724: Jeremy Mandrell and Anne Ng on Clear Purpose, Direction, and Process

Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts. Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode. Check out Square POS as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Mistakes stop here." If there's any question, there's no question." In today's episode with Jeremy Mandrell and Anne Ng we will discuss: Lessons Jeremy took from culinary school Commitment to excellence From food science to food prep and cooking Applying science to food Maintaining a level of ridiculously high standards How to attract great people to your organization Defeating your own laziness Getting your foot in the bakery door via farmer's markets Proof of concept How to develop regulars Quality of quantity Food trucks 3-way partnerships are best Pop-ups Converting a condemned house into a bakery Start where you can The decision to close a shop NOT because it was losing money Sexism in the industry How have restaurants changed? The future of the industry Today's sponsor: QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you've been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Anne: approachability Jeremy: hard work What is your biggest weakness? Anne: stubborn Jeremy: cookies What's one question you ask or thing you look for during an interview? A team player, driven What's a current challenge? How are you dealing with it? Keeping up with standards from staff and food Share one code of conduct or behavior you teach your team. Integrity, standing up for what you believe in, doing the right thing even when nobody is watching What is one uncommon standard of service you teach your staff? Discipline What's one book we must read to become a better person or restaurant owner? The Goal: A Process of Ongoing Improvement by Elijayu M. Goldratt and Jeff Cox GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Say thank you to your team Name one service you've hired. Graphic Design: Jamie Stolarski - San Antonio, TX What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack - Where work happens 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? Always strive to be better Never settle for anything less than the expectation Don't lose yourself in your work Contact info: www.bakerylorraine.com 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 Jeremy Mandrell and Anne Ng 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!