7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis.

In 2010 with the help of 3 partners and approximately 20 investors, Davis founded Farmhouse Tap and Grill. The restaurant didn't take long to evolve into the Farmhouse Group, which today consist of 5 unique concepts and 7 locations with the addition of El Cortijo Taqueria and Cantina, Guild Tavern, Pascolo Ristorante, and Bliss Bee. The restaurant group also runs two catering operations.

Show notes… Favorite success quote or mantra:

"If the only thing separating you from success is effort then you have no excuse."

In this episode with Jed Davis we will discuss:

• Early mentors
• The lack of appreciation given to staff
• Getting to know the people who work for you/with you
• The importance of working harder than everyone around you
• How to deal with unruly customers
• Being successful in a small market
• Becoming a person of value
• Boot-strapping a new brand/restaurant
• Business plans
• The importance of having advocates in your community
• Adapting to an evolving market
• Sourcing product locally
• Catering
• Delivery

Today's sponsor:

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Charisma
2. What is your biggest weakness?
   • Remembering people's names
3. What's one question you ask or thing you look for during an interview?
   • What are you looking for? Why do you want to work with us?
4. What's a current challenge? How are you dealing with it?
   • Staffing
5. Share one code of conduct or behavior you teach your team.
   • Don't ever let anyone outwork you
6. What is one uncommon standard of service you teach your staff?
   • Find one way to do something else for every guest that their not expecting
7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Thank their employees personally
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Toast
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Owning a restaurant is an opportunity for many more than three reasons.....

Contact info:

The Farmhouse Group website

Thanks for listening!

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Huge thanks to Jed Davis for joining me for another awesome episode. Until next time!

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