Any great restaurant kitchen is the “Heart of House”.

Honoring this house requires creating a culture of passion, pride, and commitment to consistent quality. This takes a unique leader who both inspires, teaches, recognizes talent, and elevates each and every guest experience from the culinary team right down to the dish pit.

In this episode of the Restaurant Rockstars Podcast, I’m speaking with Chef Anthony Bucco, the Senior VP of Culinary Operations for a dynamic family run restaurant group known for elevated dining experiences in historic properties.

Chef’s early hospitality beginnings began in his grandmother’s kitchen where the culture of food brought family closer together.  Ambition through his pride, passion and hard work rose Chef to the top of our industry.

Watch or listen as Chef Bucco talks about how to run a great restaurant kitchen including:

• Early cooking influences and how a culinary career path was developed
• How to inspire, train and nurture a great restaurant kitchen team
• The balance of leadership style and motivation for onboarding and training
• Delivering true value to guests and never skimping on quality
• Restaurant kitchen efficiencies and finding economies of scale
• How to have the “big picture” to run multiple great kitchens and a commissary.
• The challenges of maintaining margins amidst inflation and high labor cost
• Knowing and monitoring critical numbers and key-performance indicators

And of course, menu development, R & D and recognizing influential guests

Don’t miss this episode, then go out there and ROCK your Restaurant!

Roger

Connect with our guest:

IG @landmarkhospitality

IG @felinarestaurants

IG @ferryandmainpa

IG @storkclubjc

IG @maddyroserestaurants

IG @villagehallnj