On last week’s episode, Chef Ford Fry told us that his passion for people and experiences fuels him to continue launching restaurants. Through this, he has become one of the most successful and recognized chefs and restaurateurs in Atlanta. Missed last week’s episode? Listen now.
In today’s episode, Ford walks us through his process of taking an idea for a restaurant, designing a full concept, and ultimately opening its doors to the public. His approach is unique—instead of building everything around his idea, he starts with a location and builds his ideas around the needs of the neighborhood. This servant-leadership way of thinking has resulted in restaurants that feel authentic and serves a greater purpose in the city. Listen to the full episode now.
HELPFUL LINKS AND RESOURCES:
THREE KEY TAKEAWAYS:
1. Ford doesn’t start with a restaurant idea. He starts with a location and creates a restaurant that fits the neighborhood and serves the city. You might not be launching a restaurant, but it’s a mindset that can be applied to any launch: Am I serving a real need with my product, service or idea?
2. Empower people to do what they do best. Ford builds out the restaurant concept and decides what the feel and tone should be, and then he hands his ideas over to graphic and interior designers who are gifted in bringing ideas to life. You don’t need to be everything to everyone. Know what you’re good at and then bring in the right people to help you fill in the gaps.
3. Advertising isn’t the only way to have a successful business. Ford’s mentality is to be the best in class and the right kind of stories and press will follow.