50 Min.
Episode 79: Tom Foley Corner Booth Podcast
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- Firmengründung
How does a lawyer become the partner of one of the Food Network’s hottest celebrity chefs and restaurant owners? Tune in to find out how attorney Tom Foley met chef Tiffany Derry, selected locations, attracted investors, and launched the business that created Texas’s award-winning Roots Southern Table and Roots Chicken Shak.
They refer to each other as “Pots-and-Pans Tiffany” and “Pen-and-Paper Tom”, underscoring a unique partnership that Tom believes is the foundation of their success. In this episode, he shares what he learned as the company’s inaugural general manager, how he forged the company’s people-first culture, and his plans for future concepts. Tom also talks about:
How partnering with a celebrity chef raises the level of guest expectations.
Why learning is a daily experience. Staff and management learn from successes as well as mistakes made.
How cross-training restaurant, bar, and culinary managers build a stronger team and reduce turnover.
How passion, principles, and purpose lead to profitability.
Why staff “bench strength” is a priority when considering expansion.
How to support the community by creating opportunities for social entrepreneurship.
How does a lawyer become the partner of one of the Food Network’s hottest celebrity chefs and restaurant owners? Tune in to find out how attorney Tom Foley met chef Tiffany Derry, selected locations, attracted investors, and launched the business that created Texas’s award-winning Roots Southern Table and Roots Chicken Shak.
They refer to each other as “Pots-and-Pans Tiffany” and “Pen-and-Paper Tom”, underscoring a unique partnership that Tom believes is the foundation of their success. In this episode, he shares what he learned as the company’s inaugural general manager, how he forged the company’s people-first culture, and his plans for future concepts. Tom also talks about:
How partnering with a celebrity chef raises the level of guest expectations.
Why learning is a daily experience. Staff and management learn from successes as well as mistakes made.
How cross-training restaurant, bar, and culinary managers build a stronger team and reduce turnover.
How passion, principles, and purpose lead to profitability.
Why staff “bench strength” is a priority when considering expansion.
How to support the community by creating opportunities for social entrepreneurship.
50 Min.