What chaos happens behind the kitchen doors, and how do you lead?

Replied byDavid Mizrahi

Founder & CEO at Salt Restaurant Group

Niche: Retail, Marketplace, Technology

Revenue: $1M+/month

Location: USA

Started: 2015 or earlier

Plates run out mid service, computers die, brownouts shut gas, three staff don’t show. I jump in wash dishes, expedite, clear tables. I won’t ask an employee to do what I won’t do. Leadership is hands on.

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What chaos happens behind the kitchen doors, and how do you lead?

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