“Welcome to another episode of The Restaurant Prescription™ Podcast a show dedicated to talking about ailments and issues that plague the restaurant industry, 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 motivating staff & core values. We’re going to discuss how core values are the cornerstone of creating culture. The word culture is thrown around quite freely in today’s restaurant industry. It’s one of those hard things to describe and define on the surface, however when you’ve worked in a restaurant that had a great culture, you really felt it. It was like you were a part of something truly unique.
“If you are looking for a definition some would say it’s an evolving set of collective beliefs, values and attitudes. Values, specifically core values are something many restaurants miss in their brand development.
“To help me find a cure for this I am pleased to welcome Brian Duncan to the show. Brian knows quite a few things about creating culture. He is the founder and winemaker for the BIN 36 wine brand for over 14 years. From 1999 to 2013 he was the partner and wine director for The BIN 36 Restaurant Group. Brian was on the cutting edge in the development of the wine bar-restaurant concept. When I worked in Chicago for Wolfgang Puck, BIN 36 was my frequent hangout. To listen to Brian talk about wine is almost hypnotic. He shares the same passion for making wine as it does in motivating and developing high-performance teams.
Brian welcome to the show….
Down to Earth Wine Concepts
“Your company does so many things from wine program development, education and training, marketing, interactive food and wine seminars… Just so many things! However, the thing that really piqued my interest was the team building component.
His company is a little over a year old now. Taking some advice from his mother, “You never furnished house before you move into it.” Brian knew he was going to consult to push beyond what he had accomplished and learned at BIN 36. He saw a big change in the restaurant industry and knew he would have to change along with it.
Brian knew he had the ability to help change culture in the restaurants he consulted with.
The biggest thing about training is to get your staff invested in the business. The biggest challenge is to breakdown the static cultural divides from old-school mentality.
The front of the house versus the back of the house. The day staff versus the night staff. If restaurants want to have a chance, you have to stop that limiting mindset that is holding them back. As Brian says, “It’s us, not them.”
One of Brian’s driving core values or filters is that of hospitality. When he designed BIN 36 every element took into consideration the hospitality value.
You have to empower and train your team. If you have to handhold and babysit every day, then it’s your fault. You have to get creative with how you train, teach, and coach this new generation.
Take This and Call Us in the Morning
What one piece of advice would you tell your younger self?
Travel more and take more challenges.
If success was a recipe. What 3 ingredients would you say have to be in there?
1. Have respect for the tradition of hospitality.
2. Have a vision and a goal. It starts at the top and flows down.
3. Be authentic.
Any upcoming projects?
Brian has a very worthy new project he’s working on called Shirt Off My Back. Check out the links below.
“ Thanks again to Brian Duncan for joining us on the show today. Remember that core values are a foundational element needed to guide us. Roy Disney said it best, “It’s not hard to make decisions when you know what your values are.”
In your restaurant know that culture flows down, not up and culture always starts with you.
And with that we’ll sign off.