We recently connected with Chris Spear and have shared our conversation below.
Chris, thanks for taking the time to share your stories with us today We’d love to hear from you about what you think Corporate America gets wrong in your industry and why it matters.
The restaurant industry has changed over the years especially the most recent ones during covid. The mom and pop shops are getting pushed away and the big box restaurant are trying to take over. As we all love our big box restaurants sometimes these are the ones that will crush small restaurant owners. These larger concepts have the money and backing to be able to afford the food and labor along with the extra bells and whistles. Not only do they get competitive pricing because they are buying nation wide they also are eliminating the chefs and servers as they continue to grow. During covid we saw the release of robots bringing food to tables and taking away server jobs. We have seen the robots in the fast food joints flipping burger and dropping fries. Us small mom and pop shops are made up of trained chefs who want to communicate through their food and this is being stripped from us. We need to keep cooks and server jobs and keep this industry alive. We are artists at large and need to be able to show our trades and not continue to eat this below average food just because its less expensive. I know its hard sometimes but it is always best to support local. Robots do not bring hospitality into the business, people do and keeping real people in the kitchens and dining room is the only way to keep working hard and taking pride in what you do.
Chris, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
Chris Spear, Chef Owner of ROOTS Eatery and Cooking from Roots (CFR) was born and raised in New York, where he developed a passion for cooking. Spear graduated from the prestigious Culinary Institute of America and mastered the culinary scene. He honed in his culinary artistry and cooking techniques at Mirabelle Restaurant a 4- star Classic French Cuisine, The Lake House Restaurant a 4-star Modern American with Italian influence. Spear, then expanded his culinary knowledge traveling with Bravo Brio Restaurant Group followed by a unique culinary experience in Hawaii. With the experience of four new restaurant openings and his passion for cooking, Spear decided to move to Arizona and continue his culinary dream by creating tasteful and memorable culinary experiences. Using a range of seasonal and regional ingredients, Spear showcases his deep commitment for Arizona and a deep sense of integrity.
From working and opening top earning restaurants in New York, Hawaii and Arizona, Chef Chris has earned culinary accolades throughout his career and continues to distinguish himself.
At ROOTs Eatery, we’re bringing it back to the basics: Fresh ingredients, thoughtful preparation, and vibrant flavors combine for a one-of-a-kind dining experience that reminds you of being in Grandma’s kitchen. Our restaurant has a creative, chef-driven concept centered around classic comfort food with a culinary twist, ensuring each bite is both familiar and exciting. When you walk through our doors, you’ll be welcomed in like a member of the family, with warmth and hospitality in a laid-back environment that feels like home. Kick back, relax, and enjoy a meal that’s made with love – it’s not just a meal, it’s a culinary experience. We can cater events from 8 to 800 people. We offer meal prep, cooking classes, private chef services and more.
Can you talk to us about how your side-hustle turned into something more.
After living in Hawaii I decided to come back to the mainland and landed in Arizona. I lived out here in the past and just loved it so much I wanted to come back and had no desire to go back to NY. I was a Chef at Snooze Eatery when I Started my side hustle. I was running our Tempe, AZ Snooze Eatery location, worked part time as a catering event chef and working on my own catering company called COOKINGFROMROOTs. Snooze hours were 5am-2pm, then off too catering events till 9pm then home to the drawing board for my end goal. There were a lot of early mornings and long nights but you need to keep your eye on the goal. No one is handed anything in life, you need to work hard and fight for what you want in life. If was easy everyone would do it, but once you know what you want… go get it! After getting a couple of my own events under my belt it was time to step back and make the big decision of leaving the job security pay checks and rely on my self, my skills and knowledge. Its a big step walking away from a guaranteed paycheck to possibly not get one if we don’t book events. After a few weeks we are up and going and growing fast. We built our reputation up and then branched out and opened a brick and mortar called ROOTs Eatery in July 2020. Since then we have been cruising along trying to build our brand out in Maricopa, Arizona. We currently operate COOKINGFROMROOTs Catering, ROOTs Eatery and The Culinary Mafia Pop Up Kitchen which is our food trailer.
How do you keep your team’s morale high?
Staff morale and leadership is extremely important to me, especially in the hospitality industry. I was once told by a chef that “you should always work harder than the person underneath you” meaning if your the chef, you should work harder than your sous chef, and your line cook should work harder than the dish washer. I am a firm believer that you need to lead by example and set the tone and expectation early and firm. I like to lead my team not manage them. I work with my team in the trenches and coach them in the moment and not after the fact. There are working chefs and clipboard chefs, you will only accomplish so much by holding a clipboard. There are so many factors and variables in restaurants where its easier to lead your team during prep and cooking rather then at the end of the week on a food cost report. Knowing your team is important so you can relate to them. Know what upsets them, know how to relate and talk to them about something they like. letting your team meet with the meat supplier when they come in to drop off samples is a great way of giving back to your team and giving them knowledge and a slight change in routine goes a long way. Letting them take the burger sample pack and have them cook up a special for the day having them take control and have them communicate through the meal they prepared. Music is always playing in our kitchens as music is the most powerful motivator out there. Everyone can relate to music and it can change the morale of the kitchen real fast both good and bad. Putting on upbeat songs during the busier times to keep us going or maybe letting them make a play list for when service is over and we are cleaning. Remember you are nothing with out your team!
Contact Info:
- Website: www.rootseateryaz.com
- Instagram: RootsEatery1
- Facebook: Roots Eatery