Revel reposted this
As someone who can relate to the intense environment of a professional kitchen, The Bear can be a little hard to watch. While I didn’t experience nearly as much yelling, the stress of meeting ever higher expectations, burning out working crazy hours and wearing way too many hats are all very real. I lasted just a few years working in the back of places like Gramercy Tavern and Café Boulud, but I took lessons forward that have defined Revel today. These are some The Bear nails. 1. Embrace Change. The trajectory of a startup, or a restaurant, is not linear. Revel started as a moped company. The Bear was serving watered down spaghetti. Neither was right for the long-run, even if sentimental. 2. Get a Co-Founder: The best decision I ever made with Revel was the first one — pitching Paul Suhey to do it with me. Like Carmy making Sydney his partner, having someone at your side, who actually knows how difficult it can be, is invaluable not just for the success of the business but for your personal mental health too. 3. Maintain Excellence. The honest truth is that entrepreneurship is a long road, most startups take 10+ years to exit. Just as in restaurants, you can never be comfortable with the status quo because keeping the star can be more difficult than earning it in the first place. I’ve had to learn the hard way that startup excellence isn’t only about expansion or capital raised, but improving on your fundamentals and pushing the bar higher every day. Otherwise your competitors will. I did skip The Bear season 3 premiere last night, not quite the relaxing TV I’m looking for right now. Certainly doesn’t make me regret my career choices. And no, nobody calls me chef in the office.
Loretta Prencipe
1mo
Everyone should work in a restaurant. I worked front of the house and helped open a restaurant. You learn - how to be calm in the middle of emergencies - what pushes your buttons - how to manage jerks - how to PRE-SELL dessert and beverages. And The Bear is just too ****ed stressful for me to watch.
Erin R. Petrey
1mo
As a fellow former service worker, I’ll also add a fourth point: 4. Appreciate EVERYONE. From the dishwasher to the exec chef to the hostess to manager to the barback to the expo, everyone has a key role to play in the success of the operation. If one person falls behind, it can reverberate throughout. Everyone must be given the same care, compassion, and opportunity to make a place truly hum. This is especially - if not more - true of a business. The admin assistant must be given as much appreciate and opportunity as your SVPs. Listen to ideas from everyone, continuously let every team member know how important they are, and the benefits will continue to roll in.
Sara Tjossem
1mo
Not until now, Ch(i)ef!
There is no better training for life than working in a restaurant! I will hold steady to that and never waver! I am so surprised by how opposed some corporations are to hiring candidates with Restaurant experience! If you can last in a restaurant, you have grit and that is something that cannot be taught!
This is spot on, Frank Reig. Working in commercial kitchens is exhausting, challenging, rewarding, and exhilarating all at the same time. The lessons learning in a kitchen are easily transferrable to any role. "If you're leaning, you can be cleaning" is a mantra I repeat to this day.
You’ll always be that charming, hardworking line cook infront of the fire for me. Love watching The Bear together, especially along with one of your speedy and delicious weeknight meals!
Robert Polidore
1mo
Season 3 is more about the mental breakdown and if you lived it you understand it
Carson Stones
1mo
In my experience, restaurant work was WAY harder than anything I’ve done since, and less lucrative! However, the lessons you posted all resonate and I’ve really enjoyed following yours and Paul Suhey ‘s journey with Revel.
Seth Barr
1mo
A lot of posts on LinkedIn share and celebrate wisdom, far fewer highlight the humility learned along the way. Thanks for tackling both here Frank. You can’t have one without the other. And of course that photo…
Co-Founder, Revel
1moLove the eyes closed pic