724: Jeremy Mandrell and Anne Ng on Clear Purpose, Direction, and Process

<p>Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming <a href= "https://www.bakerylorraine.com">Bakery Lorraine</a>. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts.</p> <p>Check out <a href="https://amzn.to/37IHh4l">The French Laundry Cookbook by Thomas Keller</a> as mentioned in today's episode.</p> <p>Check out <a href="https://prf.hn/click/camref:1100l44sT">Square POS</a> as mentioned in today's episode.</p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <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 style="text-align: left;">Favorite success quote or mantra:</h3> <ul> <li>"Mistakes stop here."</li> <li>If there's any question, there's no question."</li> </ul> <p><strong>In today's episode with Jeremy Mandrell and Anne Ng we will discuss:</strong></p> <ul> <li>Lessons Jeremy took from culinary school</li> <li>Commitment to excellence</li> <li>From food science to food prep and cooking</li> <li>Applying science to food</li> <li>Maintaining a level of ridiculously high standards</li> <li>How to attract great people to your organization</li> <li>Defeating your own laziness</li> <li>Getting your foot in the bakery door via farmer's markets</li> <li>Proof of concept</li> <li>How to develop regulars</li> <li>Quality of quantity</li> <li>Food trucks</li> <li>3-way partnerships are best</li> <li>Pop-ups</li> <li>Converting a condemned house into a bakery</li> <li>Start wher