Join us for The Restaurant Prescription™ Podcast! To get things off the right way, we’ll be talking to Chef Christopher Hill, a 2 time TedX Speaker, writer and entrepreneur who is going to discuss a common ailment in the restaurant industry, branding & passion. You might have had it and then maybe lost some. Chris will show you how to rekindle that fire you once had. Plus, he will be talking about his new book, “ Beyond the Line: Cultivating a life and career that matters”.
“Welcome to the premier episode of the Restaurant Prescription Podcast a show dedicated to talking about ailments and issues that plague the restaurant industry (and we know there are quite a few), we’ll serve the issues up on the plate, discuss the symptoms and we’ll give you the prescription for the cure.”
“This week we’re going to talk about branding and passion. There are a lot of misconceptions about branding. A lot of people just think that having a great product or great food…that is a brand. It’s not. There’s a great author out there by the name of Simon Sinek who offers up this idea, People don’t buy what you do, they buy why you do it. Great brands understand that they have to connect with their customers on a level that is wired to our genetic makeup to be social creatures. It’s the human element that make a great brand.
“To help me find a cure for this I am excited and humbled to have Chef Chris Hill on the show. Chris is an inspired chef, entrepreneur and author. Chef Chris is a regular featured guest on various TV shows throughout the Southeast. His writings and work at been featured in publication such as Home and Garden, and Nations Restaurants News. He travels the East Coast speaking to various college and universities regarding culinary media, branding, social media, and the realm of food writing. Chris is also a two-time TedX speaker. He has a new book coming out titled: Beyond the Line: cultivating a life and career that matters. Chris, it is so great to have you on show, thank you for joining us today….
“So Chris, in your experience what is the cost of a bad brand?
My background is in marketing, so I fundamentally understand this bit the world we currently live in makes it so much easier, but also necessary to create a brand for one’s self.
Lack of relevance, lack of direction – the key is to realize what it is that’s your ‘point of view’ – inspire others, farmers markets suppirt, sustainable seafood , modern mixology, creativity, etc. You have to understand you point of view, like Sinek’s quote – they buy why you do it. If you don’t have a point of view, you might as well work at McDonald’s or as a line cook somewhere following directions.
Once you understand your point of view, then execute it across your platforms – network, create content, create opportunities
1. The desire to be better – know who you truly are and what you stand for – helps remind you of what you are striving toeards, with little ‘rewards’ along the way.
2. Point of view. New found vision and direction – allows you to clearly understand what it is that you stand for and represent.
3. Branding creates Relevance – creating a brand will keep you and make you relevant in the space – it will open up opportunities and a reason for people to connect with you as a chef.
Branding and having a point of view, and I’d include having a company ‘culture ‘ As being part of that allows for you to more ‘cleanly fix things when things go wrong. Customers, critics, whoever understand what you represent and putting out fires becomes a lot easier, because you are transparent and human – just like them.
Take This and Call Us in the Morning
What one piece of advice would you tell your younger self?
Patience. We all want things to happen over night, but that’s not how life works – it’s not how career work, and branding is the same way. It’s about in a very human way, showing up every single day, even on the hard days, working your ass off, and knowing that the short term sacrifices are for the end goal.
If success was a recipe. What 3 ingredients would you say have to be in there?
2. A team of people in your corner
3. Risks – stepping outside your comfort zone
My Bachelor Kitchen
Any upcoming talks?
I just gave a talk last Thursday at Alabama – part of it is up on YouTube. I’m pretty head down finalizing book and bringing the restaurant to life.
Chef Branding Academy™
We know that understanding branding and how to position that brand in the market can be a challenge. So, Chris and I are working together on an online course to help chefs build a better brand.It’ going to be launching in November 2015 and it’s called Chef Branding Academy. If you would like more information on the course please send an email to firstname.lastname@example.org and you’ll get some exclusive content and be the first to be notified of the launch date.
“ Thanks again to Chef Chris Hill for joining us on the show today. Just remember that branding is not something you can buy, it’s something you create by first connecting with yourself and then translating that passion out into the world. And with that we’ll sign off.
The Restaurant Prescription™ Podcast is available on iTunes and Stitcher Radio!by