Join RestaurantUnstoppableNetwork.com Use this link and get your first 30 days on me! Collinsville, CT native, Jamie Bissonnette is a graduate of the Art Insitute of Fort Lauderdale. After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open Eastern Standard. Two years later Jamie was recruited by Ken Oringer to open KO Prime.  Oringer and Bissonnette partnered to develop Boston favorites Toro, Coppa, and Little Donkey. Check out the first time Jamie joined RU back on episode 067! Visit www.saverestaurant.com to help save local restaurants. Tell congress to Pass the RESTAURANTS Act NOW! 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: "PMA - Positive Mental Attitude." In today's episode with Jamie Bissonnette we will discuss: Importance of traveling for a chef Importance of networking-beyond social media Recognizing you're in a rut and getting yourself out Pushing your staff to the right limit Advice for staging Just because you're a great chef doesn't mean you're a good manager Anger in the kitchen Partnerships Patients Self-awareness Compassion When your drive overtakes common sense COVID-19 Today's sponsor: Join RestaurantUnstoppableNetwork.com Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Curiosity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Give our staff a sense of purpose during COVID Share one code of conduct or behavior you teach your team. Be sincere What is one uncommon standard of service you teach your staff? Attention to detail with allergy protocols What's one book we must read to become a better person or restaurant owner? The Apprentice: My Life in the Kitchen by Jacques Pépin The Perfectionist: Life and Death of Haute Cuisine by Rudolph Chelminski GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Check in with their staff Name one service you've hired. Total HR Solutions What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Avero - Unlock Your Restaurant's Potention 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? Wear a mask Wash your hands Be fucking nice to each other Contact info: Instagram: @jamiebiss 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 Jamie Bissonnette 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 certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!