Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef, and later becoming a corporate executive chef for Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef at Foxtail; a seasonally driven experiential at home dining concept.

Check out Eat That Frog by Brian Tracy as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

Clear eyes, full hearts, can't lose."

In today's episode with Page Pressley we will discuss:

Working for free - the benefits
Breaking bad habits in the kitchen
NOT cooking with recipes
If you want something you have to go get it
Managing precision and volume
Incentive
Substance abuse in the industry
Emotional intelligence
How to teach culture
Achieving balance
The significance of networking in the industry
Opening 5 restaurants in 18 months
Opening vs. Operating an existing restaurant
Becoming investable
Dinner clubs!

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Clarity
What is your biggest weakness?
- Balance
What's one question you ask or thing you look for during an interview?
- What do you do outside work?
What's a current challenge? How are you dealing with it?
- Time management
Share one code of conduct or behavior you teach your team.
- Approach everything with love
What is one uncommon standard of service you teach your staff?
- Approach everything with love
What's one book we must read to become a better person or restaurant owner?
- Setting the Table by Danny Meyer
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one thing you feel restaurateurs don't know well enough or do often enough?
- Ask what they can do for the people who are serving them
Name one service you've hired.
- Web design - Helms Workshop
What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- A general better understanding of how internet connections work
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?
- Always show up for the people who show up for you
- Clear eyes, full hearts, can't lose
- No amount of work or professional success is worth significant personal sacrifice

Contact info:

Check out the Fox Tales podcast hosted by Page.

Foxtails website

info@foxtailsupper.com

Social handles: Twitter: @pagepressley Instagram: @pagepressley

Thanks for listening!

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Huge thanks to Page Pressley 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!

729: Page Pressley on Clarity of Vision

Restaurant Unstoppable with Eric Cacciatore

729: Page Pressley on Clarity of Vision