Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with clients at Full Heart Hospitality, and works on executing his vision for Red Barn Kitchen. Check out Matt's book Homegrown: Cooking From My New England Roots 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: "Head down, full heart" In today's episode with Matt Jennings we will discuss: Culinary school New England Culinary Institute The D.I.S.K. method Starting small Buying/operating a cheese shop as a starting point Budgeting Buying a business with established roots A partnership is a marriage Farmers markets Visioning - write it down Knowing when to say "No" Regrets Self-care Public Relations - do you need it? Chasing accolades Today's sponsor: 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.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of urgency What is your biggest weakness? Over-thinking What's one question you ask or thing you look for during an interview? The fire in their eyes What's a current challenge? How are you dealing with it? Shifting a culture to a new philosophy on food Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Empathy What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Listen Name one service you've hired. PR What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Galley Solutions - data-driven foodservice software 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? Be good to other people Believe in your own ability Love hard Contact info: Instagram: @matthewjennings Twitter: @matthewjennings 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