Restaurant Unstoppable with Eric Cacciatore

https://restaurantunstoppable.libsyn.com/1056-danny-azzarello-and-alan-frati-co-owners-of-crackd-kitchen-and-coffee

dannya@crackdkitchen.com

Instagram: @crackdkitchen

Thu, 18 Jan 2024 08:30:00 +0000

1055: Paula Haines CEO Freedom a la Cart

Paula Haines is the CEO of Freedom a la Cart. Paula Haines graduated college with a degree in marketing. Freedom a la Cart is a nonprofit that empowers women of Ohio who are survivors of sex trafficking and exploitation. The cafe and catering business gives these women workforce skills and training. The organization started in 2009, the social enterprise started in 2011, and Paula joined in 2013. Freedom a la Cart started as a food cart in 2011 and in 2021 opened their first cafe. They have plans to open more in the near future!

Favorite success quote/mantra:

"Many people will come to Freedom a la Cart because of the mission, but how you build a business is by creating repeat customers and being exceptional."

In this episode we will discuss:

Marketing
Enabling vs. Empowering employees
Culture
Business models
Non-profits

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1055-paula-haines-ceo-freedom-a-la-cart

Email: paula@freedomalacart.org

Thanks for listening!

Thu, 11 Jan 2024 08:30:00 +0000

1054: Joe Pine Author of The Experience Economy

Joe Pine II is the author of The Experience Economy: Competing For Customer Time, Attention, and Money and Co-Founder of Strategic Horizons LLP. Joe Pine began programming computers in the 7th grade. He worked at IBM for 13 years and moved up to management and strategic roles within that company. Since the he has been a consultant, coach, expert and author on the topics discussed today.

Favorite success quote/mantra:

"Go beyond goods and services to staging experiences and guiding transformations for each one of your individual customers."

In this episode with Joe Pine, we will discuss:

What is the Experience Economy?

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Chech out the Strategic Horizons website

Thanks for listening!

https://restaurantunstoppable.libsyn.com/1054-joe-pine-author-of-the-experience-economy

Thu, 04 Jan 2024 08:30:00 +0000

1053: Nick Kosevich CEO and Co-Owner Earl Giles and Beverage Director at Mr. Pauls Supper Club

Nick Kosevich is the CEO and Co-Owner of Earl Giles and Beverage Director at Mr. Paul's Supper Club. Nick started in the restaurant business in 2001 at the Minneapolis restaurant Palomino, where he learned a lot. He learned even more and found a groove at Town Talk Diner, owned by previous guest Tim Niver, where he also worked with previous guest Tommy Begnaud. He started Bitter Cube in 2009, a bitters company, and started Earl Giles 7 years ago. He dabbles in writing, podcasting, consulting, restaurant ownership, distillery ownership, and much more. He is a man of many talents!

Check out episode 1050 with Tommy Begnaud as mentioned in today's episode!

Check out episode 1052 with Tim Niver as mentioned in today's episode!

Favorite success quote/mantra:

"Pressure is a privilege."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: nick@earlgiles.com

Instagram: @nickkosevich

Thanks for listening!

https://restaurantunstoppable.libsyn.com/1053-nick-kosevich-ceo-and-co-owner-at-earl-giles

Thu, 28 Dec 2023 08:30:00 +0000

1052: Tim Niver Owner of Saint Dinette and Mucci's, Host of Niver Niver Land Podcast

Tim Niver is the owner of Saint Dinette, Mucci's, Mucci's Frozen, and the host of the Niver Niver Land Podcast. Tim's first job in the industry was with McDonald's at the age of 15. After college, in 1992, he lived in Spain for 10.5 months before returning home and working in some of the best restaurants in Las Vegas, Colorado, and NYC. He opened his first restaurant in Minneapolis, called Town Talk Diner. He opened Saint Dinette in 2015 and Mucci's soon after, in 2016, followed by Mucci's Frozen.

Favorite success quote/mantra:

"Don't stop the money."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.saintdinette.com

Thanks for listening!

https://restaurantunstoppable.libsyn.com/1052-tim-niver-owner-of-saint-dinette-and-muccis-host-of-niver-niver-land-podcast

Thu, 21 Dec 2023 08:30:00 +0000

1051: Ryan Bowlds Director of Product Innovation at Restaurant Technologies, Inc.

Ryan Bowlds is the Senior Director o Product Innovation at Restaurant Technologies, Inc.RTI is a current sponsor for Restaurant Unstoppable. What exactly is RTI?

Delivery: Cooking oil delivery is one component of our Total Oil Management solution. As a Total Oil Management customer, you’re able to better control your oil. Our equipment is installed so we’re able to deliver and pump in bulk cooking oil to your business. Think outside the JIB and modernize your restaurant with oil tanks that we fill for you, so you never end up with too much or too little oil.
Bulk Oil Tanks: Our automated cooking oil management solution removes the inconvenience of messy rendering tanks, as well as unreliable JIB delivery and storage. Instead, we conveniently provide storage for fresh and used oil in our clean, custom tanks. Total Oil Management takes a weight off your shoulders and provides a safer, more efficient solution to one of the hardest jobs in the kitchen.
Filtration and Monitoring: With oil filtration and monitoring capabilities, you can prevent problems, maximize oil life and achieve better cost management.
Removal and Recycling: Disposing of cooking oil is a dreaded task that is riddled with risk and deflates morale. According to the Burn Foundation, nearly 12,000 reported burns occur every year among restaurant employees, the highest number of any employment sector. Our automated solution reduces that risk and takes the burden off you and your staff.

Favorite success quote/mantra:

"Control the kitchen chaos."

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

RTI website: rti-inc.com

https://restaurantunstoppable.libsyn.com/1051-ryan-bowlds-sr-dir-of-marketing-product-management-and-engineering-at-restaurant-technologies-inc

Mon, 18 Dec 2023 08:30:00 +0000

1050: Tommy Begnaud Chef/Owner of Mr. Paul's Supper Club

Tommy Begnaud is the Chef/Owner of Mr. Paul's Supper Club. Tommy Begnaud is from St. Paul and got his first real job in a restaurant washing dishes at the age of 13. He was a bartender in college and when he left school, he worked in his family business for about 5 years. He then realized he wanted to open a restaurant. He went off to culinary school and spent the next 10 or so years working in some great and not-so-great restaurants until he opened Mr. Paul's Supper Club in 2022 in Minneapolis.

Favorite success quote/mantra:

"If people are going to spend their hard-earned money, let's make sure they have a good fucking time."

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Instagram: @cheftommybegnaud

Thanks for listening!

https://restaurantunstoppable.libsyn.com/1050-tommy-begnaud-chefowner-of-mr-pauls-supper-club

Thu, 14 Dec 2023 08:30:00 +0000

1049: Peter Campbell Chef/Owner Red Wagon Pizza Co.

Peter Campell is the Chef and Owner of Red Wagon Pizza Co. in Minneapolis. Peter started making pizzas at the age of 2 with his grandfather. He grew up working in kitchens and continued to do so through college. After a long time working with banks and in the world of real estate, he started making pizzas on Friday nights for friends and family. He started his business in 2012, doing pop ups in farmers’ markets. In 2014, he opened his brick and mortal restaurant, Red Wagon Pizza Co.

Success quote/mantra:

"Don't fear failure."

Today's sponsors: Owner.com, One Degree Coaching, Restaurant Systems Pro, and Tater Kegs

Contact info:

Instagram: @redwagonpizza

https://restaurantunstoppable.libsyn.com/1049-peter-campbell-chefowner-red-wagon-pizza-co

Mon, 11 Dec 2023 08:30:00 +0000

1048: Timirie Shibley Co-Owner & Co-Creator of Doo-Dah Diner

Timirie Shibley is the Co-Owner and Co-Creator (along with her husband, Patrick) of Doo-Dah Diner in Wichita, KS. Timbre has been a foodie since the age of 2. She worked in sales and customer service for many years until she and her husband met in their mid-40s. A few years later, in 2012, they bought a restaurant on Craigslist that was once a Chinese food restaurant, and opened Doo-Dah Diner with about 10,000 dollars. Doo-Dah Diner has been going ever since (11 years and counting!).

Check out episode 1036 with Adam Guild as mentioned in today's episode!

Check out Owner.com as highly recommended in today's episode!

Favorite success quote/mantra:

"We reserve the right to get smarter."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: timirie@doodahdiner.com

Thanks for listening!

https://restaurantunstoppable.libsyn.com/1048-timirie-shibley-co-owner-co-creator-of-doo-dah-diner

Thu, 07 Dec 2023 08:30:00 +0000

1047: Sam Fore Chef/Owner Tuk Tuk Sri Lankan Bites

Sam Fore is the chef and Owner of Tuk Tuk Sri Lankan Bites and Tuk Tuk Snack Shop. Sam went to school for marketing and studied consumer behavior. She did web design for Boston restaurants, including those owned by past guest Jamie Bissonnette, before moving to Lexington,KY. There she began cooking Sri Lankan food (she is first-generation Sri Lankan). She hosted brunches for about six months around 2016 in her home on Sundays and hit a max attendance of 44. This became unsustainable, but she enjoyed it. She started doing pop ups in bars and became very popular. She eventually began doing pop ups all over the country and has gotten into recipe development. She just opened her first brick and mortar about 2 months prior to this podcast recording!

Check out episode 744 with Jamie Bissonnette as mentioned in today's episode!

Check out episode 1031 with Chef Nok as mentioned in today's episode!

Favorite success quote/mantra:

"Work hard and be nice to people."

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1047-sam-fore-chefowner-tuk-tuk-sri-lankan-bites

Thanks for listening!

Mon, 04 Dec 2023 08:30:00 +0000

1046: Johnny Zela COO of Condado Tacos

Johnny Zela is a the COO of Condado Tacos and an employee since DAY ONE! Johnny began his restaurant career in 1995 as a 15 y/o dishwasher in his hometown of Chicago. After high school he joined the US Navy and was a ship's accountant for 4 years before getting out and going to work in bars and restaurants in Chicago. He bought a restaurant there and sold it after 5 years of running it profitably. He then moved to Columbus and applied as a bartender at Condado Tacos before the first location had even opened. Within a year, he was the restaurant's Director of Operations and today he serves as the COO.

Check out episode 1045 with Chris Artinian as mentioned in today's episode!

Check out episode 1044 with Sangeeta Lakhani as mentioned in today's episode!

Check out episode 1026 with Adriel Lubarksy as mentioned in today's episode!

Favorite success quote/mantra:

"Take yourself out of your comfort zone every day. Seek both mental and physical exhaustion so you can be at peace with yourself, but never satisfied."

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1046-johnny-zela-coo-of-condado-tacos

Email: johnny@condadotacos.com

Thanks for listening!

Thu, 30 Nov 2023 08:30:00 +0000

1045: Chris Artinian President and CEO of Condado Tacos

Chris Artinian began selling insurance and investments out of school. He soon realized that career wasn't for him and he landed a job at Morton Steakhouse and the bottom of the restaurant's ladder. He soon climbed up the ranks and became the CEO and President of the Morton Restaurant Group. He moved on from there to Smokey Bones and most recently he became the CEO and President of Condados Tacos. Condados Tacos aims to have over 100 restaurants by 2026.

Favorite success quote/mantra:

"You make a living by what you get, you make a life by what you give."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1045-chris-artinian-president-and-ceo-of-candado-tacos

Instagram: @condadostacos

Thanks for listening!

Mon, 27 Nov 2023 08:30:00 +0000

1044: Sangeeta Lakhani Co-Founder & Executive Director at Service!

Sangeeta Lakhani is the Co-Founder and Executive Director at Service! Sangeeta moved to the US from India just before she turned 17. She tried her hand at art school and eventually landed on culinary school. Neither paths were for her at the time. in 1992, at the age of 21, she began working at a pizza place and became co-owner. She operated that restaurant until 2004. In 2004 she opened Bodega in Columbus, OH and operated that restaurant for 10 years. She was the co-founder and chef at The Table from 2013 until 2020. She started Service! very recently as a relief effort for hospitality workers. She serves as the Executive Director.

Favorite success quote/mantra:

"It's never too late to be the person you were meant to be."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1044-sangeeta-lakhani-co-founder-executive-director-at-service

Thanks for listening!

Thu, 23 Nov 2023 08:30:00 +0000

1043: Marc Forgione Chef/Owner of Peasant, Trattoria One Fifth, and Restaurant Marc Forgione

Marc Forgione is the Chef/Owner of Peasant, Trattoria on Fifth, and Restaurant Marc Forgione. Chef Marc comes from a family of chefs, most notable his dad, Larry Forgione of An American Place, a very famous restaurant in NYC. When he was young, Marc didn't' necessarily want to be a chef himself. While in college though, he would cook for all is friends and he decided he might be into enough to make it a career. He travelled Europe after school and came back to work in his father's An American Place. He went on to open 4 restaurants for other owners before he was 27 and in 2008 he opened his first restaurant, Restaurant Marc Forgione. Today he three restaurants and he is a partner in another. He recently launched his restaurant group, called Respect Restaurant Group.

Show notes… Favorite success quote/mantra:

"Respect."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1043-marc-forgione-chefowner-of-peasant-trattoria-one-fifth-and-restaurant-marc-forgione

Thanks for listening!

Mon, 20 Nov 2023 08:30:00 +0000

1042: Jim Tselikis Co-Founder of Cousins Maine Lobster

Jim Tseleikis is the co-Founder of Cousins Maine Lobster. Jim graduated college in 2008 and went into sales, specializing in medical device sales for about 4 years. While visiting his cousin in LA, the two men conjured up the idea for Cousins Maine Lobster, based on their love for family and lobster back in their home state of Maine. 13 months later, in April of 2012, the first Cousins Maine Lobster food truck opened in LA. They appeared on Shark Tank not long after that, and today they have 62 locations, including restaurants and food trucks, and they're a booming franchise.

Show notes… Favorite success quote/mantra:

"If you're prepared, you have nothing to worry about."

Today's sponsor:

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1042-jim-tselikis-co-founder-of-cousins-maine-lobster

Thanks for listening!

Thu, 16 Nov 2023 08:30:00 +0000

1041: Ray Villaman President and CEO of Tahoe Restaurant Group

Ray Villaman is the President and CEO of Tahoe Restaurant Group. Ray got his start in the industry at a young age as a busser, soon moving on to waiter and then bar tender. He eventually took a job after college at California Pizza Kitchen where he assisted the company in impressive expansion. He was then recruited by Boston Chicken (today known as Boston Market and helped that company do the same. He worked for World Wraps in their early stages of expansion until he started his own restaurant group in 2002. Today there are 4 healthy and profitable concepts under the Tahoe Restaurant Group management.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Hire right, train right, treat right."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1041-ray-villaman-president-and-ceo-of-tahoe-restaurant-group

Thanks for listening!

Mon, 13 Nov 2023 08:30:00 +0000

1040: Matt Abrahams Professor, Speaker, Coach, and Author of Think Fast, Talk Smarter

Matt Abrahams is the author of Think Fast, Talk Smarter: How to Speak Successfully When You're Put on the Spot as well as a speaker and coach, a professor, and a podcast host.

Check out episode 989 with Christine Miles as mentioned in today's episode!

Show notes… Favorite success quote/mantra:

"No matter where you go, there you are."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1040-matt-abrahams-professor-speaker-coach-and-author-of-think-fast-talk-smarter

Thanks for listening!

Thu, 09 Nov 2023 08:30:00 +0000

1039: Dan Dreher Co-Owner of Wally's Pizza Bar + FLB Entertainment Center

Dan Dreher is the Co-Owner and Operator of Wally's Pizza Bar, as well as the Co-Owner of FLB Entertainment Center in California. Wally's and FLB Entertainment Center were family businesses and still are. Dan and his siblings Monica and Jeremy and his father are all co-owners. Dan received a business degree in Strategic Management and joined the family business as a bartender in 2003. In 2006 his father retired, leaving the business to him and his siblings. In 2015, Wally's opened and joined FLB Entertainment Center as another thriving Dreher family businesses.

Favorite success quote/mantra:

"Our mission is to afford you the freedom to escape for a moment of happiness."

Today's sponsor:

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: dan@wallyspizzabar.com

https://restaurantunstoppable.libsyn.com/1039-dan-dreher-co-owner-of-wallys-pizza-bar-flb-entertainment-center

Mon, 06 Nov 2023 08:30:00 +0000

1038: Robert Chen Founder and CEO at EatMise

Robert Chen is the Founder and CEO of eatmise, currently operating out of and within NYC. Robert graduated from Columbia with a 4.0 and entered the world of Professional Investment. During the 2020 COVID-19 pandemic, he got the idea for eatmise. eatmise is "the first restaurant-to-you delivery service for busy people who want to eat well. Learn more here.

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"You can't connect the dots looking forward, you can only connect the dots looking backward."

Today's sponsor:

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: rob@eatmise.com

https://restaurantunstoppable.libsyn.com/1038-robert-chen-founder-and-ceo-at-eatmise

Thu, 02 Nov 2023 07:30:00 +0000

1037: Anthony Tartaglia Co-Founder and CEO of Costa Verde Hospitality

Anthony Tartaglia is the Co-Founder and CEO of Costa Verde Hospitality. Anthony got his start in the industry at age 13 and basically never left. Hen worked in restaurant and bar management, as well as being a bartender in NYC and Long Island, until 2014 when he opened his first restaurant, Verde Kitchen & Cocktails, at the age of 29. Verde Hospitality has since opened 5 more concepts.

Favorite Success Quote or Mantra:

"Just do it."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1037-anthony-tartaglia-co-founder-and-ceo-of-costa-verde-hospitality

Thanks for listening!

Mon, 30 Oct 2023 07:30:00 +0000

1036: Adam Guild CEO at Owner.com

Adam Guild is the cofounder and CEO of Owner.com. Owner.com is a software-as-a-service company that provides restaurants with everything they need to succeed online, and drive traffic into their stores. The company currently has over 1,000 restaurants using its services.

Show notes… Favorite success quote/mantra:

"Do or do not; there is no try."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Owner.com

https://restaurantunstoppable.libsyn.com/1036-adam-guild-ceo-at-ownercom

Thu, 26 Oct 2023 07:30:00 +0000

1035: Jamie Greer Interim CEO Sticky's The Finger Joint

Jamie Greer is the Interim CEO at Sticky's The Finger Joint in NYC. Jamie Greer got her start in the culinary world in high school, where she attended a vocational school for culinary arts and restaurant management. She then went on and got a degree in hospitality management at Syracuse. She worked for about a year at Magnolia Bakery in NYC before she landed a job at Sticky's, starting as the Director of Guest Experiences in 2017. Today she holds the Interim CEO role. Sticky's currently has 14 locations with eyes on much greater expansion.

Check out episode 909 with Jonathan Sherman as mentioned in today's episode!

Check out episode 927 with Paul Tuennerman as mentioned in today's episode!

Favorite success quote/mantra:

"We're doin' it, baby!"

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1035-jamie-greer-interim-ceo-stickys-the-finger-joint

Instagram: @stickysfingerjoint

Mon, 23 Oct 2023 07:30:00 +0000

1034: Nick Kenner Founder and CEO of Just Salad

Just Salad was co-founded by Nick Kenner and Rob Crespi. They established the company in 2006 with the goal of providing healthy and environmentally friendly fast-food options. Just Salad recently opened their newest location, in Huntington Station, in NYC (there are 75 stores now!).

Show notes… Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: comments@justsalad.com & hr@justsalad.com

https://restaurantunstoppable.libsyn.com/1034-nick-kenner-founder-and-ceo-of-just-salad

Thu, 19 Oct 2023 07:30:00 +0000

1033: Steven Salm Founder & CEO of PLANTA

Steven Salm is the Founder and CEO of PLANTA. Steven Salm started in the restaurant industry at the age of 18 and he fully embraced the ideas of making people happy and providing off of that. He opened his first restaurant in 2013 at the age of 28 in Toronto, that being The Chase. In 2016, he open his second restaurant, PLANTA, after becoming a devout vegan. Today, there are 13 going on 14 PLANTA locations.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Fortune favors the bold."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1033-steven-salm-founder-ceo-of-planta

Email: steven@plantahq.com

Mon, 09 Oct 2023 07:30:00 +0000

1032: Al Lucas and Ed Doherty on The Impact of Predictive Index

Al Lucas is a Partner at Defined Hospitality in Philadelphia, PA. Al began his career at Chart House where he began as a dishwasher, leaving the company 21 years later as the Vice President of the East Coast. He then moved on to be the Director of Operations at Stephen Starr's company. He worked for Cozy Cafe and Border House and eventually arrived as a Partner at Defined Hospitality. Al Lucas has played a significant role in the openings of several restaurants throughout his career.

Check out episode 987 with Al Lucas.

Ed Doherty is the Founder of One Degree Coaching. Ed began his career as a teenager on a cooking line. After working in a cafe in Delaware that gained significant notoriety, he decided he wanted to become a famous chef. He worked in many well-known restaurants in the Philadelphia area and eventually became a Managing Partner at The Capital Grille. After opening his first restaurant, he decided to shift to consulting, or as he calls it, “coaching.” That is when One Degree Coaching was created.

Check out episode 1008 with Ed Doherty.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It’s time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Predictive Index

https://restaurantunstoppable.libsyn.com/1032-al-lucas-and-ed-doherty-on-the-impact-of-predictive-index

Thu, 05 Oct 2023 07:30:00 +0000

1031: Chutatip “Nok” Suntaranon Chef/Owner of Kalaya

Chef Nok is the chef/owner at Kalaya in Philadephia, PA. Chef Nok got her start in the industry as a flight attendant, first in Kuwait and then in Bangkok, where she excelled from 1994 to 2009. There she learned her love for food and hospitality. She also helped operate a jewelry store with a friend and opened an Italian restaurant with her former husband. In 2010, she moved to the U.S. with her current husband and began cooking nonstop until she decided to start a catering business from 2015-2019. During that time she also attended culinary school at FCI in NYC. In 2019 she opened her first Kalaya location and in 2022 she opened her second, both in Philadelphia.

Check out episode 987 with Al Lucas as mentioned in today's episode.

Check out episode 988 with Greg Root as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"When Nok is happy, the whole world will be happy."

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software.

Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT’s total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT’s end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Instagram...

Personal: @kuhnnok

Business: @kalayaphilly

https://restaurantunstoppable.libsyn.com/1031-chutatip-nok-suntaranon-chefowner-of-kalaya

Tue, 03 Oct 2023 07:30:00 +0000

1030: David Kaplan Founder and Co-Owner of Death & Co and Gin & Luck

David Kaplan is the Founder and Co-Owner of both Gin & Luck and Death & Co. Dave fell in love with cocktails at a relatively young age. After school he headed to Las Vegas and worked in a 4,000 person night club and left for NYC soon after. once in New York, he found a Indian restaurant being sold in the East Village and bought it with a partner and turned it into Death & Co. Today there are 4 Death & Co. locations nationwide.

Check out episode 1003 with Mike Paton as mentioned in today's episode.

Check out episode 851 with Rudy Miick as mentioned in today's episode.

Check out episode 1027 with Sean Finter as mentioned in today's episode.

Check out episode 934 with Gino Wickman as mentioned in today's episode (author of Traction).

Check out The Humanized Leader by Mary Pay Knight as mentioned in today's episode!

Show notes… Favorite success quote/mantra:

"I expand in abundance, success, and love everyday, and I inspire others around me to do the same."

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Gin & Luck website

Death & Co website

Email: d.kaplan@ginandluck.com -or- dave@ginandluck.com

Instagram: @dkproprietors

Thanks for listening!

https://restaurantunstoppable.libsyn.com/1030-david-kaplan-founder-and-co-owner-of-death-co-and-gin-luck

Thu, 28 Sep 2023 07:30:00 +0000

1029: Bo Davis Cofounder and CEO of MarginEdge

Bo Davis is the Co-Founder and CEO of MarginEdge. Bo Davis studied philosophy as na undergrad and left school to develop Prometheus, an educational software company. He sold the company, joined the Peace Corps., and received two Masters degrees. He Cofounded the conveyor sushi concept Wasabi in 2005 which still operates today. From 2015-2018 he developed MarginEdge, a restaurant management software.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"The unexamined life is not worth living."

Today's sponsor:

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1029-bo-davis-cofounder-and-ceo-of-marginedge

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Bo Davis for joining me for another awesome episode. Until next time!

Mon, 25 Sep 2023 07:30:00 +0000

1028: Yianni Karapanagiotis Founder of Kara Restaurant Group

Yianni Karapanagiotis is the Founder of Kara Restaurant Group. Yianni opened his first restaurant in 2002. Before that, he learned systems, processes, and procedures from working at T.G.I. Friday's. He opened his first restaurant in Cape May, NJ and ten years later, he opened his second. Today, there are 14 restaurants under the Kara Restaurant Group umbrella.

Check out Yianni's Restaurant Punk podcast!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Consistency builds credibility."

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1028-yianni-karapanagiotis-founder-of-kara-restaurant-group

Thanks for listening!

Thu, 21 Sep 2023 07:30:00 +0000

1027: Sean Finter CEO and Head Coach at Finter Group

Sean Finter is the Founder of Barmetrix, CEO + Head Coach at Finter Group, and Owner of the Franklin House. Sean got his start in the industry at 12 where he grew up in Canada. He worked for the Hard Rock Cafe in England and stayed in that city for 6 years. He then became a restaurant coach and worked in Australia for about 10 years. At 27 he opened his first restaurant. Today, he focuses on restaurant coaching.

Favorite success quote/mantra:

"A precursor to a breakthrough is often a break-with."

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1027-sean-finter-ceo-and-head-coach-at-finter-group

Mon, 18 Sep 2023 07:30:00 +0000

1026: Adriel Lubarsky Director of Sales at GreenPlaces

Adriel Lubarsky is Director of Sales at GreenPlaces. GreenPlaces helps companies measure their carbon footprint, reduce emissions, go carbon neutral or net zero and promote success to investors, employees, and customers. Adriel has worked in many areas of sustainability, mostly focusing on the financial side of things, developing financial incentives to be more sustainable. His new book will be available in October. Find out more here: https://adriellubarsky.com/

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Sprint to finish."

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1026-adriel-lubarsky-director-of-sales-at-greenplaces

Email: adriel@greenplaces.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Adriel Lubarsky for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Thu, 14 Sep 2023 07:30:00 +0000

1025: 1025: Q + A with Prakash Karamchandani

Prakash Karamchandani is the Co-Founder of Balance Grille in Ohio. Prakash Karamchandani (PK) met his best friend and business partner, HoChan Jang (CJ), in college. Once they graduated and had not much luck finding their dream jobs, they decided to open a restaurant. In 2010, they opened their first restaurant, with PK focusing on finances and building out systems. After their second location, the concept truly took off and became successful. Today, there are 6 Balance locations. One of those locations has an aquaponic farm inside the restaurant where ingredients are grown, harvested, and used on their menu.

Check out episode 1007 with Prakash!

This is a Restaurant Unstoppable Network Q + A live event. JOIN THE NETWORK!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

“I only focus on mistakes when they are repeated.”

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1025-1025-q-a-with-prakash-karamchandani

Thanks for listening!

Mon, 11 Sep 2023 07:30:00 +0000

1024: REPUBLISH: Kasey Anton & Michael Michalowicz on Profit First

REPUBLISHED EPISODE: Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how.

Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz.

Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business.

Kasey Anton, founder of Spark Business Consulting, and former restaurateur, and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience.

check out Kasey Anton's new book: Profit First For Restaurants

Purchase the Profit First for Restaurant Course!

Check out episode 1023 with Matt Lombardo as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Care more than others. Your success is our success."

Today's sponsor:

MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1024-republish-kasey-anton-michael-michalowicz-on-profit-first

Thanks for listening!

Thu, 07 Sep 2023 07:30:00 +0000

1023: Matt Lombardo Chef/Owner Pink Door Catering + Market

Matt Lombardo is the Chef/Owner of Pink Door Catering & Market in Mashpee, MA. Chef Matt grew up on Cape Cod and got his first job in the industry as a teenager. He moved to Jackson Hole, WY after college and lived there for 5 years, skiing and working in restaurants. While there, he moved from FOH to BOH and never looked back. He eventually moved back to the cape and bought a catering company that was well-liked, but Matt took it to the next level and turned it into the Pink Door Catering of today. Matt and Pink Door Catering were introduced to Restaurant Unstoppable by Kasey Anton of Profit First.

Purchase the Profit First for Restaurant Course!

Check out Radical Candor by Kim Scott as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"P.V.O. - Positive vibes only."

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1023-matt-lombardo-chefowner-pink-door-catering-market

Thanks for listening!

Mon, 04 Sep 2023 07:30:00 +0000

1022: Jack McGarry Founder & Managing Partner at The Dead Rabbit

Jack McGarry is the Founder/Owner/Managing partner at The Dead Rabbit in Manhattan. Jack got his start in a bar in Ireland at the age of 14. He has been a barman ever since. From '06-'09 he worked in the famed The Merchant in Belfast, where he grew the most as a bar professional. He and his team won several awards there, and he eventually realized he needed to take his skills to the states. He opened The Dead Rabbit in NYC in 2012 and he is currently opening/planning to open other locations in major cities across the US.

Show notes…

Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Comparison is the thief of joy."

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1022-jack-mcgarry-founder-managing-partner-at-the-dead-rabbit

Email: jack@thedeadrabbit.com

Thanks for listening!

Thu, 31 Aug 2023 07:30:00 +0000

1021: Chip Klose Restaurant Coach/Host of Restaurant Strategy Podcast

Chip Klose is a restaurant coach, speaker, and podcast host. Chip began his restaurant career in FOH and management opening some very famous and profitable restaurants in NYC in the 2000s and 2010s. He then transitioned into coaching, public speaking, writing, and he is currently the host of the Restaurant Strategy Podcast.

Show notes… Calls to ACTION!!!

- Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"You can get anything in life as long as you help enough other people get what they want."

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1021-chip-klose-restaurant-coachhost-of-restaurant-strategy-podcast

Thanks for listening!

Mon, 28 Aug 2023 07:30:00 +0000

1020: Noah Glass Founder and CEO of Olo

Noah Glass is the Founder & CEO of Olo (NYSE: OLO), a leading open SaaS platform for restaurants. He began working in the foodservice industry twenty years ago, serving as a cashier, server, bartender, and delivery driver. In 2005, Noah founded Olo where his work with mobile ordering pre-dates the iPhone. Today, over 600 restaurant brands trust Olo to grow their digital sales, do more with less, and make every guest feel like a regular. Noah serves on the boards of Portillo’s, Share Our Strength, and Trustees for the Culinary Institute of America.

Show notes… Calls to ACTION!!!

- Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Do not stop."

Today's sponsor:

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1020-noah-glass-founder-and-ceo-of-olo

Thanks for listening!

Thu, 24 Aug 2023 07:30:00 +0000

1019: Michelle Politano Chef/Owner of Pianta

Michelle Politano is the Chef/Owner of PiANTA Vegan Restaurant in Providence, RI. Michelle began her career working in the travel industry and was laid off due to COVID in 2020. She then decided to develop her passion for cooking into a business. She opened PiANTA as a ghost kitchen and 10 months later, in 2021, she opened the brick and mortar in Providence.

Show notes… Calls to ACTION!!!

- Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1019-michelle-politano-chefowner-of-pianta

Instagram: @piantaveganrestaurant

Thanks for listening!

Mon, 21 Aug 2023 07:30:00 +0000

1018: Ryan Thorman CEO and Co-Founder of Bango Bowls

Ryan Thorman is the Co-Founder and CEO of Bango Bowls. After getting his business degree and working in some impressive companies, such as LinkedIn, Ryan opened Bango Bowls with childhood friend (and past RU guest) James Bonanno. The concept was brand new in their city at the time, and today there are 7 locations with franchising having just begun.

Check out episode 1017 with James Bonanno as mentioned in today's episode!

Favorite success quote/mantra:

"Feedback is the breakfast of champions."

In this episode with Ryan Thorman we will discuss:

Importance of feedback
Marketing
Technology in the kitchen
The importance of Slack
Communication

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to serving food and beverage operations employees with children. CORE provides financial relief when the restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural disaster. To learn more about how CORE helps, and how you and your company can get involved in their important mission, visit www.COREgives.org.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1018-ryan-thorman-ceo-and-co-founder-of-bango-bowls

Thu, 17 Aug 2023 07:30:00 +0000

1017: James Bonanno CEO of Upstream Hospitality Group

James Bonanno is the CEO of Upstream Hospitality Group. James began his hospitality career as a bartender in college. He worked and saved money through his 20s and, in 2011, opened his first bar, The Taproom. He and his partners bought out their investors and opened a second location in 2015. In 2017, they introduced a second concept, Bangobowls. Today, there are 5 Taprooms and 7 Bangobowls. The plan is to have 50 Taprooms and 100 Bangobowls. Impressive!

Show notes.. Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1017-james-bonanno-ceo-of-upstream-hospitality-group

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to James Bonanno for joining me for another awesome episode. Until next time!

Mon, 14 Aug 2023 07:30:00 +0000

1016: Nick Mathews CEO and Founder of Mainvest

Nick Matthews is the CEO and Founder of Mainvest. Nick began his career as a ground level Uber employee in 2011. He spent 6.5 years there working in the ares of marketing and community management. In 2019, he left to start Mainvest, an "investment platform that connects brick & mortar business with investors who care."

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Be an owner, not a renter."

In this episode with Nick Matthews we will discuss:

What is Mainvest, and how can it help you or someone you know.

Today's sponsor:

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Web: https://mainvest.com

Email: support@mainvest.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick Matthews for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1016-nick-mathews-ceo-and-founder-of-mainvest

Thu, 10 Aug 2023 07:30:00 +0000

1015: Matt Poepsel Author and Vice President at The Predictive Index

Matt Poepsel spent time in the Marine Corps. before heading off to college and studying psychology and business. He eventually realized his passion is to "guide other leaders as they climb." Today, Matt is there Vice President at The predictive Index and the author of Expand the Circle: Enlightened Leadership of Our New World of Work

Check out Matt's book, Expand the Circle: Enlightened Leadership of Our New World of Work as mentioned in today's episode.

Favorite success quote/mantra:

"I guide other leaders as they climb."

In this episode with Matt Poepsel we will discuss:

The Predictive Index!

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

CORE: Children of Restaurant Employees is a national non-profit and direct provider that is dedicated to
serving food and beverage operations employees with children. CORE provides financial relief when the
restaurant employee, their partner, or child faces a life-altering medical crisis, injury, death, or natural
disaster. To learn more about how CORE helps, and how you and your company can get involved in their
important mission, visit www.COREgives.org.

Contact:

Websites: Predictive Index & Matt Poepsel

Thanks for listening!

https://restaurantunstoppable.libsyn.com/1015-matt-poepsel-author-and-vice-president-at-the-predictive-index

Mon, 07 Aug 2023 07:30:00 +0000

1014: James and Johanna Windon Founders of Buena Papa Fry Bar

Husband-and-wife team, James and Johanna Windon, founded Buena Papa (Spanish translation, Good Potato) in 2021 in Raleigh, N.C., after the COVID-19 pandemic forced them to temporarily shut down their cleaning business. Inspired by Johanna’s native country of Colombia, their hope is to bring family, friends and entire communities together to experience new cultures and their celebrated local dishes.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

James: "Ready, shoot, and then aim."
Johanna: "What doesn't kill you makes you stronger."

In this episode with James and Johanna Windon we will discuss:

Food portioning
Food halls
Food trucks
Costing
Finding a very unique food concept
Profit first
Food waste control
Franchising

Today's sponsor:

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.buenapapa.com/

Instagram: @buenapapfrybar

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to James and Johanna for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1014-james-and-johanna-windon-founders-of-buena-papa-fry-bar

Thu, 03 Aug 2023 07:30:00 +0000

1013: Jon Seelbinder Founder of Local Icon Hospitality

Jon Seelbinder is from the mountains of North Carolina. While growing up, he learned to cook and be a great host and leader through his grandmother. After leaving the Airfare academy, Jon began working in bars. He worked at Rainforest Cafe in Denver and become a bartender for 13 years. He worked for The 95 Group as a Managing Partner for a year in 2010 before opening his first bar, The Architect, in 2012. He opened his second location in 2014. Today, he has a hand in owning and/or operating 6/7 concepts out of three buildings.

Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: jon@thelocalicon.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jon Seelbinder for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1013-jon-seelbinder-founder-of-local-icon-hospitality

Mon, 31 Jul 2023 07:30:00 +0000

1012: Gary Crunkleton Owner of The Crunkleton

Gary Crunkleton is the Owner of The Crunkleton, specializing in antique drinks. Gary has been a "barman" since 1992. He is a veteran of the navy and a veteran bar tender. He opened his first location in 2008 with "The Crunkleton" and soon after that, he opened another. Today, he has "has a hand" in 6 different bars and restaurants.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: garycrunkleton@gmail.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Gary Crunkleton for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1012-gary-crunkleton-owner-of-the-crunkleton

Thu, 27 Jul 2023 07:30:00 +0000

1011: Kevin Barrett and Drew Schenk Co-Owners of Dram and Draught

Kevin Barrett and Drew Schenk are the co-owners of Dram and Draught based in and around Raleigh, North Carolina. Drew truly began his restaurant career with Applebees in 1990. he then opened his first restaurant, Remington Grill, in 1992. Kevin has been a "bar man" ever since he became a bartender in a restaurant. After opening a wine shop and selling it to his business partner, he moved to Raleigh, where he met Drew. The pair opened their first Dram and Draught in 2016, with a second appearing in 2018. Today there are seven locations.

Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1011-kevin-barrett-and-drew-schenk-co-owners-of-dram-and-draught

Thanks for listening!

Mon, 24 Jul 2023 07:30:00 +0000

1010: Wil Brawley Podcast Host, Author, and Co-Owner of Schedulefly

Wil Brawley is the Co-Founder and Co-Owner of Schedulefly, a scheduling software for restaurants. He is also the author of Restaurant Owners Uncorked and Restaurant Owners Uncorked Part II. He is also the host of the Restaurant Owners Uncorked podcast.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Schedulefly website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Wil Brawley for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1010-wil-brawley-podcast-host-author-and-co-owner-of-schedulefly

Thu, 20 Jul 2023 07:30:00 +0000

1009: Dave Nitzel and Dave Domzalski Authors of Hospitality DNA

Dave Nitzel is the co-author of Hospitality DNA: Career Journeys with Unprecedented Insights from Industry Award Winners and The Bar Shift: 41 Short Management Lessons You Don't Have to Learn the Hard Way! He left executive roles at Fortune 500 companies about 10 years ago. After looking for the next step in his career, he landed on buying two Barmetrix franchises. Today he owns four. He now focuses on making better leaders.

Dave Domzaski is the owner of Barmetrix Miami and the co-author of The Bar Shift: 41 Short Management Lessons You Don't Have to Learn the Hard Way! and Hospitality DNA: Career Journeys with Unprecedented Insights from Industry Award Winners. Dave began at Barmetrix as the Director of Operations in the Washington D.C. area before becoming the owner of the Barmetrix operation in Miami in 2017. Barmetrix is a small group of passionate people who earn their living by helping restaurants and bars run better/more profitable businesses. They specialize in inventory control, staff training, and management coaching.

BUY THE BOOK -> Hospitality DNA: Career Journeys with Unprecedented Insights from Industry Award Winners

Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Check out connections on the web: DaveandDave.co

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dave Nitzel and Dave Domzalski for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1009-dave-nitzel-and-dave-domzalski-authors-of-hospitality-dna

Mon, 17 Jul 2023 07:30:00 +0000

1008: Ed Doherty Founder of One Degree Coaching

Ed Doherty is the Founder of One Degree Coaching. Ed began his career as a teenager on a cooking line. After working in a cafe in Delaware that gained significant notoriety, he decided he wanted to become a famous chef. He worked in many well-known restaurants in the Philadelphia area and eventually became a Managing Partner at The Capital Grille. After opening his first restaurant, he decided to shift to consulting, or as he calls it, "coaching." That is when One Degree Coaching was created.

Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1008-ed-doherty-founder-of-one-degree-coaching

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ed Doherty for joining me for another awesome episode. Until next time!

Thu, 13 Jul 2023 07:30:00 +0000

1007: Prakash Karamchandani Co-Founder of Balance Grille

Prakash Karamchandani is the Co-Founder of Balance Grille in Ohio. Prakash Karamchandani (PK) met his best friend and business partner, HoChan Jang (CJ), in college. Once they graduated and had not much luck finding their dream jobs, they decided to open a restaurant. In 2010, they opened their first restaurant, with PK focusing on finances and building out systems. After their second location, the concept truly took off and became successful. Today, there are 6 Blance locations. One of those locations has an aquaponic farm inside the restaurant where ingredients are grown, harvested, and used on their menu.

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

https://restaurantunstoppable.libsyn.com/1007-prakash-karamchandani-co-founder-of-balance-grille

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Prakash Karamchandani for joining me for another awesome episode. Until next time!

Mon, 10 Jul 2023 07:30:00 +0000

1006: Memphis Garrett Founder & CEO Garrett Hospitality Group

Memphis Garrett is the Founder and CEO of Garrett Hospitality Group. Memphis was a contestant on Big brother in 2009, but before that he was a mixologist. After ending in 2nd place on Big Brother, Memphis moved on to work for SBE for many years and opened many restaurants. He broke off and opened his first restaurant in 2016, Poke House, in South Florida. He has, to this day, been involved in the openings of 55 restaurants throughout his career.

Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Instagram: @memphisgarrett

Email: memphis@garretthg.com

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Memphis Garrett for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1006-memphis-garrett-founder-ceo-garrett-hospitality-group

Thu, 06 Jul 2023 07:30:00 +0000

1005: Pinky Cole CEO and Founder of Slutty Vegan

Pinky Cole is the CEO and Founder of Slutty Vegan, based in Atlanta, GA. Pinky's first restaurant, Pinky's Jamaican and American Restaurant, operated in Harlem for 2 years, but closed down in 2016 after a grease fire. She opened her first Slutty Vegan in 2018 through a food truck. Today, there are 11 Slutty Vegan locations across the nation.

Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Reachify - Reachify allows your restaurant to focus on the food, and not the phone. Get employees off the phone so they can attend to food production and dine-in guests. With Reachify's phone automation platform, guests calling in receive one-click access to the actions they need through the power of instant text messages. Whether it be online orders, reservations, catering, directions, or more, Reachify's flexible and powerful platform can support it all.

RestaurantUnstoppableNetwork.com- Where we pull back the layers of what we’re learning in the field. Restaurant Unstoppable Podcast’s job is to seek out leading restaurateurs, get to the core of what makes them successful, deconstruct how they’re evolving with time, and close the knowledge gap by sharing my findings. But where are we going to unpackage it all?! RestaurantUnstoppableNetwork.com that’s where. When you join the network you’ll get access to past guests, industry experts, and a community of passionate restaurant owners to support and hold you accountable. Click the link or the banner and get your first 30 days on us!

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Slutty Vegan website here

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Pinky Cole for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1005-pinky-cole-ceo-and-founder-of-slutty-vegan

Mon, 03 Jul 2023 07:30:00 +0000

1004: Fred Langley CEO of Restaurant Systems Pro

Fred Langley is the CEO of Restaurant Systems Pro. Fred got his first job in the restaurant industry at the age of 12 as a dishwasher. He worked his way up the ranks and became a restaurateur, opening his first restaurant at the age of 27. He opened his second restaurant only 4 years later. Fred joined Restaurant Systems Pro, formerly known as The Restaurant Expert, in 2004, and became the company's CEO in 2006.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Check out RSP here

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Fred Langley for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1004-fred-langley-ceo-of-restaurant-systems-pro

Thu, 29 Jun 2023 07:30:00 +0000

1003: Mike Paton Speaker, Author, EOS Implementor

Mike Paton has spent every working day of the last 15 years helping thousands of leaders around the globe run better businesses and live better lives. An EOS Implementer and sought-after speaker, Paton succeeded Gino Wickman and spent five years as EOS Worldwide's Visionary, is the host of the top-rated podcast The EOS Leader, and co-authored two books in the Traction Library - Get A Grip and Process! He's grateful to be living his ideal life - helping others master the timeless disciplines and practical tools of the Entrepreneurial Operating System.

Check out all the EOS books, including Traction, Get a Grip, Rocket Fuel, The EOS Life, What the Heck is EOS, How To Be a Great Boss, and Process!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: EOS Worldwide

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mike Paton for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/1003-mike-paton-speaker-author-eos-implementor

Mon, 26 Jun 2023 07:30:00 +0000

1002: Daniel del Prado Owner of DDP Restaurant Group

Daniel del Parada came to America from Buenos Aires, Argentina when he was 23 years old. He moved to Vail, Colorado and started working in restaurants. He then moved to Minneapolis in 2007 and continued to work in restaurants for prominent chefs. In 2017, he opened his first restaurant, Martina. Today he owns/operates 8 locations in Minneapolis.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.martinarestaurant.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Daniel del Prado for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/1002-daniel-del-prado-owner-of-ddp-restaurant-group

Thu, 22 Jun 2023 07:30:00 +0000

1001: Chef Yia Vang Chef/Owner of Hilltribe Restaurant Group

Yia Vang is the Chef and Owner of Hilltribe Restaurant Group. Yia Vang immigrated to America with his parents when he was five. He studied PR and communications in college and eventually started cooking for church events. Once he was able to cook and prepare menus from his Hmong heritage, he knew he wanted to be a chef. He started pop ups, a food trailer, food halls, and he even worked with past RU guest Chef Gavin Kasen. Today there are four Hmong Union Kitchen locations and Yia has other concepts as well, such as retail and catering.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Instagram: @yiavang70 @unionhmongkitchen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Yia Vang for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/1001-chef-yia-vang-chefowner-of-hilltribe-restaurant-group

Mon, 19 Jun 2023 07:30:00 +0000

1000: Joseph & Lucille Cacciatore Owners of Joe's Depot Diner

Welcome to the 1000th episode of Restaurant Unstoppable! Joseph and Lucille Cacciatore are the awesome parents of RU's host, Eric Cacciatore. Joe and Lucille are from different parts of Boston and moved to New Hampshire in the early 80s. In 1989, they opened Joe's Depot Diner in East Kingston, NH. In 1998, they closed their doors after plans for a new location fell through. This is a story Eric has referenced many times on the show. In this episode, we will hear the story of Eric's parents, and their restaurant, from the owners themselves.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Whatever you do in life, do it with your heart and soul and do it right, and you will be successful."
"Never give up. Keep going."

In this episode with Joseph and Lucille Cacciatore we will discuss:

The realities of owning a restaurant when education and information on how to do so properly were limited

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Joseph and Lucille Cacciatore for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/1000-joseph-lucille-cacciatore-owners-of-joes-depot-diner

Thu, 15 Jun 2023 07:30:00 +0000

999: Tobie Nidetz Host of Restaurant Legends Podcast

Tobie Nidetz is the host of the Restaurant Legends Podcast and a restaurant business consultant. He began in the industry at age 10 in his father's restaurant. He thought he wanted to be in the film and theater industry, but soon transitioning into culinary. He did a high-profile apprenticeship at age 23 and became a consultant for Lettuce Entertain You at age 25. Eventually he opened his first restaurant in Chicago, which closed in 2017. All the while, Tobie has been a busy consultant. In 2018, he began the Restaurant Legends Podcast, which continues today.

Check out this Tipping Comp Worksheet from Tobie (super valuable!):

Tipping Comp Worksheet

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Don't be afraid to change what you're worth."

In this episode with Tobie Nidetz we will discuss:

Franchises
Tipping
The benefits/negatives of restaurant media
Fine dining
How to be local and sustainable

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://restaurantlegends.com/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tobie Nidetz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/999-tobie-nidetz-host-of-restaurant-legends-podcast

Mon, 12 Jun 2023 07:30:00 +0000

998: Gavin Kaysen Chef and Founder of Soigné Hospitality Group

Gavin Kaysen is the award-winning chef and founder of Soigné Hospitality Group in Minneapolis known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. He opened his first restaurant in 2014 and now opens over 5 concepts in various culinary and hospitality verticals.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Man [is the most surprising thing about humanity] because he sacrifices his health in order to make money, then sacrifices his money to recuperate his health, then he is so anxious about the future that he does not enjoy the present; the result being that he does not live in the present or the future, he lives as if he is never going to die, and then he dies never having really lived."

In this episode with Gavin Kaysen we will discuss:

Culinary school
Self-auditing
Fine dining
Mentors
The true definition of hospitality

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Discipline

What is your biggest weakness?

Ego

What's one thing you ask or look for when interviewing/growing your team?

Why?

What's a current challenge? How are you dealing with it?

Continuing to manage multiple different partners and businesses at the highest level

Share one code of conduct or behavior you teach your team.

Understand the job fully, more awareness and self-auditing

What is one uncommon standard of service you teach your staff?

Comp items to guests if they will appreciate it

What's one book we must read to become a better person or restaurant owner?

Eleven Rings by Phil Jackson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

opsi

What is one thing you feel restaurateurs don't do well enough or often enough?

Share our successes and failures with each other

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Stay curious
Allow yourself to fail
Relish in your success

Contact:

Instagram: @gavinkaysen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Gavin Kaysen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/998-gavin-kaysen-chef-and-founder-of-soign-hospitality-group

Thu, 08 Jun 2023 07:30:00 +0000

997: Chef David Viana Chef/Partner of Heirloom Kitchen

David Viana is head chef and partner at Heirloom Restaurant Group in New Jersey. David began his career by attending law school in hopes of becoming an attorney. After 6 months in law school, he left because he was unhappy, and enrolled in culinary school. He worked at many well-established fine dining restaurants and eventually joined Heirloom in 2017. Heirloom now consists of a restaurant and a cooking school simultaneously. Many things about Heirloom are brand new in terms of business models and culture. David was also featured on Top Chef!

Check out episode 371 with Jock O'Sullivan as mentioned in today's episode.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Under-promise and over-deliver."

In this episode with Sam Hart we will discuss:

Partnerships
Working in fine-dining
Alternate payment and tipping models
Attending and teaching a culinary school

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Identifying good people

What is your biggest weakness?

Pride

What's one thing you ask or look for when interviewing/growing your team?

Are you capable of passion?

What's a current challenge? How are you dealing with it?

Opening a restaurant

Share one code of conduct or behavior you teach your team.

Be selfless

What is one uncommon standard of service you teach your staff?

A surprise gift for guests

What's one book we must read to become a better person or restaurant owner?

Unreasonable Hospitality by Will Guidara
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast
Resy

What is one thing you feel restaurateurs don't do well enough or often enough?

Listening to your team

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be fearless
Make lots of mistakes
Learn from your mistakes

Contact:

Instagram: @chefdaveviana

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Viana for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/997-chef-david-viana-chefpartner-of-heirloom-kitchen

Mon, 05 Jun 2023 07:30:00 +0000

996: Sam Hart Chef and Owner of Counter

Sam Hart is the Chef/Owner of Counter in Charlotte, North Carolina. The first time Sam cooked for others was when he was 21 living in Utah after door-to-door mormons came knocking and looked hungry. He then decided to ditch the advertising industry and go to culinary school at 21. He staged at Alinea in Chicago and worked in many other restaurants in many positions before returning to his home town of Charlotte and opening Counter just two years ago. He has since opened Biblio and is planning his third concept.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"You're always going to have problems in life. The goal is to have better problems today than you had yesterday."

In this episode with Sam Hart we will discuss:

Pairing music with food
Advertising
Culture
Mental health
Working at Alinea
Being "counter" to the rest of the industry

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Storytelling

What is your biggest weakness?

Too trusting

What's one thing you ask or look for when interviewing/growing your team?

What are your goals? How does Counter play into that?

What's a current challenge? How are you dealing with it?

Finding a team to replace my current team (because they are going on to bigger and better things)

Share one code of conduct or behavior you teach your team.

You must be willing to give back what you take away

What is one uncommon standard of service you teach your staff?

We want to represent every guest, not just the loud and annoying guest

What's one book we must read to become a better person or restaurant owner?

Running With Scissors by Augusten Burroughs
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

We avoid Instagram

What is one thing you feel restaurateurs don't do well enough or often enough?

Be open and transparent with their staff

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

This life is precious
Meditate
Give back

Contact:

Instagram: @chefloosley @counterclt @bibliocharlotte

sam@counterclt.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sam Hart for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/996-sam-hart-chef-and-owner-of-counter

Thu, 01 Jun 2023 07:30:00 +0000

995: Emily Eldh Owner of The Muffin Drop

Emily Eldh is the Founder and Owner of The Muffin Drop. Emily learned in her teens that she has an autoimmune disease that was worsened by her diet. She then realized how powerful food as medicine can be, and started creating a diet for herself that healed her. She began making planet-based, gluten-free food options, most-famously her homemade muffins, and started to sell them out of her parents home in Connecticut in 2021. The journey started with the hit banana chocolate chip mini muffin and she has since added many more flavors and does pop ups, wholesale, and nation-wide shipping - all this in under 2 years!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"You miss 100% of the shots you don't take."

In this episode with Emily Eldh we will discuss:

The benefits of learning from YouTube channels
Glute-free recipes
Food as therapy and healing
Marketing on Instagram to start your business
Social media marketing
Pop ups
Whole sale

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Strength

What is your biggest weakness?

Over-thinking

What's one thing you ask or look for when interviewing/growing your team?

Honesty

What's a current challenge? How are you dealing with it?

Making my product shelf-stable

What is one book you think will make us a better person or restaurant owner?

The Almanac of Naval Ravikant by Eric Jorgenson
GET THIS BOOK ON AUDIBLE

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

TikTok

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Make others feel heard
Create something that creates positivity
Lead by example and be honesty

Contact:

Instagram: @themuffindrop

Website: https://themuffindrop.com/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Emily Eldh for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/995-emily-eldh-owner-of-the-muffin-drop

Mon, 29 May 2023 07:30:00 +0000

994: Carrie Morey Founder and CEO of Callie's Hot Little Biscuit

Carrie Morey is the Founder and CEO of Callie's Hot Little Biscuit. Carrie began her career in sales within the early days of the internet. After baking biscuits to bring to sales meetings, she eventually started baking her own biscuits and selling them online and Callie's Hot Little Biscuit grew from there. She was featured on her own show, called Unwrapped, and started a popular food blog, and has published two books. She has opened 4 brick and mortal locations, and currently operates two in Charleston, having closed the Atlanta and Charlotte locations.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

Personal: "Work hard, play hard."
"Business: "Be a biscuit; rise tall, be harm and buttery on the inside, and be open to anyone's jam."

In this episode with Carrie Morey we will discuss:

Sales
Letting people go
Being featured on TV shows
The importance of PR
Opening and closing locations

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Kindness

What is your biggest weakness?

Trusting

What's one thing you ask or look for when interviewing/growing your team?

Tell me about your integrity

What's a current challenge? How are you dealing with it?

Figuring out how to scale

Share one code of conduct or behavior you teach your team.

Kindness always

What is one book you think will make us a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK ON AUDIBLE

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Assembly

What is one thing you feel restaurateurs don't do well enough or often enough?

Customer service

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work hard
Be kind
Believe in yourself

Contact:

Instagram: @callieshotlittlebiscuit

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Carrie Morey for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/994-carrie-morey-founder-and-ceo-of-callies-hot-little-biscuit

Thu, 25 May 2023 07:30:00 +0000

993: Karalee Nielsen Fallert Founder, Partner, CEO of All Good Industries

Karalee Nielsen Fallert is Founder, Partner, and CEO of All Good Industries, based in Charleston, SC. Karalee opened her first restaurant in 1996 at the age of 19, having dropped out of culinary school to do so. She sold that restaurant and went on to work for P.F. Chang's where she learned about expansion and training, among many other useful skills. She moved to Charleston, SC and eventually opened restaurants such as Taco Boy, Park & Grove, The Bounty Bar, and The Royal American.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Growth is the only evidence of life."

In this episode with Karalee Nielsen Fallert we will discuss:

Opening restaurants
Working for big chains and learning from them
Hiring and managing friends
Creating an institution
Why restaurant businesses fail
Partnerships and operating agreements

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Vision

What is your biggest weakness?

All or nothing

What's one thing you ask or look for when interviewing/growing your team?

Integrity

What's a current challenge? How are you dealing with it?

Surrounding my self with unicorns

Share one code of conduct or behavior you teach your team.

Growth-mindedness

What is one uncommon standard of service you teach your staff?

Every person you encounter is a guest

What's one book we must read to become a better person or restaurant owner?

The Heart of Business by Hubert Joly
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Microsoft Teams

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

We're better together
Clear is kind
You become what you believe

Contact:

info@allgoodindustries.com

Instagram: @karaleefallert

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Karalee Nielsen Fallert for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/993-karalee-nielsen-fallert-founder-partner-ceo-of-all-good-industries

Mon, 22 May 2023 07:30:00 +0000

992: Kara Graves Senior Partner and Director of Marketing at Uptown Hospitality Group

Kara Graves is a Senior Partner and the Director of Marketing at Uptown Hospitality group based in Charleston, SC. Kara went to school for PR and marketing and entered the fashion industry in NYC. After only two years, she transitioned into the restaurant/hospitality industry, taking on bartending, managing, and marketing. She began working with Keith Benjamin, Uptwon's co-founder and Director of Operations, in 2012 when they began opening restaurants in Charleston. By 2014 she began working within Uptown's marketing and she became a partner with the business in 2017. The following year she helped open Uptown Social.

Check out episode 985 with Keith Benjamin, Uptown's co-founder and Director of Operations.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"The time is now; don't hit snooze on your life."

In this episode with Kara Graves we will discuss:

Marketing
Guerilla marketing
Social media marketing
Partnering
Getting your guest to promote for you
Building your team around marketing
Influencer marketing

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Energy

What is your biggest weakness?

Time management

What's one thing you ask or look for when interviewing/growing your team?

Does this person know about the company? Communications skills.

What's a current challenge? How are you dealing with it?

The younger generation doesn't take the job as seriously as they should

Share one code of conduct or behavior you teach your team.

Have fun

What is one uncommon standard of service you teach your staff?

Buy back policy

What's one book we must read to become a better person or restaurant owner?

The Subtle Art of Not Giving a F*ck by Mark Manson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

What is one thing you feel restaurateurs don't do well enough or often enough?

Treating their staff with care

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Bring good energy to any room you walk into
Have patience
In order to be a good leader, you have to listen

Contact:

Email: kara@uptownhospitality.com

Instagram...

Bodega: @eatdrinkbodega

Uptown Social: @uptownsocialchs

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kara Graves for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/992-kara-graves-senior-partner-and-director-of-marketing-at-uptown-hospitality-group

Thu, 18 May 2023 07:30:00 +0000

991: Ellen Yin Founder and Co-Owner of High Street Hospitality Group

Ellen Yin is the co-owner of High Street Hospitality Group in Philadelphia, PA. Ellen began working in kitchens at an early age and worked her way up to line cook. She then transitioned her focus onto FOH. Before she even entered college, she knew she wanted to open a restaurant. She studied business at Penn. State in order to better prepare herself for the restaurant industry. She intentionally left the industry in her early 20s to work in advertising and sales so she could save money and further her education in business through those jobs. In 1997 she opened Fork and soon after, she opened Fork, Etc. which did prepared meals and bakery options in 2004. Today, High Street Hospitality owns 5 concepts.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Keep pushin'"

In this episode with Ellen Yin we will discuss:

The benefits of diversity in a restaurant
Business school
Raising capital
The importance of a network when launching a restaurant
Partnerships
Rebranding your own business
Tipping

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Stubbornness

What is your biggest weakness?

Could be a better listener

What's one thing you ask or look for when interviewing/growing your team?

Everybody being on the same page

What's a current challenge? How are you dealing with it?

New business model

Share one code of conduct or behavior you teach your team.

Support for team members

What is one book you think will make us a better person or restaurant owner?

The Culture Code by Daniel Coyle
Unreasonable Hospitality by Will Guidara
GET THIS BOOK ON AUDIBLE

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Microsoft Teams

What is one thing you feel restaurateurs don't do well enough or often enough?

Take a rest

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Personal accountability
Giving back
The importance of family and friends

Contact:

Email: careers@highstreethospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ellen Yin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/991-ellen-yin-founder-and-co-owner-of-high-street-hospitality-group

Mon, 15 May 2023 07:30:00 +0000

990: Amy DePaoli Director of Marketing at honeygrow

Amy DePaoli is Director of Marketing at honeygrow. Amy studied marketing at Providence College and has worked for companies like Pet Value and Victory. She worked for an ad agency as well, which she recommends for anyone in a marketing career. Since April of 2022, she has been Director of Marketing for honeygrow, which has grown to 32 locations.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"One team, one dream."

In this episode with Amy DePaoli we will discuss:

Consumer behavior
All things marketing

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Drive

What is your biggest weakness?

Distractions

What's one thing you ask or look for when interviewing/growing your team?

Personality

What's a current challenge? How are you dealing with it?

Managing an enormous amount of projects of equal weight

Share one code of conduct or behavior you teach your team.

Charity

What is one uncommon standard of service you teach your staff?

Treating every guest like an individual

What's one book we must read to become a better person or restaurant owner?

Why We Buy by Paco Underhill
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Punchh loyalty program

What is one thing you feel restaurateurs don't do well enough or often enough?

Be in the restaurants and experience what your staff experiences

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work to live, don't live to work
Never go to bed in an argument
always let people know how appreciated they are

Contact:

Email: adepaoli@honeygrow.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Amy DePaoli for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/990-amy-depaoli-director-of-marketing-at-honeygrow

Thu, 11 May 2023 07:30:00 +0000

989: Christine Miles Author of What Is It Costing You Not To Listen?

Christine Miles is a Consultant, Executive Coach, Entrepreneur, and author of What Is It Costing You Not to Listen?: The Power of Understanding to Connect, Influence, Solve & Sell. She is the CEO and founder of EQuipt, and for three decades she has been serving organizations by helping them apply human skills to drive results and build cultures of empathy. Today we will be discussing the book, and also the five keep steps to listening and understanding, known as "The listening Path."

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

Life is meant to be understood backwards, but lived forward."

In this episode with Christine Miles we will discuss:

The Listening Path:

The Map/The Stops on the Map
The Compass
The Flashlight
The Water Filter
The Footprints

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Instagram: @thelisteningguide

On the web: https://equipt-people.com/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Christine Miles for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/989-christine-miles-author-of-what-is-it-costing-you-not-to-listen

Mon, 08 May 2023 07:30:00 +0000

988: Greg Root Partner at Defined Hospitality

Greg Root is a partner at Defined Hospitality. Greg started his hospitality career as a teen-aged caddy at a country club in Pennsylvania. Later he attended Indiana University of Pennsylvania where he studied Restaurant and Hotel Management. He graduated in 2000 and, after working in various roles in various restaurants, he was hired as a manager for Starr Restaurants. After 13 years and attaining the role of Director of Restaurants at Starr, Greg opened his own restaurant and has been a Co-Owner of Defined Hospitality ever since.

Check out episode 986 with Al Lucas as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Don't mess it up."

In this episode with Greg Root we will discuss:

Partners
Franchising
Opening restaurants
Being a manager
Lifting up neighborhoods through restaurants

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Go, go, go

What is your biggest weakness?

Need to listen more

What's one thing you ask or look for when interviewing/growing your team?

What's your aspirations over the next 5 years?

What's a current challenge? How are you dealing with it?

Get everything done for our people, more fiscal responsibility

Share one code of conduct or behavior you teach your team.

People are the priority

What is one uncommon standard of service you teach your staff?

Watching the initial reactions of our guests

What's one book we must read to become a better person or restaurant owner?

"Oh, The Places You'll Go!" by Dr. Seuss
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Restaurant 365

What is one thing you feel restaurateurs don't do well enough or often enough?

Be a part of the community

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't mess it up
Try to get ahead of it all
Be proud of what you do

Contact:

Email: greg@definedhospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Greg Root for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/988-greg-root-partner-at-defined-hospitality

Thu, 04 May 2023 07:30:00 +0000

987: Al Lucas Partner at Defined Hospitality

Al Lucas is a Partner at Defined Hospitality in Philadelphia, PA. Al began his career at Chart House where he began as a dishwasher, leaving the company 21 years later as the Vice President of the East Coast. He then moved on to be the Director of Operations at Stephen Starr's company. He worked for Cozy Cafe and Border House and eventually arrived as a Partner at Defined Hospitality. Al Lucas has played a significant role in the openings of several restaurants throughout his career.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Jet pilots to not use rearview mirrors."

In this episode with Al Lucas we will discuss:

Discipline
Hard work and doing the dirty work without complaint
Opening 21 years with one restaurant company
Losing or maintaining trust within your organization
Team building and coaching
Standardization
HR
Open book management
Partners

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.definedhospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Al Lucas for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/987-al-lucas-partner-at-defined-hospitality

Mon, 01 May 2023 07:30:00 +0000

986: Thomas M. Sterner Author & CEO of The Practicing Mind Institute

Thomas M. Sterner is the founder and CEO of The Practicing Mind Institute. As a successful entrepreneur, he is considered an expert in Present Moment Functioning or PMF. He is a popular and in-demand speaker who works with high-performance individuals including, athletes, coaches, industry groups and individuals of all ages freeing them to operate effectively within high-stress situations so that they can break through to new levels of mastery. As an expert Present Moment Functioning Coach, he has brought clarity to thousands regarding how they can achieve their goals with less effort, in the least amount of time while enjoying the process.

Check out The Practicing Mind, Fully Engaged, and It's Just A Thought all written by today's guest!

Check out 1Huddle as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"I am not my thoughts. Some thoughts I create, but most of my thoughts happen to me unless I'm in charge of the process."

In this episode with Thomas M. Sterner we will discuss:

How to better your life, improve your discipline, and control your thoughts with Present Moment Functioning (PMF).

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Check out The Practicing Mind, Fully Engaged, and It's Just A Thought all written by today's guest!

Website: https://tomsterner.com/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Thomas M. Sterner for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/986-thomas-m-sterner-author-ceo-of-the-practicing-mind-institute

Thu, 27 Apr 2023 07:30:00 +0000

985: Keith Benjamin Founding Partner & Director of Operations at Uptown Hospitality Group

Keith Benjamin went to Penn State and threw parties for fraternities while also playing lacrosse. He graduated and worked in sports marketing when he started working at a bar in NYC. After a birthright trip to Israel in 2009, he decided to go "all in" on restaurants as a career. He bought in to a restaurant group in 2011 and convinced his partners to open Uptown Social in 2018 in Charleston, 1,500 miles away from their home base. Today, Uptown Hospitality group has 15 locations across three major cities in the US.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Any person's finest hour, the greatest fulfillment to all her or she holds dear, is that moment when that person works their heart out in a good cause and lies exhausted on the field of battle victorious."

In this episode with Keith Benjamin we will discuss:

Night life business
The importance of locals
Bar management and ownership
The industry's effects on personal relationships
Mental health
Marketing
Events

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Tenacity

What is your biggest weakness?

Patience

What's one thing you ask or look for when interviewing/growing your team?

Well-rounded

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Professionalism

What is one uncommon standard of service you teach your staff?

Push the buy-back

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

What is one thing you feel restaurateurs don't do well enough or often enough?

Look around

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind
Pay it forward
Be generous

Contact:

Instagram: @kmbenjo

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Keith Benjamin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/985-keith-benjamin-founding-partner-director-of-operations-at-uptown-hospitality-group

Mon, 24 Apr 2023 07:30:00 +0000

984: Cynthia Wong Founder of Life Raft Treats

Cynthia Wong is the Founder of Life Raft Treats. Cynthia knew she wanted to become a baker at a very young age. She went to culinary school in San Fransisco and then began working as a bread baker there. She then went off to culinary school in France and returned to the states and became a baker in various restaurants across the nation. She worked as a pastry chef in Atlanta for 12 years and moved to Charleston 8 years ago where she worked in her last restaurant. She burned out of the restaurant industry because she didn't appreciate how she was treated and what was unfairly expected of her. She then created Life Raft Treats in 2018 and it has beeb growing ever since. Life Raft Treats has done pop ups, food carts, food trucks, and now it's a full-on wholesaler.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"It's all I got."

In this episode with Cynthia Wong we will discuss:

Burning out of restaurants
Starting small
Chefs stealing credits from their cooks/bakers
Inventing a unique product
Being nominated for a James Beard
Pop ups
Food trucks
Wholesale

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

I have a gear that other people don't

What is your biggest weakness?

I'm really impatient

What's one thing you ask or look for when interviewing/growing your team?

What's your favorite stupid movie?

What's a current challenge? How are you dealing with it?

Supply chain and inflation

Share one code of conduct or behavior you teach your team.

Don't be a asshole and don't let anyone be an asshole to you

What is one uncommon standard of service you teach your staff?

Try our best to accommodate wacky ideas

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be as generous as you can possibly be
Don't be an asshole
Don't let anyone be an asshole to you

Contact:

Website: https://www.liferafttreats.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Cynthia Wong for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/984-cynthia-wong-founder-of-life-raft-treats

Thu, 20 Apr 2023 07:30:00 +0000

983: Tia Clark Founder of Casual Crabbing with Tia

Tia Clark is the Founder of Casual Crabbing with Tia, based in Charleston, SC. Casual Crabbing with Tia is an experience that teaches you the art of crabbing, from throwing a cast net to setting bait and fishing, all on the water's edge. It's for anyone; young or old, skilled or unskilled. Tia is a food and beverage veteran, having started washing dishes at 17 and doing basically every job in a kitchen until in 2017 when she started "Let's Go Crabbing" as an Airbnb Experience. It soon became one of the best and most popular in the world. Today she books the events through her own website and has a full crew.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Work for joy and not money."

In this episode with Tia Clark we will discuss:

Depression in the restaurant industry
Building a work "crew" rather than employees
Making a connection with the ocean
Substance abuse in the industry
Being introduced to crabbing
Getting customers to leave positive reviews
Charging what your service is worth
The importance of creating your own website

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.casualcrabbingwithtia.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tia Clark for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/983-tia-clark-founder-of-casual-crabbing-with-tia

Mon, 17 Apr 2023 07:30:00 +0000

982: Mickey Bakst Co-Founder of Ben's Friends

Mickey Bakst is the Co-Founder of Ben's Friends. Ben’s Friends is a community of chefs, bartenders, line cooks, servers, sommeliers, host and hostesses, GMs and owners who have found or are seeking sobriety. Their mission: "to offer community, hope and a path forward for those struggling with substance abuse and addiction." Mickey Bakst has been sober since 1982. He began his restaurant career in the early 70's at a restaurant in Newport Beach, CA. In 1974 he bought into the restaurant and was a co-owner from 1974 until his exit in 1982 when he also go sober. After successfully navigating AA and attaining his sobriety, he rejoined the restaurant industry in the fine dining realm. He is "officially" retired now, after serving as the GM at Charleston Grill. He is known as the "unofficial mayor of Charleston" today.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Sobriety is my super power."

In this episode with Mickey Bakst we will discuss:

Sobriety
Substance abuse in the industry
The industry in the 70s and 80s
Fine dining
Taking care of your people and your guests at an equal measure
The future of the industry

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.bensfriendshope.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mickey Bakst for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/982-mickey-bakst-co-founder-of-bens-friends

Thu, 13 Apr 2023 07:30:00 +0000

981: Scott Shor Managing Partner at Edmund's Oast

Scott Shor is the Owner/Managing Partner at Edmund's Oast. Scott moved to Charleston in 2004. He began working at Ted's Butcher block in 2007, which had a small craft beer selection. This is where his fondness for craft beer and spirits really took hold. In 2008, he opened Charleston's Beer Exchange. He opened another locations, called Greenville Beer Exchange in 2010 and later sold it. It is still operational today. Finally, in 2017, he opened Edmun's Oast, which now has two locations including a brewery. Today, Edmund's East Brewing Co. sells its products to 8 states.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"You gotta want it."

In this episode with Scott Shor we will discuss:

What is hard work?
How to open a business "wrong"
Retail
How to garner investors
Offering ownership to employees
Investing in your people
Private events
Impact on community

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Willingness to work
Surround yourself with amazing people

What is your biggest weakness?

Unrelenting willingness

What's one thing you ask or look for when interviewing/growing your team?

People who are genuine

What's a current challenge? How are you dealing with it?

Rising costs of everything

Share one code of conduct or behavior you teach your team.

The team puts people first

What is one uncommon standard of service you teach your staff?

Underberg - digestive bitter

What's one book we must read to become a better person or restaurant owner?

Unreasonable Hospitality by Will Guirdara
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Apple Watch

What is one thing you feel restaurateurs don't do well enough or often enough?

