In this episode with Chef Keith Fuller, we discuss

• how the people of this industry are what drew him in,
• establishing a culture of continuous work,
• never saying no to your guest,
• getting rid of the friends who pull you in the wrong direction,
• how being a dick gets you nowhere,
• properly pricing menus,
• being careful with media,
• the depression that comes with closing a restaurant,
• what makes a good partnership, and
• getting the ball rolling on permits and inspections as soon as possible.

After working in kitchens such as the award-winning L'Auberge in Dayton, Ohio and Jake's in Manayunk, Pennsylvania, Fuller settled down in Pittsburgh, opening up his first restaurant, Root 174, in 2011. Today, with over 20 years of experience, Keith Fuller is the Chef/Owner of Pork & Beans, a new concept in collaboration with Chef Richard DeShantz.