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Oui Chef PodcastAuthor: Nicolas Fanucci
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. Language: en-us Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Restaurant Operations Amid Wildfires
Episode 58
Monday, 27 January, 2025
On this week's episode of Oui, Chef, Lucas and Nicolas discuss the significant challenges they are facing in operating their restaurant during the current wildfires in the area. They expressed concerns about staff safety, reduced business due to the fires and smoke, and ongoing issues with their insurance coverage. The conversation also covered their plans to switch their restaurant reservation system from OpenTable to Resy, which they feel may be a better fit for their restaurant's values and clientele. Despite the difficulties, the speakers acknowledged they are still a relatively new business at only 10 months old, and need to continue adapting to the changing circumstances. Overall, the focus was on navigating the various operational and logistical challenges the restaurant is facing due to the wildfires and broader economic conditions, while remaining committed to providing a quality dining experience for their customers.
