Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997. Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC. After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students. Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Make new mistakes every day." In this episode with Andrew Savoie, we discuss: Learning from our mistakes. Knowing when it's ok to quit. The role communication plays in creating a culture with high standards. The difference between people showing up to a "job" VS showing up to live out their passion. Do whatever it takes to get on the best restaurant teams. Even if you have to work for free. Surrounding yourself with equally passionate individuals. Investing your time into people who are worth it. Earning respect. Finesse. Mise en place. Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant. Preparedness. Your responsibility to set your coworkers, specifically incoming shifts, up for success. Teaching and treating employees as individuals. They don't all learn the same way. Before opening, do research. What is your market missing? Establishing roots in a community before opening your business in it. Creating space within your restaurant for a line to form. You don't want people waiting outside. Believe in your friends and family. When people want to help out. Use it. Never stop networking. Other episodes mentioned in today's show: 552: Rob Evans on Growing By Taking Chances 569: David Denney on What To Know Before Entering a Partnership 183: David Denney on Protecting Your Restaurant From Food-born Illness Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Intensity. What is your biggest weakness? Anxiety. What's one question you ask or thing you look for during an interview? Respect. What's a current challenge? How are you dealing with it? Managing humans. Get to know your people. Share one c