Hosts: Kip Altman with Scot Hunter
Guest: Doug Keane, Proprietor, Cyrus Restaurant, Geyserville, CA
We will talk about:
1) what attracted you to cooking (growing up in Dearborn, MI - auto country),
2) your formative years in the restaurant business,
3) why were some in the industry ‘hell-bent on destroying your dream’,
4) why is it an almost impossible business in which to survive,
5) difference between success and failure in the restaurant business,
6) what makes the hospitality industry dysfunctional,
7) the book: part expose, part confessional, part hopeful,
8) difference between success and failure in the restaurant business,
9) how your approach to ‘corporate culture’ differs from tradition in the industry,
10) why your approach differs,
11) gods vs. skilled labor in the kitchen,
12) rise of the celebrity chef - good or bad for the culinary profession,
13) what you wished you had known before entering the industry,
14) what you would advise young people who aspire to your career path,
15) what you want patrons to know or be aware of regarding your style and methods,
16) the Cyrus experience: ‘style and substance, conscience and connection’ - how do these show themselves,
17) the competitiveness of the hospitality industry in general and in Sonoma County in particular,
18) has your philosophy of management changed the industry (the HBS case study),
19) can patrons hasten change in the industry,
20) plans for expansion or another book,
21) which chefs or restaurants you admire - why,
22) your appreciation of dogs: how and why they influence you (me too),
23) other issues which you might wish to talk about
cyrusrestaurant.com/
