734: Drew Delaughter on Operating Without Fear or Greed

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born.

Check out episode 733 with Michael Gulotta as mentioned in today's episode!

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Favorite success quote or mantra:

• "We wouldn't do anything out of fear or greed."

In today's episode with Drew Delaughter we will discuss:

• Being a jack of all trades in the restaurant
• Mentors
• Learning professionalism
• What is professionalism?
• Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path
• Humility
• Working with brand new owners who are learning as they go
• Bridging the gap between BOH and FOH
• Delegation and how to balance setting a good example and handing out tasks

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

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Humility
2. What is your biggest weakness?
   • "I don't know."
3. What's one question you ask or thing you look for during an interview?
   • Team work, self-motivation
4. What's a current challenge? How are you dealing with it?
   • COVID-19
5. Share one code of conduct or behavior you teach your team.
   • Be humble
6. What is one uncommon standard of service you teach your staff?
   • Recognizing an opportunity for hospitality
7. What's one book we must read to become a better person or restaurant owner?
   • Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by by Jeff Gordinier
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Mentorship mentality
9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
   • Resy reservation system
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?
    • Be humble
    • Show up to something that you want to show up to
    • Switch to Resy

Contact info:

Instagram: @saintgermainnola

website: www.saintgermainnola.com

Thanks for listening!

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Huge thanks to Drew Delaughter for joining me for another awesome episode. Until next time!

 

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