664: Patricio Wise on Paramount Systems, Processes, and Procedures

Chef Patricio Wise was born and raised in a large family in Monterrey, Mexico, where cooking for big parties was an everyday social affair. After a successful career in finance, Wise, who is self-trained in the culinary world began hosting pop-ups at local Farmers' Markets and Breweries. It was so successful that he secured and established a brick and mortar location, Nixtaco Mexican Kitchen, within the year and has been only gathering momentum ever since. Show notes… Favorite success quote or mantra: "There is no substitute for hard work." In today's episode with Patricio Wise we will discuss: Scientific approach to restaurant operations Patricio's finance background Market-maker financing Systems Taking your time becoming the full-time restauranteur Online tools available to all cooks Science behind food Taking gambles and being OK with failure Pop ups High standards Listening to your guests The battle of pleasing everyone The best POS Humility Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.   Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.    Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "I like people" What is your biggest weakness? "I like people" What's one question you ask or thing you look for during an interview? "Do you like people?" What's a current challenge? How are you dealing with it? Growth. Sometimes too busy. Share one code of conduct or behavior you teach your team. "We can't please them all but we will try." What is one uncommon standard of service you teach your staff? "Please them all." What's one book we must read to become a better person or restaurant owner? The Subtle Art of Not Giving a Fuck by Mark Manson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Accounting What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS 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? Be nice to people Be nice to people Treat them all the same Contact info: Email: [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 Patricio Wise 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!