In this episode of "Unlocking Your World of Creativity," host Mark Stinson explores creativity in the hospitality and restaurant business. Tom Rutledge, a seasoned restaurant industry expert, is the guest, offering insights into running a restaurant successfully. Here are some key highlights and quotes from the episode:

**Introduction**

- Tom Rutledge shares his 30 years of experience in the restaurant business, emphasizing that being a chef is only a part of running a restaurant.

- The podcast explores the importance of profitability, systems, and creative problem-solving in the restaurant industry.

**Challenges in the Restaurant Business**

- Tom highlights the significant challenges faced by restaurant operators, especially in the post-pandemic era. Labor costs have increased significantly.

- The importance of prime cost, which includes cost of goods and labor, is discussed. The prime cost should be around 65% to maintain profitability.

**Restaurant Experiences**

- Tom emphasizes the importance of creating unique experiences and the storytelling aspect of a restaurant.

- He advises customers to give feedback directly to the restaurant owner or manager rather than relying solely on online reviews. Constructive feedback is valuable for improvement.

**Supporting Local Restaurants**

- Tom urges people to support local restaurants and suggests that even small gestures like ordering a cocktail or appetizer can make a difference.

- He emphasizes the need for patience when dining out, as staffing issues can lead to longer wait times.

**Key Quotes:**

1. "People learn that quickly, whether it's the bank account slowly becoming to the point where you're not going to make payroll. That's when you realize you have to fix that." - Tom Rutledge

2. "Give feedback in an honest way that's both good and bad at the same time. We want to hear how we can get you to come out more often." - Tom Rutledge

3. "The kiss of death in many restaurants is, 'I love that restaurant, I can't believe it closed.' When was the last time you went? Three years ago. You didn't love it that much." - Tom Rutledge

Tom's Website

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