My Recipe for Success
Robert Bucy Jr., CDM, CFPP
Snyder, TX
ANFP Member Since: 2023
Robert began his foodservice career at age 12 working at a local burger joint, "Big O." At age 17, he enlisted in the US Navy as a Mess Management Specialist (Cook), serving honorably for seven years and achieving the rank of E-6. Following his naval service, he transitioned to the Federal Bureau of Prisons, where his leadership and operational experience culminated in his assignment as Associate Warden at the Federal Detention Center in Honolulu, Hawaii.
Continuing his lifelong passion for the culinary arts, he graduated from the North Central Academy for Culinary Arts in 2015 and subsequently managed operations at an Italian restaurant and a specialty BBQ restaurant in the Philippines. Robert currently serves as Dietary Manager at Cogdell Memorial Hospital.
Robert's Recipe for Success
- Never ask a team member to do something you won't do. True leadership from the top means diving into the dish pit, running food during a rush, or wiping down stations right alongside your crew. Showing you are willing to get your hands dirty earns instant respect and builds unbreakable team loyalty.
- Lead with empathy, not just authority. Kitchens are high-stress environments. Acknowledge when staff are overwhelmed, check in on their well-being, and understand that life happens outside of work. Compassion creates an environment where people want to work hard for you.
- Catch people doing things right. It's easy to only speak up when a mistake happens, but high-performing teams thrive on recognition. Loudly praise hard work, speed, and great guest interactions in the moment; pull people aside privately when constructive feedback is needed.
- Be present on the floor (management by walking around). Don't hide in the back office buried all day. Be visible, accessible, and observant on the floor. Walking about allows you to catch operational hiccups early, gauge guest satisfaction, and stay connected to the heartbeat of your business.
- Encourage open feedback and listen first. The people working the stations every day often have the best solutions for operational bottlenecks. Create a culture where staff feel safe bringing up ideas or voicing concerns without fear of retaliation, and actually implement their good suggestions. Have an “open-door” policy.
- Set clear boundaries between boss and friend. It is entirely possible to be warm, approachable, and friendly while maintaining professional boundaries. Avoid favoritism, keep personal drama out of the workplace, and ensure performance standards apply equally to everyone.
- Invest in clear, over-communicated expectations. Confusion breeds mistakes and frustration. Never assume someone "just knows" how you want a task done. Clearly communicate your standards, write down expectations, and ensure everyone understands the "why" behind the rules.
- Model the culture you want to see. Your team watches your every move, from how you handle a sudden rush to your tone of voice when things go wrong. If you panic, they panic; if you stay calm, organized, and solution-oriented, they will mirror that exact energy.
- Make it happen/make a difference. We don’t just serve food; we create positive experiences. Taking initiative ensures our department run smoothly. It is up to us to elevate the experience. Always own your good or bad.
- Be on time, consistent, and reliable. Say what you mean and mean what you say. Our department operates like a machine; if one part slows down, the entire service suffers. Reliability builds trust with your team and guests.
View the archive of My Recipe for Success articles at www.ANFPonline.org/myrecipeforsuccess.
Nominate Yourself or a Fellow ANFP Member
Have you spent a career in foodservice? Share your wisdom and advice in a new feature from ANFP. My Recipe for Success is aimed at retired members or those who have spent a long career in foodservice. Share the biggest lessons you’ve learned to a lengthy, fruitful, and successful career in the non-commercial foodservice industry.
My Recipe for Success Archive
January 2021 - Dorothy Radermacher, CDM, CFPP
March 2021 - Wanda Dickson, CDM, CFPP
May 2021 - Tom Thaman, CDM, CFPP
July 2021 - Chef Richard "Nick" Nickless, CEC, CCA, AAC, CDM, CFPP
September 2021 - Karen Swift, CDM, CFPP
November 2021 - Paula Bradley, CDM, CFPP
January 2022 - Deborah McDonald, CDM, CFPP
March 2022 - Trish De Leo, CDM, CFPP
May 2022 - Deb Dawson, CDM, CFPP
July 2022 - Rosalind Davis, CDM, CFPP
September 2022 - Ken Owens, CDM, CFPP
November 2022 - Janice Hemel, CDM, CFPP
January 2023 - Bonna Brown, CDM, CFPP
March 2023 - Becky Massey, CDM, CFPP
May 2023 - Colleen Zenk, CDM, CFPP
July 2023 - Joey Rost, CDM, CFPP
September 2023 - Milton McGowian, DBA, FMP, CDM, CFPP
November 2023 - Robert McKeon, CDM, CFPP
January 2024 - Hunter Hying, CDM, CFPP
March 2024 - Kim Kyle, CDM, CFPP
May 2024 - Sharon Vermeer, CDM, CFPP
July 2024 - Regina St. Clair, CDM, CFPP
September 2024 - Ken Hanson, CPM, CDM, CFPP
November 2024 - Barbara Thomsen, CDM, CFPP, RAC, QCP
January 2025 - Michael Kopec, CDM, CFPP
March 2025 - Preeti Padmanabhan, CDM, CFPP
May 2025 - Chef Louie Prantil
July 2025 - Rosemary Aho, CDM, CFPP
September 2025 - Mark Budd, CDM, CFPP
November 2025 - Steve Owen, CDM, CFPP
January 2026 - Felix Jones, CDM, CFPP
March 2026 - Jose Brito, CDM, CFPP
May 2026 - Stacey Sheerin, CDM, CFPP, MBA
July 2026 - Teresa Trostel, CDM, CFPP
September 2026 - Wayne G. Barkins II, CDM, CFPP