Opinions expressed by entrepreneurs’ colleagues are their very own.
Located in the heart of Portland, Maine, On Lery He is nominated for the James Beard Restaurant Tapas award with the menu managed by the chef Mimi Weissenborn, a recently announced participant Bravo Top Chef.
While Weissenborn takes the helm in the kitchen, the owner and semi -finalist James Beard Award Krista Cole works behind the scenes to make sure smooth service night after night. First, she opened a restaurant for the love of Tapas and pairs of wine, filling a gap that she couldn’t find in Portland. Then Weissenborn got here and modified the game. Now their unique dynamics is a key element of their success in Sur Lie.
“[We’re] This amazing dynamic duo says Cole. “I’m very oriented on data, organized and efficient, and it is a sensible, creative brain that comes up with a menu, which is why people also get into lie. In this fashion we have a really good relationship. When women in the industry try to interrupt the barriers, we focus on what we are really good and learn how to complement each other.”
Together, the couple created an progressive menu and an much more impressive Tapas service. One customer, Mike C.He visited the restaurant while traveling after the holidays and still remembers the name of his server today.
“The service creates a meal and can break the meal,” says Mike. “Meg-I remember her name-she was really great, super friendly, nice and free, but professional. The service we received was careful, but not imposing. I am not looking for them to come and check me every second, but I do not want to look around when I need.
Cole says that she is not sure if you can teach the sixth sense of exceptional service, but encourages his team to develop their work. He notices a clear improvement in services when the servers treat their work as a craft and feel authorized to add their own touch.
He also helps to have a passionate chef hosting the program. “I also think that the most vital thing is that it is the most vital thing [Mimi is] An amazing leader and this is for me he says greater than being an amazing chef, because when you possibly can direct the team of individuals and really encourage our industry, it translates into guests’ experience, “says Cole.
The construction of a dream team does not occur by mistake. Cole uses two Employment tactics To find employees who show their promise. First, he browses the applicant’s CV and examines their previous jobs to know their past Work cultures And see if there will probably be a natural fit to the lie. Secondly, he asks about the applicant’s favorite workplace and why, gaining insight into their value and cultural contribution.
From employment to wrestling, Cole does all this, emphasizing the importance of the organization to stay awake to this point. Before he became a restaurateur, Cole worked as a health care manager and studied entrepreneurship, gaining specialist knowledge in the field of team and organizational structure, which still serves it.
“Having systems and processes is very important for ensuring quality and consistency,” he says. “[That translates into] Providing a team really involved in the work they do and being able to pull people responsible. It should be a well -oiled machine and there should be very clear expectations and one way of doing things. “
Thanks to such systems and expectations, Cole is capable of protect its limited time. In addition to Sur Lie, he owns two other restaurants in Maine. Something so simple as creating the Amazon order request form or preparing a meeting program, saves its beneficial time and ensures that she solves every problem with his team.
Reading Customer reviews It is at all times an object on the list of things to do Cole and an indispensable element of the well -oiled Sur Lie machine. Appreciates anyone who devotes time to supply feedback, but really takes to heart when it involves a local resident.
When she took the restaurant for the first time BegShe has invested in a brand, employing experts and acquiring local ingredients, which ends in a higher menu prices. “[We were] Hearing from the community that it was getting too expensive – says Cole. – We definitely took this opinion because you are not a target restaurant in a small town. You are usually supported by your community and residents. It was something that we moved and tried to make a little more accessible to people, especially in the family -oriented community. “
From starting healthcare to having three restaurants, Cole continues to administer his entrepreneurial journey with these key lessons:
- Along the way, deprive delay skills. Entrepreneurial journey is often a winding road, but the skills of other industries could also be invaluable in the future.
- Listen to the inhabitants. The community is the driving force of all local firms. Remember to hearken to residents and value your opinions to support Long -term loyalty.
- Make a good reading on the market. Determine if there is a hole on the market, your organization can fill and assess how you possibly can stand out from competitors.
- The service is a craft. The service leaves a lasting impression, good or bad. Encourage your team To introduce your individual style to customer support and pleased with their craftsmanship.
- Protect your time. Set clear expectations in your team when and the way you are available. Regardless of whether it is a reserve demand form or the subject of the meeting for the All Hands meeting, having a system will show you how to work smarter, not harder.
- Hire to enhance your culture. If you do not invest in a personnel profession, they are going to not invest in customer support. Recognize their value and the way it is in accordance with your organization’s culture.
Listen to the episode below to listen to directly from Cole and Mike C. For review To get more from latest company owners and reviewers every Thursday.
Editorial contribution Erin Palmero and Kristi Lindahl