Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel. Show notes… Favorite success quote or mantra: Dreams don't work unless you do. In this episode with Kyle Hilla, we will discuss: Doing the work! Bartending industry Influences in the industry Passion in staff translates to passion in your guests The "proper way" to be angry and how to prove a point The importance of energy and sociability The importance of the "slow period" in a restaurant People are at their best with at least some stress Keep the customer's perspective in mind Chaos as a motivator Managing liquor costs Don't ever stop learning Observing experts is the best way to learn from them Don't have a confusing menu Be "on brand" but maintain effective communication in the menu Capitalizing on a happy hour The point of happy hour is to get butts in seats Creating loyalty Ego in the industry Hospitality as a way of life Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. 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? Adaptability. Avoid complacency and stay hungry. What is your biggest weakness? An eagerness to always be right. A tendency to keep things black and white. What's one question you ask or thing you look for during an interview? Past jobs and how they talk about them. Bad experiences and how they reflect on them. People's phone screen (how they take care of their belongings) What's a current challenge? How are you dealing with it? People entering the industry just for money, not for their passion for hospitality. Share one code of conduct or behavior you teach your team. Keep in mind the guest's perception of time. The guest's perception of time is longer than yours if you're working. What is one uncommon standard of service you teach your staff? Shaking the hand of the guest before you drop the check. What's one book we must read to become a better person or restaurant owner? The Flavor Bible by Karen Page and Andrew Dornenburg The Fountainhead by Ayn Rand GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? The process of opening a restaurant in terms of budgeting, people, training, taking your time with a good first impression. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Dehydrators; control your waste. 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? Train your replacement. Mentor someone. Hospitalit