723: Jason Dady on Scaling Organically & Opening a Restaurant With $50K

Nebraska native and Texan raised, Jason Dady has deep roots in the restaurant industry. He studied Hospitality Management and culinary in Texas and California respectively. After graduating he sharpened his skills in Napa Valley before returning to TX where he opened his first restaurant, The Lodge Restaurant of Castle Hills in 2001. When one restaurant wasn’t enough to hold all of his ideas, Chef Dady opened a second in 2004. Today, Chef Dady's Restaurants include Tre Trattoria at the San Antonio Museum of Art, Two Bros BBQ Market and sister restaurant, Alamo BBQ Co, B&D Ice House, The Range, and Chispas Tacos and Margs.

Check out the book Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Michael Michalowicz as mentioned in today's episode!

Check out episode 437 with David Scott Peters about Menu Engineering as mentioned in today's episode.

Show notes... Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
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Favorite success quote or mantra:

• "Make it happen and finish strong."

In today's episode with Jason Dady we will discuss:

• Hard work equals sacrifice
• Chef competition
• Work-life balance
• Learning through your treatment how NOT TO treat your team
• Chefs starting out in FOH
• Standing up to bad management
• Respect and dignity in the kitchen
• The energy you bering to your workplace
• Should you attend culinary school?
• Menu engineering
• Financials in the restaurant
• Accountability
• Opening a restaurant at 24 years old
• Business partnerships with family
• Organic scaling
• Do not believe projections on paper
• COVID-19

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Drive
2. What is your biggest weakness?
   • Trust
3. What's one question you ask or thing you look for during an interview?
   • What's the best meal you've ever had?
4. What's a current challenge? How are you dealing with it?
   • Finances - COVID exposes this
5. Share one code of conduct or behavior you teach your team.
   • Ask for help
6. What is one uncommon standard of service you teach your staff?
   • Over-season
7. What's one book we must read to become a better person or restaurant owner?
   • Tools for Titans: The Tactics, Routines, and habits of Billionaires, Icons, an...