Stop and asses what you are doing and why you are doing it

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

You can make anything meaningful and make it matter
Help people
Give back

Contact:

Email: scott@edmundsoast.com

Instagram: @edmundsoast

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Scott Shor for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/981-scott-shor-managing-partner-at-edmunds-oast

Mon, 10 Apr 2023 07:30:00 +0000

980: James London Chef/Owner of Chubby Fish

James London is the Chef/Owner of Chubby Fish in Charleston, South Carolina. Chubby Fish is a dock-to-table restaurant where all dishes are sold using fish caught on the day it is served. James decided at the age of 20 to leave drumming in bands behind for a career as a chef and restaurant owner. he attended culinary school and by the age of 26, he was the Executive Chef at a Nico's from 2010-2012. He worked in New York and California until he returned to Charleston and opened his own restaurant, Chubby Fish, in 2018.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Be like water."

In this episode with James London we will discuss:

Culinary school
Working as a executive chef
Partnerships
When owners clash
Opening a restaurant
Dock-to-table restaurants
Pitching to investors and banks

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

I love my people

What is your biggest weakness?

ADD

What's one thing you ask or look for when interviewing/growing your team?

5 year plan?

What's a current challenge? How are you dealing with it?

Expansion

Share one code of conduct or behavior you teach your team.

Calmness under pressure

What is one uncommon standard of service you teach your staff?

Say goodbye to every guest that leaves the restaurant

What's one book we must read to become a better person or restaurant owner?

The Creative Act: A Way of Being by Rick Rubin
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

POS - Solido

What is one thing you feel restaurateurs don't do well enough or often enough?

Cook family meal for employees

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be like water
The golden rule
Be nice to everyone

Contact:

Website: https://www.chubbyfishcharleston.com

Instagram: @chubbyfishchs

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to James London for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/980-james-london-chefowner-of-chubby-fish

Thu, 06 Apr 2023 07:30:00 +0000

979: Randi Weinstein Founder of FAB

Randi Weinstein is the Founder of FAB. Randi Weinstein is from Long Island and got her start in the industry in the front of house. After moving to Charleston, she became Director of Events at Wine + Food Festival from 2006 until 2014. In 206 she Founded FAB (Females And Business) which began as one person's vision to create a business workshop for all women in hospitality. The intent of FAB is to be a place for women to connect with others, share stories, become each other's resources, champions, and ultimately, empower one another.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Just ask."

In this episode with Randi Weinstein we will discuss:

When old money combats new money in a city
How a hurricane affects a community
Events planning
The political impact on restaurants
The emergence of southern cooking in the national attention
The vision of a better restaurant industry in the future

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.thisisfab.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Randi Weinstein for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/979-randi-weinsetein-founder-of-fab

Mon, 03 Apr 2023 07:30:00 +0000

978: Derrick Hayes CEO and Founder of The Famous Big Dave's Cheesesteaks

With excitement allow me to introduce today's guest Founder and CEO of The Famous Big Dave's Cheesesteaks. A West Philadelphia native, restaurateur and philanthropist, Derrick “D” Hayes understands the value of hard work and perseverance. After falling into trouble with the law as a young man, Derrick found himself granted with an unexpected second chance and vowed to dedicate his time to giving back to his community while building a business to bring Atlanta a taste of his Philly roots. Inspired by his fond memories of assisting his grandfather in the kitchen for Sunday dinners, the charismatic visionary made his foray into the culinary world.

Big Dave’s Cheesesteaks proves to be an inspiring small business success, but not without its challenges. Derrick launched his first brick-and-mortar venture in a humble setting: a 700-square-foot space inside a Dunwoody, Georgia, Shell gas station. Following the opening, Derrick worked to build a following while cooking behind the grill each day, but the concept was met with little-to-no foot traffic. Months later, rapper, actress & fellow Philadelphia native Eve made a trip to visit the small restaurant while in town for a project. She posted a photo on social media, and the rest was history. In 2016, Derrick rebranded the concept from Dave’s Philly Water Ice into Big Dave’s Cheesesteaks. Since then, it has grown into a nationally-known cheesesteak staple.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Life is not a track meet, it's a marathon; it's all about how you end."

In this episode with Derrick Hayes we will discuss:

Anything and everything

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Hard work

What is your biggest weakness?

Loving too much

What's one thing you ask or look for when interviewing/growing your team?

Loyalty

What's a current challenge? How are you dealing with it?

Me

Share one code of conduct or behavior you teach your team.

What goes around comes around

What is one uncommon standard of service you teach your staff?

The customer is always right

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

My wisdom
My words
My knowledge

Contact:

Instagram: @officialdhayes @bigdavescheesesteaks

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Derrick Hayes for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/978-derrick-hayes-on-taking-big-daves-cheesesteaks-from-a-gas-station-to-4-million-with-only-two-locations

Thu, 30 Mar 2023 07:30:00 +0000

977: WORKSHOP: Ann & Chris Demant Founders of Grills By Demant on what to consider with live-fire grills

Ann and Chris Demant are the Founders of Grills by Demant, a live-fire stainless steel grills fabricator based in Atlanta. Chris and Ann are from Denmark and met in 2009. Chris was a stainless steel fabricator making industrial food equipment and Ann was studying to work in healthcare. They moved to Atlanta in 2015 to start the Grills by Demant business and have been making grills for restaurants ever since.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Work hard, work smart, and play hard."

In this episode with Ann and Chris Demant we will discuss:

Married business partners
Live-fire grilling
Variables to consider when purchasing a live-fire grill

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Instagram: @grillsbydemant

Website: https://grillsbydemant.com/welcome

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ann and Chris Demant for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/977-ann-chris-demant-on-variables-to-consider-when-choosing-a-live-fire-grill

Mon, 27 Mar 2023 21:35:00 +0000

976: Anthony Valletta President of Bartaco

Anthony Valletta is the President of Bartaco. Valletta is from Boston and studied the restaurant business both in the US and abroad in London. After graduating in 2005, he eventually found himself as the Managing Partner at Longhorn Steakhouse and stayed with the company for 7 years. He was Del Frisco's Director of Operations for 7 years from 2011 to 2018. He then worked as the COO at Mina Group, and held the same title at Birdcall in Denver. He has been the President of Bartaco since 2021.

Check out episode 829 with Andy Pforzeimer Co-Founder of Bartaco as mentioned in today's episode.

Check out episode 966 with Sam Caucci Founder & CEO of 1Huddle as mentioned in today's episode.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

Cowards never start. Losers never finish. Winners never stop."

In this episode with Anthony Valletta we will discuss:

The role of the "President" in a restaurant company
Corporate restaurant world
Empowering managers
Restaurant tech and where to find the best options
Gaining loyalty in stead of frequency with a limited marketing budget

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Discipline

What is your biggest weakness?

Patience

What's one thing you ask or look for when interviewing/growing your team?

Humility

What's a current challenge? How are you dealing with it?

Acquisition and retention of great people

Share one code of conduct or behavior you teach your team.

Do three things really well at one time, and prioritize them properly

What is one uncommon standard of service you teach your staff?

Go above and beyond for a guest no matter what

What's one book we must read to become a better person or restaurant owner?

Unreasonable Hospitality by Will Guidara
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

1Huddle

What is one thing you feel restaurateurs don't do well enough or often enough?

Don't say who wrote the rule, afraid to change

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

No one will remember what you did, they remember how you made them feel
Gratitude turns what we have into enough
A mistake made twice is a decision

Contact:

Email: avalletta@bartaco.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Anthony Valletta for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/976-anthony-valletta-on-how-to-gain-loyalty-instead-of-frequency-at-your-restaurant

Thu, 23 Mar 2023 07:30:00 +0000

975: Chef Cleophus Hethington CDC Zak the Baker

Cleophus Hethington is the Chef de cuisine at Zak the Baker in Miami. Chef Ophus started his post-school life in the Navy as a corpsman. He left and worked in healthcare for about 8 years before switching careers entirely and working at Yardbird, opened by John Kunkel, in Miami. He worked in many restaurants, and other cities outside of Miami, before becoming the Chef de Cuisine at Zak the Baker, a nationally-known restaurant among the Wynwood Walls of Miami.

Check out episode 250 and episode 971 with John Kunkel as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"The solution lies in the salt and spices."

In this episode with Cleophus Hethington we will discuss:

Imposter syndrome
How the navy prepares you for a civilian career
Mental health in the industry
Race in the industry

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

I show up

What is your biggest weakness?

Communication

What's one thing you ask or look for when interviewing/growing your team?

Do you care? Do you show up?

What's a current challenge? How are you dealing with it?

Patients

Share one code of conduct or behavior you teach your team.

Consistency

What is one uncommon standard of service you teach your staff?

Try to not day no

What's one book we must read to become a better person or restaurant owner?

The Myth of Normal by Gabor Maté
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Culture tanks

What is one thing you don't feel restaurateurs do well enough of often enough?

Open restaurants

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

The solution lies in the salt and the spices
It's just food
Food is a starting point

Contact:

Email: chefophus@gmail.com

Instagram: @chefophus

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Cleophus Hethington for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/975-how-maintaining-chain-of-command-can-help-your-business-w-chef-cleophus-hethington

Mon, 20 Mar 2023 07:30:00 +0000

974: Doug Zeif Founder & CEO of Next Hospitality Advisors

Doug Zeif is the Founder and CEO of Next! Hospitality Advisors. Doug grew up in Queens, NY and began as an amusement park cook and eventually worked as a bagel baker. He was hired as the Assistant General Manager at a steakhouse in 1980. Soon after, he began working for The Cheesecake Factory and took the restaurant from 2 to 31 locations. He has since helped and advised many companies, including Hilton, Doubletree, Waldorf: Astoria, Conrad Hotels, Marriott, Sheraton, Westin, LXR Luxury Resorts & Hotels, Fairmont Hotels, Mandarin Oriental, Four Seasons.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"If you keep doing what you've been doing, you're going to keep getting what you've been getting."

In this episode with Doug Zeif we will discuss:

Hotels
Controlling profit and cost
Partners
Accountability

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Perseverance

What is your biggest weakness?

Impatients

What's one thing you ask or look for when interviewing/growing your team?

What can I count on you for?

What's a current challenge? How are you dealing with it?

People

Share one code of conduct or behavior you teach your team.

Be able to say you're sorry

What is one uncommon standard of service you teach your staff?

Ask people for great Google reviews

What's one book we must read to become a better person or restaurant owner?

Principle-Centered Leadership by Stephen R. Covey
Good to Great by Jim Collins
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Restaurant365

What is one thing you feel restaurateurs don't do well enough or often enough?

Don't take care of their people

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work hard
Don't look back
Look forward

Contact:

Email: doug@nexthospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Doug Zeif for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/974-doug-zeif-founder-ceo-of-next-hospitality-advisors

Thu, 16 Mar 2023 07:30:00 +0000

973: Dave Domzalski Owner of Barmetrix Miami and author of The Bar Shift

Dave Domzaski is the owner of Barmetrix Miami and the author of The Bar Shift: 41 Short Management Lessons You Don't Have to Learn the Hard Way! Dave began at Barmetrix as the Director of Operations in the Washington D.C. area before becoming the owner of the Barmetrix operation in Miami in 2017. Barmetrix is a small group of passionate people who earn their living by helping restaurants and bars run better/more profitable businesses. They specialize in inventory control, staff training, and management coaching.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Whatever you are, be a good one."

In this episode with Dave Domzalski we will discuss:

Franchising
5 ways to coach up your staff for better numbers

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.barmetrix.com/

Email: dave.domzalski@barmetrix.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dave Domzalski for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/973-dave-domzalski-owner-of-barmetrix-miami-and-author-of-the-bar-shift

Mon, 13 Mar 2023 08:30:00 +0000

972: Jamila West Co-Owner of Rosie's Miami

Jamila West is the owner of Rosie's in Miami. Jamila began working in restaurants at the age of 16 as a buster. She attended and graduated from both the C.I.A. and Johnson and Wales. She worked for upscale restaurants in New York, LA, Kuwait, Dubai, and Miami. She and Chef Akino West opened The Copper Door, a bed and breakfast, in Miami, which operated from 2018-2020. They transitioned that business into the currently thriving Rosie's Miami, a full-service Southern-American restaurant.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Capitalize on things that are easy for you."

In this episode with Jamila West we will discuss:

Self-awareness
Graduating from both the C.I.A. and Johnson and Wales
Working Kuwait as a young restaurant professional
Restaurant openings
Training
Being in business with your significant other
Mental health in the industry

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Sense of people

What is your biggest weakness?

Organization

What's one thing you ask or look for when interviewing/growing your team?

Smile

What's a current challenge? How are you dealing with it?

Evolving the business financially

Share one code of conduct or behavior you teach your team.

Have pride in what you are doing

What is one uncommon standard of service you teach your staff?

Uniform choice

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

xtraCHEF

What is one thing you feel restaurateurs don't do well enough or often enough?

Being on the floor and out of the office

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Give back to your community
Lead by example
Have fun

Contact:

Instagram: @rosiesmia

Website: https://www.rosiesmia.com/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jamila West for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/972-jamila-west-co-owner-of-rosies-miami

Thu, 09 Mar 2023 08:30:00 +0000

971: John Kunkel CEO at 50 Eggs Hospitality

John Kunkel is the Founder & CEO of 50 Eggs Hospitality. John founded 50 Eggs back in 2004. This world-renowned hospitality group houses several forward-thinking concepts, including Capri, Spring Chicken, Wakuda, Yardbird, Spritz, and Chica. 50 Eggs Hospitality Group is a full-service culinary and hospitality firm focusing on developing cutting-edge brands that deliver unparalleled dining experiences throughout the United States and abroad. For John's full story and background, check out episode 250 with John Kunkel when he was first featured on Restaurant Unstoppable.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"The Man in the Arena." by Theodore Roosevelt

In this episode with John Kunkel we will discuss:

Expansion, scaling, growth, and the future of both the industry and 50 Eggs Hospitality

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Discipline

What is your biggest weakness?

Patience

What's one thing you ask or look for when interviewing/growing your team?

Passion, enthusiasm

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Integrity

What is one uncommon standard of service you teach your staff?

Hospitality, personalize service

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

High integrity, do the right thing
Take care of the ones you love
Do your best, no matter what

Contact:

Website: https://www.50eggsinc.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to John Kunkel for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/971-john-kunkel-ceo-at-50-eggs-hospitality

Mon, 06 Mar 2023 08:30:00 +0000

970: Ian Fleischmann Executive Chef at Fabel Miami

Ian Fleischmann is the Executive Chef at Fabel Miami. Chef Ian began in the industry at the age of 14 as a dishwasher. From 2009-2013 he worked at Yamato Japanese Steakhouse where he became a Sous Chef. He then attended culinary school and got his start in the hotel restaurant industry at the Four Seasons in Denver. He moved on to Brava by Brad Kilgore and then over to Highgate Hotels, from Groot Hospitality in Miami. He opened Fabel Miami in December of 2022.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Do or do not. There is no try."

In this episode with Ian Fleischmann we will discuss:

Efficiency
Organization
"Briefing" and "debreifing"
High volume hotel restaurants
Developing a personal style in cooking

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Brute force

What is your biggest weakness?

Ego

What's one thing you ask or look for when interviewing/growing your team?

Honesty and consistency

What's a current challenge? How are you dealing with it?

Finding honest people

Share one code of conduct or behavior you teach your team.

Consistency

What is one uncommon standard of service you teach your staff?

Don't say no to the guest

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

What is one thing you feel restaurateurs don't do well enough or often enough?

Manage finances property

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do or do not
Don't put too much stock in the moment
Take some time off

Contact:

Instagram: @ian_fleischmann

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ian Fleischmann for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/970-ian-fleischmann-executive-chef-at-fabel-miami

Thu, 02 Mar 2023 08:30:00 +0000

969: David Foulquier Chef/Owner We All Gotta Eat!

David Foulquier is the Chef/Owner at We All gotta Eat!. He began his career working for Daniel Boulud. He attended the University of Miami and transferred to Florida International University to finish up his studies in culinary and hospitality management. He then worked for Jean George and eventually took a job as a cook in Barcelona at Restaurante Hofmann. At the age of 25, he opened his first restaurant, Fooq's, in Miami. He is now the owner of 5 concepts with three more opening soon.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Be the best at what you do."

In this episode with David Foulquier we will discuss:

The role of a host in FOH
Customer retention
Privilege in the industry
Partnerships
Pop ups
What happens when an influencer brings attention to your restaurant

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Instagram:

@we.all.gotta.eat

@eleventhstreetpizza

@noz17nyc

Email: info@eleventhstreetpizza.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Foulquier for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/969-david-foulquier-chefowner-we-all-gotta-eat

Mon, 27 Feb 2023 08:30:00 +0000

968: Leo Holtzman Co-Founder of SoCal Cantina and Founder of Cocktail Conjuring, Inc.

Leo Holtzman is the co-founder of SoCal Cantina and founder of Cocktail Conjuring, Inc. Leo first started tending bar in Orlando when he attended UCF triple majoring in Theatre, Psychology and Hospitality Management. Bartending was just a means to an end until he could make it as a full-time close-up magician. Upon graduation he moved back to Miami and worked as a magician/performer for various events and companies while working a few nights a week at Cadillac Ranch. Eventually he became the bar manager of Cadillac Ranch while the performing season was in a lull. In 2012, he wanted to take his talents to Las Vegas and saw that his best opportunity was to work for the new hip and chic hotel, SLS South Beach. SLS had/has plans for a large scale resort in Las Vegas set to open Labor Day weekend 2014. He landed an entry level job at SLS as a bar back at Katsuya’s Dragon Lounge mixology bar. This was his first introduction to the world of “mixology”. He learned everything from the bottom and within 6 months was the head bartender/manager and was in charge of all normal duties of the bar program including cocktail design. During his time with SLS he also took on consulting and worked various events including the Lucky Rice festival and Bacardi Legacy competition. His talents did not go unnoticed and in 2014 he partnered with Patrick Gleber, owner of Tobacco Road, to open Cocktail Collection and put his magic career on hold. Cocktail Collection was the hottest bar in Miami, featuring a rotating original cocktail menu and local artist show cases. Cocktail Collection has received numerous accolades from various mediate outlets and critics including the only 5 star cocktail lounge/bar rating on YELP in the greater Miami area. It was loved by guests and critics, a rare feat in today’s hospitality market. Then without notice Tobacco Road and Cocktail Collection were demolished to make way for the new high rises of Brickell. But Leo kept on bringing his cocktails and hospitality though Cocktail Conjuring events, pop-ups and consulting for select venues including Norwegian Cruise Line and The Palms Hotel and Spa. Then out of nowhere AJ Billapando contacted Leo with an idea. AJ had remembered one night at Cocktail Collection where he had the best cocktails of his life and a surreal experience of Leo performing close-up magic for a group of him and his friends. The cocktails and experience was unpretentious yet sophisticated- something he wanted SoCal to embody. After a brief call, the two met and came up with SoCal Cantina over night. They opened a week later in Brickell and were a wild success. SoCal Cantina offers out-of-this-world margaritas as well as some classics from Cocktail Collection menu (smoke fashion anyone??). The drinks pair perfectly with quite simply the best tacos you will ever have.

Since our last conversation in February of 2021, SoCal Cantina has opened another location in Tuscaloosa, AL. They are currently looking at opportunities to open new locations in Las Vegas and Austin, TX.

Check out episode 794 with Leo Holtzman as mentioned in today's episode!

Check out episode 966 with Sam Caucci Founder and CEO of 1Huddle as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"Do it now."

In this episode with Leo Holtzman we will discuss:

Expansion outside your city
Partnerships
"Percentage rent"
Finding the right market for your concept
Buildouts
Guerrilla marketing
Checklists
Training
Coaching - make it fun!
Franchising

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Instagram...

Personal: @cocktail_conjuror

Business: @socal_cantina

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Leo Holtzman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/968-leo-holtzman-co-founder-of-socal-cantina-and-founder-of-cocktail-conjuring-inc

Thu, 23 Feb 2023 08:30:00 +0000

967: Travis Talbot Principal + Lead Strategist at Hospitality Arts Group

Travis Talbot is the Principal + Lead Strategist at Hospitality Arts Group. Travis got started in the industry at the age of 9 working for his mother on a farm in Canada. Travis has worked in so many areas of the industry, from night clubs to restaurants, from concert venues to food trucks. He experienced ownership for the first time when he opened Crush Champagne Lounge in Vancouver in 2003, and again with Snatch Rock n' Roll Lounge in Calgary. Today he serves as Principal + Lead Strategist at Hospitality Arts Group and will soon be operating Apex Fox Coaching.

Check out episode 966 with Sam Caucci as recommended in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"What's your plan?"

In this episode with Travis Talbot we will discuss:

The difference between a plan and intention
Behavioral economics
The difference between management and leadership
Working with Live Nation and putting on shows
Menu engineering
Post-COVID menu design
Ownership

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Diligence

What is your biggest weakness?

Passion

What's one thing you ask or look for when interviewing/growing your team?

Understanding, do we understand them and do they understand us?

What's a current challenge? How are you dealing with it?

Marketing, getting the word out

Share one code of conduct or behavior you teach your team.

Kindness, just be nice

What is one uncommon standard of service you teach your staff?

The follow-up, after the check is dropped

What's one book we must read to become a better person or restaurant owner?

Be Our Guest: Perfecting the Art of Customer Service by The Disney Institute
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Slack

What is one thing you feel restaurateurs don't do well enough or often enough?

They don't have a plan

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have fun
Be kind
Adventure

Contact:

Website: Apex Fox Coaching

Website: Hospitality Arts Group

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Travis Talbot for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/967-travis-talbot-principal-lead-strategist-at-hospitality-arts-group

Mon, 20 Feb 2023 08:30:00 +0000

966: Sam Caucci Founder & CEO of 1Huddle

Sam Caucci is the Founder and CEO of 1Huddle. Before founding 1Huddle, Sam was in the business of training professional athletes across the US as the General Manager of Perfect Competition. He then became a Strategy Consultant in the same career field. Later, in 2018, he founded 1Huddle which is a coaching and development platform that uses quick-burst mobile games to more quickly and effectively educate, elevate, and energize a company's workforce.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote/mantra:

"What you tolerate, you encourage."

In this episode with Sam Caucci we will discuss:

Starting in the sports franchise world
Onboarding
Finding and retaining talent
Creating an optimal-performance environment
Generative learning

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://1huddle.co/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sam Caucci for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/966-sam-caucci-founder-ceo-of-1huddle

Thu, 16 Feb 2023 08:30:00 +0000

965: Robert Guarino Owner and Head Coach of 5 Napkin Burger

Robert Guarino is the Owner and head Coach at 5 Napkin Burger in NYC. Robert started in the industry as a teenager bussing tables. He then went to the Cornell Hotel School. In 2001 he met his long-time partner Simon Oren, who took him on as the GM at Marseille. In 2007 they opened Nizza together in 2007 and then in 2008, 5 Napkin burger was opened. 5 Napkin Burger scaled up to 7 locations, but has since scaled down to 2 core locations in NYC. Robert has also been a part of other concepts in the same neigborhood as 5 Napkin Burger, such as Playa Betty’s and Schmackary's Cookies.

Please use this link if you are interested in Ovation based on recommendations in today's episode: www.ovationup.com/unstoppable

Check out episode 799 with Rev Ciancio as mentioned in today's episode.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"If you're not getting better, you're getting passed."
"Greatness is many, many small acts, but each one is doable."

In this episode with Robert Guarino we will discuss:

Opening and closing restaurants
How to create a great casual dining experience, a "meeting place"
Systems
Training
Scaling forward and scaling back

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Natural empathy

What is your biggest weakness?

Wanting to do everything

What's one thing you ask or look for when interviewing/growing your team?

Are they excited?

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

No assholes

What is one uncommon standard of service you teach your staff?

Say yes

What's one book we must read to become a better person or restaurant owner?

In Search of Excellence by Thomas J. Peterson and Robert H. Waterman, Jr.
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Say thank you

What is one thing you feel restaurateurs don't do well enough or often enough?

Bikky

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind to others
Have fun doing what you do
Find great people to love and work with

Contact:

Instagram: @restaurantlifer

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Robert Guarino for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/965-robert-guarino-owner-and-head-coach-of-5-napkin-burger

Mon, 13 Feb 2023 08:30:00 +0000

964: Keely Beasecker Owner of Niffer's

Keely Beasecker entered the restaurant industry in 1982. Before that, she was a competitive swimmer at Auburn in Alabama. When she left competitive swimming, she began working at Quincey’s Steakhouse in South Carolina. There, she became a master of FOH. In 1991, she and some partners opened the first Niffer’s in Auburn, AL. In 1994 they opened a second location which closed in 1996. In 2001, the true second Niffer’s location opened and today there are 3 total Niffer’s locations.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Improve everyday by 1%."

In this episode with Keely Beasecker we will discuss:

Discipline in the industry
Comparing the restaurant business with competitive swimming
Opening a second location too far from your first
Opening and closing a second location
Expansion in order to give better opportunities to your staff
Checklists
Prime cost
Cell phones in the workplace
Kids these days

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Discipline

What is your biggest weakness?

Heart

What's one thing you ask or look for when interviewing/growing your team?

What did you do today to better the company?

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Have fun

What is one uncommon standard of service you teach your staff?

Never have a tea glass below the halfway point

What's one book we must read to become a better person or restaurant owner?

Jon Gordon
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Restaurant Systems Pro

What is one thing you feel restaurateurs don't do well enough or often enough?

Train

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Fun
Love
Laughter

Contact:

Email: kbeasecker@niffers.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Keely Beasecker for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/964-keely-beasecker-owner-of-niffers

Thu, 09 Feb 2023 08:30:00 +0000

963: Tanner Agar Owner and Creative Director of Apothecary and Rye

Tanner Agar began his hospitality career as a Segway delivery driver in Chicago as a teen. Since then, he has had a very storied career in many avenues and places in the industry. He has worked in 6 countries, including Canada, Spain, France, Tanzania, and New Zealand. He believes he grew the most at his job in Spain. In 2017, he Co-Founded Rye in Dallas with his business partner, Nick. Today he is the CEO of Walkabout Hospitality Group, under which Rye and Apothecary, another of his restaurant creations, operates. A second location of Rye has also opened recently.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"I don't want to get to the end of my life having lived only the length of it, I want to have lived the width of it as well."

In this episode with Tanner Agar we will discuss:

Business partners
It's all about the team
Valuing employee input
Treat your guests like possible future investors
Marketing
Surviving a fire in your restaurant
Employee benefits

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Excellence is the habit

What is your biggest weakness?

Demanding more than is necessary sometimes

What's one thing you ask or look for when interviewing/growing your team?

Knowledge-based questions until exhaustion

What's a current challenge? How are you dealing with it?

Handing off everything to a new group of people

Share one code of conduct or behavior you teach your team.

Respect the work that we're doing

What is one uncommon standard of service you teach your staff?

Not allowed to hold a dirty dish in front of the guest

What's one book we must read to become a better person or restaurant owner?

Rebel Chef: In Search of What Matters by Dominique Crenn
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Work from home technology - Microsoft Suite

What is one thing you feel restaurateurs don't do well enough or often enough?

They don't let other people do the work while also making sure they have the support

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Drink deeply from books and other sources from people who are different from you
Be yourself because everyone else is already taken
Remember that since you can't take it with you, don't leave anything on the table

Contact:

Instagram: @tagaragar @rye.restaurant @apothecary_bar @barleybyrye

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tanner Agar for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/963-tanner-agar-owner-and-creative-director-of-apothecary-and-rye

Mon, 06 Feb 2023 08:30:00 +0000

962: Sandy Korem Founder and CEO at Festive Kitchen

Sandy Korem is the Founder and CEO of Festive Kitchen in Dallas, TX. Sandy was a nurse long before she was the CEO of a catering company. She left a nursing career because of the hours and raised two kids. Then she began catering. She began in 1991 by baking brownies in a 100 sq. ft. commissary kitchen for a burger joint. Around 1996 was when she had her first true catering experience cooking for 100 people at a house party. She then moved on to a 1,400 sq. ft. kitchen and grew her business. In 2011 she created a separate retail space for selling her baked goods. Today, Festive Kitchen has 4 locations and 2 of them are retail locations.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Don't panic; punt."

In this episode with Sandy Korem we will discuss:

Catering
Starting with no experience
Starting small
A first catering experience
Experiencing an egg recall for thousands of products
Budget
Packaging
Systems!

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: sandy@festivekitchen.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sandy Korem for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/962-sandy-korem-founder-and-ceo-at-festive-kitchen

Thu, 02 Feb 2023 08:30:00 +0000

961: Kyle and Maggie Gordon CEO and President of Dillas Quesadillas

As a student at the University of Texas, Kyle Gorden developed a romance…with quesadillas. In 2006, At the age of 23, Kyle decided to pursue his dream to open his own restaurant– not just any restaurant– a quesadilla restaurant. He did what I would advise anyone to do; he sought out a mentor and employment with a high-performing restaurant team. For Kyle, the high-performing team was Raising Cane's. Kyle went on to spend 7 years with Raising Cane's before leaving to open his dream quesadilla restaurant, Dillas in 2013. Maggie Gordon is the President at Dillas. She majored in Business and PR in college. She joined Dillas shortly after its founding. Today, Dillas has 7 locations and looks to open 5 more in 2023.

Check out episode 699 with Kyle Gordon as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

Maggie: "Get out of your comfort zone because that's where the magic happens."
Kyle: "Leap and the net will appear."

In this episode with Kyle and Maggie Gordon we will discuss:

PR and marketing
Letting go, releasing the "perfectionism" mentality
Delegation
Branding
Drive-through
Digital checklists
Training
Marketing
Life and business partners

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: kylegordon@dillas.com

Instagram: @dillasquesadillas

Website: https://dillas.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle and Maggie Gordon for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/961-kyle-and-maggie-gordon-ceo-and-president-of-dillas-quesadillas

Mon, 30 Jan 2023 08:30:00 +0000

960: Fred Langley CEO of Restaurant Systems Pro

Fred Langley is the CEO of Restaurant Systems Pro. Fred got his first job in the restaurant industry at the age of 12 as a dishwasher. He worked his way up the ranks and became a restaurateur, opening his first restaurant at the age of 27. He opened his second restaurant only 4 years later. Fred joined Restaurant Systems Pro, formerly known as The Restaurant Expert, in 2004, and became the company's CEO in 2006.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"We don't show up to get everything we want, we show up to give everything we have."

In this episode with Fred Langley we will discuss:

Communicate with your vendor
NOT being ready to open a restaurant when you open your first
Budgets
Real estate

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Youtube: @RestaurantSystemsPro

Restaurant Systems Pro website to sign up!

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Fred Langley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/960-fred-langley-ceo-of-restaurant-systems-pro

Thu, 26 Jan 2023 08:30:00 +0000

959: Jack Gibbons CEO of FB Society

Jack Gibbons is the coo of FB Society in Dallas, TX. Jack Gibbons was a Business major at The University of Dallas. He started working at Pappas Restaurants in 1983 as a server and worked his way up to Concept Leader within the company across 25 years. He joined Twin Peaks as their President when they had only 4 locations in 2007 until 2015. In 2007 he started FB Society with a business partner and it has 8 concepts operating today with Gibbons as the company CEO.

Check out episode 819 with Clay Dover as mentioned in today's episode!

Check out episode 694 with Kulsoom Klavon as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Having the courage to create experiences never imagined."

In this episode with Jack Gibbons we will discuss:

The intentionality of language
Food halls
Branding
Scaling
Real estate strategy
Challenges to the industry as a whole going forward

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Coffee

What is your biggest weakness?

Taking on too much

What's one thing you ask or look for when interviewing/growing your team?

Real people, not fake

What's a current challenge? How are you dealing with it?

Getting the best people who are smarter than I am

Share one code of conduct or behavior you teach your team.

Professionalism

What is one uncommon standard of service you teach your staff?

Quality of ice and glassware

What's one book we must read to become a better person or restaurant owner?

Unreasonable Hospitality by Will Guidara
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

1Huddle - gamification of training

What is one thing you feel restaurateurs don't do well enough or often enough?

Eat in their own restaurants

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Spend as much fun with your family as you can and do fun things together
Pour yourself into your work and if you're going to create a product, make an exceptional product
If you're going to spend time with people at work, make sure they are exceptional people and doing fun things together

Contact:

Website: https://www.fb-society.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jack Gibbons for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/959-jack-gibbons-ceo-of-fb-society

Mon, 23 Jan 2023 08:30:00 +0000

958: Joanna Kelley Founder of Cup of Joe

Joanna Kelley is the Founder and Owner of Cup Of Joe in Portsmouth, NH. Joanna was raised by her grandparents in Rochester, NH. She began working in a bar around 19 years old. She attended UNH for marketing and then entered the hospitality industry again at Uno's, a large chain restaurant. She eventually began working as a marketing manager at their Boston offices. Eventually she teamed up with Portsmouth restaurateur Joe Kelley (no relation) of Joe's New York Pizza, Fat Belley's, and The Thirsty Moose. With his financial investment, Joanna opened Cup of Joe, albeit with full creative control. Cup of Joe just celebrated 5 successful years serving downtown Portsmouth, NH. Joanna is also the Assistant Mayor of Portsmouth!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"If you have 5 minutes, and someone asks you to do something; do it."

In this episode with Joanna Kelley we will discuss:

Benefits of working in a corporate restaurant
Marketing
Investors and partnerships
Going into business with friends, should you?
Live music in your restaurant
Seasonal restaurants/cafe
Employee benefits

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Ability to connect with people

What is your biggest weakness?

Ability to connect with people

What's one thing you ask or look for when interviewing/growing your team?

How can I make you a better leader?

What's a current challenge? How are you dealing with it?

Balance

Share one code of conduct or behavior you teach your team.

If you were to remove yourself from a situation, would you react the same?

What is one uncommon standard of service you teach your staff?

Make people feel at home, remember their names

What's one book we must read to become a better person or restaurant owner?

The Mountain Is You by Brianna Wiest
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

TikTok

What is one thing you feel restaurateurs don't do well enough or often enough?

Take care of our staff

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Understand that the world is bigger than you and your problems
This, too, shall pass
It is always easier to be kind

Contact:

Instagram: @cupofjoenh

Website: https://www.cupofjoenh.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Joanna Kelley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/958-joanna-kelley-founder-of-cop-of-joe

Thu, 19 Jan 2023 08:30:00 +0000

957: Eli Kulp Chef and Partner at High Street Hospitality Group

Eli Kulp is the Chef and Partner at High Street Hospitality and the host of the CHEF Radio Podcast and is based in Philadelphia, PA.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Hard work always always always pays off."

In this episode with Eli Kulp we will discuss:

Legacy
Outliers
Culinary school
Philadelphia food and restaurant scene

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

CHEF Radio Podcast

Delicious City Podcast

Instagram: @elikulp

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eli Kulp for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/957-eli-kulp-chef-and-partner-at-high-street-hospitality-group

Mon, 16 Jan 2023 08:30:00 +0000

956: Jamie Schrotberger CEO of Spread Bagelry

Jamie Schrotberger is the CEO at Spread Bagelry. Jamie Schotberger went to school for finance and economics. He began working after that at investment firm Black Rock where we focused on recognizing businesses that were disruptors in their markets while also being scalable. He left that company to serve as the CFO at Garces Group, where he met Brooks Tanner, Spread Bagelry's current COO. Jamie joined Spread Bagelry as the CEO in 2019 and plans to scale the business to 50 locations within just a few years. Spready currently has 10 locations, and looks to open 8 more before the end of 2023.

Check out episode 955 with Brooks Tanner as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Inspire and encourage." Instead of Command and Conquer.

In this episode with Jamie Schrotberger we will discuss:

Reducing the commoditization of bagels
Fast casual
Different generations use restaurants differently
Growing too fast

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Humility

What is your biggest weakness?

Too optimistic

What's one thing you ask or look for when interviewing/growing your team?

Culture, will they elevate the entire group?

What's a current challenge? How are you dealing with it?

Growth, product distribution

Share one code of conduct or behavior you teach your team.

Don't think small, think about future growth

What is one uncommon standard of service you teach your staff?

Notice people and understand "the other side of the counter"

What's one book we must read to become a better person or restaurant owner?

