The University of Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on to open At The Wallace in 2014, followed by The Honey Well in 2016. All three restaurants continue to go strong to this day. Addition, there is a food hall opening on the horizon in Washington Heights. Show notes… Favorite success quote or mantra: "Make something good and the money will come." In this episode with Lauren Brie Lynch we will discuss: How technology can positively impact you as the owner Knowing your lane and staying in it Defining roles The importance of mentoring your younger staff Stress management The numbers game for opening Risk factors Opening/building pains and how to deal Theft Building relationships with your staff The importance of checklists Social media Aesthetic is secondary The ins and outs of partnerships Technology in the restaurants Empower your staff Today's sponsor: 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? Communication What is your biggest weakness? "Getting stuck in my own head" What's one question you ask or thing you look for during an interview? Do I want to hang out with this person What's a current challenge? How are you dealing with it? Remaining open-minded and staying relevant Share one code of conduct or behavior you teach your team. Be welcoming What is one uncommon standard of service you teach your staff? Asking how the guests is doing What's one book we must read to become a better person or restaurant owner? The Tipping Point by Malcolm Gladwell The Checklist Manifesto by Atul Gawande Daring Greatly by Brené Brown 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? Humanizing staff What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Fintech PlateIQ Quickbooks Toast BevSpot 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? Other people will come in and do something better I want to be like the cheers bar that welcomed anybody Many ways to skin a cat Contact info: Social media: @harlempublic @thehoneywellnyc @atthewallace 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 Lauren Brie Lynch for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing c