924: Susan Spicer Chef/Owner of Bayona, Mondo, and Rosedale

Susan Spicer is the Chef/Owner of Bayona, Mondo, and Rosedale in New Orleans. She is a highly respected figure and chef in NOLA, and nationwide. Susan got her start in 1979 at the age of 26 as a cook, and soon after that, she was staging in Paris. In 1982, back in NOLA, she opened Savoire Faire inside a hotel as the Chef De Cuisine. In 1986 she was a part of the opening team at Bistro at Madison de Ville, also in NOLA. After a trip out west to California where she worked mostly catering and events, she returned to NOLA and opened Bayona in 1990. Mondo came later, in 2010. Her most recent restaurant, Rosedale, is a casual concept, again...in NOLA!

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Favorite success quote or mantra:

• "Love what you do and begin with the end in mind."

In this episode with Susan Spicer we will discuss:

• Dining outside
• Finding a mentor
• How and where to learn about cooking
• Being a woman in the industry in the 1980s
• How to manage people
• Standards
• The grind of fine dining
• Partnerships
• Turn key operations
• Food cost, waste, managing numbers
• Hosting events
• Closing a business

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Sincerity
2. What is your biggest weakness?
   • Judgemental
3. What's one thing you ask or look for when interviewing/growing your team?
   • Looking for a spark when food is mentioned or discussed
4. What's a current challenge? How are you dealing with it?
   • Labor
5. Share one code of conduct or behavior you teach your team.
   • Invested
6. What is one uncommon standard of service you teach your staff?
   • Trying to connect with guests
7. 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 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Resy
   • Toast
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Recognize their regulars
10. 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?
    • Have animals in your life
    • Be engaged with what you do
    • Read books

Contact:

Rosedale website: https://rosedalerestaurant.com/

Email: rosedale801@gmail.com

Thanks for listening!

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Huge thanks to Susan Spicer for joining me for another awesome episode. Until next time!

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