447: It doesn't pay to be a shithead with Elizabeth Wiley

In this episode with Chef Elizabeth Wiley, we discuss:

• Being mindful about how you make people feel. 
• How hollering and being an shithead doesn't serve you or your team. 
• How being more organized makes working more fun. 
• Incorporating a debriefing.  
• The importance of knowing yourself. 
• Learning and leveraging a unique skill as point of entry into the industry. 
• Being positive to attract onto yourself incredible people. 
• "Three" being the magic number when it comes to partnerships. 
• Getting front of house and back of house experience to improve your odds of success.  
• Paying for a consultant when opening your first restaurant. 
• Being detailed and realistic about your expenses with a cost analysis.
• Establishing a personal connection with your guest.  
• Being super frugal and letting your cash determine your growth.
• Using partners to pump energy and new ideas into your business. 

Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.