guests Andrew and Chris's beginning from Farmer's Markets to one of the top 50 restaurants in the country The benefit of starting small Branding being an extension of who you are There are no off days, you have to bring the heat every day-bring the energy! How bringing in a professional changed the trajectory of their business The power of nice Building a company culture In May 2014 Andrew Dana and Chris Brady left their kush tech jobs and started serving up their Neopolitan-ish wood-fired pies at local farmers markets. In late 2015 the boys teamed up Chef Dani Moreira and made her their Executive Chef. In June 2016, the Timber team opened its first brick-and-mortar location in Petworth, DC. They've since been recognized by Washington Post as having the best pizza in DC and by Bon Apetit as being the best pizza in the nation as well one of 50 best new restaurant in the nation. Show notes… Favorite Success Quote or Mantra. Try hard, be nice, and give an eff.    Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success?   Showing up, never cutting corners. What is your biggest weakness? I have trouble letting go.  What's one question you ask or thing you look for during an interview? We want to have fun here, and I look to see if they fit into that culture. One wrong puzzle piece can rock the whole boat, so it's really important.  What's a current challenge? How are you dealing with it? Tomorrow is always a day away, you have to bring the heat tomorrow.  Share one code of conduct or behavior you teach your team. BE NICE. If the answer CAN be yes, the answer is yes.  What is one uncommon standard of service you teach your staff? We encourage a casual kind of service, we want it to be warm and friendly but casual. We want you to feel like you're at a neighborhood gathering.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Radical Candor Share an online resource or tool. How I Built This Podcast Blog Prince of Petworth Blog What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google Suite Caviar Wanderlist 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? Do what you want starting NOW! Give a fuck Have fun Contact Info Instagram: @timberpizzaco E-Mail: [email protected]   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 Andrew for joining me for another awesome episode. Until next time!