970: Ian Fleischmann Executive Chef at Fabel Miami

<p>Ian Fleischmann is the Executive Chef at <a href= "https://fabelmiami.com/">Fabel Miami</a>. Chef Ian began in the industry at the age of 14 as a dishwasher. From 2009-2013 he worked at <a href="https://www.yamatova.net/">Yamato Japanese Steakhouse</a> where he became a Sous Chef. He then attended culinary school and got his start in the hotel restaurant industry at the Four Seasons in Denver. He moved on to <a href= "https://www.arshtcenter.org/?code=404">Brava</a> by Brad Kilgore and then over to <a href= "https://www.highgate.com/who-we-are/">Highgate Hotels</a>, from <a href="https://groothospitality.com/">Groot Hospitality</a> in Miami. He opened <a href="https://fabelmiami.com/">Fabel Miami</a> in December of 2022.</p> <p>Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: <a href= "https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link"> CLICK HERE</a></p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Join <a href= "https://www.restaurantunstoppablenetwork.com/plans/47357?bundle_token=17a3bdca1ccbc19303dff68d05df5ab2&utm_source=manual">Restaurant Unstoppable Network</a> and get your first 30 days on me!  Connect with my past guest and a community of superfans.</li> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3>Favorite success quote/mantra:</h3> <ul> <li>"Do or do not. There is no try."</li> </ul> <p><strong>In this episode with Ian Fleischmann we will discuss:</strong></p> <ul> <li>Efficiency</li> <li>Organization</li> <li>"Briefing" and "debreifing"</li> <li>High volume hotel restaurants</li> <li>Developing a per