Principles by Ray Dalio
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast and Extra Chef

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind
Have humility
Treat everybody with the same amount of respect and care

Contact:

Email: jamie@spreadbagelry.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jamie Schrotberger for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/956-jamie-schrotberger-ceo-of-spread-bagelry

Thu, 12 Jan 2023 08:30:00 +0000

955: Brooks Tanner COO of Spread Bagelry

Chef Brooks Tanner studied at Cornell University. Brooks is known for his underlining team building abilities and fiscal awareness. His passion is building concrete infrastructures to support high-quality services and educate those on how to waste less, be sustainable and eat well while financially building for their future. The last time Chef Tanner joined the show, he served as Executive Chef at Rockhill located in Cherry Hill, NJ. Today, he is the COO at Spread Bagelry.

Check out episode 360 with Brooks Tanner as mentioned in today's episode.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"People and culture."

In this episode with Brooks Tanner we will discuss:

Catering
The good parts of the grind
Working alongside your people as a leader
Consulting
Franchising

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: info@spreadbagelry.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brooks Tanner for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/955-brooks-tanner-coo-of-spread-bagelry

Mon, 09 Jan 2023 08:30:00 +0000

954: Kyle Inserra Founder of National Restaurant Owners Podcast and Restaurant Growth Strategist

Kyle Inserra is a 17-year restaurant industry veteran, and commercial real estate professional focused on the nurturing and strategic growth of emerging Hospitality, Lifestyle, and Retail brands nationally. His industry knowledge, coupled with an insider’s perspective of what it means to be a restaurant operator day in and day out, allows him to relate to his clients’ ever-changing needs.

Mr. Inserra is at the forefront of both restaurant and real estate trends and spends a significant portion of his time creating content on multiple social media platforms. In addition, his two podcasts, The National Restaurant Owners Podcast and Commercial Real Estate School – have Kyle speaking with forward-thinking thought leaders in both the hospitality industry and commercial real estate space on a current industry topic on a weekly basis.

Check out episode 769 with Kyle Inserra!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Move fast and make mistakes along the way."

In this episode with Kyle Inserra we will discuss:

Real estate
The future of restaurant real estate
The future of vending machines
Branding
Marketing
The metaverse

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

NROP on Spotify

NROP on Apple Podcasts

Instagram: @kyleinserra

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Inserra for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/954-kyle-inserra-founder-of-national-restaurant-owners-podcast-and-restaurant-growth-strategist

Thu, 05 Jan 2023 08:30:00 +0000

953: Jesse and Scott Spellman Co-Owners of Utopia Bagels

Scott and Jesse Spellman are co-owners at Utopia Bagels. They are father and son, respectively. They have an additional co-owner as well, Anthony Panteleo, who is one of the original founders. Utopia Bagels was opened in 1981 in Whitestone, NY by Anthony and two other partners. Scott began working at the shop around 2010 and began a co-owner in 2013. They began by using the old world process of individually hand-rolling bagels, kettle boiling them, and baking them in their 1947 carousel oven. Today, Utopia Bagels is extremely popular, with lines out the door almost daily, over 62,000 Instagram followers, and wholesale. They can be found on Goldbelly, and exclusively on Uber Eats for delivery.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

Hands on. Do it today and not tomorrow. Quality first."

In this episode with Jessie and Scott Spellman we will discuss:

Wholesale
Partners
Bagels
Helping employees grow
Expansion
Catering
The best practices of building a following on Instagram
Goldbelly

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hands on
Time Management

What is your biggest weakness?

Shooting for the stars
Taking on too much at once

What's one thing you ask or look for when interviewing/growing your team?

Simple things should come quickly

What's a current challenge? How are you dealing with it?

Keeping growth going

Share one code of conduct or behavior you teach your team.

Cleanliness
Make the person next to you better

What is one uncommon standard of service you teach your staff?

We get your order correct

What's one book we must read to become a better person or restaurant owner?

Fear and Loathing in Las Vegas by Hunter S. Thompson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Egg mixer, tape machine, conveyor belt

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be true to yourself
Love what you do
Don't put off anything to tomorrow if you can do it today

Contact:

Instagram: @utopiabagels

Website: utopiabagelsny.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jesse and Scott Spellman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/953-jesse-and-scott-spellman-co-owners-of-utopia-bagels

Mon, 02 Jan 2023 08:30:00 +0000

952: David Kirschner Executive Chef and CEO of dineDK

David Kirschner is the Founder, CEO and Executive Chef of dineDK Private Dining. New Jersey native and Johnson and Wales graduate, Kirschner knew from a young age that he wanted to work in restaurants and he set out on a very traditional path working for successful restauranteurs, building his skills, reputation, and network. Kirschner work for acclaimed restaurateurs such as Thomas Keller, Michal Mina, David Drake, and Daniel Boulud before leaving the traditional restaurant scene for a more non-traditional business model with the Tasting Table. The Tasting Table gave chef Kirschner a whole new set of skills like food media, dealing with gatekeeps, hosting special events, and staffing for special events. With these new skills, he launched dineDK in 2015

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Make it happen 24/7."
"Hold the line."

In this episode with David Kirschner we will discuss:

Culinary school
Profitable restaurants
Private dining
Catering
Opening vs. operating restaurants
Structure and process
Tracking progress
Running a kitchen in an event space
Creating experiences
The private chef world

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Following up

What is your biggest weakness?

Overthinking

What's one thing you ask or look for when interviewing/growing your team?

Service-minded?

What's a current challenge? How are you dealing with it?

Sustainable growth

Share one code of conduct or behavior you teach your team.

Honor

What is one uncommon standard of service you teach your staff?

Anticipate needs

What's one book we must read to become a better person or restaurant owner?

Culinary Artistry by Karen Page and Andrew Dorenburg
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Copper - CRM

What is one thing you feel restaurateurs don't do well enough or often enough?

Be mindful of life outside the restaurant

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take care of others
Be honest and do right by people
Get enjoyment out of everything you do

Contact:

Website: https://www.dinedk.com

Instagram: @dinedk

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Kirschner for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/952-david-kirschner-executive-chef-and-ceo-of-dinedk

Thu, 29 Dec 2022 08:30:00 +0000

951: Scott Landers Co-Founder and Sustainability Engineer of Figure 8 Logistics

Today's guest, Scott Landers, is the founder of Figure 8 Logistics, a consulting firm that specializes in delivery for the restaurant industry. Prior to figure 8 Logistics Landers was a civil engineer, and found his way onto the team of the New York City-based restaurant Dig Inn, where is focus was on developing their delivery program. He's opened his skills up to the rest of the industry with Figure 8 Logistics.

Check out episode 777 with Scott Landers as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Slow is smooth, and smooth is fast."

In this episode with Scott Landers we will discuss:

Native delivery
Biggest changes from 2 years until now with delivery
What is a "sustainability engineer?"
Menu engineering for digital and delivery spaces
How do people discover new places to eat?
Thoughts on "pay to play" visibility on delivery apps
Supply chain
Branding
Sustainability

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: figure8.delivery

Hotline: 212-888-7700

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Scott Landers for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/951-scott-landers-co-founder-and-sustainability-engineer-of-figure-8-logistics

Mon, 26 Dec 2022 08:30:00 +0000

950: Jarrett Stieber Chef/Owner at Little Bear

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Jarrett Stieber is the Chef and Owner of Little Bear in Atlanta, GA. Jerrett's interest in cooking began when he was 15 years old while watching cooking shows on TV. Throughout high school, he worked in restaurants. After leaving college in Asheville, NC, he entered culinary school where he did an internship at Restaurant Eugene in Atlanta, and continued working there after graduation. He worked at famed restaurant Abattoir and says he grew the most as a professional chef at The Empire, where he worked and learned until he left in 2013. He then began working a pop up with his friends who were doing the same thing, but with coffee. The coffee business eventually left him alone in his pop up, called Eat Me Speak Me, where he worked for 7 years until he finally opened his first restaurant, Little Bear, in 2020. Little Bear survived the pandemic through successfully pivoting to take-out. Today, Little Bear is thriving in Atlanta.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Trust your gut."

In this episode with Jerrett Stieber we will discuss:

Culinary school
Butchery
Toxic kitchen culture
Mentors
Pop ups
Partnerships

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Goofiness

What is your biggest weakness?

Goofiness, or working too much

What's one thing you ask or look for when interviewing/growing your team?

Are you an asshole?

What's a current challenge? How are you dealing with it?

Wednesday-Thursday before 7PM reservations

Share one code of conduct or behavior you teach your team.

Don't be an asshole

What is one uncommon standard of service you teach your staff?

Answering dumb questions

What's one book we must read to become a better person or restaurant owner?

Kitchen Confidential by Anthony Bourdain
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Quickbooks

What is one thing you feel restaurateurs don't do well enough or often enough?

Pay their staff well

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Trust your gut
Don't be an asshole
It's just food

Contact:

Website: https://littlebearatl.com/

Instagram: @littlebearatl

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jarrett Stieber for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/950-jarrett-stieber-chefowner-at-little-bear

Thu, 22 Dec 2022 08:30:00 +0000

949: Fares Kargar Owner Delbar Restaurant

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Fares Kargar is the Owner of Delbar Restaurant and Bibi Eatery in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work in many restaurants, including Waffle House, until he landed at Rumi's Kitchen where he quickly became a GM. Finally, in 2020, he opened his first restaurant, Delbar. Today, there are 4 Delbar locations and the brand new concept Bibi's Eatery, which is soon to open in the Ponce City Market in Atlanta.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"This, too, shall pass."

In this episode with Fares Kargar we will discuss:

Iranian hospitality
Immigrating to America
Going to management school for hospitality
Working in a Waffle House
Taking intentional steps toward ownership
Learning how not to treat staff
Setting and managing expectations
Restaurant numbers
Silent partners
Fast expansion
Consistency is key

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Don't quit until the job is done

What is your biggest weakness?

Forgetful

What's one thing you ask or look for when interviewing/growing your team?

Personality

What's a current challenge? How are you dealing with it?

Hard for me to let go, let other take responsibility

Share one code of conduct or behavior you teach your team.

Answer to the standard, bot the position

What is one uncommon standard of service you teach your staff?

Never say no

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Click Up

What is one thing you feel restaurateurs don't do well enough or often enough?

Appreciate themselves and their staff

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Manage expectations
Appreciate people around you
This, too, shall pass

Contact:

Instagram: @delbaratl

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Fares Kargar for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/949-fares-kargar-owner-delbar-restaurant

Mon, 19 Dec 2022 08:30:00 +0000

948: Seven Chan Co-Owner of KSP Restaurant Group

Growing up in New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met his business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand.

Now, Seven Chan is the co-owner of concepts Poke Burri, Lifting Noodles Ramen, Bok You ATL, and Atlanta Teriyaki.

Check out episode 615 with Seven Chan as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"I am not a king; I am a conqueror."

In this episode with Seven Chan we will discuss:

Fast casual
Expansion
Franchising
Challenges with expansion
Balancing travel with being at home
Building and operating bars for the first time
The secrets to online restaurant popularity
Robotics in the restaurant industry

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Contact:

Website: https://www.ksprestaurantgroup.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Seven Chan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/948-seven-chan-co-owner-of-ksp-restaurant-group

Thu, 15 Dec 2022 08:30:00 +0000

947: Ford Fry Founder of Ford Fry Restaurants

Ford Fry is the Founder and Co-Owner of many, many restaurants, including Jct. Kitchen. Ford was raised in Texas and attended the New England Culinary Institute. He worked for several respectable restaurants and people in Florida, California, Colorado, and Texas before finally opening his own restaurant in Atlanta in 2007, that being Jct. Kitchen. Ford doesn't like the term "restaurant group" but he founded an entity that is basically that, called Ford Fry Restaurants. Ford Fry Restaurants currently owns/operates 13 concepts across 19 locations in Atlanta, Houston, Nashville, and Charlotte, NC.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Fine is not fine."

In this episode with Ford Fry we will discuss:

New England Culinary Institute
Helping open massive companies
Cooking for robust flavor rather than unique ideas
Fundraising advice
Training
Employee benefits

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"Fine is not fine."

What is your biggest weakness?

I don't know how to say no

What's one thing you ask or look for when interviewing/growing your team?

"Where do you want to go?" Can I get them there?

What's a current challenge? How are you dealing with it?

Disseminating the culture

Share one code of conduct or behavior you teach your team.

Blame-free environments

What is one uncommon standard of service you teach your staff?

Servant leadership

What's one book we must read to become a better person or restaurant owner?

The Experience Economy by B. Joseph Pine II and James H. Gilmore
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Compeat

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat your staff as your most valuable asset
Fine is not fine; get better every day
Ask what makes your experience more unique or more memorable

Contact:

Instagram: @fordfry

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ford Fry for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/947-ford-fry-founder-of-ford-fry-restaurants

Mon, 12 Dec 2022 08:30:00 +0000

946: Jonathan Fox Co-Owner of Fox Bros. BBQ

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Growing up in Texas, twin brothers Jonathan and Justin Fox were inspired by Texas heat and southern spice. After moving from Fort Worth to Atlanta, Justin and Jonathan were homesick for Texas-style barbecue and after being unable to find the flavors they grew up with, the twin brothers decided to take matters into their own hands. With no professional training, Jonathan and Justin began throwing backyard gatherings for friends and family to test out their barbecue skills. Small gatherings grew into cooking for over 250 people, a barbecue catering operation was born. After a pop-up stint at Smith's Olde Bar in 2005 where Fox Brothers was named “Runner-up Best Barbecue in Atlanta", the brothers decided to open their own restaurant. In 2007, The Brothers along with partner Beau Nolen, opened the Candler Park location on Dekalb Avenue and began welcoming guests with their signature style of smoked brisket, pulled pork, wings, and a mix of original side dishes seven days a week.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"If you ain't learning, you ain't living."

In this episode with Jonathan Fox we will discuss:

Advice for first time BBQers
Finding your unique selling point
How to stand out today
Finding a brick and mortal location
Parking problems with a very popular restaurant

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

The best service and best food

What is your biggest weakness?

Always trying to have the best service and food

What's one thing you ask or look for when interviewing/growing your team?

Something about them and who they are and what brings them to us?

What's a current challenge? How are you dealing with it?

Remember to say no

Share one code of conduct or behavior you teach your team.

Connect with people and make positive experiences

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Micros Avero

What is one thing you feel restaurateurs don't do well enough or often enough?

Stay on quality

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

If you're not learning, you're not living
Be proud of what you do
Just because you have it doesn't mean you need to sell it

Contact:

Website: http://www.foxbrosbbq.com

Instagram: @foxbrosbarbq

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jonathan Fox for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/946-jonathan-fox-co-owner-of-fox-bros-bbq

Thu, 08 Dec 2022 08:30:00 +0000

945: Damian Otero Owner/Operator of Rreal Tacos and Sabores del Plata

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link

Damián Otero is the Owner/Operator of Rreal Tacos, Sabores del Plata, and Cafe At Pharr in Atlanta, Georgia. Damián Otero is a serial entrepreneur. Prior to entering the restaurant industry, he was a business owner and salesman. In August of 2014, he purchased an existing restaurant called Sabores del Plata in Atlanta, GA that he was personally a fan of. He purchased the restaurant for $75,000, and reopened it as the owner/operator after spending only $105,000. At that time, he was only 21 years old. His mother was, and still is, the manager of Sabores del Plata. Later, in 2021, he purchased Rreal Tacos, also in Atlanta, which he has grown to multiple locations, quadrupled sales, and gained over 36,000 Instagram followers in under 2 years.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"You have to create a vision large enough that other people's dreams can fit into it, where you can bring A-players into it with you, and everyone comes out better in the end."

In this episode with Damián Otero we will discuss:

The differences between the industry 10 years ago vs. today
Branding
Sales
Instagram marketing
The benefits of Toast POS
Growing too fast
Menu engineering
Digital menu engineering
Restaurant marketing

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Uncorruptable character

What is your biggest weakness?

Opening up

What's one thing you ask or look for when interviewing/growing your team?

Does this person fit into the position 10 years from now?

What's a current challenge? How are you dealing with it?

Not growing too fast

Share one code of conduct or behavior you teach your team.

Be happy, uncorupatble character

What is one uncommon standard of service you teach your staff?

Integrating technologies in a natural way in the restaurant

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

What is one thing you feel restaurateurs don't do well enough or often enough?

Marketing

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be a good person
Uncorruptable character
Go above and beyond

Contact:

Instagram:

Personal: @damianceo
Cafe At Pharr: @cafeatpharr_vinings
Sabores del Plata: @saboresdelplata
Rreal Tacos: @rrealtacos

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Damián Otero for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/945-damian-otero-owneroperator-of-rreal-tacos-sabores-del-plato-and-cafe-at-pharr

Mon, 05 Dec 2022 08:30:00 +0000

944: David Bancroft Chef/Owner at Acre and Bow & Arrow

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link

David Bancroft is the Chef/Owner of Acre and Bow & Arrow, both in Aubur, Alabama. David grew up on his grandfather's farm. As a kid, David became interested in BBQ and started practicing the art of BBQ in his early teens. He attended University of Auburn and studied finance and accounting. He got his start in the restaurant industry at Amsterdam Café in Auburn, where he eventually turned that restaurant around financially, starting with re-engineering the menu. He soon moved on to open his own restaurant, Acre, in 2013. Acre is named such because it sat on a full acre of land which was farmed and provided food for the restaurant itself. Later, in 2018, David opened Bow & Arrow, a southern Texas-style BBQ joint mixed with Alabama potluck style food gatherings. David and his concepts have won or been nominated for many industry awards, including James Beard.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Many of life's failure's are people that did not realize how close they were to success when they gave up."

In this episode with David Bancroft we will discuss:

Learning BBQ in your teens
Working at a fresh fish restaurant in Alabama
Working at your first restaurant that serves frozen fish after working with only fresh
Taking over menu engineering at an existing restaurant
Menu engineering
Fund raising
Getting nominated for a James Beard Award

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Charisma

What is your biggest weakness?

Vulnerability

What's one thing you ask or look for when interviewing/growing your team?

Investment in our culture and restaurant

What's a current challenge? How are you dealing with it?

Entitlement in the workforce

Share one code of conduct or behavior you teach your team.

The Golden Rule

What is one uncommon standard of service you teach your staff?

Be aware of body language, be aware of your surroundings

What's one book we must read to become a better person or restaurant owner?

Letters To A Young Chef by Daniel Boulud
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Resy
Toast

What is one thing you feel restaurateurs don't do well enough or often enough?

Trust their leaders

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Follow your heart
Allow yourself to be vulnerable
Don't stop loving

Contact:

Website: https://www.acreauburn.com/

Instagram: @davidbancroft

Email: david@acreauburn.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Bancroft for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/944-david-bancroft-chefowner-at-acre-and-bow-arrow

Thu, 01 Dec 2022 08:30:00 +0000

943: Kathleen Wood Founder of Kathleen Wood Partners

Kathleen Wood is the Founder of Kathleen Wood Partners. She holds a Bachelor of Science degree in Hotel, Restaurant, and Management from the University of Wisconin and a Masters in Business Administration from Loyola University in Chicago. For over 20 years, Kathleen has been a corporate and entrepreneurial leader, business owner, and business innovator. She is a public speaker and an author of many books. We will be discussing her 6 key ingredients for success in business.

Check out Kathleen's book Founderology as mentioned in today's episode.

Check out episode 290 with Kathleen Wood as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"The clearer the leader, the clearer the team, the clearer the business."

In this episode with Kathleen Wood we will discuss:

The six key ingredients for success!
- Vision
- Team
- Direction
- Systems
- Brand
- Culture

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Website: https://www.kwoodpartners.com/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kathleen Wood for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/943-kathleen-wood-founder-of-kathleen-wood-partners

Mon, 28 Nov 2022 08:30:00 +0000

942: Andy Husbands Chef/Owner The Smoke Shop BBQ

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link

Andy Husbands is the Chef/Owner of The Smoke Shop BBQ in Boston, MA. After a storied career cooking and traveling, which you can find out about here, Chef Andy owned and operated Tremont 647 for 20 years, from 1996-2016. in 2018, he opened The Smoke Shop BBQ in Boston, which he created with the intention of scaling the concept. There are currently five locations in and around the Boston area.

Check out The Thrill of the Grill by Christopher Schlesinger as mentioned in today's episode!

Check out all of Andy's books:

Pitmaster

Wicked Good Burgers

Wicked Good Barbecue

The Smoke Shop's Backyard BBQ

Grill To Perfection

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Every day - just a little bit better."
"Have the best time possible in all circumstances."

In this episode with Andy Husbands we will discuss:

Having a competitive nature
The importance of "getting involved"
Establish roots before you open your own restaurant
Leadership advice
Empathetical management
Is your concept scalable?
The importance of a multi-cultural team
Responding to reviews

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Ability to roll with it

What is your biggest weakness?

Too quick

What's one thing you ask or look for when interviewing/growing your team?

Can they be pushed?

What's a current challenge? How are you dealing with it?

Growing quickly

Share one code of conduct or behavior you teach your team.

Community

What is one uncommon standard of service you teach your staff?

Treat everybody like Grandma

What's one book we must read to become a better person or restaurant owner?

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast POS

What is one thing you feel restaurateurs don't do well enough or often enough?

Take time off and vacations

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Enjoy
Focus
Relax

Contact:

Instagram: @andyhusbands

Website: thesmokeshop.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andy Husbands for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/942-andy-husbands-chefowner-the-smoke-shop-bbq

Thu, 24 Nov 2022 08:30:00 +0000

941: Barry Sorkin Co-Owner of Smoque BBQ

Barry Sorkin is the Co-Founder and Co-Owner of Smoque BBQ in Chicago, IL. He got his first taste of the restaurant industry when he worked at Red Lobster as a bar tender and a manager in his 20s. He left the industry to pursue a career in journalism and IT. Feeling unsatisfied, he quit his job in 2005 and, with the help of 4 partners, opened Smoque in Chicago in December of 2006. Smoque quickly proved to be too popular and too busy for their space so they expanded their existing 3 years later.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

No mantra. "Take it as it comes/don't get bored."

In this episode with Barry Sorkin we will discuss:

Business plans
Management
Labor and food cost
Pricing
BBQ
Opening a restaurant
Partnerships
Delegation

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Determination

What is your biggest weakness?

Organization

What's one thing you ask or look for when interviewing/growing your team?

Character

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

Treat people like family

What's one book we must read to become a better person or restaurant owner?

Raving Fans by ken Blanchard
Zingerman's Guide To Great Service by Ari Weinzweig
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

xtrachef

What is one thing you feel restaurateurs don't do well enough or often enough?

Thank their employees

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat people with respect
Take pride in what you do
Enjoy the ride

Contact:

Email: barry@smoquebbq.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Barry Sorkin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/941-barry-sorkin-co-owner-of-smoque-bbq

Mon, 21 Nov 2022 08:30:00 +0000

940: Andrew Choi & Patrick Bouaphanh Co-Owners of Jinsei Motto

Andrew Choi and Patrick Bouaphahn are the Co-Owners of Jinei Motto, a restaurant/bar in Chicago. Andrew is FOH while Patrick is BOH. Andrew Choi moved around a lot as a youth because he had parents in the military, but in 2015, when he was 14, he landed in Chicago. Andrew had his first job in the restaurant industry at Sushi Dock, where he and Patrick first met. Andrew and Patrick became good friends there, and were eventually let go for drinking on the job together. Andrew then moved on to FOH work at Bohemian House in Chicago and stayed there only for 6 months before working with Patrcik again at Union Sushi. Soon after leaving the restaurant industry COVID happened and Andrew decided to team up with Patrick to create Jinsei Motto, which exists inside an existing distillery, called C.H. Distillery. Jinsei Motto and C.H. Distillery are two separate entities operating out of the same space.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"The actual prize is the journey, so you have to enjoy it."

In this episode with Andrew Choi we will discuss:

Distilling
The world and industry of sushi
Bettering yourself in order to better your restaurant
The benefits of pop ups
Contracts
The very unique business model of Jinsei Motto

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Grind

What is your biggest weakness?

Too emotional, not enough time

What's one thing you ask or look for when interviewing/growing your team?

Team work, take initiation

What's a current challenge? How are you dealing with it?

Taking the next step (possible brick and mortar)

Share one code of conduct or behavior you teach your team.

Gratitude

What is one uncommon standard of service you teach your staff?

Cleanliness

What's one book we must read to become a better person or restaurant owner?

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Apple products (iWatch and AirPods)

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? (Andrew/Patrick)

Family/Family
Trust yourself and believe in yourself/Time
Don't take things so seriously and do what you want to do/Trust

Contact:

Website: https://www.jinseimotto.com/

Instagram: @jinsei_motto

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andrew Choi and Patrick Bouaphanh for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/940-andrew-choi-patrick-bouaphanh-co-owners-of-jinsei-motto

Thu, 17 Nov 2022 08:30:00 +0000

939: Joe Frillman Executive Chef and Owner of Daisies

Chef Joe Frillman is the Owner and Executive Chef of Daisies in Chicago, IL. Joe's first job in the industry was as a food runner when he was in high school. He fell in love with the industry during that very first job. After graduating from college, Joe decided he wanted to become a chef. He went to culinary school in Chicago, and then in 2008 helped open The Bristol in Chicago. Later, in 2010, he travelled through Europe and ended up working in a restaurant in London. He returned and helped open Perennial Virant and Balena with the Boca Restaurant Group in Chicago. In 2015, he took time off to focus on consulting and finally, in 2017, he opened his restaurant, Daisies, in Chicago.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"If you're not having fun, you should be doing something else."

In this episode with Joe Frillman we will discuss:

Work/life balance
Culinary school thoughts
Burnout
Checklists
The industry now vs. how it was in 1999
Italian cuisine
Farming
Service charges

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Tenacity

What is your biggest weakness?

Letting things go

What's one thing you ask or look for when interviewing/growing your team?

What's your favorite color?

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Don't be a dick

What is one uncommon standard of service you teach your staff?

Hello and Goodbye to every single customer

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast
RASI - restaurant accounting

What is one thing you feel restaurateurs don't do well enough or often enough?

Spend time with their team

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have fun
Work hard
Take time for yourself

Contact:

Website: https://www.daisieschicago.com/

Email: info@daisieschicago.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Joe Frillman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/939-joe-frillman-executive-chef-and-owner-of-daisies

Mon, 14 Nov 2022 08:30:00 +0000

938: David Sloan Managing Partner at Venture Kitchen

David Sloan is a Managing Partner at Venture Kitchen. He is also the former CEO and Founder of Naf Naf Grill. David started a financial career soon after school and built it up for 10 years. One day around 2010, while driving through Chicago, David saw a restaurant specializing in shawarma falafel, a food he had enjoyed with his family while living and traveling in Paris as a kid. It was the best shawarma he had ever tasted, so he asked the owner if he wanted a partnership, and a partnership was formed. The restaurant was called Naf Naf and it was in a "hole in the wall" location. With the newfound partnership, David and his partners built out a new location for Naf Naf, changed the name to Naf Naf grill, and opened 6-7 months after leaving the old location. Naf Naf Grill was instantly popular and a second location opened roughly a year after the first. a third location followed just a few months later. Today, Naf Naf Grill has 38 locations. David also opened Taqueria Invicto, a Mexican restaurant. He also started a charity organization looking to solve child hunger, called One Feeds Two, which has provided now over 20 million meals to hungry kids.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"I like to live my life knowing I'm going to die."

In this episode with David Sloan we will discuss:

Passion
Buying an existing restaurant
Location
Building a chain restaurant
Franchising
Growing very fast
Creating brands
Assembly line operations
Restaurants in the MetaVerse

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Tenacity

What is your biggest weakness?

Myself

What's one thing you ask or look for when interviewing/growing your team?

Love and passion

What's a current challenge? How are you dealing with it?

Real estate in the suburbs

Share one code of conduct or behavior you teach your team.

Be a good person

What is one uncommon standard of service you teach your staff?

Delicious food

What's one book we must read to become a better person or restaurant owner?

Can't Hurt Me: Master Your Mind and Defy The Odds by David Goggins
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Lunchbox

What is one thing you feel restaurateurs don't do well enough or often enough?

Get inside the restaurant and work with the staff in the physical space

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Love your family
Find your passion
Never give up

Contact:

Venture Kitchen website:

https://www.venturekitchen.co/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Sloan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/938-david-sloan-managing-partner-at-venture-kitchen

Thu, 10 Nov 2022 08:30:00 +0000

937: Brian Duncan Founder at Down To Earth Wine Concepts LLC

Brian Duncan is the Founder of Down To Earth Wine Concepts LLC. Brian is a Chicago native and graduated from Illinois State University. In 1992 he joined the Chicago restaurant Spruce with owner Dan Sachs and Chef Keith Luce. In 1999, Brian and Dan Sachs opened Bin 36, a 13,000 square foot restaurant in downtown Chicago. Shortly after that, Brian created Bin 36 Wines, to make and sell his own wines. In 2008, Brian began attending seminars and public speaking opportunities about wine and education. In 2015, Brian created Down To Earth Wine Concepts LLC, a consulting company which pulls from all of Brian's expertise: public speaking, hospitality, business ownership, food and wine education, and corporate team building exercises.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"You have to have humility."

In this episode with Brian Duncan we will discuss:

Public speaking
Humility
Wine education
Staff training
How to run a profitable wine program

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Contact:

Instagram: @obrion

Facebook: @downtoearth

Email: brian36@icloud.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brian Duncan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/937-brian-duncan-founder-at-down-to-earth-wine-concepts-llc

Mon, 07 Nov 2022 08:30:00 +0000

936: Brad Parker Founder and CEO of Parker Hospitality

Brad Parker is the Founder and CEO of Parker Hospitality in Chicago, IL. Brad worked at Starbucks as a teenager and needed up getting into real estate after college. He started his entrepreneur journey by starting a luxury car rental service in Chicago. He eventually, along with his business partner, decided to open a bar. American Junkie opened in 2013 and Brad and his partner sold the business in 2015. That same year, Brad opened The Hampton Social as a sole proprietor. The Hampton Social intentionally targets women 25-40 because Brad's sister claimed American Junkie was too male-oriented. Brad also puts an emphasis on making his restaurant spaces Instagram-friendly, so that guests naturally and enthusiastically do his marketing for him. The Hampton Social currently has 8 locations with more on the way in cities such as Miami and Nashville.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Anything is possible, but you need to put one foot in front of the other."

In this episode with Brad Parker we will discuss:

Opening a bar with a partner
Operating a bar
Systems, systems, systems
Food costing
Importance of checklists
Public perception
Raising capital
Growing too fast
Changing customer habits
Dealing with online review culture

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I rarely sleep

What is your biggest weakness?

Not the best listener

What's one thing you ask or look for when interviewing/growing your team?

Do they fit our culture?

What's a current challenge? How are you dealing with it?

Labor and consistent culture

Share one code of conduct or behavior you teach your team.

Always find a way

What is one uncommon standard of service you teach your staff?

Every customer leaves happy

What's one book we must read to become a better person or restaurant owner?

Row the Boat by P.J. Fleck and Jon Gordon
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Sunday - pay at the table

What is one thing you feel restaurateurs don't do well enough or often enough?

Focus on the asset and not the people

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take a chance and do it
You can't take your money with you
You want to be known for how you treat people, not what you built

Contact:

Website: https://www.parkerhospitality.com

Instagram...

Parker Hospitality: @parkerhospitality

Hampton Social: @thehamptonsocial

Brad: @bradparker_hospitality

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brad Parker for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/936-brad-parker-founder-and-ceo-of-parker-hospitality

Thu, 03 Nov 2022 07:30:00 +0000

935: Michael Muser Director of Operations and Co-Owner of Ever

Michael Muser is the Co-Owner of Ever, After, and The Canvas in Chicago, Illinois. Michael studied theater in college in Southern California. After graduating and waiting tables in SoCal, he decided to train as a sommelier. He worked as Wine Director under Chef Curtis Duffy at Avenues in The Peninsula Hotel, a 5-star hotel in downtown Chicago. There the team earned two Michelin stars. In 2011, Michael and Chef Curtis left Avenues to open their own restaurant, called Grace. They left Grace in 2017 after a failed attempt to buy the restaurant from majority stakeholders. In 2020, Chef Curtis and Michael opened Ever in Chicago. In October of 2022, they opened a cocktail lounge called After.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Give them (your employees) them the tools they need to be successful. hold them to the highest standard possible and get out of the way."

In this episode with Michael Muser we will discuss:

The relationship with staff
Working in a hotel
Advice on choosing a location
BOH layout
Partnerships

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I show up

What is your biggest weakness?

Too emotional

What's one thing you ask or look for when interviewing/growing your team?

a real sense of commitment

What's a current challenge? How are you dealing with it?

Finding committed employees

Share one code of conduct or behavior you teach your team.

Always remember that the person you are talking to is dealing with a million things that you don't know anything about.

What is one uncommon standard of service you teach your staff?

Name check

What's one book we must read to become a better person or restaurant owner?

The Alchemist by Paulo Coelho
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Tock reservation system

What is one thing you feel restaurateurs don't do well enough or often enough?

Restaurants at a particular price point who don't have ceiling (exposed, painted air ducts are ugly)

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Show up
Be early
Stay late

Contact:

Email: employment@ever-restaurant.com

Instagram...

Ever: @everrestaurant

After: @afterloungechicago

Michael: @photo_muse

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Muser for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/935-michael-muser-director-of-operations-and-co-owner-of-ever

Mon, 31 Oct 2022 07:30:00 +0000

934: Gino Wickman author of Traction & creator of EOS

Gino Wickman is the author of many books, including Traction: Get A Grip On Your Business, Rocket Fuel: The One Essential Combination That Will Get You More of What You Want from Your Business, The EOS Life: How To Live Your Ideal Entrepreneurial Life, What The Heck Is EOS?, and others. Gino's creation, E.O.S., stands for Entrepreneurial Operating System, and his book Traction is the book that teaches you the systems in EOS.

Gino Wickman skipped college and went right into the workforce, saving money while working at a machine shop straight out of high school. After four years of working and saving money, Gino decided to start his entrepreneurial journey. After a few essential failures and minor successes, Gino found himself working in real estate. By his early 20's, he was making 6 figures in real estate. He worked for his dad, Floyd Wickman, in his own real estate training company. When that company sold, Gino stayed on for a year and a half to transition the new team. Finally, Gino started creating EOS in his mid-late 20's. Since then, across 20 years, Gino built and fleshed out the EOS and wrote 8 books to guide users and adopters. Today, over 150,000 companies round the world utilize EOS.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"You get everything you want out of life if you help enough people get what they want."

In this episode with Gino Wickman we will discuss:

Communication
The 10 disciplines for the successful entrepreneurs
The importance of saying no
Imposter syndrome

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Contact:

Gino's website: ginowickman.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Gino Wickman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/934-gino-wickman-author-of-traction-creator-of-eos

Thu, 27 Oct 2022 07:30:00 +0000

933: Edward Slingerland Author of Drunk

Edward Slingerland is Distinguished University Scholar and Professor of Philosophy at the University of British Columbia, where he also holds appointments in the Departments of Psychology and Asian Studies. Educated at Princeton, Stanford and UC Berkeley, he has taught at the University of Colorado, Boulder, the University of Southern California and the University of British Columbia. Dr. Slingerland is an expert on early Chinese thought, comparative religion and cognitive science of religion, big data approaches to cultural analysis, cognitive linguistics, digital humanities and humanities-science integration. Edward Slingerland is the author of the recent book Drunk: How We Sipped, Danced, and Stumbled Our Way To Civilization. He also penned a book called Trying Not To Try: The Art of Science and Spontaneity. Today, we are discussing the ideas, messages, and philosophies found in his book Drunk, and how they can benefit the restaurant industry.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite successes quote or mantra:

"Effortless action."

In this episode with Edward Slingerland we will discuss:

Alcohol Education
Alcohol myths and misconceptions
Alcohol benefits
A new possible hypothesis for how humans discovered alcohol
How different cultures drink
The affect of alcohol on underdeveloped brains (teenagers)

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact:

Website: https://www.edwardslingerland.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Edward Slingerland for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/933-edward-slingerland-author-of-drunk

Mon, 24 Oct 2022 07:30:00 +0000

932: Evan Mallet Chef/Owner The Black Trumpet

Evan Mallett is the Chef and owner of The Black Trumpet in Portsmouth, NH. This is Evan's second time on the show, originally featured as our very first guest! Evan opened The Black Trumpet in 2007. In 2011 and 2013 he was a semi-finalist for James Beard Awards. The Black Trumpet is still open and thriving today in scenic Portsmouth, NH. Evan injects his restaurant with an emphasis on seasonal dishes and a farm-to-fork mentality.

