In the small business industry—particularly in the restaurant industry—it’s easy to let company culture take a back seat when hungry diners need to be fed and kitchens need to be cleaned, especially in today’s society, as larger issues are occurring in the kitchen as a result of the high stresses that come along with the territory.
Luckily, there are restaurateurs who consider a happy culture their top priority. Take it from an industry leader who’s seen it all in the past 11 years: Chicago-based Ricardo Garcia-Rubio, chief culinary officer of Bien Trucha Group and its four restaurant entities (Bien Trucha, A Toda Madre, Quiubo and Santo Cielo). Below, Garcia-Rubio shares the group’s ingredients to success and how its focus on company culture has created a united front with its team and instilled a sense of family with its diners.
