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Collinsville, CT native, Jamie Bissonnette is a graduate of the Art Insitute of Fort Lauderdale. After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open Eastern Standard. Two years later Jamie was recruited by Ken Oringer to open KO Prime. Oringer and Bissonnette partnered to develop Boston favorites Toro, Coppa, and Little Donkey.

Check out the first time Jamie joined RU back on episode 067!

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Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

"PMA - Positive Mental Attitude."

In today's episode with Jamie Bissonnette we will discuss:

Importance of traveling for a chef
Importance of networking-beyond social media
Recognizing you're in a rut and getting yourself out
Pushing your staff to the right limit
Advice for staging
Just because you're a great chef doesn't mean you're a good manager
Anger in the kitchen
Partnerships
Patients
Self-awareness
Compassion
When your drive overtakes common sense
COVID-19

Today's sponsor:

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Curiosity
What is your biggest weakness?
- Curiosity
What's one question you ask or thing you look for during an interview?
- Passion
What's a current challenge? How are you dealing with it?
- Give our staff a sense of purpose during COVID
Share one code of conduct or behavior you teach your team.
- Be sincere
What is one uncommon standard of service you teach your staff?
- Attention to detail with allergy protocols
What's one book we must read to become a better person or restaurant owner?
- The Apprentice: My Life in the Kitchen by Jacques Pépin
- The Perfectionist: Life and Death of Haute Cuisine by Rudolph Chelminski
  GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one thing you feel restaurateurs don't know well enough or do often enough?
- Check in with their staff
Name one service you've hired.
- Total HR Solutions
What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Avero - Unlock Your Restaurant's Potention
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?
- Wear a mask
- Wash your hands
- Be fucking nice to each other

Contact info:

Instagram: @jamiebiss

Thanks for listening!

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Huge thanks to Jamie Bissonnette 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!

744: Jamie Bissonnette on How to Network Like a Boss

Restaurant Unstoppable with Eric Cacciatore

744: Jamie Bissonnette on How to Network Like a Boss