547: Paige Gould on Never Taking "No" For an Answer

Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA. Paige, with her future husband and business partner, Chris Gould, made the decisions to hang out for a few years where they learned under some incredible restaurants. Chris did time as sous chef at Coppa and the chef de cuisine at Uni Sashimi Bar. Paige was a cook at Clio and Toro. In 2014 they made the move north to Portland, Maine, and opened Central Provisions, where they were a finalist for the prestiges James Beard "Best New Restaurant" in 2015. 4 years later Central Provisions is still going strong and the couple has also opened a second restaurant, Tipo. Show notes… Favorite success quote or mantra: "Employees first. Guest second." In this episode with Paige Gould, we discuss: How being able to deliver and serve happiness is what originally drew Gould into this industry. How she learned from Ken Oringer, the importance of taking responsibility for your station. Even if you were not the person to prep the station, once you're on that station, it is your responsibility to make sure everything is standard. How she learned from Jamie Bissonnette, the value of leading by example, being charming, and keeping the mood light, and fun. How to cope with dyslexia in the restaurant industry. The supportive culture in Portland, ME among restaurant owners. Unlike other cities that Paige has worked in, where restaurants competed against each other, in Portland, restaurants work with each other. Creating the core value of not talking shit about other restaurants. Why it is better to own your restaurant space VS renting or leasing. If you want to be the best, you've got to work for the best. Sharing stories and history to round off your brand. If you get turned away from a bank after trying to secure a loan, find out why you got turned away and take corrective actions. Having more startup capital than you think you'll need. If you're purchasing the building that will house your restaurant, make sure you create two separate LLC's. One LLC that owns your restaurants and another LLC that owns the building. Hiring people who are strong where you're week. Being mindful and realistic about the restaurant you're creating. The more impressive you want it to be, the more effort and time it will need. Do you really want it? Really? Having your systems and culture in place before opening your second location. Constantly evolving and improving your systems. Never settle. Resources mentioned: 067: Chef Jamie Bissonnette Of Toro Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Butting pressure on herself. Accountability What is your biggest weakness? Doing, folding, and putting away laundry. What's one question you ask or thing you look for during an interview? Ask, "Why?" Why us? Why this city? If they respond with, "To pay my rent" it wont' be a good fit. What's a current challenge? How are you dealing with it? Securing a dishwasher. Share one code of conduct or behavior you teach your team. Don't lie to guest. What is one uncommon standard of service you teach your staff? Make sure the guest always has water. Remove the formalities. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Danny Meyers on "The Irrelevancy of Being Right" If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Excel. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take vacation. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Breadcrumb 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? Treat your employees well. finding happiness in what you do will lead in spreading happiness. Eat good food and drink strong drinks. Contact info: @chefchrisgould @_centralprovision_ @TipoMaine 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 Paige Gould for joining me for another awesome episode. Until next time!