improve the experience


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Hey Reader,

Real quick - I received word that Nick Kokonas (ex-Alinea owner) is working on a new project and is looking for an executive chef.

He was kind enough to email me details and I wanted to share them, in case you (or someone you know) might be a good fit:

  • Working alongside Nick Kokonas (he's consulting on the project), this role is for an executive chef, who will head up the F&B program
  • The space is a reboot of a private club in the North Lake Tahoe area
  • 6 month commitment, April-September of 2025
  • $80k-$100k total comp + competitive benefits
  • Goals are to implement new standards and systems for the organization

Get in touch here via private message!

Now onto this week's lesson:


Ticket #006

⚙️ Operations

Improve the Experience

I don't think I'm the only who swoons over seeing the human embodiment of "focus".

In the micro, focus looks like plating up a 6-top and delicately placing shaved celery curls.

Zooming out, in the macro, focus looks like the dude in Japan who has been training for 17 years to finally take over the tiny restaurant that he started at as an apprentice.

Somewhere in the middle, I've been fascinated with these guiding principles that inspire focus in both individuals and organizations.

Since I'm based in Seattle, I'll locally source a few that Amazon has used in the past:

  • "It's always Day One"
  • "Customer obsession"
  • "If you haven't spent time writing about it, you don't understand it"

If you've heard of these before (or ones like them) but haven't found them productively useful yet, I'd challenge you this week to phrase them as a question, instead of a catch phrase.

I did that this week with one of you folks in a call with a principle I've been really high on lately: experience is everything.

We were working through a decision and hit a cross road.

My (simple but effective) question: "What would improve the experience?"

It instantly cut through the bullsh*t of what this person was struggling with.

The answer became obvious.

They were able to focus.

All of your work builds towards the experience.

Everything that comes afterwards (the profit, the word-of-mouth marketing, the awards) depend on that experience going well.

How can you improve the experience this week?

👊 Punch It!


🎁 Bonus: Free Industry Insights

Brought to you by our friends at 7shifts

“The pay does the recruiting. The people do the retaining.”

60% of restaurant employees list camaraderie with coworkers as key to job satisfaction—on par with financial incentives.

Team dynamics can make or break your retention.

Our Take: Culture is easier to “feel” than advertise. Sure, there might be exceptions, but culture is often set from the top of the organization. If it’s this important to team members (and could lead to more of what you want in your team), should building a culture people want to be a part of move higher on your priority list?

👉 7shifts shared 3 more motivators (in addition to camaraderie and financial incentives)...


Thanks for your attention this week, excited to write to you again soon 👊

Keep learning and growing,

Justin Khanna

Founder, Repertoire

YouTube / Instagram / X / Work Together

PS: When you're ready, here's how I can help you:

  1. Free Skill Exercises: Struggling how to improve and the "just go faster" advice not doing it for you? Discover the structured approach to progressive overload across skills like knife skills and plating to track your progress!
  2. Interviews with high-performers: Learn from what others have already figured out - I host interviews and do solo deep-dives on lessons to help you ASAP
  3. Total Station Domination: Get the proven program for how to prepare, perform and problem solve in professional kitchens. It's lessons from Michelin training, emulsified with habits and skills you can use ASAP on your station. Get your Station Score to see where you could improve!

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