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David Bancroft is the Chef/Owner of Acre and Bow & Arrow, both in Aubur, Alabama. David grew up on his grandfather's farm. As a kid, David became interested in BBQ and started practicing the art of BBQ in his early teens. He attended University of Auburn and studied finance and accounting. He got his start in the restaurant industry at Amsterdam Café in Auburn, where he eventually turned that restaurant around financially, starting with re-engineering the menu. He soon moved on to open his own restaurant, Acre, in 2013. Acre is named such because it sat on a full acre of land which was farmed and provided food for the restaurant itself. Later, in 2018, David opened Bow & Arrow, a southern Texas-style BBQ joint mixed with Alabama potluck style food gatherings. David and his concepts have won or been nominated for many industry awards, including James Beard.

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Favor success quote/mantra:

• "Many of life's failure's are people that did not realize how close they were to success when they gave up."

In this episode with David Bancroft we will discuss:

• Learning BBQ in your teens
• Working at a fresh fish restaurant in Alabama
• Working at your first restaurant that serves frozen fish after working with only fresh
• Taking over menu engineering at an existing restaurant
• Menu engineering
• Fund raising
• Getting nominated for a James Beard Award

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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?
   • Vulnerability
3. What's one thing you ask or look for when interviewing/growing your team?
   • Investment in our culture and restaurant
4. What's a current challenge? How are you dealing with it?
   • Entitlement in the workforce
5. Share one code of conduct or behavior you teach your team.
   • The Golden Rule
6. What is one uncommon standard of service you teach your staff?
   • Be aware of body language, be aware of your surroundings
7. What's one book we must read to become a better person or restaurant owner?
   • Letters To A Young Chef by Daniel Boulud
   • 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?
   • Resy
   • Toast
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Trust their leaders
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?
    • Follow your heart
    • Allow yourself to be vulnerable
    • Don't stop loving

Contact:

Website: https://www.acreauburn.com/

Instagram: @davidbancroft

Email: [email protected]

Thanks for listening!

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Huge thanks to David Bancroft for joining me for another awesome episode. Until next time!

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