Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University. Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA. Show notes… Favorite success quote or mantra: One team. One goal  In this episode with Stephen Paprockir, we discuss: The difference between the hotel industry and the restaurant industry from an employee standpoint.  The importance of finding work life balance.  How to get a team to follow you wherever you go.  Giving your place of employment plenty of notice before you leave.   Doing your research before going into business with an organization.  Not getting involved with an organization as a partner if they're not willing to show you the numbers.   The power of being open and honest with the people you employ.  How the command and control leadership style doesn't work anymore. You need to have fun.   Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it.  How Stephen got the idea of Texas Black Gold Garlic.  Selling a products back to the company you work for.  Taking advantage of  any local incubators or entrepreneurial support systems you city may offer.  How there is opportunity in food as medicine.  Knowing where your food comes from.  Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic. Setting standards. One team one goal. What is your biggest weakness? Empathy. What's one question you ask or thing you look for during an interview? Just getting people to show up to the interview is enough of a challenge.  What's a current challenge? How are you dealing with it? Find a new property for expansion.  Share one code of conduct or behavior you teach your team. Treat people the way they want to be treated.  What is one uncommon standard of service you teach your staff? Other bodies.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Kitchen Confidential: Adventures in the Culinary Underbelly What's the one thing you feel restaurateurs don't know well enough or do often enough? Treat people well.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel.  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? One team. On