Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts. Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode. Check out Square POS as mentioned in today's episode. 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: "Mistakes stop here." If there's any question, there's no question." In today's episode with Jeremy Mandrell and Anne Ng we will discuss: Lessons Jeremy took from culinary school Commitment to excellence From food science to food prep and cooking Applying science to food Maintaining a level of ridiculously high standards How to attract great people to your organization Defeating your own laziness Getting your foot in the bakery door via farmer's markets Proof of concept How to develop regulars Quality of quantity Food trucks 3-way partnerships are best Pop-ups Converting a condemned house into a bakery Start where you can The decision to close a shop NOT because it was losing money Sexism in the industry How have restaurants changed? The future of the industry Today's sponsor: QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. 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? Anne: approachability Jeremy: hard work What is your biggest weakness? Anne: stubborn Jeremy: cookies What's one question you ask or thing you look for during an interview? A team player, driven What's a current challenge? How are you dealing with it? Keeping up with standards from staff and food Share one code of conduct or behavior you teach your team. Integrity, standing up for what you believe in, doing the right thing even when nobody is watching What is one uncommon standard of service you teach your staff? Discipline What's one book we