You don't scale a taquería with vibes—you scale it with standards. In this episode, Jesus "Chuy" Mendez (Salud, Birmingham) shows how culture plus simple, repeatable systems drive operational clarity you can taste at the table. We get into writing real recipes (no "secret pinch"), rewarding the right behaviors, passing health inspections with confidence, and Chuy's rule of hospitality: remove inconveniences before guests ever notice. This is kitchen leadership for independent restaurants that need consistent food, clean shops, and a crew that gives a damn. You'll learn: How to turn SOPs into pride, not paperwork Why visible recognition beats speeches Fast-casual moves that keep lines tight and standards high Where chef culture helps—or hurts—consistency If you're ready to tighten restaurant systems, lead better, and build a culture that lasts, subscribe for weekly, operator-first tools.     Connect with Jesus "Chuy" Mendez  Website: https://www.saludbham.com/  Salud's Instagram: https://www.instagram.com/saludbham/?hl=en  Jesús's Instagram: https://www.instagram.com/jmf1988/?hl=en  LinkedIn: https://www.linkedin.com/in/jesus-mendez-8249971b2/  emaili:chuy@saludbham.com Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/discovery Website: https://www.culinarymechanic.com