We recently connected with C.R. Defuoco and have shared our conversation below.

C.R., looking forward to hearing all of your stories today. How has Covid changed your business model?

As a Chef and Culinarian, I have seen a major change in a restaurants ability to survive. There’s always been the challenge of profitability and keeping up with the trends while maintaining the highest quality product and guest experience. Right now, the biggest challenge is staffing. I know this has become a redundant topic but it’s become a serious problem in our industry. There are too many other careers that aren’t as hard on the mind and body, so only the most dedicated are left. Leaving a huge hole in most kitchens.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I started in the restaurant industry when I was just a kid. I spent six years of my life in active duty, while in the USAF. Unless you e done both, it may be hard to see how alike the two really are. The discipline and work ethic required to find success. The toll it takes on your loved ones. The toll it takes on your body and mind. I have found a lot.of success as a Chef because I utilize the fundamentals I learned in the military, work ethic and student mentality.

In addition to the development of my company, Jezia Gourmet, I’m also working with a partner in Miami Beach to build a restaurant that has been my passion project and hopefully compete for a Michelin Star. I’ll never stop until I’m at the top of my industry.

How did you put together the initial capital you needed to start your business?

There are two kinds of restaurant owners, those that came from money or built their fortune in a different industry, and those that required the grit and dedication to build it from nothing. I’m the latter. Through hard work and dedication I have built a reputation of success and hard work through developing partnerships and maintaining a focus on quality.

If you haven’t had the good fortune of wealth, building your reputation and developing a network of folks that support your efforts and ability to put in the sweat equity, just may bring in the revenue you need to build your first restaurant. Then it’s up to you. How far will you allow yourself grow?

How do you keep your team’s morale high?

There are a lot of ways you can lose everything you’ve built. The worst thing you can imagine is putting in a 20+ year career to get yourself to your goal and then lose it. This happens all too often. With this said, one of the most common mistakes I’ve seen restaurant owners make is losing the support of their staff. Staff morale is one of the most important aspects of a successful restaurant.

In this industry, your staff is like a family. Once you’ve developed a group of folks that work well together, that mesh well and put in the work, you would be amazed what success you can find as a team. That means removing cancers early, fostering a mentality of growth and development, celebrating your victories and learning from your failures. If you want to put out your best food, you need the entire staff putting in the love, and the guest will notice the difference.

Contact Info:

• Instagram: @c.r._defuoco
• Facebook: @C.R.Defuoco
• Linkedin: C.R. Defuoco
• Youtube: @JeziaRefinedDining

Image Credits
Chef C.R. Defuoco