Check out episode 002 with Evan Mallett as mentioned in today's episode!

Check out Black Trumpet: A Chef's Journey Through Eight New England Seasons by Evan Mallett as mentioned in today's episode.

Check out episode 874 with Jay McSharry as mentioned in today's episode!

Check out episode 930 with Martha Allen as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite successes quote or mantra:

"It's healthy to aspire, but don't expire."

In this episode with Evan Mallett we will discuss:

Losing a team member to suicide
The technology of cooking
Alcohol in the restaurant industry
Criticism and communication
Compassion and empathy
Staffing

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Email: evan@blacktrumpetbistro.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Evan Mallett for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/932-evan-mallet-chefowner-the-black-trumpet

Thu, 20 Oct 2022 07:30:00 +0000

931: Rachel Miller Chef/Owner Nightshade Noodle Bar

Rachel Miller first fell in love with cooking while working at a small restaurant on the coast of Virginia, where she's from. It was there that she discovered the sensory impact of terroir, since the restaurant sourced ingredients from nearby farms and local fishermen. She also discovered a love for butchering and charcuterie, which quickly propelled her to move to Boston to pursue an entry level butchering job at Lionetti’s in the South End. Over the next 12 years, Rachel studied and cooked every day working her way up in some of the best kitchens in Boston, most notably as Chef de Cuisine at Clio, Ken Oringer’s flagship restaurant. Prior to Clio, she was named one of Zagat’s 30 Under 30: Boston’s Hottest Up and Comers, as Executive Sous Chef at Bondir.

Once Rachel ran out of opportunities operating other chef’s kitchens she decided to move forward and open her own restaurant. For over 2.5 years she worked as a private chef and booked Nightshade Pop Up dinners in and around Boston and the North Shore, learning and growing into her own style. In October of 2019 she opened her first baby, Nightshade Noodle Bar in downtown Lynn, MA where she lives and can be found cooking on the line every night. Follow Rachel for a glimpse from behind the scenes of the Nightshade Noodle Bar kitchen and her next project, Sin City Superette, next door.

Check out episode 923 with Brendan Vesey as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"Everything I do is to the best of my ability."

In this episode with Rachel Miller we will discuss:

Travel when you are young
Mentors
Ego
Pop ups
Insurance
Marketing
Building a diverse clientele
Creating an email list

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Compassion

What is your biggest weakness?

Compassion

What's one thing you ask or look for when interviewing/growing your team?

"Why are you here?"

What's a current challenge? How are you dealing with it?

Hiring

Share one code of conduct or behavior you teach your team.

"Everything we do is to the best of our ability."

What is one uncommon standard of service you teach your staff?

Keep a record of what regulars order to reference the next time they come in

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Resy

What is one thing you feel restaurateurs don't do well enough or often enough?

Thank their staff

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Apply an admin fee and pay everyone fairly
Do everything to the best of your ability
Keep your sidewalk clean

Contact:

Email: rachel@nightshadenoodlebar.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rachel Miller for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/931-rachel-miller-chefowner-nightshade-noodle-bar

Mon, 17 Oct 2022 07:30:00 +0000

930: Martha Allen Executive Director Extra Table

Martha Allen is the Executive Director at Extra Table. Extra Table fundraises to purchase new, healthy, and shelf-stable food to be delivered monthly to food pantries and soup kitchen across Mississippi. Extra Table supplies Mississippians with an average of $74,000 dollars of food per month to 57 food panties, all within Mississippi. Martha Allen grew up on the Mississippi delta and was taught by her parents at an early age to always help others. She began working in the non-profit sector and met Robert St. John at a fundraising event. Extra Table was originally the idea of Robert St. John, a well-known and successful Hattiesburg restaurateur. Robert was so impressed with Martha that he knew when he met her that he needed to hire her. A mere 15 days after interviewing for the position, Martha was living in Hattiesburg and working at Extra Table with the mission of feeding hungry Mississippians fresh and healthy food.

Check out episode 928 with Katie Dixon as mentioned in today's episode!

Check out episode 929 with Robert St. John as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

"I want to be remembered and I want my mark on the world doing good to help those who can't help themselves."

In this episode with Martha Allen we will discuss:

Fighting hunger
Budgetary concerns for a non-profit like Extra Table
The importance of getting attorneys involved
Fundraising events
Sponsors

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Contact:

Extra Table website: www.extratable.org

Extra Table on Instagram: @extratable

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Martha Allen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/930-martha-allen-executive-director-extra-table

Thu, 13 Oct 2022 07:30:00 +0000

929: Robert St. John Founder & CEO New South Restaurant Group

Robert St. John grew up in Jackson, Mississippi. At age 19, Robert entered the restaurant industry at a delicatessen where he became the manager. During his very first shift at that job, he decided that he wanted to make restaurants his career. After struggling with substance abuse in his early adulthood, Robert got completely clean in 1983 and went to school to study the industry and in 1987 he opened his first restaurant, The Purple Parrot, in Hattiesburg, Mississippi. He opened that restaurant with 2 other partners, and he believes partnerships are the right way to go toward success in this industry, still to this day. His restaurant group, New South Restaurant Group, now has 10 unique concepts throughout Mississippi. New South Restaurant group includes: Crescent City Grill, Tabella, The Midtowner, Ed's Burger Joint, The Mahogany Bar, El Rayo, Highball Lanes, The Capri Theater, The Pearl, and Lakewood Social. You can check them all out right here.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite successes quote or mantra:

"Onward."

In this episode with Robert St. John we will discuss:

Get a little bit better every day
The benefits of partners
Restaurant culture
Labor shortage today

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Passion

What is your biggest weakness?

Not being able to say no

What's one thing you ask or look for when interviewing/growing your team?

Happy people

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Honesty

What is one uncommon standard of service you teach your staff?

Look for every opportunity to say yes

What's one book we must read to become a better person or restaurant owner?

Unreasonable Hospitality by Will Guidara
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

The Restaurant Unstoppable Podcast (thank you, Robert!)

What is one thing you feel restaurateurs don't do well enough or often enough?

Don't prioritize their family

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Prioritize family
Prioritize friends
Prioritize coworkers

Contact:

nsrg.com

robertstjohn.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Robert St. John for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/929-robert-st-john-founder-ceo-new-south-restaurant-group

Mon, 10 Oct 2022 07:30:00 +0000

928: Katie Dixon Head Chef/Owner Birdhouse Cafe

Chef Katie Dixon is the Head Chef and owner at Birdhouse Cafe in Hattiesburg, Mississippi. When she was a kid, Katie was served "love on a plate" by her grandmother at large family gatherings where food was always the center of the proceedings. When she got older, she studied marketing and business in college. In 2015, Katie started Shine Cafe, a small health-conscious pop-up operating out of a Vitamin Shoppe. There she focused on meal prep and making sweet treats healthier. Today there are four Shine Cafe locations. In 2016 she was a contestant on Master Chef with Gordon Ramsey. Upon returning to Mississippi, she created Birdhouse Cafe. In 2017 she competed in The Next Food Network Star and finished in the top 5. She again returned and created Birdie's in Jackson, Mississippi. She has since taken on catering, in addition to teaching cooking classes. She has also just released her first book, titled Be Nourished: From My Heart To Your Table.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite successes quote or mantra:

"The wind is against the plane when it flies."

In this episode with Katie Dixon we will discuss:

Being "scrappy" in this industry
Meeting the needs of the customer
Stay true to yourself
The importance of travel
Meal prep programs
Being on Master Chef
Keep it simple
Mentors
Meal prep best practices
Catering
Cooking classes

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Gratitude

What is your biggest weakness?

Saying yes to everything

What's one thing you ask or look for when interviewing/growing your team?

A huge heart to see people succeed

What's a current challenge? How are you dealing with it?

Spreading myself too thin

Share one code of conduct or behavior you teach your team.

Always see the best in others
Make people feel better when they leave than when they arrived

What is one uncommon standard of service you teach your staff?

We employ people from the ARC - special needs adults

What's one book we must read to become a better person or restaurant owner?

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Zoom call every day between all locations

What is one thing you feel restaurateurs don't do well enough or often enough?

Forget to slow down and reset

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't take anyone or anything for granted
Smile every day and remember the little things
Enjoy each day as if it's your last

Contact:

Instagram: @chefkatiedixon

Website: https://www.chefkatiedixon.net/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Katie Dixon for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/928-katie-dixon-head-chefowner-birdhouse-cafe

Thu, 06 Oct 2022 07:30:00 +0000

927: Paul Tuennerman Executive Vice President Sticky's The Finger Joint

Paul Tuennerman is the Executive Vice President at Sticky's The Finger Joint. This is Paul's third time on the Restaurant Unstoppable podcast. Paul has over 40 years in the restaurant industry, starting back in 1976 when he was a teenager. After serving in the Navy, Paul got his true professional start in the industry at Morrison's Hospitality Group in 1988-1994. He then went on to Wood Dining Services, Inc. from 1994-1999 and then The Dunhill Group from 1999-2004. He then landed the Vice President role at Piccadilly Cafeterias where he did many great things for that company, including developing highly successful growth programs, and attaining a 95.7 close ratio on proposed business opportunities. He moved on to Raising Cane's where he served as the Senior Vice President of business development. Then, in 2018 he became the CEO of Dat Dogs Enterprises, LLC. He has a website where he doles out consulting advice, and you can find it at www.tuennerman.com. As stated in the opening sentence, Paul now serves at the Executive Vice President at Sticky's The Finger Joint.

Check out episode 513 with Paul Tuennerman as mentioned in today's episode!

Check out episode 909 with Jonathan Sherman as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

In this episode with Paul Tuennerman we will discuss:

Scaling
The necessary tools for business ownership

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Contact:

Email: paul@tuennerman.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Paul Tuennerman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/927-paul-tuennerman-executive-vice-president-stickys-the-finger-joint

Mon, 03 Oct 2022 07:30:00 +0000

926: Neal Bodenheimer Founder of Cure Co.

Get Neal's book Cure: New Orleans Drinks and How To Mix 'Em launching on October 25th!

Check out Drunk by Edward Slingerland as recommended in today's episode.

Check out America Walks Into A Bar by Christine Sismondo as recommended in today's episode.

Check out episode 877 with Cedd Moses as mentioned in today's episode!

Check out episode 881 with Cedd Moses as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Positions are replaceable, people are not."

In this episode with Brandon Landry we will discuss:

The importance of learning history
Working as a server in NYC
Different types of management styles
Fine dining
Partnerships
Finding a mentor
Closing a restaurant
Automation

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Genuinely like people and am interested in what they have to say
Pursuit of understanding people

What is your biggest weakness?

Organization

What's one thing you ask or look for when interviewing/growing your team?

Empathy

What's a current challenge? How are you dealing with it?

Growth

Share one code of conduct or behavior you teach your team.

Treat other people the way that you want to be treated

What is one uncommon standard of service you teach your staff?

More comping than most people do
Acknowledge people

What's one book we must read to become a better person or restaurant owner?

Pouring With Heart by Cedd Moses
Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Slack

What is one thing you feel restaurateurs don't do well enough or often enough?

Take time for ourselves

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Restaurant industry is like golf: it doesn't matter what everyone else around you is doing, it matter what youare doing
Treat people (everyone) the way you want to be treated
Be empathetic

Contact:

Neal's book, Cure: New Orleans Drinks and How to Mix 'Em launching October 25th!

Cure website: https://www.curenola.com/

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Neal Bodenheimer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/926-neal-bodenheimer-founder-of-cure-co

Thu, 29 Sep 2022 07:30:00 +0000

925: Brandon Landry Founder and CEO of Walk-On's

Brandon Landry is the Founder and CEO of Walk-On's, which had its first store open in Baton Rouge, LA. Today, there are 70 Walk-On's locations. Brandon attended LSU where he was a "walk-on" for their basketball team. He learned the importance of being a part of a team at that time, and the essential role that the walk-on has among all the players and staff. Brandon decided to open a restaurant before he graduated in 2000, so he started working in them and found himself a mentor. In 2003, when Brandon and his then-business partner were only 23, the first Walk-On's location opened in Baton Rouge. Since then, the franchise has scaled to 70 locations and has attracted an investment from Saints QB Drew Brees, who is today a co-owner.

Check out episode 915 with Peter Sclafani as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"People don't care who much you know, they care how much you care."

In this episode with Brandon Landry we will discuss:

Business plans
Acquiring funding
Correcting inconsistencies
Opening a restaurant and realizing you are not what you wanted to be when you opened
Identifying and maintaining standards
Splitting up partnerships
Franchising

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic

What is your biggest weakness?

Trust too much

What's one thing you ask or look for when interviewing/growing your team?

"Have you ever been a part of a team?"

What's a current challenge? How are you dealing with it?

Scaling culture

Share one code of conduct or behavior you teach your team.

Create trust

What is one uncommon standard of service you teach your staff?

"Rumble" - the team beats on the tables and does a rally cry twice per day

What's one book we must read to become a better person or restaurant owner?

Start With Why by Simon Sinek
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

KDS: Aloha and Toast

What is one thing you feel restaurateurs don't do well enough or often enough?

Clearly define their purpose

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Positive people change the world
It's not about tough love; you have to love them and then you can be tough
Always have to value and foster relationships

Contact:

Website: https://walk-ons.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brandon Landry for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/925-brendan-landry-founder-and-ceo-of-walk-ons

Mon, 26 Sep 2022 07:30:36 +0000

924: Susan Spicer Chef/Owner of Bayona, Mondo, and Rosedale

Susan Spicer is the Chef/Owner of Bayona, Mondo, and Rosedale in New Orleans. She is a highly respected figure and chef in NOLA, and nationwide. Susan got her start in 1979 at the age of 26 as a cook, and soon after that, she was staging in Paris. In 1982, back in NOLA, she opened Savoire Faire inside a hotel as the Chef De Cuisine. In 1986 she was a part of the opening team at Bistro at Madison de Ville, also in NOLA. After a trip out west to California where she worked mostly catering and events, she returned to NOLA and opened Bayona in 1990. Mondo came later, in 2010. Her most recent restaurant, Rosedale, is a casual concept, again...in NOLA!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Love what you do and begin with the end in mind."

In this episode with Susan Spicer we will discuss:

Dining outside
Finding a mentor
How and where to learn about cooking
Being a woman in the industry in the 1980s
How to manage people
Standards
The grind of fine dining
Partnerships
Turn key operations
Food cost, waste, managing numbers
Hosting events
Closing a business

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Sincerity

What is your biggest weakness?

Judgemental

What's one thing you ask or look for when interviewing/growing your team?

Looking for a spark when food is mentioned or discussed

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Invested

What is one uncommon standard of service you teach your staff?

Trying to connect with guests

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Resy
Toast

What is one thing you feel restaurateurs don't do well enough or often enough?

Recognize their regulars

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have animals in your life
Be engaged with what you do
Read books

Contact:

Rosedale website: https://rosedalerestaurant.com/

Email: rosedale801@gmail.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Susan Spicer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/924-susan-spicer-chefowner-of-bayona-mondo-and-rosedale

Thu, 22 Sep 2022 07:30:53 +0000

923: Chef Brendan Vesey Owner of Botanica Restaurant and Gin Bar

Brendan Vesey is the Chef/Owner of Botanica Restaurant and Gin Bar. Upon Graduating the University of Virginia Chef Brendan Vesey found himself serving as an officer in the US Navy. Since finishing service in 2005, his nose has been to the grindstone growing and developing as a professional Chef.

In 2014, he opened his second restaurant, The Joinery, located in Newmarket NH, which, unfortunately, was a casualty of the pandemic. His third concept, Botanica Restaurant, and Gin Bar, which Vesey opened in 2019, was able to survive the pandemic and is thriving today. When he's not leading his team at the Joinery he serves as an adjunct hospitality professor at Great Bay Community College and serves as a local leader for chefs collaborative.

We highly recommend that you check out episode 286 with Brendan Vesey before you listen to this episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Just do it right. make it perfect and real, because everything was never the deal."

In this episode with Brendan Vesey we will discuss:

Small menus
Regulars
Juxtaposition on your offerings - mix up what you offer every so often
Scaling
Internal growth and scaling
The decision to close a restaurant
Operating out of a small kitchen
How to raise profits
Profit first

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Harder on myself than anyone else could ever be

What is your biggest weakness?

Harder on myself than anyone else could ever be

What's one thing you ask or look for when interviewing/growing your team?

A level of engagement about anything
What do you do outside of work that excites you?

What's a current challenge? How are you dealing with it?

Managing my time and work/life balance

Share one code of conduct or behavior you teach your team.

Be nice to each other

What is one uncommon standard of service you teach your staff?

The staff is the star of the show

What's one book we must read to become a better person or restaurant owner?

Kitchen Confidential by Anthony Bordain
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Tock - reservation system

What is one thing you feel restaurateurs don't do well enough or often enough?

Take care of their staff

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't over-promise
Be your toughest critic
be nice to the people that are doing things for you

Contact:

Website: botanicanh.com

Instagram: @botanica_nh

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brendan Vesey for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/923-chef-brendan-vesey-owner-of-botanica-restaurant-and-gin-bar

Mon, 19 Sep 2022 07:30:04 +0000

922: Sam Silverman Founder of Bagelfest

Sam Silverman is the Founder of Bagelfest. Sam has always had a passion for bagels, as a kid, he practically lived off bagels! When this Worchester, MA native moved to Brooklyn and discovered there was no bagel fest... the seed was planted. What started with an Instagram account, @BrooklynBagelBlog, where Sam would review and rate bagel shops throughout New York City, evolved into @BagelFest, where Sam brings together and features the most well-known bagel shop in a given geographic area to celebrate bagels and compete for best bagel in that area. As of 2022 Sam was able to quick his corporate job and commit 100% to his passion, bagels.

Check out RestaurantSystemsPro as mentioned in today's episode!

Check out Principles: Life and Work by Ray Dalio as recommended in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"I am better today than I was yesterday, and I'll be better tomorrow than I was today."

In this episode with Sam Silverman we will discuss:

Food festivals
Radical truth and transparency
Communication
Finding yourself in the role of a "food critic"
Starting a food blog
Event planning
Scaling an event

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact:

Instagram: @bagelfest or @brooklynbagelblog

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sam Silverman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/922-sam-silverman-founder-of-bagelfest

Thu, 15 Sep 2022 07:30:29 +0000

921: Matt Louis Chef Owner Moxy, Franklin Oyster House, and Luigi's West End Pizzeria

Chef Matt Louis is the Chef Owner of Moxy, Luigi's West End Pizza, Street, and many other restaurants. After graduating from The Culinary Institute of America, working at Thomas Keller's French Laundry, and helping Thomas Keller open Per Se, Matt returned to NH where he was the executive chef at The Wentworth By The Sea. It didn't take long for NH Seacoast restaurateur, Jay McSherry, to take notice of Matt's talents. In 2014 Matt joined forces with JGroup and together opened Moxy, an American tapas restaurant. Today, in his portfolio, Matt has Moxy, The Franklin Oyster House, Street, Luigi's West End Pizzeria, and Street Exeter.

Check out episode 874 with Jay McSharry as mentioned int today's episode.

Check out episode 009 with Matt Louis as mentioned in today's episode.

Check out RestaurantSystemsPro as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Don't ask anybody to do something that you aren't willing to do yourself."

In this episode with Matt Louis we will discuss:

Working for Thomas Keller
Opening restaurants
Managing restaurants
Awards culture in the restaurant industry
What a James Beard nomination is actually like
The current staffing struggles
Where do we go from here as an industry?

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard work

What is your biggest weakness?

Balance

What's one thing you ask or look for when interviewing/growing your team?

Reliability

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Be reliable

What is one uncommon standard of service you teach your staff?

The guest isn't always right

What's one book we must read to become a better person or restaurant owner?

The French Laundry Cookbook by Thomas Keller
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast QR codes - table ordering

What is one thing you feel restaurateurs don't do well enough or often enough?

Being too optimistic and not realistic

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Hard work
Integrity
Contribution to the community

Contact:

Email: matt@moxyrestaurant.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matt Louis for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/921-matt-lous-chef-owner-moxys-franklin-oyster-house-and-luigis-west-end-pizzeria

Mon, 12 Sep 2022 07:30:59 +0000

920: Getting Personal with Eric Cacciatore and Jared Parisi

Check out RestaurantSystemsPro as mentioned in today's episode!

Restaurant Unstoppable hasn't published an episode since late August. Here we are in September with a brand new episode. Eric Cacciatore is the Founder and CEO of Restaurant Unstoppable. Jared Parisi is the Operations Manager at Restaurant Unstoppable. We are sitting down today to discuss the future of Restaurant Unstoppable. This is the fourth "Getting Personal" episode in over 900 RU episodes. Occasionally, we feel it is necessary to slow down in order to speed up. Going forward, Restaurant Unstoppable has committed to 100% on-site interviews. In order to pull this off, we need funds. We are discussing in this episode our plan to have exclusively on-site interviews with next level video output.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Just start."

In this episode with Eric and Jared we will discuss:

The past
The present
The future

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric and Jared for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/920-getting-personal-with-eric-cacciatore-and-jared-parisi

Thu, 08 Sep 2022 07:30:07 +0000

919: Dan Sidner and Joe Muench Co-Founders Black Shoe Hospitality

Joe Muench "started making pizzas at age 17 and hasn't stopped since." After culinary school, Joe Muench worked at Milwaukee's premier fine dining restaurant, The Grenedier Restaurant, from 1990-1994. He was later recruited by Dan Sidner to be the Executive Chef at Maxies in Milwaukee in 2007. Today they are co-owners. Dan Sidner graduated from Cornell in 1990 and worked in hotels and restaurants from Texas to Colorado until he enrolled in the C.I.A. for a 12-week culinary program. After working for David Keller at the Sailor's Lodge outside Seattle, Dan returned to Milwaukee to open Maxies with Joe. Since 2014, Dan and Joe have opened restaurants under the name, Black Shoe Hospitality.

Check out RestaurantSystemsPro as mentioned in today's episode!

Check out The Second Mountain: How People Move from the Prison of Self to the Joy of Commitment by David Brooksas mentioned in today's episode!

Check out The Speed Of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as recommended by Eric in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Happy people making people happy."

In this episode with Dan Sidner and Joe Muench we will discuss:

Partners
Standards
Working BOH at a country club
Casual dining
Opening scrappy and cheap
Fine dining
Eating experiences vs. dining experiences
Real estate in the restaurant industry
Bringing on investors
POS systems: what to choose and why
Loyalty programs

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I care about people

What is your biggest weakness?

Monkey mind

What's one thing you ask or look for when interviewing/growing your team?

Do they love the industry?

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Mutual respect between FOH and BOH

What is one uncommon standard of service you teach your staff?

LSE: little something extra

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Get outside more
Show people that you really love them
Don't sweat the small stuff

Contact info:

Website: https://blackshoehospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dan Sidner and Joe Muench for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/919-dan-sidner-and-joe-muench-co-founders-black-shoe-hospitality

Thu, 25 Aug 2022 07:30:54 +0000

918: Paul Bartolotta Chef & Co-Owner The Bartolotta Restaurants

Paul Bartolotta is the Chef and Co-Owner of The Bartolotta Restaurants in Milwaukee, Wisconsin. Paul got started in restaurants in his very early teens as a dishwasher and eventually became a prep cook. He decided to pursue becoming a chef after high school and eventually made his way to Italy where he trained in multiple restaurants for 7 years. From Italy he went to France and worked and studied there as well. He returned to the states and helped open a few restaurants before opening his very own Ristorante Bartolotta in 1993, with his brother Joe as his business partner. The Bartolotta Restaurants has opened 17 unique concepts in its lifetime, from fine dining to food halls. Since 2017, Chef Paul Bartolotta and his brother Joe have been nominated for, and won, 2 James Beard Foundation awards.

Check out The Next Supper: The End of Restaurants as We Knew Them, and What Comes After by Corey Mintz as mentioned in today's episode!

Check out RestaurantSystemsPro as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Integrity and authenticity above all else."

In this episode with Paul Bartolotta we will discuss:

Telling your story
The decision to become a chef
Helping young chefs find opportunities
Staging in Italy and France
Work/life balance
Scaling
Standards
Art and economics
Winning James Beard awards
Labor and how to address the current issues

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Indefatigable

What is your biggest weakness?

Time management

What's one thing you ask or look for when interviewing/growing your team?

Sparkle - enthusiasm for living

What's a current challenge? How are you dealing with it?

Inspiring growth in the team - get them as excited as I am

Share one code of conduct or behavior you teach your team.

Integrity above all else

What is one uncommon standard of service you teach your staff?

Knowing the name of the guest through technology and habit

What's one book we must read to become a better person or restaurant owner?

Speak Like Churchill, Stand Like Lincoln: 21 Powerful Secrets to History's Greatest Speakers by James C. Humes
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

HR software

What is one thing you feel restaurateurs don't do well enough or often enough?

Take enough time to find green space and travel to refresh themselves

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Family first
Listen to your moral compass
To chefs: find your own voice

Contact info:

Website: https://www.bartolottas.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Paul Bartolotta for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/918-paul-bartolotta-chef-co-owner-the-bartolotta-restaurants

Mon, 22 Aug 2022 07:30:25 +0000

917: Steve Brown El Presidente Busboy Restaurant Group

Steve brown is El Presidente of Busboy restaurant group. Steve got his start in the restaurant industry as, you guessed it, a busboy, at the age of 15. He then worked in the kitchen and eventually became a host when he was still in his teens, and he realized then that he really enjoys FOH. In his early 20's, he left the restaurant industry to work in liquor and beer sales for 4 years, until he opened his first restaurant in 1985 with a partner, called Esparza's Restaurante Mexicano in Grapevine, Texas. In 1990, they opened a second location with a different name. 7 years later they opened a third location, again with a different name, this time called Guerro's. In 2000 came the departure of his former partner, leaving Steve with two locations including the original Esperanza's in Grapevine. Today, Esperanza's is a massive, thriving restaurant and Steve is the president of his own restaurant group.

Check out RestaurantSystemsPro as mentioned in today's episode!

Check out On The Brink: The Life and Leadership of Norman Brinker by Norman Brinker as highly recommend by today's guest!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Doubt, pout, or do without."
"The more you put down, the more you pick up."

In this episode with Steve Brown we will discuss:

The benefits of opening a restaurant young.
Stay humble
Schooling post-high school
Good with people, bad with food
Scaling culture
Major benefits of masterminds
A deteriorating partnership

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Perseverance

What is your biggest weakness?

My heart is too big

What's one thing you ask or look for when interviewing/growing your team?

A willingness to learn

What's a current challenge? How are you dealing with it?

Maintaining the culture

Share one code of conduct or behavior you teach your team.

Honesty

What is one uncommon standard of service you teach your staff?

Attention to customer service

What's one book we must read to become a better person or restaurant owner?

On The Brink: The Life and Leadership of Norman Brinker by Norman Brinker
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

RestaurantSystemsPro
Motorola head sets/ear piece for communication among restaurant staff

What is one thing you feel restaurateurs don't do well enough or often enough?

Communicate with customers

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Live large
Love large
Work hard

Contact info:

Website: http://esparzastexas.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Steve Brown for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/917-steve-brown-el-presidente-busboy-restaurant-group

Thu, 18 Aug 2022 07:30:19 +0000

916: Kris Schoenberger Founder/Owner at BBQ'd Productions

Kris Schoenberger left the police department in 2009 and started a catering business. He and his team worked events, weddings, and festivals all over Illinois and Wisconsin. In 2014, he decided to open his first restaurant, with his mother, called BBQ'd Productions. Kris now owns 6 restaurants, including the original BBQ'd Productions, and second location of that brand, opened in 2017.

Check out RestaurantSystemsPro as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"I will help you."

In this episode with Kris Shoenberger we will discuss:

Catering
Operating a catering business out of your own kitchen
BBQ
Working festivals
Restaurants are easier after catering
Realizing how to properly treat your team and improve
The difficulties of scaling
Ego in the industry
Finding and hiring an Executive Chef

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Humble

What is your biggest weakness?

My heart

What's one thing you ask or look for when interviewing/growing your team?

What are your future goals

What's a current challenge? How are you dealing with it?

Supply shortages

Share one code of conduct or behavior you teach your team.

Be somebody for somebody

What is one uncommon standard of service you teach your staff?

3 seconds of attachment, 3 seconds of detachment

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Facebook

What is one thing you feel restaurateurs don't do well enough or often enough?

Take care of their employees

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Give a shit
Stay humble
Handwrite more thank you notes

Contact info:

Website: wegrillitall.com

Facebook: @BBQdproductionsKenosha

Email: kris@wegrillitall.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kris Shoenberger for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/916-kris-schoenberger-founderowner-at-bbqd-productions

Mon, 15 Aug 2022 07:30:10 +0000

915: Peter Sclafani Partner of Making Raving Fans Hospitality Group

Peter Sclafani is the Executive Chef and Co-Owner of Phil's Oyster Bar and a Partner at Making Raving Fans Hospitality Group. Peter grew up in the restaurant industry. At age 13, he started working FOH in his father's restaurant in New Orleans. He studied finance at LSU. In 1998, Peter opened his first restaurant, Ruffino's, which scaled to two locations before they were sold in 2019, after 21 years. Peter now owns multiple restaurants in some capacity, including Portobello's Grill and P-Beau's in Louisiana, and he is a Partner at Making Raving Fans Hospitality group.

Peter Sclafani has been invited to cook at the James Beard House twice. In 2014, he was named, along with his partner Ruffin Rodrigue, "Restaurateurs of the Year" by the Louisiana Restaurant Association. Peter also wrote a book, called Seasons of Louisiana, published in 2012.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Make it better every day."

In this episode with Peter Sclafani we will discuss:

Starting out in your dad's mom and pop restaurant
Growing up in FOH
Sharing recipes
Masterminds
Catering
Learning how to elevate your food
Inventory
The Law of Diminishing Returns
Coding invoices
Hiring and interviewing
Finding your core focus
Consultants

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Tenacity, never give up

What is your biggest weakness?

Sometimes I think I know it all

What's one thing you ask or look for when interviewing/growing your team?

What excites them, what is their passion?

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Caring

What is one uncommon standard of service you teach your staff?

Cotton candy at the end of the meal

What's one book we must read to become a better person or restaurant owner?

Extreme Ownership by Jocko Willink and Leif Babin
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Restaurant Systems Pro and Slack

What is one thing you feel restaurateurs don't do well enough or often enough?

Humility

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Make it better every day
It's about relationships
Quality, quality, quality

Contact info:

Email: peter@mrfhg.com

Website: makingravingfans.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Peter Sclafani for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/915-peter-sclafani-partner-of-making-raving-fans-hospitality-group

Thu, 11 Aug 2022 07:30:29 +0000

914: Martha Hoover Founder and President at Patachou, Inc

Martha Hoover had zero restaurant experience prior to 1989; up to this point, she was a sex crime prosecutor. Not having any experience did not stop her, and neither did the sexism from her male counterparts. She would soon prove them wrong with the creation of Café Patachou. Now, 33 years later, Café Patachou scaled to become Patachou Inc. where Martha is the owner/operator of 6 unique brands (Café Patachou, Petite Chou, Napolese, Public Greens, Bar 114, and Apocolypse Burger) consisting of 14 total locations across Indianapolis. In addition, she has created The Patachou Foundation where she and her team directly feeds and educates 1,000 food-insecure children in Indianapolis.

Check out episode 745 with Chris Schultz about knowing when to scale as mentioned in today's episode!

Check out episode 910 with Kristen Barnette as mentioned in today's episode!

Check out episode 760 with Nick Sarillo as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The perception of abundance creates disdain for resources."

In this episode with Martha Hoover we will discuss:

The creation of waste in our industry, waste of all kinds
Is it possible to achieve "work/life balance" ever?
Opening a restaurant with no prior restaurant experience
The price of food
The difference between cash flow and profit
Passionate about food
When to scale
How to scale
Restaurant industry awards

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Delusion

What is your biggest weakness?

Delusion

What's one thing you ask or look for when interviewing/growing your team?

How does this person fit in with our values?

What's a current challenge? How are you dealing with it?

Maintaining relevancy and continuing to operate an organization that is distinguished from other restaurants

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

Sheer understanding that people come to our restaurants for a reprieve from their life

What's one book we must read to become a better person or restaurant owner?

Imaginable by Jane McGonigal
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Foodager - Craftable

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do unto others as you would do to yourself
Know thyself
Aways speak truth to power

Contact info:

Email: martha@cafepatachou.com

Website: https://www.patachouinc.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Martha Hoover for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/914-martha-hoover-founder-and-president-at-patachou-inc

Mon, 08 Aug 2022 07:30:06 +0000

913: Rodrigo Souza Chef/Owner of Comeketo Brazilian Steakhouse

Rodrigo Souza is Chef/Owner of Comeketo Brazilian Steakhouse and Virtual Kitchen Hall. Originally, Rodrigo is from Brazil. When Rodrigo was in his late teens, his mother was worried that he'd get involved with the wrong crowd. To avoid this she shipped him up to Massachusettes. Upon his arrival, Rodrigo got straight to working in the restaurant industry before joining the US Military. After his service, Rodrigo was approach with the opportunity to be someone's exit strategy and to take over a turn key operation. With this, in 2009, Comeketo was born. Comekito has since relocated, going from a small counter service restaurant to a much larger, full service restaurant in Leominster, MA.

Check out RestaurantSystemsPro as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Inaction breeds doubt and fear. Action breeds confidence and courage. If you want to conquer fear, don't sit at home and think about it. Go out there and get busy."

In this episode with Rodrigo Souza we will discuss:

Text communication in the workplace
Immigrating to the US from Brazil
Learning English while working as a server in the US
Fundraising to buy an existing business
When your business partner walks out on the first day
Early-on DIY Facebook marketing
Creating a business plan
How to educate your community and guests about your particular cuisine
Getting a second location
Virtual kitchens
Ghost kitchens
How to hype a restaurant grand opening

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Persistence

What is your biggest weakness?

Believing in people more than they believe in themselves

What's one thing you ask or look for when interviewing/growing your team?

Ask for three things they are good at and others say they are good at
Ask for three areas of opportunity
Stress the importance of good people behind the product

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Selfless servers, help people without thinking you're going to get a big tip

What is one uncommon standard of service you teach your staff?

Integrity, do the right thing even when you're not being watched

What's one book we must read to become a better person or restaurant owner?

Name one service you've hired.

Accounting - Spinelli CPA

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

RestaurantSystemsPro

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Integrity
Hard work
Aim to be a little bit better every day

Contact info:

Instagram: @comeketo_brizilian_steakhouse

Facebook: @Comeketo

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rodrigo Souza for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/913-rodrigo-souza-chefowner-of-comeketo-brazilian-steakhouse

Thu, 04 Aug 2022 19:29:31 +0000

912: Allan Beetle Co-Owner of Patrick's Pub and Eatery

Allan Beetle is the Co-founder of Patrick’s Pub. Before opening Patrick's Pub & Eatery, in Gilford, NH, Allan had a successful career in computer technology sales, allowing him to retire at the age of 38. It was in 1994 when Allan’s brother, and brother’s wife, Approached Allan with an idea to open a restaurant togher. Allan had zero restaurant experience, but his brother was a chef who had worked in hotels prior. Together they put their heads down and ground. After 5 years of hard work they finally felt like they caught a rhythm. 27 years later, today, Patricks Pub & Eatery is an Iconic part of the Winnipesaukee Lakes Region identity.

check out episode 437 with David Scott Peters on menu engineering as mentioned in today's episode.

Check out RestaurantSystemsPro

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Make someone's day."

In this episode with Allan Beetle we will discuss:

Enterprise solutions
Language use and choices
Advice on paying attention to your lease when buying a restaurant
Seasonal restaurant service (summers only in a tourist town)
True Irish pubs
Events in your restaurant or pub
Collecting emails
Real estate

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I like helping people

What is your biggest weakness?

Self-centered

What's a current challenge? How are you dealing with it?

Staying profitable

Share one code of conduct or behavior you teach your team.

Have fun and make people's day

What is one uncommon standard of service you teach your staff?

Actively engaged in the common standard

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast POS

Name one service you've hired.

