Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of Bruxie. Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly. Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development.

Show notes…

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Favorite success quote or mantra:

"The mind is like an umbrella; it works best when it's open."

In today's episode with Kelly Mullarney we will discuss:

Open-mindedness
Kelly got his start working for free in order to learn as much as he could
Kelly recommends getting kitchen experience before entering culinary school
Any experience, good or bad, is a valuable experience
The importance of traveling and broadening your horizons
Growth happens when you are out of your comfort zone
Adaptability and evolution
Bring solutions and not problems
Take the stress for your team
It's better to light a fire within your staff instead of under their ass
Working with recruiters
Franchising
Creation of the Fried Chicken and Waffle Sandwich
The pressure of fine dining
Creativity can be taxing
Branding
The future of Bruxie

Today's sponsor:

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Work ethic
What is your biggest weakness?
- Overthinking
What's one question you ask or thing you look for during an interview?
- It's about personality
What's a current challenge? How are you dealing with it?
- Finding the right people
Share one code of conduct or behavior you teach your team.
- Lead by example
What is one uncommon standard of service you teach your staff?
- Exceed the guest's expectations
What's one book we must read to become a better person or restaurant owner?
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- 7 Habits of Highly Effective People by Stephen R. Covey
What's one thing you feel restaurateurs don't know well enough or do often enough?
- Listen
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?
1. Be kind
2. Be open-minded
3. Don't be afraid to fail but learn from the failures and learn to adapt
4. (Bonus!) Find what makes you happy and be passionate about it

Contact info:

Bruxie website

Franchising with Bruxie

Email: info@bruxie.com

Thanks for listening!

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Huge thanks to Kelly Mullarney 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!

707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness

Restaurant Unstoppable with Eric Cacciatore

707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness