Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen Show notes… Favorite success quote or mantra: "Work Smarter; not harder." In this episode with Pete Sueltenfuss, we discuss:  The benefits of keeping your head down and mouth shut early in your career. Just be a sponge.  What will/can happen when you're not ready to run a kitchen, but you do anyway.  Sueltenfuss admiration for Chef Jamie Bissonnette leadership style.  Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH. How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster.  When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place.  How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional.  Why it is so important to share your knowledge with your people.  Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians."  Why everyone on your team needs to have the same shared vision.  Things to include in your partnership agreements.  The power of transformative relationships in business.  How growth comes from retaining guest not driving new guest in.  The challenges of going from 1 to 2 locations.  Extending your your trust.  Letting your people make mistakes and learn how to create their mistakes.  Living your life of a list.  Resources Mentioned Steve DiFillippo of Davio’s Chef Jamie Bissonnette of Toro 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? personability  What is your biggest weakness? Confidence What's one question you ask or thing you look for during an interview? Confidence What's a current challenge? How are you dealing with it? Becoming more confident. Share one code of conduct or behavior you teach your team. Hospitality. What is one uncommon standard of service you teach your staff? Hospitality.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Apprentice: My Life in the Kitchen If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Patience  What's the one thing you feel restaurateurs don't know well enough or do often enough? Say,