Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina’s Starlite Lounge,  the Paddle Inn, Parlor Sports, and Audubon all located in and Along Boston's North Shore. To check out my interview with Chef Suzi's business partners, head www.RestaurantUnstoppable.com/356 Show notes… Favorite Success Quote or Mantra. "Just keep swimming. "Breathe, motha' fucka'. Breathe." In this episode with Chef Suzi Maitland, we discuss: Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath.  Why you need to constantly be learning and asking "why". As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves. Why you no longer NEED to have a burger on your menu. How to mentally prepare for a difficult ticket in the BOH. How to let people know you care. How good communication is about listening and being open to other peoples ideas. When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus. Asking for help when you need it. Treating it like you own it. Being aware that the actions you take are equal to the standards your set. How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing. Resources mentioned My interview with Suzi's business partners Josh Childs and Beau Sturm: http://restaurantunstoppable.com/356 Basecamp 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.   Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.     Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? Suzi asks, "What is your biggest weakness." What's a current challenge? How are you dealing with it? Staffing. Share one code of conduct or behavior you teach your team. Be honest. What is one uncommon standard of service you teach your staff? Get to know your people. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business The Four Agreements.  If there was one tool or resource that you wish you had now -- or wish you had when you were getting started-- what would it be? Certistar What's the one thing you feel restaurateurs don't know well enough or do often enough? Not enough restaurant owners in their restaurants. If you got the