Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early conversations of opening a restaurant began over home-brewing sessions and dinner parties with friends. In 2012 with a passion for latin food, anthropology, and craft beer, Bayer and Hall opened their first restaurant, Saison. Saison was followed by Saison Market in 2014. in 2017 Bayer teamed up with Michele Jones and Jason Alley to open Flora. Most recently, the same trio are working on Bingo a brew arcade.   Show notes… Favorite Success Quote or Mantra. "You've got to know the basics before you can break the rules."  In this episode with Jay Bayer, we discuss:  Paying your dues before making your moves.  Constantly improving communication.  The importance of being reliable and dependable.   Taking a risk.  The importance of a team that can communicate and work together.   How quality of product influences moral. How to communicate directly and sternly, yet in a caring way.   Why you should never berate someone in front of co-workers. Wait until after service in a private setting.  How culture comes from the top down, so be mindful of what culture you're projecting.  Using food and beer to foster relationships.  Getting a sweet deal on restaurant space by being someones exit strategy.  How getting out of the way empowers your people. How giving your people the opportunity to create and contribute increase their buy in.   The benefits of being an "industry" focused bar.  How you go further if you choose to collaborate instead of competing against one another.         Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Team builder.  What is your biggest weakness? Stubborn.  What's one question you ask or thing you look for during an interview? Find out if they're can pick up on the details.   What's a current challenge? How are you dealing with it? Time management.   Share one code of conduct or behavior you teach your team. empowering your people to contribute and create.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Guns Germs and Steel  Eat that Frog! Attention Pays Share an online resource or tool. Facebook What's one piece of technology you've adopted in your restaurant and how has it influence operations? Slack 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? empower your people with the tools they need Actively maintain your culture. Make time for you. Contact Info jay@saisonRVA.com @jaybayerjr  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 Jay Bayer for joining me for another a