In this episode with Chef Tandy Wilson, we discuss: How hard word and creativity is enough to make it in this industry. How if anyone tells you they know everything about food or the restaurant business, they're full of shit.  Why letting drugs and alcohol run your life is simply not worth it.  How good it feels to turn your life around. Applying simple techniques and the striving to be perfect.  Keeping your station organized. Going after passion and not the money.  The power of having a goal and writing it down.  Biting your tougnue and absorbing information.  Keeping a journal to document your life. Saying you "buy local" when only a few local items exist on your menu being bs. Advice on how to build a business plan. Knowing your numbers. Sharing growth and opportunity with your people.     Native of Mt. Juliet, TN, from an early age, Chef Trey Cioccia developed a deep connection to food, the land, and farming. Cioccia spent 16 years working as a line cook. Four of which were at, The Hermitage Hotel's Capitol Grille, where many Nashville chefs get there start. In 2013 he opened The Farm House in SoBro District of Nashville. 3 years later he opened Black Rabbit. Show notes… Favorite Success Quote or Mantra. "With respect, hard work, and creativity, you can get somewhere."  Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.     Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!  Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of urgency. Consolidation is consideration. What is your biggest weakness? Doesn't know when to stop. What's one question you ask or thing you look for during an interview? Ask, "What book are you reading?" What's a current challenge? How are you dealing with it? Trying to get ahead.  Know that every person coming into your restaurant who puts food in their mouth is taking care of your family and team.   Share one code of conduct or behavior you teach your team. Don't rip tape.  What is one uncommon standard of service you teach your staff? Let the guest be the guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Culinary Artistry Share an online resource or tool. For the Small business magazine What's one piece of technology you've adopted in your restaurant and how has it influence operations? Become Excel spreadsheet champion 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? Be Honest every day. Don't play with politics. Be Who you are.  Contact Info Instagram:  @tciocciatn @thefarmhousesobro @blackrabbittn Websites: TheFarmHouseTN.com BlackRabbitTN.com   Thanks for Listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Trey Cioccia 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 wh