Kate Lilly - Lilly Designs in Gilford NH

What is one thing you feel restaurateurs don't do well enough or often enough

Finding a passion within their community and engaging with it

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Make people's day
Have fun
Leave things better off after you've been there

Contact info:

Email: info@patrickspub.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Allan Beetle for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/912-allan-beetle-co-owner-of-patricks-pub-and-eatery

Mon, 01 Aug 2022 07:30:36 +0000

911: Hilary Abell & Carolyn Berke on Worker Co-ops as a Business Model

Hilary Abell is a co-founder of Project Equity, currently focused on demonstrating and expanding impact and fueling public policy to support broad-based employee ownership, driving racial and economic equity. Project Equity is a nonprofit that builds economic resiliency with low-income communities by demonstrating and replicating strategies that increase worker ownership. Since its launch in 2014, Project Equity has grown to work with small business clients around the country on employee ownership transitions and is raising awareness and building the ecosystem of support for this powerful business model nationwide.

Carolyn Berke is the Founder of Niles Pie Company, which has retail sales, classes, dinners and catering, and is a unique presence for local artisanal food in Union City and, as of July 2017, is the first cooperative on the 880 corridor. The owner, Carolyn Berke, sees the coop conversion as a way to to bring job stability and growth to the business, as well as a way to provide staff with profit sharing and ownership. It is also a way for her to eventually retire from the business, and she will continue to build it with her 8 employees for the coming years.

Check out 845 with Corey Rosen as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"In a cooperative everyone can be a leader."
"Stress cannot exist in the presence of pie."

In this episode with Hilary Abel & Carolyn Berke we will discuss:

ESOPs and Co-ops
Brand-based employee ownership
Three models to explore:
- ESOP - Employee Stock Ownership Plan
- Cooperative - good for small to medium sized business
- Employee Ownership Trust
What does the model do for culture?
The myths of co-op companies
Easier to scale in most cases

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Contact info:

Website: project-equity.org

Hilary's email: hilary@project-equity.org

Website: nilespie.com

Carolyn's email: carolyn@nilespie.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Hilary Abel & Carolyn Berke for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/911-hilary-abell-carolyn-berke-on-worker-co-ops-as-a-business-model

Thu, 28 Jul 2022 07:30:32 +0000

910: Kristen Barnett Founder and CEO of Hungry House

With excitement allow me to introduce today's guest, Founder, and CEO of Hungry House, Kristen Barnett. Hungry House is an 'anti-ghost kitchen' connecting patrons digitally and in person at their two brick-and-mortar locations. Before founding Hungry House, Kristen graduated from Cornell University where she studied Applied Economics and Management as well as International Development and Food Policy. Early in her career, Kristen worked as an associate with The Boston Consulting Group before joining New York City-based Dig, where Kristen held multiple titles including Leadership Development, Head of Supply Chain and Menu Development, Director of Strategic Operations, and GM of Room Service by Dig Inn. Kristen's final stop before founding Hungry House was at Zuul, a ghost kitchen operations and technology company, where Kristen served as Director of Strategy and Chief Operations Officer during her 2-year tenure.

Check out episode 837 with Corey Manicone as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Hungry for more, hungry to be better."

In this episode with Kristen Barnette we will discuss:

Using diet as medicine
Living with Lime Disease
Raw vegan diets
Repeat customers
Food distribution
Ghost kitchen
Convenient food made sustainably
Tech stack

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic

What is your biggest weakness?

Working on too many things at once

What's one question you ask or thing you look for during an interview?

Inherent drive to go above and beyond

What's a current challenge? How are you dealing with it?

Prioritizing

Share one code of conduct or behavior you teach your team.

Look around for a way to help your team member

What is one uncommon standard of service you teach your staff?

Proactively engage with customers coming to the store front

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Ingest AI

Name one service you've hired.

Outsource the creation of recipes

What is one thing you feel restaurateurs don't do well enough or often enough

Finding ways to scalable delicate their task so they can have the time to be better leaders

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take care of yourself
Raise your hand for opportunities
You can't do everything alone

Contact info:

Website: https://www.orderhungryhouse.com

Instagram: @orderhungryhouse

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kristen Barnette for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/910-kristen-barnette-founder-and-ceo-of-hungry-house

Mon, 25 Jul 2022 07:30:22 +0000

909: Jonathan Sherman Founder and CEO of Sticky's The Finger Joint

Jonathan Sherman is the Founder, and CEO of Sticky's The Finger Joint. Jonathan is a graduate of the University of Michigan where he studied Industrial and Operations Engineering. He'd go on to pursue a career in finance working with both JP Morgan and Bridgewater Associates, where he focused on investing and macroeconomic research. Before long data analysis, and research got stale and the entrepreneurial bug started to bite at Jonathan's heels. in. In 2011, Jonathan partnered with a friend to open Sticky's finger joint. Sticky's was an instant hit and has since scaled to 13 locations throughout NYC.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"What's making me feel unstoppable right now is my team."

In this episode with Jonathan Sherman we will discuss:

Working in finance
Engineering backgrounds in the restaurant industry
Building out systems
Why chicken fingers?
Data management tech
Doing everything from scratch
Finances of opening the restaurant
Determining your target market
Location woes, especially in a big city
Menu engineering and costing
Training
Hiring

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Determination

What is your biggest weakness?

Trying to do too many things

What's one question you ask or thing you look for during an interview?

An understanding of what it's going to take to do the job and a willingness to do it

What's a current challenge? How are you dealing with it?

Labor, hire better and train better

Share one code of conduct or behavior you teach your team.

Communication is the backbone of every relationship and sets us up for success

What is one uncommon standard of service you teach your staff?

Make sure every guest loves their food and understand what they are getting

What's one book we must read to become a better person or restaurant owner?

Kitchen Confidential by Anthony Bourdain
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast

Name one service you've hired.

Bookkeeping - Dine Technology - Scott Gillman

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Empower your people
Make delicious food
Have fun doing it

Contact info:

Website: https://stickys.com

Email: jon@stickys.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jonathan Sherman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/909-jonathan-sherman-co-founder-and-ceo-of-stickys-the-finger-joint

Thu, 21 Jul 2022 07:30:43 +0000

908: Liz Solomon Dwyer Founder & CEO at King David Tacos

Liz Solomon Dwyer is the Founder and CEO od King David Tacos. Known for Austin-style breakfast tacos at carts and cafes across the city, King David Tacos was founded by Austin, TX native Liz Solomon Dwyer. She applied her decade of experience in advertising to launch King David Tacos in 2016—inspired by her Austin upbringing, Jewish heritage and her late father, fondly known as “King David”—and she leads the business full-time. King David Tacos recently launched its first brick + mortar location and headquarters at 611 Bergen St in Brooklyn’s Prospect Heights, enabling its network of over 80 cafe retailers around the city; newly sustainable, zero-emissions taco + coffee carts (now Powered by Blank Street); as well as its recent launch into select NYC area Whole Foods Markets in the prepared foods section.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If it was easy, everyone would be doing it."

In this episode with Liz Solomon Dwyer we will discuss:

Marketing and advertising
Trust and partnerships
Dealing with difficult people and situations
Social and emotional intelligence
Establishing an LLC
Pop ups and catering
How to name your restaurant/branding
Scaling and growth
Consulting, mentorship
Food carts
Retail
Wholesale

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I don't accept the status quo

What is your biggest weakness?

Impatience

What's one question you ask or thing you look for during an interview?

The desire to make things better and not accept the status quo

What's a current challenge? How are you dealing with it?

Figuring out how to get out of my own way

Share one code of conduct or behavior you teach your team.

Treat others how you'd like to be treated

What is one uncommon standard of service you teach your staff?

Recognizing regulars, have conversations with guests

What's one book we must read to become a better person or restaurant owner?

Blood, Bones, and Butter by Gabrielle Hamilton
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

OptimoRoute - Online Route Planner

Name one service you've hired.

Totrillas - Fiesta Tortillas in Austin, TX

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take time off
Eat good food
Don't be too hard on yourself

Contact info:

Instagram: @kingdavidtacos

Website: http://kingdavidtacos.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Liz Solomon Dwyer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/908-liz-solomon-dwyer-founder-ceo-at-king-david-tacos

Mon, 18 Jul 2022 07:30:05 +0000

907: Greg Provance Author of Butts In Seats

Greg Provance is the owner of GP Hospitality Partners LLC,. GP Hospitality Partners LLC is a full-service restaurant hospitality consulting firm. In addition to being a consulting partner of Everbowl, Southern Californias Fastest growing fast-casual chain, Greg owns serval restaurants in the San Diego area and serves as a principal consultant and advisor for restaurants across the country. His career began as a professional actor, where he landed numerous roles fro film and television including Dawson's Creek, Homicide Life on the Streets, Charmed, Days of Our Lives, Fox Family, Showtime, and various independent films, as well as hosting a Emmy winning series for NASA an PBS. He now employs the skills he learned in entertainment to drive his passion for hospitality and personal and business development.

Check out episode 895 with Roger Beaudoin as mentioned in today's episode.

Check out episode 722 with Jeff Fenster as mentioned in today's episode.

Check out episode 437 with David Scott Peters as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"People won't remember what you said or what you did, but how you made them feel."

In this episode with Greg Provance we will discuss:

Exploring other vocations before landing on hospitality
Working in the entertainment industry
Substance abuse in the restaurant industry
Honing your skills at an established, successfully hospitality group
Creating a niche for yourself
Training
Inventory
Recipe costing
Labor cost
Social media marketing
Recovering guests
Promotions that actually drive sales

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue. My Restaurant CFO - Let us help you achieve your goals. Contact info:

LinkedIn: https://www.linkedin.com/in/gregprovance

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Greg Provance for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/907-greg-provance-author-of-butts-in-seats

Thu, 14 Jul 2022 07:30:48 +0000

906: Sue Bette Founder and Head Coach at Bluebird Hospitality

With excitement allow me to introduce to you today's guest, Sue Bette. Sue Bette is the founder and head coach of Bluebird Hospitality, a Vermont-based company focused on creating community and joy through food and gathering experiences. Founded in 2009, Bluebird Hospitality has been recognized by the James Beard Foundation, with Bluebird Tavern nominated as one of the Best New Restaurants in 2010, and the Food Network, with Bluebird Barbecue, featured on Diners, Drive-Ins, and Dives. In her current role, Sue is involved in crafting the company culture, shaping the design and artistic direction, and innovating for future growth opportunities.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Let go of the oars

In this episode with Sue Bette we will discuss:

History
Education/coaching
Learning what "health food" actually means
Restaurant reviews
Educating through food
Restaurant accolades
Vulnerable leadership

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Focus on the good

What is your biggest weakness?

Trying to please everyone

What's one question you ask or thing you look for during an interview?

Is this person oriented to be helpful to others

What's a current challenge? How are you dealing with it?

Rebuilding after the pandemic

Share one code of conduct or behavior you teach your team.

Courtesy, please, thank you

What is one uncommon standard of service you teach your staff?

Don't point, bring people top where they are trying to go

What's one book we must read to become a better person or restaurant owner?

Tao Te Ching: A new English Version by Lao Tzu, translated by Stephen Mitchell
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

What is one thing you feel restaurateurs don't do well enough or often enough?

Take time to take care of themselves

Name one service you've hired.

Ian Bishop Imagery

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have more fun
Stay to the center
Fill your life with awesome relationships that support you

Contact info:

Website: https://www.bluebirdbbq.com

Instagram: @sue.bette @bluebirdbbq

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sue Bette for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/906-sue-bette-founder-and-head-coach-at-bluebird-hospitality

Mon, 11 Jul 2022 07:30:07 +0000

905: Erik Shewmaker Founder/Partner of 30Hop

With excitement, allow me introduce today's guest, Founder/Partner at Blackstone, 30Hop, Tin Roost, Tribute, and The Iowa Athletic Club- Erik Shewmaker. After graduating from The University of Iowa Tippie College of Business with a focus in Finance, Management, and Entrepreneurship, Erik spent the first year out of college as a Customer Relationship Manager for Great America Leasing before re-connecting with long-time from Matt Swift about opening a restaurant. That restaurant Blackstone opened in 2007. 15 years later Erik is now a partner in 6 different restaurants and running his own landscaping and edging company, Essential Edging.

Check out episode 898 with Ben Smart as mentioned in today's episode!

Check out episode 900 with Matt Swift as mentioned in today's episode!

Check out episode 889 with Jake Brewer, CFO of Miso Robotics as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Little things make big things happen."

In this episode with Erik Shewmaker we will discuss:

Focus on finance
Partnerships
Bartending
Opening a restaurant
Taking over a failing restaurant
Building several restaurants within one mile of eachother
Training
The importance of the pre-shift
Establishing culture
Ego and humility

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Attention to detail

What is your biggest weakness?

Taking things too personally

What's one question you ask or thing you look for during an interview?

Adopt a conversational tone and then flip it to a technical question to see their reaction
Looking for people that we want to hang out with because what we do is fun

What's a current challenge? How are you dealing with it?

Evolving our structure to facilitate growth

Share one code of conduct or behavior you teach your team.

Everything we do is for the guest

What is one uncommon standard of service you teach your staff?

Attention to detail

What's one book we must read to become a better person or restaurant owner?

Atomic Habits by James Clear
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Gray V - music service

What is one thing you feel restaurateurs don't do well enough or often enough?

Don't ask for help

Name one service you've hired.

Bookkeeping - Deb Standard at Iowa Business Services

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treating others how you want to be treating
Celebrate even the tiniest wins
Surround yourself with good people

Contact info:

Website: www.30hop.com

Email: erik@30hop.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Erik Shewmaker for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/905-erik-shewmaker-founderpartner-of-30hop

Thu, 07 Jul 2022 07:30:22 +0000

904: Nick Tillinghast founder of DMDT Hospitality

Nick Tillinghast is the Founder of DMDT Hospitality and Lifestyle. Nick has an untraditional pathway into the hospitality industry. Prior to founding the DMDT Hospitality and Lifestyle Group with partners Ryan Hutchinson and Kyle McClain, Nick had a career in PR. Enamored by the extreme restaurant design and architecture found in Las Vegas, where he worked as a Hospitality PR Specialist, Nick wanted to bring that same shock and awe experience to the nightlife of his home city, Des Moines. In 2016 he willed into existence DMDT Hospitality and Lifestyle. Today, Nick serves as the sole proprietor of DMDT, and his portfolio includes: Hello Margorie, Good News Darling, and Secret Admirer.

https://www.parkonfremont.com

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Do cool shit."

In this episode with Nick Tillinghast we will discuss:

Interior restaurant design
Private club hospitality
PR
Las Vegas hospitality
Proper leadership
Bar service
Pop ups

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Creativity

What is your biggest weakness?

Delegation

What's one question you ask or thing you look for during an interview?

Are you passionate about cocktails?

What's a current challenge? How are you dealing with it?

Making sure that we build a team of people who are passionate

Share one code of conduct or behavior you teach your team.

Be respectful always

What is one uncommon standard of service you teach your staff?

Detail and experience

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

POS - Touch Bistro

What is one thing you feel restaurateurs don't do well enough or often enough?

Piecing everything together: cocktails, music, environment

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind
Take risks
Do what makes you happy

Contact info:

Email: Heey@dmdoesthings.com

Instagram: @hellomargeriedm @goodnewsdarling @secretadmirerdm

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick Tillinghast for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/904-nick-tillinghast-founder-of-dmdt-hospitality

Mon, 04 Jul 2022 07:30:24 +0000

903: Matt Rolfe Founder Westshore Hospitality Group on Vulnerability-Based Leadership

Matt Rolfe is the Founder of Results Hospitality, Westshore Hospitality Group, and Matt Rolfe Hospitality Leadership Coaching. Matt is a leadership trainer who has worked with the top ten percent of the hospitality industry toward unlocking their true potential. As founder of the Results Hospitality and Westshore Hospitality Group, he has worked with hundreds of leadership teams throughout North America. Beginning his career with companies like Bacardi and Labatt/Anheuser Busch, Matt has become an industry expert dedicated to helping leaders and team members examine the human element of their businesses and execute effective communication, and team-building training unique to their needs. Additionally, Matt is the author of You Can't Do It Alone: Focusing on People to Scale, Develop and Lead Your Restaurant.

Check out Think and Grow Rich by Napoleon Hill as recommended in today's episode.

Check out Atomic Habits by James Clear as recommended in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You can't take care of others if you don't take care of yourself."

In this episode with Matt Rolfe we will discuss:

Childhood trauma
Recognize great behavior
Relationship with money
The differences between a consultant and a coach
How to earn and recognize trust?

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info:

Website: mattrolfe.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matt Rolfe for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/903-matt-rolfe-founder-westshore-hospitality-group-on-vulnerability-based-leadership

Thu, 30 Jun 2022 07:30:05 +0000

902: Kevin Scharpf Chef/Owner at Brazen Open Kitchen

With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo.

In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo's ‘Top Chef’ and was awarded the 2019 Iowa Restaurant Association's Chef of the Year.

In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"People are drawn to things that are authentic and real, and that's inspiring."

In this episode with Kevin Scharpf we will discuss:

Authenticity
Awareness
Mentors
Culinary school
Working in casinos
Structured lifestyle/workstyle
What we learn from corporate environments
James Beard Awards
Location and interior space/decoration
Partners
Prime Cost
Operating a food truck

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Weird

What is your biggest weakness?

Sensitivity

What's one question you ask or thing you look for during an interview?

Passion

What's a current challenge? How are you dealing with it?

Personal growth

Share one code of conduct or behavior you teach your team.

"Hello."

What is one uncommon standard of service you teach your staff?

Treat guests as if they are guests in your home

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Social media

What is one thing you feel restaurateurs don't do well enough or often enough?

Not genuine enough

Name one service you've hired.

Retail Financial Services - Lance Nieland

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Passion
Love
Awareness

Contact info:

Instagram: @kevinscharpf

Facebook: @KevinScharpf

Email: chefscharpf@gmail.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kevin Scharpf for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/902-kevin-scharpf-chefowner-at-brazen-open-kitchen

Mon, 27 Jun 2022 07:30:57 +0000

901: Corey Mintz author of The Next Supper

Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater and others), focusing on the intersection between food with labor, politics, farming, ethics and culture. He has been a cook, a restaurant critic and is the author of How to Host a Dinner Party, which chronicled 192 dinner parties he hosted with fascinating people including politicians, refugees, criminals, artists, academics, acupuncturists, hi-rise window washers, competitive barbecuers and one monkey.

Get The Next Supper: The End of Restaurants as We Knew Them, and What Comes After RIGHT HERE!

Check out episode 845 with Corey Rosen as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Big change starts with little change."

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Website: coreymintz.ca

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Corey Mintz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/901-corey-mintz-author-of-the-next-supper

Thu, 23 Jun 2022 07:30:13 +0000

900: Matthew Swift Founder of Big Grove Brewery

With Excitement allow me to introduce to you today's guest, the Founder of Big Grover Brewery, Matt Swift. Matt Swift grew up in the restaurant business. His mom, Faye Swift, opened Sluggers in Coralville, IA when Matt was just a young boy. Matt would go on to work in that restaurant learning about a hospitality first mentality and High standards before opening his first restaurant, Black Stone, in 2007. With numerous partners, Matt has since gone on to open Red's Ale House (2009) Big Grove Brewery Solon (2013), 30 Hop (2014), Pullmans bar (2015), Mosely's Barbecue and Provisions (2016), Big Grove, Iowa City (2017), Saint Burch Tavern (2018), Tribute (2020), and the Iowa Athletic Clun (2021).

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Not preparing is preparing to fail."

In this episode with Matthew Swift we will discuss:

Dealing with a massive floods that ruins your restaurant
Partnerships
Candor
Exiting partners
Scaling
Transitioning from restaurant to brewery
Community involvement

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Good at saying yes and following through

What is your biggest weakness?

Details

What's one question you ask or thing you look for during an interview?

Energy

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Practice candor

What is one uncommon standard of service you teach your staff?

Push atmosphere, respect the guest

What's one book we must read to become a better person or restaurant owner?

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

7Shifts

What is one thing you feel restaurateurs don't do well enough or often enough?

Be present, be on the floor

Name one service you've hired.

7Shifts

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Not preparing is preparing to fail
Take the time to know the people around you
Practice candor

Contact info:

Email: matt@biggrovebrewery.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matthew Swift for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/900-matthew-swift-founder-of-big-grove-brewery

Mon, 20 Jun 2022 07:30:21 +0000

899: Kelly Valentine on How to Get the Most Out of Pop-ups

With Excitement allow me to introduce to you today's guest, Kelly Valentine. Kelly Valentine is the Founder of Femmes in Food where she is a consultant + champion for #ladyowned Food & Beverage brands. She also has a decade of experience designing, curating + operationally executing pop-up dinners + events ranging from intimate gatherings to multi-day experiences. She's worked with street vendors to James Beard award-winning chefs and lives for the magic that's created when you bring strangers together to share a meal at a communal dining table.

Check out episode 886 with Dina Samson as mentioned in today's episode.

Check out episode 896 with Steph Sellers as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be kind, for everyone you meet is fighting a battle you know nothing about."
"I can do hard things."

In this episode with Kelly Valentine we will discuss:

What is a pop-up?
What are the different varieties of pop-ups?
When should someone try their first pop-up?
What is branding?
Taxes and legalities
Menu design and sized best practices
How to market a pop-up
How do pop-ups benefit the host location and the pop-up operator mutually?
Track everything
What is Femmes In Food?

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info:

Instagram...

Personal: @kellyjvalentine

Business: @femmesinfood

Website: femmesinfood.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kelly Valentine for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/899-kelly-valentine-on-how-to-get-the-most-out-of-pop-ups

Thu, 16 Jun 2022 07:30:54 +0000

898: Ben Smart Executive Chef/Partner at Big Grove Brewery

With excitement, allow me to introduce to you today's guest, Executive Chef and Partner at Big Grove Brewery, Ben Smart. An Iowa City native, Ben studied Geo Science at the University of Iowa. After graduating, it didn't take long for Ben to realize that he wasn't cut out for the office life, so he went back to study at Kirkwood Community College in Cedar Rapids to study Culinary Arts. After a few short stints cooking in Iowa City, IA and Kansas City, MO, Ben moved to Woodinville, WA in 2008 to work at The Herbfarm. He didn't know it then, but he would spend the next six years of his career at The Herbfarm. In 2012, Ben and his family were ready to make the move back to Iowa, and coincidently, he got a call from an old family friend for an opportunity to be the Executive Chef at a new restaurant opening in Solon, IA; Big Grove Brewery. Ben jumped at the opportunity. Today Ben is a Partner in Big Grove Brewery in Solon, IA, Big Grove Brewery in Iowa City, IA, Pullmans Bar and Diner in Iowa City, IA, and St. Burch's Tavern in Iowa City, IA.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Show me your friends, I'll show you your future."

In this episode with Ben Smart we will discuss:

Culinary school
Networking
Fine dining
Mise en place
Farm to fork
Leadership
Soft skills
Tapping your professional network
Visioning
Labor
Business partnerships
Educating staff
CORE values
Imposter syndrom

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge Bombs:

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Discipline

What is your biggest weakness?

Organization

What's one question you ask or thing you look for during an interview?

What is their connection to food?

What's a current challenge? How are you dealing with it?

All the moving parts

Share one code of conduct or behavior you teach your team.

Cut the tape

What is one uncommon standard of service you teach your staff?

Push our BOH team to "table touch"

What's one book we must read to become a better person or restaurant owner?

The Culture Code: The Secrets of Highly Successful Groups by Daniel Coyle
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast - KDS

What is one thing you feel restaurateurs don't do well enough or often enough?

Training their people - professional development

Name one service you've hired.

Bergan KDV - Business solutions

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Surround yourself with people that challenge you
Find something worth sacrificing for
Life moves fast, so slow down and try to enjoy it

Contact info:

Instagram: @biggroveben

Email: ben@biggrove.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Smart for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/898-ben-smart-executive-chefpartner-at-big-grove-brewery

Mon, 13 Jun 2022 07:30:51 +0000

897: Jack Piper on Scaling a CPG From Local Market to Amazon

With excitement allow me to introduce to you today’s guest, Co-Founder of Jimmy Jack’s Rib Shack, Jack Piper. Jack got his start in Iowa City working at the legendary China Garden Restaurant, where he learned about amazing service, the importance of attention to detail, and leading by example. Jack, also a natural artist, used his ability to land himself in NYC where he was mentored by world-famous artist, Marilyn Minter. Minter took a likely to Jack, and as a result, jack got more opportunities than most in the world of art, but he was turned away by the art industry by its politics, however, this experience left a huge influence on his life. Jack went on to work in the FOH in many fine-dining restaurants throughout the US including NYC, Utah, and Texas before doing 4 years with the Cheesecake Factory where he learned a ton of systems and culture. In 1998 the Discussion to open Atlas in Iowa City, IA started and by 2000 the restaurant was open. Atlas had a successful 17-year run under Jack's ownership before he sold the restaurant to Matt Swift and Ben Smart. During that time Jack also opened Jimmy Jack's Rib Shack and Basta Italian Restaurant. He also took Jimmy Jack's popular BBQ sauces nationwide with Amazon, and throughout the region in 150 local retailers.

Check out episode 870 with Chef Pierre Hilzim and Monica Davidson as mentioned in today's episode.

Check out episode 894 with Jack Piper as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Win your morning, win your day."

In this episode with Jack Piper we will discuss:

Start by bottling sauces and selling them in your store, not online
Can you at least pull off that much 👆🏽
Packaging/graphic design
Location (on a shelf)
Obtaining a bar code
Determining "Nutrition Facts"
Distribution
Determining "suggested retail"
Contracts and lawyers
Pricing
Marketing

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Instagram: @jimmyjacksribshack
Email: iowacityjack@gamil.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jack Piper for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/897-jack-piper-on-scaling-a-cpg-from-local-market-to-amazon

Thu, 09 Jun 2022 07:30:33 +0000

896: Steph Sellers Founder of Cookies & Dreams

With excitement allow me to introduce to you today's guest, Founder and Chief Cookie Officer of Cookies & Dreams, Stephanie Sellers. Iowa native, Stephanie Sellers, discovered her love of baking as a kid peering over the counter as Mimi (her long-time babysitter) taught her the basics while they baked up a storm. her "hobby" later turned into a full-time business-- baking wedding cakes birthday cakes, & more for the community & local restaurants. Stephanie and her husband went on to open a couple of restaurants where baked goods were always featured. Then, amidst the pandemic in early 2020, Cookies and Dreams was launched. Today Cookies & Dreams has sold close to ONE MILLION COOKIES and have scaled to 4 brick and mortar locations with two more opening in the summer of 2022 throughout Iowa.

Check out episode 894 with Jack Piper as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"There is no secret; keep going."

In this episode with Steph Sellers we will discuss:

Mentors
Problem solving
Customer service
Closing a business
Whole sale
Construction and contractors
Staffing
Pop ups
Farmers markets
Mental health
Motherhood and entrepreneurial leadership

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Epically curious

What is your biggest weakness?

Trying to do too much

What's one question you ask or thing you look for during an interview?

Good, positive vibe

What's a current challenge? How are you dealing with it?

Being a new mom

Share one code of conduct or behavior you teach your team.

Assume positive intent

What is one uncommon standard of service you teach your staff?

Say "guests" instead of "customers"

What's one book we must read to become a better person or restaurant owner?

The No Rules Rules Book by Reed Hastings and Erin Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Text message marketing

What is one thing you feel restaurateurs don't do well enough or often enough?

Emotional intelligence

Name one service you've hired.

Break Bread IT Consulting

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't lose sight of what you are passionate about
Don't try to do everything by yourself
Be mindful of emotional intelligence

Contact info:

Website: idreamaboutcookies.com

Instagram: @idreamaboutcookies

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Steph Sellers for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/896-steph-sellers-founder-of-cookies-dreams

Mon, 06 Jun 2022 07:30:25 +0000

895: Roger Beaudoin Founder/President of Restaurant Rockstars

With excitement allow me to introduce today's guest, the Founder of RestaurantRockstars.com, Roger Beaudoin. Roger is a 27-year veteran Restaurateur and Founder/ President of Restaurant Rockstars. He is an expert at Staff Training, Operating Systems and Maximizing Restaurant fProfit. Roger is a 2 X Author, Personal Restaurant Coach, Creator of the Restaurant Rockstars Academy, Sales Stars Staff Training, and Co-Creator of the SRV Training APP. Roger is also host of the weekly Restaurant Rockstars Podcast. You can reach him at roger@restaurantrockstars.com

Check out episode 371 with Jack O'Sullivan as mentioned in today's episode.

Check out episode 413 with Roger Beaudoin as mentioned in today's episode!

Check out episode 226 with Roger Beaudoin as mentioned in today's episode!

Check out episode 213 with Roger Beaudoin & David Long as mentioned in today's episode!

Check out episode 123 with Roger Beaudoin as mentioned in today's episode!

Check out Restaurant Strong by Peter LeSar as recommended in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Success is about the journey, not the destination."

In this episode with Roger Beaudoin we will discuss:

Pre-meal meetings are essential
Training all staff on all positions, both BOH and FOH
Educate, entertain, and inform your guests
Why did Roger create Sales Stars?
Tracking marketing
Internal marketing
Constant reinvention
Core values and culture
You need to leverage technology for the best training and guest experience

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info:

RestaurantRockstars.com

srvnow.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Roger Beaudoin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/895-roger-beaudoin-founderpresident-of-restaurant-rockstars

Thu, 02 Jun 2022 07:30:42 +0000

894: Jack Piper Co-Founder of Jimmy Jack's Rib Shack

With excitement allow me to introduce to you today’s guest, Co-Founder of Jimmy Jack’s Rib Shack, Jack Piper. Jack got his start in Iowa City working at the legendary China Garden Restaurant, where he learned about amazing service, the importance of attention to detail, and leading by example. Jack, also a natural artist, used his ability to land himself in NYC where he was mentored by world-famous artist, Marilyn Minter. Minter took a likely to Jack, and as a result, jack got more opportunities than most in the world of art, but he was turned away by the art industry by its politics, however, this experience left a huge influence on his life. Jack went on to work in the FOH in many fine-dining restaurants throughout the US including NYC, Utah, and Texas before doing 4 years with the Cheesecake Factory where he learned a ton of systems and culture. In 1998 the Discussion to open Atlas in Iowa City, IA started and by 2000 the restaurant was open. Atlas had a successful 17-year run under Jack's ownership before he sold the restaurant to Matt Swift and Ben Smart. During that time Jack also opened Jimmy Jack's Rib Shack and Basta Italian Restaurant. He also took Jimmy Jack's popular BBQ sauces nationwide with Amazon, and throughout the region in 150 local retailers.

Check out episode 878 with Donald Moore as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Win your morning, win your day."

In this episode with Jack Piper we will discuss:

Ego and pride
Cleanliness as a server
FOH
Constructive criticism
Upselling
Selling food products online

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Exceeding expectations

What is your biggest weakness?

Overthinking

What's one question you ask or thing you look for during an interview?

Honesty

What's a current challenge? How are you dealing with it?

Time management

Share one code of conduct or behavior you teach your team.

You're entitled to nothing
All decisions are made in the best interest for the guest

What is one uncommon standard of service you teach your staff?

Create a joint, not a scene

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast POS

Name one service you've hired.

Goldbelly

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

You're not entitled to anything, you must earn it
Exceed expectations
Win your morning

Contact info:

Instagram: @jimmyjacksribshack
Email: jack@jimmyjacksribshack.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jack Piper for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/894-jack-piper-co-founder-of-jimmy-jacks-rib-shack

Mon, 30 May 2022 07:30:52 +0000

893: Creative Destruction with David Dressler

With excitement, allow me to introduce to you today's guest, David Dressler. David began his hospitality career at age 6, working in a family-run hotel in the Adirondacks. After graduating from the Ecole Hôtelière, David built a career in luxury hospitality with Four Seasons hotels. Combining his professional experience with his personal style, he shaped and scaled Tender Greens’ distinctive heart-centered culture.

After leading as Tender Greens President and Chief People Officer, David founded Quiet Advisory where he holistically coaches and advises purpose-driven entrepreneurs. He is married to Randi and they have two amazing kids.

Check out Ten Year Plan: How the Founders of Tender Greens Sacled Their Heart-Centered Brand by David Dressler and Erik Oberholtzer as mentioned in today's episode!

Check out episode 882 with David Dressler as mentioned in today's episode.

Check out episode 887 with Erik Oberholtzer as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"When you are lost, go back to where you came from."

In this episode with David Dressler we will discuss:

What is a purpose-driven organization?
The importance of fiscal responsibility
Conscious capitalism
The Tender Greens purpose

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Quiet Advisory website: quietadvisory.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Dressler for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/893-creative-destruction-with-david-dressler

Thu, 26 May 2022 07:30:31 +0000

892: Kevin O'Donnell Owner of Giusto

Born and raised in North Kingstown, Kevin got his feet wet in hospitality early on. Starting as a cabana boy at Bonnet Shores Beach Club at just 15, he then worked at a variety of mom and pop spots throughout high school, gaining experience from dishwasher to pizza cook. It wasn’t until he graduated, however, that he truly stepped into the restaurant industry. Under the mentorship of Chef Walter Slater at Junction Pizzeria in Wickford, Kevin truly fell in love with cooking and the undeniable adrenaline of the kitchen.

While there, Kevin was inspired to enroll in Johnson & Wales’ Continuing Education program which afforded him the chance to intern in Italy – an exciting opportunity to connect with his heritage and explore its cuisine. After four months, he returned home where he met his next mentor – and now-collaborator/Giusto General Manager – Aaron Edwards, and joined him at his new restaurant, Trattoria del Corso, as Chef de Cuisine. Here, Kevin’s love for Italian food blossomed, but after a year was pulled back to Italy.

For two and a half years, Kevin fully immersed himself in Italian culture and cuisine under Chef Lorenzo Polegri at Ristorante Zeppelin in Orvieto. It’s here that he first experienced the creativity of freestyle, non-traditional Italian cooking, and Kevin credits this time and Polegri’s tutelage with inspiring him to think outside the box while inside the kitchen.

Back in the States, Kevin cooked at the famed Castle Hill Inn in Newport and then the Michelin-starred Del Posto in New York City. Opportunity again came knocking, and he headed back across the pond, this time to Paris. As Executive Chef, Kevin opened L’Office, a tiny bistro that garnered rave reviews and recognition both locally and internationally for its melding of French and Italian cuisine.

In 2012, Kevin joined forces with the owners of The Salty Pig in Boston and developed its pasta program. Three years later, the team collaborated on a brand new restaurant concept, and in June 2016 opened SRV with co-chef Michael Lombardi. The Venetian-style Bacaro and wine bar was an immediate success, earning a 4-star review from Boston magazine, James Beard Award nomination, and continued critical acclaim since.

Now, Kevin returns home with his high school sweetheart, Sarah, and young son to open his first independent restaurant concept in Newport. Giusto is a labor of love where familiar flavors come together in creative ways for a fun dining experience.

Check out episode 269 with Kevin O'Donnell as mentioned in today's episode.

Check out episode 861 with David Helbraun as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Keep moving and looking ahead. Don't be afraid to evolve."

In this episode with Kevin O'Donnell we will discuss:

Educating staff
Milling your own flour
Partnerships
Communication
Lease negotiation
Opening a restaurant within a hotel

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Instagram: @giustonewport

Website: giustonewport.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kevin O'Donnell for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/892-kevin-odonnell-owner-of-giusto

Mon, 23 May 2022 07:30:15 +0000

891: David Rodolitz Founder & CEO of Flyfish Club

With excitement allow me to introduce to you today’s guest, the Founder, and CEO of Flyfish Club, David Rodolitz. David's entrepreneurial drive in the hospitality industry started at an early age. In 2003, he founded Impulse Productions, a premier Event-Planning company that works with some of the largest Fortune 100 & 500 companies around the world. David is a founding partner of the Empellon Restaurant Group, which he operated and built alongside Chef Alex Stupak from 2011 -2019. During this time, he opened multiple concepts, including a 3-star NYTimes, 7,500 sq ft flagship in midtown, NYC. During the pandemic, David started kicking ideas around with friends Gary Vaynerchuk, Josh Capon, and Conor Hanlon to start Flyfish Club (FFC), the world's first member's only private dining club where membership is purchased on the blockchain as a Non-Fungible-Token (NFT) and owned by the token-holder to gain access to our restaurant and various culinary, cultural and social experiences.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"I never dreamed of success; I worked for it.

