About the Episode

In this episode, Simon Zatyrka, founder and CEO of Culinary Mechanic, shares his journey through the culinary world, discussing the evolution of his brand, the importance of mentorship, and the shift from cooking to managing and consulting in the restaurant industry. 

He reflects on his diverse background, the challenges he faced, and the lessons learned from various culinary experiences, emphasizing the significance of personal branding and the mechanics behind successful restaurant operations. In this conversation, Simon Zatyrka shares his extensive journey in the restaurant industry, detailing his experiences from working as a sous chef to becoming an executive chef and eventually transitioning to a consultant role with Culinary Mechanic.

Simon also discusses the challenges of managing food and labor costs, the impact of the pandemic on the restaurant business, and the importance of leadership and systems in scaling operations. Simon emphasizes the need for chefs to engage with their teams and adapt to changing circumstances while maintaining quality service.

Takeaways

• Culinary Mechanic represents a shift from traditional cooking to operational efficiency.
• The role of a chef evolves into more of a managerial position as one advances.
• Food quality is often assumed; differentiation comes from operational excellence.
• Simon’s diverse cultural background influenced his culinary perspective.
• Early experiences in the kitchen shaped Simon's passion for food.
• Education in culinary arts is as important as practical experience.
• Mentorship plays a crucial role in professional development.
• Understanding food costs and management is essential for success.
• The culinary industry requires adaptability and continuous learning.
• Personal branding is key in establishing a consulting business. Moving to the Bay Area was a significant change for Simon and his family.
• Working at Restaurants Unlimited provided valuable training and management systems.
• Effective communication with servers can significantly impact food sales and costs.
• During the recession, Simon managed to keep his restaurant profitable while others struggled.
• Understanding food costs and directing menu choices is crucial for profitability.
• Natural attrition can be a strategy for managing labor costs during tough times.
• Listening to the team and adapting to their needs is essential for maintaining morale.
• The pandemic made developing people in the restaurant industry more challenging.
• Culinary Mechanic was born out of a desire to help multiple restaurants succeed.
• Leadership training is often overlooked but is vital for restaurant success.

Timestamps

00:00 Consultant's Unexpected Opportunities 04:35 Whisk: Culinary Mechanics Unveiled 08:28 "From Kitchens to Jobs" 12:27 High School Academic Experiences 13:36 The Go-To Research Expert 18:30 Overwhelmed Chef's Transition Journey 20:56 Hands-On Kitchen Organization Tips 25:21 Transformative Culinary Education Experience 28:34 From Checklist to Menu Engineering 29:55 Directing Diners: Cost-Effective Menu Strategies 34:07 Flat Top Fish Cooking Upgrade 37:12 Summer Restaurant Frenzy 38:49 Cultivating Culinary Leadership 43:28 Urgent Kitchen Staffing Solutions 47:28 Evolving Restaurant Management Focus 50:10 Leadership Challenges in Culinary Industry 51:34 Embracing Changing Passions 55:32 Helping Chefs, Inspiring Leadership