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Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision Otis Restaurant at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he was invited to cook at the beard house, and in the first year of business Otis was recognized by NH as the Best New Restaurant in NH.

Check out episode 755 with David Vargas as mentioned in today's episode!

Check out episode 748 with Evan Hennessey as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

"Be true to yourself. Do you.”

In today's episode with Lee Frank we will discuss:

Don’t chase money if that means sacrificing who you are
An early desire to be in a kitchen
Realizing school isn’t for you
Taking a step back in order to go forward
You have to be willing to grind it out in this industry
Never choose a job based on the money
Gaining knowledge when you’re young is more valuable than money
Culinary school?
Line cooks and chefs. What’s the difference?
Failures
Who started farm-to-table?
Giving credit where credit is due
Living above the restaurant where you work at’
The importance of FOH
Attention to detail
Maintain standards
Constant gentle pressure
Checklists
Thank your staff
Business-minded
People don’t invest in things, they invest in PEOPLE
An individual makes it good, a team makes it great
The numbers
Building a great team
The creation of Chefs After Dark
Events in your restaurant aimed at restaurant people
Share passion
The power of transparency
Communication
The stress bell curve
Quality of service stays consistent regardless of volume
Showing up EVERY DAY is easier when you’re being YOU
Attracting like-minded people
Be willing to put in the work
Don’t ask anyone to do anything you wouldn’t do yourself

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Hard working
What is your biggest weakness?
- Sarcasm
What's one question you ask or thing you look for during an interview?
- What's your biggest weakness?
What's a current challenge? How are you dealing with it?
- COVID-19
Share one code of conduct or behavior you teach your team.
- Politeness, say please and thank you
What is one uncommon standard of service you teach your staff?
- Every guest is important, not just the ones that look like they will leave a good tip
What's one thing you feel restaurateurs don't know well enough or do often enough?
- Adapt
Name one service you've hired.
- Paychex -- payroll
What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Open Table
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?
- Love yourself, take care of others, be you

Contact info:

Facebook: @otisrestaurant

Instagram: @chefleefrank

Call the restaurant: 603-580-1705

Website: www.otisrestaurant.com

Email: lee@otisrestaurant.com

Thanks for listening!

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Huge thanks to Lee Frank 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!

766: Lee Frank on Be Yourself. Do You.

Restaurant Unstoppable with Eric Cacciatore

766: Lee Frank on Be Yourself. Do You.