Born and raised in Burlington, VT Will Mcneil is a graduate of the Culinary Institute of America. After graduation McNeil cooked at various locations before becoming a FOH manager for Hen of the wood in 2006. By 2011 McNeil was offered a partnership by Chef Eric Warnstedt. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW in Waterbury, VT.
See Episode 625 to hear from Eric Warnstedt.
See Episode 613 with Horst Schulze to learn about the 24 Standards of Service.
Show notes… Favorite success quote or mantra: Empowering each of our managers to make the right decisions and run the business for us.
In this episode with Will McNeil we will discuss:
Building the perfect team to surround you
Staff first; customer right behind it
Will’s time at CIA
Will’s mentors at CIA
The most important steps of good service
The importance of first and last impressions at FOH
Transitioning from Sous Chef to FOH manager
Horst Schulte’s 24 Standards of Service
Smile while delivering discipline
A minimalist approach to aesthetics
Cutting down FOH costs
Importance of a post-service meeting
Partnerships
Learning as much as you can about restaurant tech and how it serves you
Respect for your partners
Partnerships as a marriage
What’s behind a name
Opening a second restaurant is always the hardest
Inward growth
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Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic
What is your biggest weakness? To detail-oriented
What's one question you ask or thing you look for during an interview? Interests outside work/true passion
What's a current challenge? How are you dealing with it? Kitchen staffing
Share one code of conduct or behavior you teach your team. Treat everyone on staff as equals
What is one uncommon standard of service you teach your staff? Greet gusts within 2 minutes
What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain
Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough? Care
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Resy
PlateIQ
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? Staff first
Customers have right-of-way in the restaurant
Empower managers
Contact info: Websites:
Hen of the Wood
Prohibition Pig
Doc Ponds Eat and Drink in Stowe
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 Will McNeil for joining me for another awesome episode. Until next time!
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