In this episode with David Rodolitz we will discuss:

Membership models
New business models
Modernizing and monetizing restaurant models
NFT's

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info:

Website: flyfishclub.com

Instagram:

Flyfish: @flyfish
David: @rodolitz

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Rodolitz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/891-david-rodolitz-founder-ceo-of-flyfish-club

Thu, 19 May 2022 07:30:57 +0000

890: Michael McHenry Founder of McHenry Group

With excitement allow me to introduce to you today's guest, the Founder of the McHenry Group, Michael McHenry. From selling his first self-built business at the age of 19, Michael has made one thing clear – “a good business only scales or sells.” Over the past decade, this 39-year-old industry disruptor has built a world-class team and honed skills in all aspects of experiential brand and concept creation, culture building and high-performance operations from start-up to multi-million-dollar enterprises. Michael’s dedication to “Championing others to their Fullest Potential” is evident having created more than 2500 jobs, 7 viable brands and opening more than 65 restaurants, Michael has a gift for influencing others and creating one of a kind brands. National award-winning concepts under TMG’S crest have changed the course of the restaurant industry.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Championing others to their fullest potential."
"I understand what it takes to win, and it's hard."
"70% right, 110% sure."

In this episode with Michael McHenry we will discuss:

Starting as an entrepreneur at 10 years old
Branding
Metrics
Anthropology
Being a leader

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Never give up

What is your biggest weakness?

I care too much

What's one question you ask or thing you look for during an interview?

Can you go all in?

What's a current challenge? How are you dealing with it?

Removing the romantics of the business

Share one code of conduct or behavior you teach your team.

Never lie, never steal

What is one uncommon standard of service you teach your staff?

Be the best part of someone else's day

What's one book we must read to become a better person or restaurant owner?

What is something restaurateurs don't do well enough or often enough?

Take care of their people

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast POS

Name one service you've hired.

Brand builder

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

The greatest investment is one you make in others
Make sure your heart is bigger than your balls
Leave the world better than you found it

Contact info:

Instagram: @michaelmchenry

McHenry Group website: themchenrygroup.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael McHenry for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/890-michael-mchenry-founder-of-mchenry-group

Mon, 16 May 2022 07:30:35 +0000

889: Jake Brewer Chief Strategy Officer at Miso Robotics

Jake Brewer is the Chief Strategy Officer of Miso Robotics where he oversees products, innovation, and marketing. He brings leadership, operations and product development experience from the restaurant and food service industry. Prior to Miso, Jake was VP of Restaurant Excellence at CKE Restaurants, the parent company for Carl’s Jr. and Hardee’s restaurants, where he led multiple functions including restaurant innovation, engineering, ops commercialization/analytics, and field training. Prior to CKE, Jake led teams at Kroger and Yum! Brands in corporate and field operation roles. He has a degree from Purdue University in Industrial Engineering.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be replaceable as quickly as possible."

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Miso Robotics website:

https://misorobotics.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jake Brewer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/889-jake-brewer-chief-strategy-officer-at-miso-robotics

Thu, 12 May 2022 07:30:23 +0000

888: Hans Lüttman Managing Partner at Rossoblu and Superfine Pizza

With excitement allow me to introduce to your today's guest, Director of Hospitality and Managing Partner at Rossoblu, Hans Lüttmann. Hans has over 20 years of experience working in fine-dining restaurants with the majority of his career taking place in Los Angeles. His breadth of experience includes a year with Providence, Los Angeles, CA, as captain. Three years with Hatfields Restaurant in West Hollywood, CA, as Server/Sommelier and eventually as Director of Hospitality for an additional four years before joining the Rossoblu team. Hans is proof that if you treat it like you own it, eventually you will.

check out Traction by Gino Wickman as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Let's take of the restaurant, take care of one another, then let's take care of the guest."

In this episode with Hans Lüttman we will discuss:

What is the definition of a server?
Lessons taken from working at LucasFilm
Arrogance
Partnerships
Coaching
Sobriety
Leadership
Core values
Mental health in the industry
Meditation

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Perseverance

What is your biggest weakness?

Too much detail

What's one question you ask or thing you look for during an interview?

What do people misinterpret about you?

What's a current challenge? How are you dealing with it?

Time

Share one code of conduct or behavior you teach your team.

Passionate

What is one uncommon standard of service you teach your staff?

Guests need to be guided

What's one book we must read to become a better person or restaurant owner?

Traction by Gino Wickman
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Hear and respect their employees

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast POS

Name one service you've hired.

Facility maintenance

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Live in the moment
Love hard
Trust God

Contact info:

Rossoblu website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Hans Lüttman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/888-hans-lttman-managing-partner-at-rossoblu-and-superfine-pizza

Mon, 09 May 2022 07:30:32 +0000

887: Biodiversity, Regenerative Farming, and Food Transparency with Erik Oberholtzer

Erik Oberholtzer is a graduate of Johnson and Wales University and has worked in some of the best restaurants around the world. Today, he is a social entrepreneur and Co-founder of Tender Greens. Founded in 2006, Tender Greens is a fine casual restaurant that serves healthy, high-quality food at an affordable price, or in other words, slow food, done fast. In this episode, Erik teaches us about: achieving mindfulness through meditation; why it is important you know your why and to be able to communicate it to others; The power of combining partnerships with “knowing your lane”. In 2020 Erik and his partner walked away from Tender Greens to focus on their individual passions. For Erik, that was improving the broken food system. Today Erik creates awareness about biodiversity, regenerative farming and food transparency.

Check out episode 277 with Erik Oberholtzer as mentioned in today's episode!

Check out episode 882 with David Dressler as mentioned in today's episode!

Check out episode 711 with Denyelle Bruno as mentioned in today's episode!

Get The Ten Year Plan by Erik Oberholtzer and David Dressler as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Progress over perfection."

In this episode with Erik Oberholtzer we will discuss:

Biodiversity
Regenerative farming
Food transparency
Convenience culture
Conscious capitalism
How can all of this make you more profitable?

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info:

Email: erik@cohere.nyc

Instagram: @erikoberholtzer

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Erik Oberholtzer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/887-biodiversity-regenerative-farming-and-food-transparency-with-erik-oberholtzer

Thu, 05 May 2022 07:30:28 +0000

886: Dina Samson Co-Founder and Owner of Rossoblu and Superfine Pizza

Check out regardingherfood.com as recommended by Dina in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Take the meeting."

In this episode with Pedro Shanahan we will discuss:

Learning how to manage people
Reaching out to people you know
Raising money
Dealing with insurance when you have a fire in your restaurant
Getting a public adjuster
Scaling
Empathy vs. compassion
Implementing extended training hours for staff to learn while at work
Alternative business models for restaurants

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Open and flexible

What is your biggest weakness?

Time management

What's one question you ask or thing you look for during an interview?

Compassion

What's a current challenge? How are you dealing with it?

Choosing the right opportunity

Share one code of conduct or behavior you teach your team.

Compassion

What is one uncommon standard of service you teach your staff?

Learn one thing new about someone every day

What's one book we must read to become a better person or restaurant owner?

Kris Plachy's Female Entrepreneurs Podcast
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Check in with their team

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Social Media - Peridot Consulting

Name one service you've hired.

Basecamp - Project Managing Database

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Build a community around you
Take care of yourself
Compassion

Contact info:

Rossoblu website

Superfine Pizza website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dina Samson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/886-dina-samson-co-founder-and-owner-of-rossoblu-and-superfine-pizza

Mon, 02 May 2022 07:30:15 +0000

885: Pedro Shanahan - How to Get the Most Out of Front Line Staff Positions

With excitement allow me to introduce to you today's guest, Spirit Guide, Growth Support Manager and career Barback at Pouring with Heart, Peter (a.k.a. Pedro) Shanahan.

Pedro Shanahan had about 10 years of experience working in bars before joining the team at all Seven Grand Whiskey Bar in Downtown Los Angeles, a Pouring With Heart bar concept. Pedro joined the team as a barback, and even though he excelled and was offered a bartender position he chose to remain in his supportive role. However, he would take his support far beyond the expectation of a typical barback. Pedro took it upon himself to learn all he could about whisky, and he would take this knowledge and share it with his coworkers and patrons, earning him the title of "Spirit Guide". His passion for learning and sharing knowledge about spirits led to Seven Grand's "Whiskey Society" A community for whiskey enthusiasts in LA. This effort led to the formation of the Spirit Society Podcast. On top of this, Pedro spearheaded the Pouring with Heart's Wellness Program, where he encourages other team members to meet around their shared wellness interests. Today, Pedro's focus is on being the Growth Support Manager for Pouring With Heart, where he helps team members achieve their life and career goals through the framing of the Pouring With Heart organization.

https://www.youtube.com/watch?v=LpFlGKgWWQM

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Persistence and energy overcomes all."

In this episode with Pedro Shanahan we will discuss:

Combating hate with love
Failing forward
Your culture and defining it
The importance of tracking "giveaways" or "promotions"
What is "heads up bartending"?
Reading body language/alternative forms of communication
Scaling culture

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Email: pedro@pouringwithheart.com

Instagram: @pouringwithheart

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Pedro Shanahan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/885-pedro-shanahan-how-to-get-the-most-out-of-front-line-staff-positions

Thu, 28 Apr 2022 08:14:53 +0000

884: Massimo Noja De Marco Co-Founder of Kitchen United and CEO of Piestro

With excitement, allow me to introduce you to today's guest, Co-founder of Kitchen United, CEO of Piestro, Board of Directors member at Miso Robotics, Strategic Board Member of Ghost Kitchen Brands, Equity Partner at KRP and nurish, Massimo Noja De Marco.

Because of his constant pursuit for Innovation in the Food Industry, Massimo made the Top Ten in the 2020 NRN Power List of Restaurant Leaders changing the industry at # 7.

This year’s list focused on technology and innovation, and featured individuals bringing game changing solutions and unrivaled creativity to the biggest issues facing restaurants today.

As CEO and Co-Founder of Piestro, a Fully Automated Pizzeria, Massimo is now raising funds for this new revolutionary Company that will deliver a delicious Artisanal Pizza in 3 minutes or less.

After launching Kitchen United in 2017, Massimo drove all aspects of design innovations of KU Kitchen Centers. As KU “Idea Man” Massimo's goal became to design and deliver a perfect workspace for Virtual restaurants.

With a keen eye for Innovation and Technology, Massimo sits on the Board of Miso Robotics, has a stake in Bowlton Robotics where he runs Development and advises for OrderMark, Babylon Micro Farms, and Nurish. Automation, Robotics, AI, and Facial Recognition are some of Massimo's priorities.

Prior to launching Kitchen United, Massimo owned and operated PH+E, a boutique consulting firm focusing on opening restaurants, hotels and bars across the US, Mexico and Europe. He served as Vice President of Operations for SBE Entertainment, controlling all operational aspects for the Restaurants and Nightlife division. Previously he covered the same role at Wolfgang Puck Catering and Events, overseeing operations for all venues in S. California, including major events and awards shows, such as the Academy Awards.

Formerly, Massimo owned and operated restaurants in NYC and Los Angeles and ran the Food and Beverage Department for The Ritz Carlton Marina Del Rey and Hillcrest Country Club in Beverly Hills.

Massimo was raised in a seven-generation family in Hospitality in the Lake District outside of Milan, Italy. For three years he ran the family business composed of boutique hotels and restaurants in Italy.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Here's to all the mad ones."

In this episode with Massimo Noja De Marco we will discuss:

What is Italian hospitality?
FOH best practices and true hospitality
Correcting systems and profitability
Creating the most efficient dine-in/take-out kitchen
Creating the first "ghost kitchen" in the US
How to attract investors
The economics of implementing robotics in your kitchen
The future of robotics in the commercial kitchen

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info:

Connect with Massimo on Linked-In

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Massimo Noja De Marco for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/884-massimo-noja-de-marco-co-founder-of-kitchen-united-and-ceo-of-piestro

Mon, 25 Apr 2022 07:30:12 +0000

883: A History of Taverns and Bars and Their Role In Shaping The Future

With excitement, allow me to introduce to you today's guest, author, journalists, and historian, Christine Sismondo. Christine Sismondo is the author of America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops

I discovered Christine's book while reading Pouring With Heart by Cedd Moses

In this book, Christine points out the significant role the hospitality industry played in forming society as we know it today. I believe our industry still holds this transformative power and that's what I hope to explore in this conversation.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"No matter what your problem is, no matter how hard you think it will be to solve it, just go to a bar and someone will help you solve it."

In this episode with Christine Sismondo we will discuss:

The history of taverns/bars
Taverns/bars as an early place for Americans to gather
Political influence in bars
Social influence in the hospitality/bar industry
History and reasons for Prohibition

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info:

America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops

Go to Christine's website: christinesismondo.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Christine Sismondo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/883-a-history-of-taverns-and-bars-and-their-role-in-shaping-the-future

Thu, 21 Apr 2022 07:30:03 +0000

882: David Dressler Co-Founder of Tender Greens

With excitement allow me to introduce to you todays guest, David Dressler. David began his hospitality career at age 6, working in a family-run hotel in the Adirondacks. After graduating from the Ecole Hôtelière, David built a career in luxury hospitality with Four Seasons hotels. Combining his professional experience with his personal style, he shaped and scaled Tender Greens' distinctive heart-centered culture. After leading as Tender Greens President and Chief People Officer, David founded Quiet Advisory where he holistically coaches and advises purpose-driven entrepreneurs, executives, and their teams. He is married to Randi and they have two amazing kids.

Get David's book, The Ten Year Plan right here.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Happier at work is happier at home and happier at home is happier at work.

In this episode with David Dressler we will discuss:

Hospitality abroad vs. in America
Systematization and documentation
Leadership
Partnerships and why they fail or succeed
Scaling
Recovering from a failing restaurant
Lessons learned from a partnership with Danny Meyer
Transferring to coaching

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Stay in your heart

What is your biggest weakness?

Judgement

What's one question you ask or thing you look for during an interview?

Tell me a story about you doing something great

What's a current challenge? How are you dealing with it?

Balance

Share one code of conduct or behavior you teach your team.

The golden rule

What is one uncommon standard of service you teach your staff?

See when you look, hear when you listen

What's one book we must read to become a better person or restaurant owner?

The Ten Year Plan
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Take care of themselves

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Positive Intelligence

Name one service you've hired.

PR/branding - Christina Wong

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Hug everybody that you love as much as possible
Talk through things because communication can resolve anything
Have fun because life is short

Contact info:

Quiet Advisory website: quietadvisory.com

Socials: @davidtdressler

Learn more about the book: tenyearplan.co

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Dressler for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/882-david-dressler-co-founder-of-tender-greens

Mon, 18 Apr 2022 07:30:06 +0000

881: Cedd Moses - What it means to "Pour With Heart"

With Excitement, allow me to introduce to you today's guest, Chief vision Officer at Pouring With Heart, Cedd Moses. Prior to starting Pouring With Heart, Moses was busy creating financial algorithms that made rich people richer. In addition, he opened Liquid Kitty which he sold to purchase the Golden Gopher, the first of Pouring With Heart's bars. Today, Pouring With Heart is a hospitality company that operates twenty-five bars, historic restaurants, and beer halls across Los Angeles, San Diego, Austin, and Denver. Moses and his team of pioneers garnered national recognition for their part in revitalizing downtown LA circa 2002. Today, you can find their bars growing across the country, with Moses also spearheading the For Each Other Fund, a charity that supports Pouring With Heart Bar Staff in Need.

Check out episode 877 with Cedd Moses as mentioned in today's episode!

Get Pouring With Heart: The Essential Magic Behind the Bartenders We Love by Cedd Moses

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The mission is to build 2030 careers by 2030."

In this lecture with Cedd Moses we will discuss:

What does it mean to "pour with heart"
- The importance of vulnerability
- Scripted service loses heart
- Promote based on values, not seniority
What is the significance of a bar back OR a bartender
What is the cultural and historical meaning of bars in the USA

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Contact info:

Get Pouring With Heart by Cedd Moses right here

Website: pouringwithheart.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Cedd Moses for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/881-cedd-moses-what-it-means-to-pour-with-heart

Thu, 14 Apr 2022 07:30:05 +0000

880: Brittany Valles Co-Owner Guerrilla Tacos, Owner Tiago & GoGo's Tacos

With Excitement allow me to introduce to you today's guest, the Owner of Guerrilla Tacos, Tiago Coffee Bar & Kitchen, Gogo's Tacos, and Guerrilla Cafecito. Valles got her start at Coffee Roasters where she met Bill Chait and was recruited to work at Petty Cash Taqueria. During this time, Valles was studying law and started a bookkeeping business, where she'd help fellow business people. It was also during this time that she met Chef Wes Avila, who she partnered with to open Guerrilla Taco's brick and mortar location.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Fake it til you make it."

In this episode with Brittney Valles we will discuss:

The importance of self-teaching through technology
Self-awareness
Non-monetary benefits to experiences
Kitchen layout
Employee-manager relations
Punishment vs accountability

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Just go for it

What is your biggest weakness?

Cocky/ego

What's one question you ask or thing you look for during an interview?

Flexibility

What's a current challenge? How are you dealing with it?

growing up while owning a restaurant

Share one code of conduct or behavior you teach your team.

Having grace

What is one uncommon standard of service you teach your staff?

teach staff to be individuals

What's one book we must read to become a better person or restaurant owner?

The New One Minute Manager by Ken Blanchard and Spencer Johnson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Advocate/proactive

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Slack

Name one service you've hired.

Accounting - Stanley Price CPA

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have grace
Exercise
Just because you get a lot of it for cheap, doesn't mean it's good

Contact info:

Emails: brittney@guerillatacos.com

Instagram: @brittneyvalles

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brittney Valles for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/880-brittany-valles-co-owner-guerrilla-tacos-owner-tiago-gogos-tacos

Mon, 11 Apr 2022 07:30:41 +0000

879: Troy Hooper - 6 Areas of Your Restaurant You Must Understand Deeply

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service.

Check out episode 760 with Nick Sarillo about creating paths for tangible growth in your restaurant, as mentioned in today's episode.

Listen to episode 437 with David Scott Peters on menu engineering as mentioned in today's episode!

Listen to episode 840: Trademarks 101 with David Lizerbram as mentioned in today's episode!

Listen to episode 675 or episode 765 with Shawn Walchef as mentioned in today's episode!

Listen to episode 769 with Kyle Inserra on Real Estate, Scaling, Partners, and Equity as mentioned in today's episode!

Listen to episode 771 with Kyle Inserra about Profit First and Partnership Agreements as mentioned in today's episode!

Tools recommended in today's lecture include:

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"First seek to understand, then seek to be understood."

In this lecture with Troy Hooper we will discuss:

These are the 6 areas we will cover today:
- Onboarding
- Systematization
- Financials
- Supple chain
- Marketing
- First build/next location

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info:

Website: krpusa.com

Email: troy@krpusa.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Troy Hooper for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/879-troy-hooper-6-areas-of-your-restaurant-you-must-understand-deeply

Thu, 07 Apr 2022 07:30:10 +0000

878: Donald Moore Partner DOM Food Group

With excitement allow me to introduce to you today’s guest Former Chief Culinary Officer and EVP Kitchen Operations at The Cheesecake Factory and Current Partner at DOM Food Group, Donald Moore. Donald found a passion for cooking and the kitchen early on in his life because of the parallels he found between teamwork in the kitchen and on the soccer field. After college, he worked in kitchens all around the country before joining The Cheesecake Factory in 2001 as a kitchen manager. He quickly rose through the ranks and by 2010 he was the Chief Culinary Officer for the entire organization. In 2020 Donald left the Cheesecake Factory to form DOM Food Group. a Los Angeles-based venture studio that incubates, invests in, operates, and consults the leading scalable food businesses of the future.

Check out The Checklist Manifesto: How To Get Things Right by Atul Gawande as highly recommended in today's episode by both Eric and Donald.

Donald says this is the best book for multi-unit leadership: Multi-Unit Leadership: The 7 Stages of Building Profitable Stores Across Multiple Markets by Jim Sullivan

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

What you do in the dark puts you in the light."

In this episode with Donald Moore we will discuss:

Early key mentors
Go out, travel, get new experiences
High standards
What Donald Moore learned at Cheesecake Factory
Working as a kitchen manager
Importance of checklists
Multi-unit leadership
You have to demonstrate your values
Specific recognition to staff is key

Today's sponsor:

This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Constantly hunting or talent

What is your biggest weakness?

Can't shut it off, mind is always racing

What's one question you ask or thing you look for during an interview?

Write the job description of what they want to do 100% of the time

What's a current challenge? How are you dealing with it?

Be hard on standards and easy on people

Share one code of conduct or behavior you teach your team.

Prioritization

What is one uncommon standard of service you teach your staff?

Let people swing at you? Hear people out

What's one book we must read to become a better person or restaurant owner?

The Four Disciplines of Execution (multiple authors)
Hungry by Jeff Gordinier
Shoe Dog by Phil Knight
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Collaborate

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Hyphen for kitchen robotics
Curb Mobility for efficient curbside pickups and delivery routing
Acelerate helping mom and pop restaurants be more profitable

Name one service you've hired.

Have conversations with the people who are providing your business with services

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Hard on standards, soft on people
Gratitude
Tune in before you turn on

Contact info:

Email: donald@domfoodgroup.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Donald Moore for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/878-donald-moore-partner-dom-food-group

Mon, 04 Apr 2022 07:30:30 +0000

877: Cedd Moses Chief Vision Officer Pouring With Heart

With Excitement, allow me to introduce to you today's guest, Chief vision Officer at Pouring With Heart, Cedd Moses. Prior to starting Pouring With Heart, Moses was busy creating financial algorithms that made rich people richer. In addition, he opened Liquid Kitty which he sold to purchase the Golden Gopher, the first of Pouring With Heart's bars. Today, Pouring With Heart is a hospitality company that operates twenty-five bars, historic restaurants, and beer halls across Los Angeles, San Diego, Austin, and Denver. Moses and his team of pioneers garnered national recognition for their part in revitalizing downtown LA circa 2002. Today, you can find their bars growing across the country, with Moses also spearheading the For Each Other Fund, a charity that supports Pouring With heart bar Staff in Need.

Grab Pouring With Heart: The Essential Magic Behind The Bartenders We Love by Cedd Moses and Erik Cardona!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Take the high road."

In this episode with Cedd Moses we will discuss:

How to raise money
Building trust
Creating win-win-win situations
What is a "bartender's bar"?
Flipping a horrifyingly disgusting bar
Building a restaurant or bar is the same as building up a community
Opening ten bars in ten years
Core values

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Pouring with heart

What is your biggest weakness?

Using my brain too much over my heart

What's one question you ask or thing you look for during an interview?

Alignment of values ands character

What's a current challenge? How are you dealing with it?

Meeting our growth goals

Share one code of conduct or behavior you teach your team.

The beauty of being your self

What is one uncommon standard of service you teach your staff?

The heart is more important than the brain

What's one book we must read to become a better person or restaurant owner?

Pouring With Heart: The Essential Magic Behind The Bartenders We Love by Cedd Moses and Erik Cardona
Atlas of the Heart by Brene Brown
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Focus on investors instead of staff

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Name one service you've hired.

Construction

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be of service to others
Take the high road
Fail forward

Contact info:

website: pouringwithheart.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Cedd Moses for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/877-cedd-moses-chief-vision-officer-pouring-with-heart

Thu, 31 Mar 2022 07:30:20 +0000

876: Troy Hooper Founder and CEO of Kiwi Restaurant Partners and nurish

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service.

Check out episode 613 withHorst Schulze on the 24 Standards of Service as mentioned in today's episode!

Check out episode 700 with Mario Del Pero as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"First seek to understand, then seek to be understood."

In this episode with Troy Hooper we will discuss:

What is an LTO in corporate dining?
Troy's time in corporate dining early in his career
Farm-to-fork
The trails of serving food at a ski resort
People and culture first
Utilizing data efficiently
Invest in each member of your team individually
Kitchen robotics
The metaverse

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Empathy

What is your biggest weakness?

Loud voice

What's one question you ask or thing you look for during an interview?

Someone who asks questions about out brand and culture

What's a current challenge? How are you dealing with it?

Capital

Share one code of conduct or behavior you teach your team.

Self-awareness

What is one uncommon standard of service you teach your staff?

Connect on a human level and make a connection

What's one book we must read to become a better person or restaurant owner?

The 7 Habits of Highly Effective People by Stephen R. Covey
Twelve And A Half by Gary Vee
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Don't take their heads out of the sand and look up

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Smart phone

Name one service you've hired.

Geofencing by MNI

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be curious
Be kind
Be aware

Contact info:

Website: krpusa.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Troy Hooper for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/876-troy-hooper-founder-and-ceo-of-kiwi-restaurant-partners-and-nurish

Mon, 28 Mar 2022 07:30:24 +0000

875: When To Transition To Enterprise Platforms? with Robert Sloop

With excitement allow me to introduce to you today's guest, CEO of Kaizen Business Management, Robert Sloop. With more than thirty years of experience within the food service industry, and internationally recognized as one of the industry’s leading financial professionals in the sector, Bob has been CFO for some of the industries leading multi-concept restaurant groups, including Jean-Georges Management, Gotham City Restaurant Group, Toscorp Inc., Blue Shore Grill LLC./Coco Blue.and Academia Barilla. In addition to his operational experience, Bob was also divisional controller of Albert Fisher Foods, a $3.2 billion dollar publicly traded international foodservice supplier with more than 80 locations worldwide.

Bob acts currently as Chief Executive Officer of Kaizen Management, LLC, a New York-based management consulting firm specializing in process improvement, cost reduction, and restaurant financial systems implementations. Bob also holds a general partner position with Kaizen Capital Advisors which supplies equity capital to the restaurant industry.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Knowledge is power. It doesn't matter how much money you make, it's about how much you let get away."

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Diageo Bar Academy Restaurant Unstoppable Podcast

Contact info:

Email: rsloop@kaizen-management.com

Find Robert in the Restaurant Unstoppable Network

Kaizen Business Management website: kaizen-management.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Robert Sloop for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/875-when-to-transition-to-enterprise-platforms-with-robert-sloop

Thu, 24 Mar 2022 07:30:43 +0000

874: Jay McSharry Founder/CEO of JGroup Hospitality

Jay McSharry, a local restaurateur, graduated from the University of New Hampshire in 1990. Nearly a decade after graduating, he returned to NH’s Seacoast to fulfill his vision and opened Jumpin’ Jay’s Fish Café. Building on the restaurant’s success, Jay went on to open numerous establishments in the region, including Jumpin’ Jay’s Fish Café, Moxy, Vida Cantina, The Franklin, Street, Luigi’s West End Pizzeria, Ore Nell’s Barbecue, The Railpenny Tavern, Dos Amigos, as well as other projects on the Seacoast. In 2020, Jay was named James Beard Award semi-finalist in the Outstanding Restaurateur category. Today, Jay's JGroup Hospitality is the umbrella under which the majority of his restaurants exist.

Check out episode 820 with Stephani Robson on Business Planning as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“You’ve already succeeded if you just try.”

In this episode with Jay McSharry we will discuss:

Difficulties with owning/operating a restaurant in the 1980s
Similarities between theater and restaurants
Seeking mentors
What NOT to do
The importance of including your staff in important decisions
Creating a business plan
Gathering investors/raising capital
Starting small
The benefits of a working owner
Knowing when to scale
How to name your restaurant wrong
How to remove yourself from the business as the owner
The importance of partnerships
Knowing when to close a restaurant
How to be both a restaurant and real estate owner
What to look for in a chef-partner?
Constant communication is key with partners
You’re only as good as last night’s service
Advice for landlords and tenants
Unique difficulties with a pizza concept

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

ChwoNow Restaurant Unstoppable Podcast Sponsor

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

ADD

What is your biggest weakness?

Not knowing people's names

What's one question you ask or thing you look for during an interview?

Do you want to be here?

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Treat everybody fairly

What is one uncommon standard of service you teach your staff?

Work as a team

What's one book we must read to become a better person or restaurant owner?

Zingerman's Leadership books
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Compliment the staff

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Resy

Name one service you've hired.

Gaskets - Summit Supply

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat everybody fairly
Appreciate every day
If you see it, you own it

Contact info:

JGroup Hospitality website: jgrouphospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jay McSharry for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/874-jay-mcsharry-founderceo-of-jgroup-hospitality

Mon, 21 Mar 2022 07:30:25 +0000

873: New Hire Training Best Practices with Danielle Casilio and Josh Sharkey

Danielle Casilio and Josh Sharkey Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest, CEO and Founder of Meez, Josh Sharkey. Josh is joining us today because my guest mentors have been recommending Meez on the show, and because Meez has come up a few times in conversation within the network. Meez is a recipe tool for professional chefs and organizations. It's one part recipe tool, one part costing tool, and one part e-learning platform.

With Excitement allow me to introduce to you today's guest, CEO and Founder of Yelli. Danielle Casilio. Danielle got her first restaurant job when she was 16 In 2018, she founded the Yelli app, an online training tool for restaurants. Today, she is both Founder and CEO of Yelli.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Danielle: "Keep it simple."
Josh: "Test, learn, repeat."

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Danielle (Yelli):

Email: danielle@yelliapp.com

Website: yelliapp.com

Josh (Meez):

Website: getmeez.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Danielle Casilio and Josh Sharkey for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/873-new-hire-training-best-practices-with-danielle-casilio-and-josh-sharkey

Thu, 17 Mar 2022 07:30:49 +0000

872: Michael Dorf Founder and CEO of City Winery

Michael Dorf was born and raised in Milwaukee, WI. After studying Psychology and Business at Washington University, he founded New York City’s go-to venue for independent music, the Knitting Factory, in 1986.

As Knitting Factory Chairman and CEO, Dorf helped bring the concert house to global prominence by expanding into Europe and Asia via tours, branded festivals, and record production and sales.

Dorf was recognized as a pioneer in producing music on the Internet, through a variety of strategic relationships with Apple Computer, Intel, MCI, and Bell Atlantic. During his Knitting Factory tenure, he produced over 200 recordings, a television series, and built a new venue in Los Angeles. In 2002, he left his operating responsibilities and sold his equity position to pursue other endeavors, including a Carnegie Hall concert fundraiser series, founding a Hebrew school, and winemaking.

By 2008, Dorf had conceptualized a venue that brought his love for both the making and enjoyment of wine under one roof and created City Winery –Manhattan’s first fully-functional winery, restaurant, music venue and private event space. City Winery offers a wide selection of wines, exquisite cuisine and intimate performances from iconic performers.

Dorf expanded his company in 2012 with the opening of City Winery Chicago. Subsequent years have brought new venues to Nashville, Atlanta, Boston, and Washington DC, with Hudson Valley and Philadelphia.

Check out Indulge Your Senses: Scaling Intimacy in a Digital World by Michael Dorf

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You gotta love what you do."
"Indulge your senses."

In this episode with Michael Dorf we will discuss:

Starting out in the music industry
Marketing
Making wine
Unique challenges with an urban winery
Numbers come first!

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Endorphins

What is your biggest weakness?

Over-indulgence

What's one question you ask or thing you look for during an interview?

Uniqueness

What's a current challenge? How are you dealing with it?

People/labor

Share one code of conduct or behavior you teach your team.

Considerate

What is one uncommon standard of service you teach your staff?

Empathy

What's one book we must read to become a better person or restaurant owner?

The Overstory by Richard Powers
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Take care of their employees

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Pre-order your beverages before you arrive at the restaurant on our website

Name one service you've hired.

Fox Greenberg PR - NYC

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Think outside the box
Selfish philanthropy
Team leader

Contact info:

Website: citywinery.com

Email: michael@citywinery.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Dorf for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/872-michael-dorf-founder-and-ceo-of-city-winery

Mon, 14 Mar 2022 08:30:16 +0000

871: Abhinav Kapur Founder and CEO of Bikky

With Excitement allow me to introduce to you today’s guest, Founder, and CEO of Bikky, Abhinav Kapur. Abhinav is a graduate of Washington and Lee University where he earned a BA in International Political Economics. He’d spend the next 10 years or so as a banking analyst before founding Bikky in 2017. Bikky is a data and marketing platform for restaurants, which helps consolidate guest data and make it actionable for targeted marketing.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"May I be unafraid of the known and the unknown. May I be unafraid of my friend or enemy. May I be unafraid of the light or the dark. May I be unafraid of everything in my path and may peace come to me from all sides."

In this episode with Abhinav Kapur we will discuss:

Abhinav's life as an entrepreneur
The creation of Bikky
What can Bikky do for you?
What is the future of Bikky?
What needs to change in the restaurant industry?

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Website: blueoakbbq.com

Instagram: @blueoakbbq

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Abhinav Kapur for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/871-abhinav-kapur-founder-and-ceo-of-bikky

Thu, 10 Mar 2022 08:30:57 +0000

870: Chef Pierre Hilzim and Monica Davidson of Kajun Kettle Foods

Chef Pierre Hilzim, President of Kajun Kettle Foods, is a NOLA native who learned to cook at the tender age of ten from his father, the Executive Director of the Louisiana Restaurant Association. After spending several years running high-end restaurants in San Francisco and designing kitchens for award-winning chefs from Italy, Chef Pierre returned home in 1981 to found Kajun Kettle Foods. The chef named his signature dish, the Crawfish Monica, after his wife and partner, Monica Davidson, who joined Kajun Kettle shortly after its creation. She has a degree in linguistics from UC Berkeley and has lived in five countries; in addition to English, Monica speaks French, Spanish, and German. Her early career was as an executive with Macy’s, California. Monica now manages Kajun Kettle’s Personnel, Marketing and Public Relations Departments.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you don't love it, you will live it, so learn to fall in love with it."
"Most people underestimate the power of great food."

In this episode with Chef Pierre Hilzim and Monica Davidson we will discuss:

The seasonal nature of retail and restaurants
The benefits to being multilingual
Squashing bribery and corruption in a restaurant
What is a Research Chef?
Food manufacturing and processing
The power of networking
Food science
Going into business with family/spouses?
Women business owners
Trademarking a product or menu item

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Pierre: Passion
Monica: Passion

What is your biggest weakness?

Pierre: Get tired
Monica: Passion

What's one question you ask or thing you look for during an interview?

Pierre: Passion
Monica: Integrity

What's a current challenge? How are you dealing with it?

Pierre: Keeping everything focused
Monica: COVID

Share one code of conduct or behavior you teach your team.

Pierre: Respect
Monica: Caring about the customer

What is one uncommon standard of service you teach your staff?

Pierre: Do all that's possible
Monica: Learn as much as you can about your customer

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Pierre: Recognize their employees
Monica: Recognize how important the guest is

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Pierre: Passion, love, stick to it
Monica: Don't forget the people that helped you get to where you are, give back to your community, appreciate the wonder and fun and power of food

Contact info:

Website: kajunkettle.com

Email for Pierre: philzim@kajunkettle.com

Email for Monica: mdavidson@kajunkettle.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Pierre Hilzim and Monica Davidson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/870-chef-pierre-hilzim-and-monica-davidson-of-kajun-kettle-foods

Mon, 07 Mar 2022 08:30:08 +0000

869: Doug York Owner of 7North Coffee Company

Doug York Restaurant Unstoppable Podcast

Doug York is an Exeter, NH native. He left for college in New York City at the end of the last century and found music instead. Doug and his friend created the hip hop group Granite State which performed and released 3 albums until about 2016 when they disbanded. After working for the school system in Exeter, Doug decided mid-pandemic to open a coffee shop called 7North Coffee Company. Eric and Jared produced a nonfiction miniseries podcast about Doug's journey to open the coffee shop. It has now been open for 1.5 years and the business has changed and grown since we conducted our final interview with Doug for the project back in April of 2021. For this episode, Eric and Jared sit down with Doug to reflect on 7North Coffee Company and the 7North podcast.

With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create Blue Oak BBQ. Today, Phil’s days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Ignore the short-term noise because if you invest in the long-term, you'll see it through."
"Fail fast, fail often."

In this episode with Doug York we will discuss:

What has changed within the 7North business since the podcast ended?
How has the 7North Podcast affected Doug's business?

