Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher’s Fish & Chips just off the campus of Virginia Polytechnic Institute and State University. After serving six years in the US Navy, it didn’t take long for Paul to get back into hospitality. Paul has held positions at Morrison’s Hospitality Group, Wood Dining Services, Inc., The Dunhill Group, and Raising Cane’s Chicken Fingers. Today, Paul serves as CEO of Dat Dog  which consist of 4 locations throughout New Orleans, LA. 

Show notes…

Favorite Success Quote or Mantra.

“The three rules in life: 1) never lose momentum 2) Be more compassionate 3) Always leave an impact.”

In this episode with Paul Tuennerman, we discuss:

• How working in a restaurant made Tuennerman feel like he belong to part of a family.
• The impact mentors made on Tuennerman’s life and why you should be a mentor too.
• How Tuennerman has created opportunities in his life with his authenticity and genuine nature.
• How Tuennerman’s early life of adversity has made him into a survivor, and better man today.
• How “fixing things” in an organization starts with finding the right people. 
• How this industry all boils down to relationships.  
• How to get people to work together.
• Painting a vision and getting people to buy in.
• When you make it about everyone else, they com along for the ride.
• How to get your team to buy in and feel like they have a steak in the success of the business.
• Attention to detail being a good quality for marketing.
• Strategy on breaking into new markets.
• The impact of doing one thing better than everyone else.
• Some of the challenges that come with franchising.
• Why you won’t get better by simply telling people to do better. You got to show them what better looks like and help them get there.
• Using Key Performance indicators to track your growth.
• Investing time and energy into your people.
• Explaining to your people why you want them to do something instead of just telling them to do it.
• Leveraging volume.
• How to show your people you exist to serve them.

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

   • Block out time first thing every morning to read and educate himself on the industry .

2. What is your biggest weakness?

   • Moves too fast.

3. What’s one question you ask or thing you look for during an interview?

   • Ask: What do you want to be when you grow up”
     • Look for: imagination and people who don’t limit themselves.

4. What’s a current challenge? How are you dealing with it?

   • Helping his team find and settle into their roles.

5. Share one code of conduct or behavior you teach your team.

   • Do not snipe at one another.

6. What is one uncommon standard of service you teach your staff?

   • The answer is yes. Now, whats the question?

7. What’s one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • Extreme Ownernship: How U.S. Navy Seals Lead and Win

8. Share an online resource or tool.

   • NationsRestaurantNews
   • QuickserviceMagazine.com

9. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

   1. Toast Tab’s Theoretic food cost tool

10. 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?

    1. It’s not about you. It’s never about you.
    2. The most important people in your origination are your crew.
    3. You’ve got to be fair.

Contact Info

Paul@Datdog.com

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!

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Huge thanks to Paul Tuennerman for joining me for another awesome episode. Until next time!

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The post 513: The 3 Rules to Life with Paul Tuennerman appeared first on Restaurant Unstoppable.