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Secret Academy Episode - Mike Cordero

Mike Cordero is a seasoned veteran when it comes to the industry of hospitality. He says it himself, “ in order to succeed in this business, you need expierence.” Chef Mike Cordero has over 40 years as a serial restauranteur who has now ventured to the wine space as well. Dominating the metro DC area with over half a dozen restaurants, he knows the business like the back of his hand. His restaurants range in tastes from sports bars, to sushi, fine dining, to casual pizza joints. Now while most people say you should stick to the food you know when it comes to opening up new restaurants, Mike disagrees. After 4 decades in this space Mike Cordero has created a formula that he is able to use in all of his ventures to make them sustainable, successful, and satisfying to the customers. After seeing all there is to see in an industry that is ever changing, Mike is wanting to share his expierence and knowledge with you to help guide any of you who are interested in this industry.

Lesson's in Today's Interview:
  • The formula to making your restaurant work in this industry.
  • How to adapt your restaurant to meet the needs to the consumer today.
  • How to create an expierence for your customers.
  • How to hire both back of house and front of house personal properly to keep your restaurant alive.
  • How to find management groups to help your restaurant find its initial success.
  • The one thing you need to be successful in the restaurant business is expierence.
  • How important is product knowledge.
  • Having a strong staff is everything.
  • What you need to be able to start a restaurant.
  • How to tell if a restaurant is going to make it after walking in the door.
  • How do you determine a good location for your restaurant.
  • How to factor in your overhead at all times.
  • How alcohol sales factor into the business.
  • Can 1 restaurant be enough to make you enough money in this industry.
Full Episode, Downloadable Podcast, and Other Episode Resources Available for Members Only:
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