Ron McKinlay on Why Restaurants Better Up Their Instagram Game

Restaurant Ready

Chef Ron McKinlay discusses his culinary journey and the influence of his upbringing in Vancouver on his cooking style. He emphasizes the importance of using local and seasonal ingredients and incorporating nature into his dishes.

Chef Ron also talks about his role as a mentor to young cooks and the challenges of leading a large kitchen. He shares his approach to social media and how it has helped market his restaurant and connect with other chefs and diners. In this conversation, Chef Ron discusses the importance of utilizing social media as a marketing tool in the culinary industry. He emphasizes the need to adapt to the new generation's mindset and find a niche in the online space. The conversation also touches on the future of hospitality, including the need for diversification of offerings and the challenge of maintaining profitability while providing a healthy work-life balance for staff. Chef Ron highlights the importance of building strong relationships with employees and leveraging regular customers for marketing purposes.

Takeaways

• The influence of upbringing and sense of place on a chef's culinary philosophy is significant.
• Incorporating local and seasonal ingredients in cooking is essential.
• Being a mentor to young cooks is challenging and rewarding.
• The role of social media in marketing and connecting with other chefs and diners is increasingly vital.
• Utilizing social media is crucial for marketing in the culinary industry.
• Adapting to the new generation's mindset and finding a niche online is important for success.
• Diversifying offerings is necessary for the future of hospitality.
• Maintaining profitability while providing a healthy work-life balance is a challenge for many in the industry.
• Building strong relationships with employees and leveraging regular customers is essential for marketing.

Chapters
00:00 Chef Ron McKinley's Culinary Journey
04:26 Influences of Vancouver on Cooking Style
09:03 Training in Edinburgh and Classical French Cuisine
12:42 Using Local and Seasonal Ingredients
13:38 Mentorship in the Kitchen
18:03 Menu Management and Maximizing Mise en Place
22:06 Social Media as a Marketing Tool
29:36 The Power of Social Media
33:31 The Future of Hospitality
36:59 Diversification and Work-Life Balance
39:16 Building Relationships and Leveraging Regular Customers

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