Peter Sclafani is the Executive Chef and Co-Owner of Phil's Oyster Bar and a Partner at Making Raving Fans Hospitality Group. Peter grew up in the restaurant industry. At age 13, he started working FOH in his father's restaurant in New Orleans. He studied finance at LSU. In 1998, Peter opened his first restaurant, Ruffino's, which scaled to two locations before they were sold in 2019, after 21 years. Peter now owns multiple restaurants in some capacity, including Portobello's Grill and P-Beau's in Louisiana, and he is a Partner at Making Raving Fans Hospitality group.

Peter Sclafani has been invited to cook at the James Beard House twice. In 2014, he was named, along with his partner Ruffin Rodrigue, "Restaurateurs of the Year" by the Louisiana Restaurant Association. Peter also wrote a book, called Seasons of Louisiana, published in 2012.

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Favorite success quote or mantra:

• "Make it better every day."

In this episode with Peter Sclafani we will discuss:

• Starting out in your dad's mom and pop restaurant
• Growing up in FOH
• Sharing recipes
• Masterminds
• Catering
• Learning how to elevate your food
• Inventory
• The Law of Diminishing Returns
• Coding invoices
• Hiring and interviewing
• Finding your core focus
• Consultants

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Tenacity, never give up
2. What is your biggest weakness?
   • Sometimes I think I know it all
3. What's one thing you ask or look for when interviewing/growing your team?
   • What excites them, what is their passion?
4. What's a current challenge? How are you dealing with it?
   • Labor
5. Share one code of conduct or behavior you teach your team.
   • Caring
6. What is one uncommon standard of service you teach your staff?
   • Cotton candy at the end of the meal
7. What's one book we must read to become a better person or restaurant owner?
   • Extreme Ownership by Jocko Willink and Leif Babin
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Restaurant Systems Pro and Slack
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Humility
10. 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?
    • Make it better every day
    • It's about relationships
    • Quality, quality, quality

Contact info:

Email: [email protected]

Website: makingravingfans.com

Thanks for listening!

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Huge thanks to Peter Sclafani for joining me for another awesome episode. Until next time!

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