With Excitement allow me to introduce to you today's guest, Owner/Operator of Found Kitchen And Social House, The Barn Steakhouse, PATTY2, and Stolp Island Social, Amy Morton.

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Favorite success quote or mantra:

• "Give the guest what they want."
• "Always say yes."
• "Think outside the box."
• "Do what is right."

In today's episode with Amy Morton we will discuss:

• 4th (or 5th) generation restaurateur
• The Playboy organization
• The margins
• Tipping causes an unfair distribution of earnings
• Paying more to cooking staff is essential
• Tracking and watching the numbers is how you stay open
• Payroll is our biggest and most controllable number
• Reverse engineering your numbers
• Have a SINGULAR vision
• Industry rebellion
• Creativity without pressure
• The value of a dollar
• Integrating your identity into your work
• Restaurateurs spend too much money on the build-out
• Opening mistakes
• Finding a chef
• The host position
• Advice on partnerships
• Communications, intentionality, and ego

Today's sponsor:

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • My personality
2. What is your biggest weakness?
   • Feeling a need for others to buy in
3. What's one question you ask or thing you look for during an interview?
   • What's your dream position?
4. What's a current challenge? How are you dealing with it?
   • Making sure the restaurants make moneyBe hands-on and efficient.
5. Share one code of conduct or behavior you teach your team.
   • Genuine
6. What is one uncommon standard of service you teach your staff?
   • Give back
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Make people feel at home
9. Name one service you've hired.
   • Chris Hesterberg - Midwest Hospitality Controls Group
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Bentobox
11. 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?
    • Do what you love
    • Be honest
    • Love eachother

Contact info:

Email: [email protected]

Instagram: personal: @amythemort

Found Kitchen: @foundkitchen

The Barn Steakhouse: @barnevanston

Stolp Island Social: @stolpislandsocial

Thanks for listening!

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Huge thanks to Amy Morton for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!