Originating from Dallas TX, Chef Scott Gottlich studied at Oklahoma University and Johnson and Wales University. After graduating, Gottlich jumped between the East and West coast working for some great mentors, including Tim Goodell, Eric Ripert, and Chris Muhler. With Considerable experience under his belt, Gottlich returned to Dallas, TX, where he took his first role as executive Chef, at Lola. After 3 years of getting familiar with the Dallas Market, Gottlich opened his first Concept, Bijoux. Since, Gottlich has opened two additional locations, which includes his latest concept, 18th and Vine, Located in Dallas, TX. Show notes… Favorite success quote or mantra: "Make it nice, or make it twice." "The Chef is always right."  In this episode with Scott Gottlich, we discuss: Surrounding yourself with the best to become even better.  Giving your services for free, in order to create opportunity for yourself. You got to give before you get.   How to teach unwavering standards.  Having a zero tolerance policy for overworking your staff.  Being your own trigger for opportunity. Opportunity doesn't come to you. It's something you create.  If you want to open a restaurant work for someone who's opening a lot of restaurants; opening restaurants and working in them are totally different challenges.  The challenges of opening a chef driven concept.  Never making an emotionally charged decision.   The significance of simplifying and doing one thing really well.  What a Private Placement Memorandum (PPM) is.  Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic.    What is your biggest weakness? Procrastination. What's one question you ask or thing you look for during an interview? Look to see if they're excited about the opportunity; it can't just be a job.  What's a current challenge? How are you dealing with it? staffing Share one code of conduct or behavior you teach your team. Integrity.  What is one uncommon standard of service you teach your staff? Make it personal.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Lessons of Excellence What's the one thing you feel restaurateurs don't know well enough or do often enough? Pay attention to the details.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel 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? know love. Work harder than everyone else.  Have integrity.  Contact info: Fruitionhospitality.com  [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. A