Oui Chef Podcast
Three years after opening a restaurant in Malibu, Nicolas Fanucci and his son Lucas Fanucci have been embraced by the locals and loved by many. Starting a small business with your family in an exclusive up-scale beach town where locals are keen on resisting any changes to the, what used to be ‘quaint’, beach town during the outbreak of a pandemic is not easy. In this podcast, the Fanuccis discuss the key to success: hospitality. In a typical French kitchen, you will hear the term “Oui Chef” various times between chefs and servers. Oui Chef does not just translate to “Yes Chef”, but it has become a way of life for restaurant employees. For Nicolas and Lucas, Oui Chef speaks for the level of hospitality delivered to every customer, never saying no to a single request… even if it means serving a Malibu local fresh lobster. In the “Oui Chef” podcast, the father and son give listeners an inside take on building a business, working with family and managing the restaurant industry.
Oui Chef Podcast
Restaurant Operations Unveiled
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Nicolas Fanucci
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Episode 35
This week on the Oui, Chef podcast, Nicolas and Lucas reflect on their recent shift at a restaurant where they managed to serve more customers and make more money despite working long hours. They delve into the intricacies of running a successful restaurant, including staffing and the unpredictable nature of the business. The two also explore the idea of adding more seafood options to the menu, while highlighting the challenges of balancing labor costs with the need for additional staff. The podcast concludes with a reminder of the significance of open communication between guests and staff to create a memorable dining experience.