In episode 149 of FULL COMP, Josh talks to celebrity chef Tim Hollingsworth of Odium in Los Angeles about the lessons he learned during Covid as well as the evolution of his own restaurant as he incorporates fresh lessons into a fresh start. Join us as Tim explains what he’s discovered about the impact of creating buy-in among staff, building great teams, and creating lasting and memorable experiences.
TIME-STAMPED SHOW NOTES:
[1:54] Today’s topic: What would you do differently if you could take the lessons Covid gave you forward?
[2:30] Lessons from The French Laundry with Tim Hollingsworth
[4:14] Why your philosophy matters, and how to build a team that buys in, and what makes a great working environment.
[6:12] Creating great culture: valuing balance and employee wellness to create great customer experiences.
[9:28] Your Restaurant 2.0: finding opportunities to change for the better.
[10:23] Understanding your clientele and how to serve them.
[12:12] The responsibility of training for success, focus, and cohesion.
[14:36] Restaurant concepts: using experience as inspiration.
[16:50] Storefronts: Are they the move? Pros and cons of brick and mortar.
[18:03] Celebrity Chefdom: choices that create celebrity status.
[21:36] How to know when it’s time to grow: what matters and what doesn’t.
[26:03] Making conscious decisions: advice from a celebrity chef on defining the worth of our industry.
For more on Tim Hollingsworth, visit timothyhollingsworth.com.
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