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

7North on Instagram: @7northcoffee

7North website: 7northcoffee.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Doug York for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/869-doug-york-owner-of-7north-coffee-company

Thu, 03 Mar 2022 08:30:49 +0000

868: Ronnie Evans Co-Owner of Blue Oak BBQ

A Louisiana native, Ronnie was always enamored with Southern heritage and foodways. While earning his Bachelor’s in Business Management, Ronnie spent every spare minute in small mom and pop kitchens and earned his college drinking money at a beloved barbecue joint. That experience changed his entire trajectory. In 2012, Ronnie and Phil created Blue Oak BBQ, changed the face of ‘cue in NOLA and beyond, and never looked back.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Work hard and have fun."

In this episode with Ronnie Evans we will discuss:

Franchising?
Pop ups
Securing funding
BOH
Real estate
Health insurance in restaurants
Personal growth
The importance of understanding psychology in the restaurant industry

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Persistence

What is your biggest weakness?

Get hyped up too easily

What's one question you ask or thing you look for during an interview?

Great attitude and great work ethic

What's a current challenge? How are you dealing with it?

People/labor

Share one code of conduct or behavior you teach your team.

Honesty

What is one uncommon standard of service you teach your staff?

always have a smile on your face

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Appreciate their people

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast On-line Ordering

Name one service you've hired.

Accounting - Tim Baudier at DTS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work hard
Have fun
Save some time for your family

Contact info:

Website: blueoakbbq.com

Instagram: @blueoakbbq

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ronnie Evans for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/868-ronnie-evans-co-owner-of-blue-oak-bbq

Mon, 28 Feb 2022 08:30:26 +0000

867: Pest Control Best Practices with Laurie Jo Jensen

https://youtu.be/eANwcMQ_1EM

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You can assure success if you show up on time, do more than anybody expects you to do, and you always ask if people need help."

In this episode with Laurie Jo Jensen we will discuss:

Cockroaches, flies, rodents
Legal
Safety
Minimal impact
Communication
Licensing
Products recommended:

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Email: lauriejojensen@gmail.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Laurie Jo Jensen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/867-pest-control-best-practices-with-laurie-jo-jensen

Thu, 24 Feb 2022 08:30:44 +0000

866: Philip Moseley Co-founder of Blue Oak BBQ

With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create Blue Oak BBQ. Today, Phil’s days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Whether you can or cannot, it's up to you."

In this episode with Philip Moseley we will discuss:

Knowing you want to open a restaurant in 5th grade
Partnering with your best friend
Visioning and goal setting
The significance ofd the name Blue Oak
Pop ups and proof of concept
Open book management
Misconduct in the industry

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Reaching out to people and always adapting

What is your biggest weakness?

Juggling too much at once

What's one question you ask or thing you look for during an interview?

Let the conversation go where it goes

What's a current challenge? How are you dealing with it?

Making the right decisions for the team

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

The customer is. not always right but you should always be smiling

What's one book we must read to become a better person or restaurant owner?

Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Communicate

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Accounting - Tim Baudier at DTS

Name one service you've hired.

Slack

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work hard
Respect others
Be yourself

Contact info:

Website: blueoakbbq.com

Instagram: @blueoakbbq

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Philip Moseley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/866-philip-moseley-co-founder-of-blue-oak-bbq

Mon, 21 Feb 2022 08:30:57 +0000

865: Blockchain's Impact on Restaurants with Paul Barron

With excitement, allow me to introduce today's guest, CEO and founder of Rever Networks, Paul Barron. Paul Barron has over 20 years in technology, media and business has created the perfect storm for what has become one of the fastest-growing technology, crypto, and investing platforms available. His mission started with helping Microsoft create the powerhouse developer community that has driven them to become a market leader. Not stopping there Barron was the chief engineer in a societal shift in retail and consumer science via a new data science platform. And today he strives to help others with life-changing strategies.

Check out The Chipotle Effect by Paul Barron

Check out Episode 258 with Paul Barron as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Blockchain fixes everything."

In this episode with Paul Barron we will discuss:

What is an asset class?
What is blockchain?
What is an NFT?
Decentralization
Dystopian potential
Impact on real estate
User/guest experience changes for the future
Impact on loyalty programs
How will blockchain affect HR?

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Email: paul@revernetworks.com

Twitter: @paulbarron

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Paul Barron for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/865-blockchains-impact-on-restaurants-with-paul-barron

Thu, 17 Feb 2022 08:30:30 +0000

864: Frank Brigtsen Chef/Owner at Brigtsen's Restaurant

With excitement allow me to introduce to you today's guest, Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen’s Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"In cooking, color is flavor, and brown is the color of flavor."
"We always have time to do it right."

In this episode with Frank Brigsten we will discuss:

Providing opportunities to your staff
How Hurricane Katrina affected the NOLA restaurant scene
Multi-unit?
The importance of growth
Creating a cooking school
Lease negotiation
The broken economics of the restaurant industry
Labor and costs

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

100% effort

What is your biggest weakness?

Not giving 100% effort

What's one question you ask or thing you look for during an interview?

Do you have the fire and the desire?

What's a current challenge? How are you dealing with it?

Unpredictability of food markets

Share one code of conduct or behavior you teach your team.

Be their friend

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Be proactive rather than reactive

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

POS system: Positouch

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Pass it on
Don't forget your loved ones
Leave a mark and do good

Contact info:

Brigsten's website: brigstens.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Frank Brigsten for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/864-frank-brigsten-chefowner-at-brigstens-restaurant

Mon, 14 Feb 2022 08:30:14 +0000

863: Patrick Whalen CEO of The 5th Street Group - "Tip The Kitchen" workshop

Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC’s General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in search of a strategic, collaborative partnership to open a new type of restaurant that complements his passion for good food and his detailed business acumen. Friends and former colleagues Alejandro Torio and Mills Howell expressed similar thoughts and their combined strengths led to the creation of 5Church Restaurant.

Check out episode 843 with Patrick Whalen to hear his story in a traditional RU interview format!

https://youtu.be/UsQBgPfc2uA

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Tell me I can't and I'll show you I can."

In this workshop with Patrick Whalen we will discuss:

The status of The 5th Street Group restaurants before March of 2021
Why/when they identified a problem and fixed it with the Tip The Kitchen model
Employee retention under the Tip The Kitchen model
Guest retention under the Tip The Kitchen model
Tip The Kitchen is a business model
How to execute
Cultural buy-in
The numbers

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Twitter is the best place for news on Tip The Kitchen: @tip_kitchen

Email: patrick@5church.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Patrick Whalen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/863-patrick-whalen-ceo-of-the-5th-street-group-tip-the-kitchen-workshop

Thu, 10 Feb 2022 08:30:48 +0000

862: Peter Nguyen Chef/Owner of Banh Mi Boys

With excitement allow me to introduce to you today’s guest, Owner of Banh Mi Boys, Peter Nguyen. New Orleans had been embracing Vietnamese food for some time before 2015 when Peter Nguyen opened Bahn Mi Boys, but when it was Peter’s turn, he wanted to do something different, that was when he decided to own the Banh Mi niche. Prior to opening Banh Mi Boy, Peter had ZERO restaurant experience. Six years after opening, Peter has opened his second location in the New Orleans Uptown area and has begun the process of franchising.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you're tired of starting over, stop giving up."

In this episode with Peter Nguyen we will discuss:

Franchising
Corner the market
Labor
Positive reinforcement
Visual branding
Why Banh Mi Boys uses Clover

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Creativity

What is your biggest weakness?

OCD

What's one question you ask or thing you look for during an interview?

Read body language

What's a current challenge? How are you dealing with it?

Franchising, manageability

Share one code of conduct or behavior you teach your team.

Treat people with respect

What is one uncommon standard of service you teach your staff?

Go above and beyond always

What's one book we must read to become a better person or restaurant owner?

Radical Candor by Kim Scott
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is something restaurateurs don't do well enough or often enough?

Work a shift, check on staff

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Homebase

Name one service you've hired.

Golden Bakery

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Stay passionate
Always give off good energy
Care about other people more

Contact info:

Instagram: @banh.mi.boys

Website: bmbsandwiches.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Peter Nguyen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/862-peter-nguyen-chefowner-of-banh-mi-boys

Mon, 07 Feb 2022 08:30:04 +0000

861: David Helbraun Founding Partner and Chairman at Helbraun Levey

David Helbraun is the Founding Partner and Chairman of Helbraun Levey. Prior to founding the firm in 2005, David opened and owned Pyramid Coffee Company, a multi-unit coffee bar/cafe company based in Manhattan. He is a lifelong entrepreneur who has been running successful businesses in New York City for years.

David recently served as the Chair of the Hospitality Law Committee of the NYC Bar Association, an industry group comprised of over 40 of New York City’s top hospitality attorneys who regularly comment on the laws and regulations affecting the industry. He is also a board member of ROAR and has proudly served as a founding board member of Drive Change, a non-profit organization that trains formerly incarcerated young people in hospitality as a way to reintegrate them to the workforce. David is an avid Deadhead and jazz listener and also a hopeless Mets fan. He is admitted to practice in New York.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Success is 10% inspiration and 90% perspiration."

In this workshop with David Helbraun we will discuss:

Finding the proper space for your concept (white box vs key money)
Finding the right Broker
Once you find a space, what do you need to discuss with the landlord
Rent escalation/abatement
Personal guarantees
Term sheets
Exit strategy

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Email: david@hebraunlevey.com

Website: helbraunlevey.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Helbraun for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/861-david-helbraun-founding-partner-and-chairman-at-helbraun-levey

Thu, 03 Feb 2022 08:30:50 +0000

860: Kevin Cornish owner of KC's Rib Shack

Kevin Cornish opened the original KC's Rib Shack in 1998. Prior to that he owned a printing company in Manchester, NH, as well as a rock club in Miami. The rock club lasted about 5 years from late 80's to mid-90's when he returned to Manchester. After barbecue-ing with friends he decided to open up his own restaurant. The first location was in Litchfield, NH and had only a handful of tables. The concept soon moved to the much bigger city of Manchester. Now, KC's Rib Shack is a staple in Manchester with over 300 seats.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"We are in the hospitality industry first and foremost."

In this workshop with Kevin Cornish we will discuss:

Staff longevity
BBQ mail order
Operating a music venue and bar
Being busy but not making money
Proof of concept
Pop ups
When investors pull out
Where passion gets you when money fails
Opening a restaurant in the 90s with 4,000 dollars
Guerilla marketing
Email marketing
Facebook marketing
Yelp
Mug clubs
RestaurantOwner dot com
Labor

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hospitality

What is your biggest weakness?

Push-over

What's one question you ask or thing you look for during an interview?

Longevity, loyalty

What's a current challenge? How are you dealing with it?

Labor and food cost

Share one code of conduct or behavior you teach your team.

Make people feel welcome

What is one uncommon standard of service you teach your staff?

Always smile

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

BentoBox

Name one service you've hired.

KDS with Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't open a restaurant
Charge what you need to charge
Expect restaurant ownership to be hard

Contact info:

Website: ribshack.net

Email: kcsribshack@gmail.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kevin Cornish for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://chtbl.com/track/811G9/traffic.libsyn.com/secure/restaurantunstoppable/Kevin_Cornish_PODCAST_mixdown.mp3

Mon, 31 Jan 2022 08:30:29 +0000

859: Stephani Robson - Kitchen Design and Layout Workshop Part 3 of 3

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

This is part 3 of 3 of the Kitchen Design and Layout workshop. See part 1 right here. See part 2 right here.

Check out Foodservice Reports magazine as suggested in today's show.

Check out Foodservice Equipment and Supplies magazine as suggested in today's show.

https://www.youtube.com/watch?v=v4x8C7Wp0hM

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be sure you are right, then full steam ahead."

In this workshop with Stephani Robson we will discuss:

Start at your goal and reverse engineer
Consider your menu
Consider if your equipment will fit in your space
Where to acquire equipment
Where do get your information
Consider getting your entire line equipment from the same manufacturer
Cleaning best practices for buying equipment
Where to get your equipment
Embrace or avoid tech in your equipment
Buying new or used or lease?
What to lease?

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://chtbl.com/track/811G9/traffic.libsyn.com/secure/restaurantunstoppable/Stephani_Robson_Kitchen_Design_3_PODCAST_mixdown.mp3

Thu, 27 Jan 2022 21:57:02 +0000

858: Carol Lawrence Owner and President of Red Arrow Diner

With excitement allow me to introduce to you today’s guest, Carol Lawrence. Carol has over 30 years of experience managing and marketing various restaurants, including her own. She started at the age of 12 peeling potatoes. From there she worked her way up to the dishwasher, line cook, at Belmont Hall before making her way to the Weathervane Restaurant where she waitresses for two weeks before being offered the Dining Room Manager position. Carol bought her first restaurant in September 1987 when she was just 23 years old. Since this time, she has earned national exposure for the Red Arrow Diner through print, television, and radio media as well as expanded the brand to three locations across New Hampshire.

Check out episode 827 with Bobby Marcotte as mentioned in today's episode.

Check out Goldbelly as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Have a diner day."
"Did I make it better today?"

In this workshop with Carol Lawrence we will discuss:

Being a first time restaurant owner
Diner culture and history
Hiring young people in this industry
Trust and track
Mentors
Negotiating ownership terms
Meals tax
Operating a 24/7 restaurant
Marketing
Scaling
Closing a restaurant

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being present and listening with open ears

What is your biggest weakness?

Learning the numbers

What's one question you ask or thing you look for during an interview?

What are your strengths and weakness?

What's a current challenge? How are you dealing with it?

COVID, menuing, price changing, and staff

Share one code of conduct or behavior you teach your team.

Open and honest and communication, love your job

What is one uncommon standard of service you teach your staff?

Ringing the virgin bell (making your guests feels special through events)

What's one book we must read to become a better person or restaurant owner?

Name one service you've hired.

Payroll - Trivantus

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Keep your history (record so you can remember)
Listen to your gut
Be open to feedback

Contact info:

Red Arrow Diner website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Carol Lawrence for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://chtbl.com/track/811G9/traffic.libsyn.com/secure/restaurantunstoppable/Carol_Lawrence_PODCAST_mixdown.mp3

Mon, 24 Jan 2022 08:30:12 +0000

857: Stephani Robson - Kitchen Design and Layout Workshop Part 2 of 3

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

This is part 2 of 3 of the Kitchen Design and Layout workshop. See part 1 right here.

Check out episode 378 with Charles Bililies as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be sure you are right, then full steam ahead."

In this workshop with Stephani Robson we will discuss:

Kitchen Layout + Design part 2, including:
- Storage
- Prep
- Trash
- Pest control
- Cooking line
- Receiving
- Hand sinks

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/857-stephani-robson-kitchen-design-and-layout-workshop-part-2-of-3

Thu, 20 Jan 2022 19:40:39 +0000

856: Gary Kim formerly of Anju Noodle Bar and Mr. Kim's

With excitement allow me to introduce to you today's guest, Chef Gary Kim. Chef Kim was Born in Seoul, South Korea and moved to the United States when he was 5 years old. Eventually he and his family found themselves in Portsmouth, NH, where Gary attended high school. Gary had always been drawn to the kitchen, but it wasn't until he was with the Black Birch that he started taking his career seriously. While at Black Birch, Gary was encouraged to start his own kimchi and fermentation business, which eventually evolved into Anju Noodle Bar. After a couple years at Anju, Gary sold his share of Anju, and spent the next few years traveling doing pop-ups and generally traveling in LA, Seattle, Denver, The Virgin Islands, U.K., Italy, Spain, and Boston. In May of 2018 Gary partnered with JGroup to open Mr. Kim's.

Check out Finish Big: How Great Entrepreneurs Exit Their Companies On Top by Bo Burlingham as recommended in today's episode

Check out Traction: Get A Grip On Your Business by Gino Wickman as mentioned in today's episode

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Positive vibes only."

In today's episode with Gary Kim we will discuss:

Work/life balance
Efficiency of motion
Closing a restaurant
Exit strategy
Ramen and Kimchi
Popups
Proof off concepts
New business models for restaurants

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Positivity

What is your biggest weakness?

Ruminating

What's one question you ask or thing you look for during an interview?

How do you deal with a challenging or difficult situation

What's a current challenge? How are you dealing with it?

Sitting still

Share one code of conduct or behavior you teach your team.

Sense of urgency and efficiency of motion
The team environment

What is one uncommon standard of service you teach your staff?

Pre-shift motivation

What's one book we must read to become a better person or restaurant owner?

The Mindset Mentor - podcast
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What is one thing you feel restaurateurs don't know well enough or do often enough?

Find a way to show your staff that you are grateful for them

Name one service you've hired.

Ramen noodles from Sun Noodle

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Slack: Where Work Happens

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind
Be grateful
Have fun

Contact info:

Instagram: @chefgarykim

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Gary Kim for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/856-gary-kim-formerly-of-anju-noodle-bar-and-mr-kims

Mon, 17 Jan 2022 08:30:00 +0000

855: Stephani Robson - Kitchen Design and Layout Workshop Part 1 of 3 - Where to Start

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be sure you are right, then full steam ahead."

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/855-stephani-robson-kitchen-design-and-layout-workshop-part-1-of-3-where-to-start

Thu, 13 Jan 2022 08:30:00 +0000

854: Ferrel Alvarez Chef/Owner of Rooster & The Till

With excitement allow me to introduce to you today's guest, Chef Ferrel Alvarez. Ferrel break into the industry at the age 15 dishwashing, working as a prep cook, and eventually graduating from Cincinnati Culinary Arts Academy in 1998. Ferrell made his way to Tampa, Florida to further his professional career working at country clubs and the Tampa landmark, Mise en Place. Mise en Place founder, Chef Marty Blitz, transitioned Ferrell from lead cook to Chef De Cuisine. Ferrell's next project was Cafe Dufrain as Executive Chef. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till with his friend and business colleague, Ty Rodriguez. In the first ten months of being opened, Rooster & the Till had earned Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Today Chef Ferrel Alvarez owns 3 total concepts, Rooster & The Till, Nebraska Mini Mart, and Gallito Taqueria.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Constant progression."

In today's episode with Laura McCutcheon we will discuss:

Culinary school
Kitchen behavior
Organization
What having a child does to your career
Personal struggles affecting a career

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Positivity

What is your biggest weakness?

Self critic

What's one question you ask or thing you look for during an interview?

Good people

What's a current challenge? How are you dealing with it?

Keeping up with all that I want to achieve

Share one code of conduct or behavior you teach your team.

Positivity

What is one uncommon standard of service you teach your staff?

Be yourself

What's one book we must read to become a better person or restaurant owner?

The Obstacle Is The Way: The Timeless Arte of Turning Trials into Triumph by Ryan Holiday
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

FusionPrep: Training, Safety, and Compliance Platform

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Tock: Reservations

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Family first
Be a good person
Positive mindset/live with humility

Contact info:

Rooster & The Till website

Instagram: @roosterandthetill @ferrelalverez

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Farrel Alvarez for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/854-ferrel-alvarez-chefowner-of-rooster-the-till

Mon, 10 Jan 2022 08:30:00 +0000

853: Krimsey Lilleth - Why I Closed My Restaurant

Check out Finish Big: How Great Entrepreneurs Exit Their Companies On Top by Bo Burlingham as mentioned in today's episode.

Check out episode 705 with Krimsey Lilleth.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"I would just like to remind everyone that we're all going to die."

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

Krimsey's website

Krimsey's book: The Cajun Vegan Cookbook

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Krimsey Lilleth for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/853-krimsey-lilleth-why-i-closed-my-restaurant

Thu, 06 Jan 2022 08:30:00 +0000

852: Jeannie Pierola Chef/Proprietor at Edison, Edison's Swigamajig, and Counter Culture

With Excitement allow me to introduce to you today's guest, chef Jeannie Pierola. Jeannie Pierola grew up working in her family's beachside resort just outside of Tampa. When Jeannie got older she was able to convince her parents to open a restaurant. Like most first-time restaurant owners, Jeanie realized she had much to learn and decided she better go work for someone who knew what they were doing. This realization brought her to one of the most well-known steak houses in the country, Bern's Steak House. At Bern's Jeannie started at the bottom and would eventually earn the title of Executive Chef. With this experience, Jeannie traveled consulting for steak houses around the world before deciding to return to Tampa, FL. Today Chef Jeanie is the Chef/Proprietor of Edison, Edison's Swigamajig, and Counter Culture. All three restaurants are located in Tampa, FL.

Check out Restaurant Strong: First Principles Of Restaurant Outperformance And How To Make Them Yours by Peter LeSar as recommended in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Truth in menuing."

In today's episode with Laura McCutcheon we will discuss:

What is "truth in menuing?"
Proper capitalization
Business planning
Service
Popups

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Sense of humor

What is your biggest weakness?

Emotional temper

What's one question you ask or thing you look for during an interview?

Hints about their work ethic

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Truth in menuing

What is one uncommon standard of service you teach your staff?

Be yourself

What's one thing you feel restaurateurs don't know well enough or do often enough?

Eat in their own restaurants and see the whole experience

Name one service you've hired.

Jamison B. Bake House

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Love your family
Love your work family
Love yourself

Contact info:

Edison Food + Drink Lab on Instagram: @edison_food_drink_lab

Edison website

Edison's Swingamajig on Instagram: @edisons_swingamajig

Edison's Swingamajig website

Counter Culture on Instagram: @counter_culture_tampa

Counter culture website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jeannie Pierola for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/851-jeannie-pierola-chefproprietor-at-edison-edisons-swigamajig-and-counter-culture

Mon, 03 Jan 2022 08:30:00 +0000

7NORTH V. Where Do We Go From Here

The final episode of The Story of 7North features a conversation between Jared, Eric, Doug and Jeremiah about ego and pride. Pride can take you quite far, but once you arrive at your goal, what then? This is a shorter episode, an epilogue of sorts.

Thank you for coming on this journey with us.

The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

https://restaurantunstoppable.libsyn.com/7north-v-where-do-we-go-from-here

Wed, 29 Dec 2021 08:30:00 +0000

7NORTH IV. The Flip Side

In episode 3, Doug's mentors echoed the same major criticism for Doug: he needs more balance in his life and in his business. This episode heavily features a conversation between Jared, the host, and Doug's wife, Beth York, all about work/life balance. We get to hear her side of the story, finally, in a revealing and candid conversation about what it's like to share a life with someone as driven, motivated, and determined as Doug York.

The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

https://restaurantunstoppable.libsyn.com/7north-iv-the-flip-side

Mon, 27 Dec 2021 08:30:00 +0000

7NORTH III. Mentors

In episode 3 we will explore how Doug obtained mentors within his community to help him open 7North Coffee Company. We will hear from Jeremiah Vernon of Vernon Family Farm in Newfields, New Hampshire, and Kath Gallant of Blue Moon Evolution in Exeter, New Hampshire. We will also hear from Doug's very first employee, someone who sees Doug as his own mentor.

The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

https://restaurantunstoppable.libsyn.com/7north-iii-mentors

Fri, 24 Dec 2021 08:30:00 +0000

7NORTH II. Granite State

At the end of chapter 1 we were informed that Doug York, owner of 7North Coffee Company, used to be a successful rapper as a part of the rap group Granite State, based in New Hampshire. In this episode we will explore how becoming a successful rapper helped Doug on his current journey as a restaurateur.

The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

https://restaurantunstoppable.libsyn.com/7north-ii-granite-state

Wed, 22 Dec 2021 08:30:00 +0000

7NORTH I. The Story of 7North

Welcome to episode 1 of The Story of 7North, a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

The Story of 7North is the the story of Doug York, an Exeter, NH native who opened a coffee shop during a pandemic. Doug had never owned a business prior to the conception of 7North Coffee Company, and he had never worked as a barista. But 7North is open today and thriving. How did he pull it off? Listen to this heartfelt and inspiring podcast miniseries to find out.

You will be guided by a humorous and high-energy narrator. You will hear voice memos that Doug recorded throughout his journey, interviews with key players, and candid conversations with Doug himself, and those closest to him, about what it takes to open and run a business.

To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

https://restaurantunstoppable.libsyn.com/7north-i-the-story-of-7north

Mon, 20 Dec 2021 08:30:00 +0000

851: Rudy Miick and Robert Sloop-More Equitable Business Model-Round Table

With excitement allow me to introduce to you today’s guests: Rudy Miick and Bob Sloop. Rudy Miick is the man behind a Miick consulting in Bob Sloop runs Kaizen Management. In today’s episode we explore alternative means for a more equitable business model.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Contact info:

Rudy Miick: Miick.com

Robert Sloop and Kaizen Management: www.kaizen-management.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rudy Miick and Robert Sloop for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/851-rudy-miick-and-robert-sloop-more-equitable-business-model-round-table

Thu, 16 Dec 2021 08:30:00 +0000

850: Laura McCutcheon Founder and Owner of Halelife Bakery

With Excitement allow me to introduce to you today's guest: Founder, and Owner of Halelife Bakery, Laura McCutcheon. Laura's diverse background in the world of marketing, advertising, branding, and business development for non-profits and corporations set her up well for success in the food and beverage industry. After being diagnosed with celiac disease, and having a son who also suffered from his own gluten-free illness, Laura moved to Tampa, FL to get the medical support she and her family needed. What started as a gluten-free blog turned into a business that focused on sharing the best gluten-free, vegan, and allergy-free products out there. In 2018 that business turned into Halelife Bakery. Halelife Bakery is a dedicated gluten-free & vegan bakery offering gourmet cupcakes, donuts, cakes, bars, brownies, and more. Focused on providing safe delicious baked goods for those who are living with food allergies, intolerances or specific preferences.

Check out Outwitting The Devil: The Secret To Freedom and Success by Napoleon Hill as mentioned in today's episode

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Most people's greatest success comes one step beyond their greatest failure."

In today's episode with Laura McCutcheon we will discuss:

Branding
Emotional branding
A restaurant focused on people with allergies and dietary restrictions
Start where you can
Using a blog to market your restaurant
Streamlining processes
Invent a word for the name of your business
Retaining employees best practices

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Loyalty

What is your biggest weakness?

Loyalty

What's one question you ask or thing you look for during an interview?

Are you an empathetic person?

What's a current challenge? How are you dealing with it?

Managing growth

Share one code of conduct or behavior you teach your team.

Empathy

What is one uncommon standard of service you teach your staff?

Patience

What's one book we must read to become a better person or restaurant owner?

Fierce Conversations: Achieving Success at Work & In Life, One Conversation At A Time by Susan Scott
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

See their team members as humans

Name one service you've hired.

Milan Marketing

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Clover and TrazOro

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Lead by example
Your only as strong as your team
Attention to detail and quality control are keys factors in a successful business

Contact info:

Instagram: @halelifebakery

Email: laura@halelifebakery.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Laura McCutcheon for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/850-laura-mccutcheon-founder-and-owner-of-halelife-bakery

Mon, 13 Dec 2021 08:30:00 +0000

849: Peter LeSar author of Restaurant Strong

Peter Lesar Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Peter LeSar. Perter is the founder of Restaurant Development Theory and the author of Restaurant Strong: The First Principles of Restaurant Outperformance and How to Make Them Work For You. Peter co-founded two restaurants: Donde Jose, recognized by The World's 50 Best Restaurants Discovery Series as one of the 50 "next generation dining destinations" around the globe; and Lo Que Hay, named as one of the"15 best new restaurants openings" through the Americas. Prior to his restaurant openings, Peter operated a publicly-traded hospitality company both as interim CEO and Long-time CFO ($125million of revenue with 5,000 employees and operations in 7 countries). he has been the president of an Asian hospitality company with $50+ million in revenue and 1,350 employees. Join Peter at www.peterlesar.com where he helps restaurants to bridge the knowledge they need to scale from small businesses into large ones.

Check out Peter's book: Restaurant Strong: The First Principles of Restaurant Outperformance and How to Make Them Yours

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"There's a lot more that we don't know about our own spot in the world than we even realize we don't know."

In today's episode with Peter Lesar we will discuss:

Everything covered in the book +PLUS MORE

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Conviction

What is your biggest weakness?

Too creative

What's a current challenge? How are you dealing with it?

Getting the word out

Share one code of conduct or behavior you teach your team.

Take off time for thinking

What is one uncommon standard of service you teach your staff?

Be yourself

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Learn

Name one service you've hired.

Canva

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

One on one counts more than anything else
The history of the relationships with people matters incredibly
Get a dog

Contact info:

Restaurant Strong Community on Facebook

Email: peter@peterlesar.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Peter LeSar for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/849-peter-lesar-author-of-restaurant-strong

Thu, 09 Dec 2021 08:30:00 +0000

848: Josue Garcia, Lola Suarez and Miguel Miranda of Lolis Mexican Cravings

With excitement allow me to introduce to you today's guests, co-founders, and COO of Lolis Mexican Cravings Josue and Maria Dolores "Lola" Garcia and Miguel Miranda, respectively. Josue got his entrepreneurial start slinging tamales to pedestrians in Guanajuato, Mexico. Handing out tamales evolved into owning a restaurant. Eventually, Josue would hire Lola and it didn't take long before the two were falling in love. Josue and Lola migrated to the United States in the early 2000s with the American dream of starting a restaurant empire. After moving from Guanajuato, Mexico, to Tampa, FL, the married couple worked as cooks in a food court at the mall. During their time as cook Josue's old habit awakened, and Josue and Lola started supplying tamales to all of their co-workers and the other workers at the food court. Eventually, their reputation grew enough to where they could start a catering company. In 2014 they opened their first brick and mortar- Today they have 3 locations and they're growing!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you can see it in your mind, you can put it in your hands."

In today's episode with Josue and Maria Dolores "Lola" Garcia and Miguel Miranda we will discuss:

You need to know your talents
You need to know what you want
Be a student
Starting a successful business in Mexico during a recession
Believing in yourself and your talents
Food trucks
Surviving while under capitalized
Menu size and complexity
Quality plus speed equals success
Fighting the perception that your first store is the best store
Culture is everything

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Persistence

What is your biggest weakness?

Consistency

What's a current challenge? How are you dealing with it?

the new Loli's location

Share one code of conduct or behavior you teach your team.

Believe

What is one uncommon standard of service you teach your staff?

Quality

What's one book we must read to become a better person or restaurant owner?

The Bible
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Consider their impact on the environment

Name one service you've hired.

My Restaurant CFO

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

MarginEdge

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

My wife
My kids
My employees

Contact info:

Lolis website

Instagram: @lolis_mexicancravings

Facbook: @lolismexican

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Josue and Maria Dolores "Lola" Garcia and Miguel Miranda for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/848-josue-and-maria-dolores-lola-garcia-and-miguel-miranda-of-lolis-mexican-cravings

Mon, 06 Dec 2021 08:30:00 +0000

847: Swag on a Budget 101 with Lisa Duff of Rocky Coast Printworks

With excitement allow me to introduce to you today's guest, COO of Rocky Coast Printworks, Lisa Duff. Rocky Coast Printworks specializes in making brands look their best. From fully custom apparel to logo merchandise for retail and giveaways, they are your one-stop shop for the best quality products at the most competitive prices.

The question we're answering: What do first-time swag (t-shirts and hats) purchasers not consider? Lisa will take us through the most common mistakes to avoid, share best practices, and then she will coach us through the swag process. Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Start by doing what's necessary, then what's possible, and suddenly you are doing the impossible.”

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Contact info:

Email: sales@rockycoast.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lisa Duff for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/847-swag-on-a-budget-101-with-lisa-duff-of-rocky-coast-printworks

Thu, 02 Dec 2021 08:30:00 +0000

846: Ben Goldberg Co-founder & CEO of Strategic Hospitality

With excitement allow me to introduce to you today's guest Co-founder and Co-owner of Strategic Hospitality, Benjamin Goldberg. Strategic Hospitality, co-founded with his brother, Max Goldberg, is a Nashville-based hospitality company shaping the city’s dining landscape by continuously introducing innovative, one-of-a-kind concepts. Properties include Paradise Park Trailer Resort, The Patterson House, Merchants Restaurant, The Catbird Seat, Pinewood, The Band Box, Bastion, Henrietta Red, Downtown Sporting Club, and Locust. Strategic Hospitality also provides consulting and management services to other hospitality groups. Founded in 2006, Strategic Hospitality has experienced steady growth annually and continues to revolutionize the dining scene.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“People remember how you make them feel, not what you say.”

In today's episode with Ben Goldberg we will discuss:

Opening your first restaurant at 23
Early mentors
Advice on getting investors
Transparency
Forced to learn because you are undercapitalized
Location
Being stubborn early in your career
Deliver a product worth going out of the way for
Going into business with family
Ego
Giving up control
The importance of asking your team what they want
Setting quarterly and annual goals
Evolving operations
Tech stacks
Implementing Toast POS

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard work

What is your biggest weakness?

Not delegating enough

What's one question you ask or thing you look for during an interview?

A good person

What's a current challenge? How are you dealing with it?

Ramping up multiple restaurants at the same time

Share one code of conduct or behavior you teach your team.

Make people happy

What is one uncommon standard of service you teach your staff?

Go above and beyond

What's one book we must read to become a better person or restaurant owner?

The Ride of a Lifetime: Lessons learned from 15 Years as CEO of The Walt Disney Company by Bob Iger
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Rest

Name one service you've hired.

Bevinco | VF Financial

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be honest
Be kind
Surround yourself with amazing people

Contact info:

Strategic Hospitality online

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Benjamin Goldberg for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/846-ben-goldberg-co-founder-ceo-of-strategic-hospitality

Mon, 29 Nov 2021 08:30:00 +0000

845: Corey Rosen founder of National Center for Employee Ownership

Corey Rosen is the founder and an active staff member of the National Center for Employee Ownership, a private, nonprofit membership, information, and research organization in Oakland, CA. The NCEO is widely considered to be the authoritative source on broad-based employee ownership plans. He cofounded the NCEO in 1981 after working five years as a professional staff member in the U.S. Senate, where he helped draft legislation on employee ownership plans. Prior to that, he taught political science at Ripon College. He is the author or co-author of over 100 articles and numerous books on employee ownership, and co-author (with John Case and Martin Staubus) of Equity: Why Employee Ownership is Good for Business (Harvard Business School Press, 2005). He has appeared frequently on CNN, PBS, NPR, MSNBC, and other network programs; and is regularly quoted in The Wall Street Journal, The New York Times, BusinessWeek, and other leading publications. He has lectured on employee ownership on six continents.

Check out The Great Game Of Business by Jack Stack as recommended in this episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Employee ownership is a way to make capitalism work for everybody."

In today's episode with Corey Rosen we will discuss:

We are talking about ESOPs and Corey's book Equity: Why Employee Ownership Is Good For Business
Check out Corey's other books on his author page

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Contact info:

NCEO.org

Email: crosen@nceo.org

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Corey Rosen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/845-corey-rosen-founder-of-national-center-for-employee-ownership

Thu, 18 Nov 2021 08:30:00 +0000

844: Andy Little Chef at Josephine On 12th

With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O’Connell at The Inn at Little Washington before a stint at Pennsylvania’s Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests.

Check out Atomic Habits by James Clear as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"A little bit better everyday."

In today's episode with Andy Little we will discuss:

Staring as a server
Team environments in the kitchen
Attending the C.I.A.
Should you go to culinary school?
Networking in the restaurant world
Discipline
Be unique within a specific standard
Recipe execution - what makes the end result taste different?
The Nashville food scene explosion in the early 2010s
Seeking momentum markets
Sharing a curated YouTube list with your team
If you can’t teach and inspire, you can’t lead
The interview process
The desire to help your employees grow and leave your restaurant when they are ready
Give your staff the tools and knowledge to be better than you
Identifying when you are in over your head
Branding
Chasing success on social media

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Dogged persistence

What is your biggest weakness?

Dogged persistence

What's one question you ask or thing you look for during an interview?

Attitude

AttitudeWhat's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Don't be an asshole

What is one uncommon standard of service you teach your staff?

Personal engagement on a human level; we don't just take orders

What's one book we must read to become a better person or restaurant owner?

The Story of Ferdinand by Munro Leaf and Robert Lawson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Clear perspective of what they want for themselves

Name one service you've hired.

Allen Benton Bacon

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

iPhone

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Try to get a little better every day

be a good person

Be yourself

Contact info:

Josephine On 12th website

Josephine on Instagram: @josephineon12

Andy Little on Instagram: @chefandylittle

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andy Little for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/844-andy-little-chef-at-josephine-on-12th

Mon, 15 Nov 2021 08:30:00 +0000

843: Patrick Whalen CEO at 5th Street Group

Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC’s General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in search of a strategic, collaborative partnership to open a new type of restaurant that complements his passion for good food and his detailed business acumen. Friends and former colleagues Alejandro Torio and Mills Howell expressed similar thoughts and their combined strengths led to the creation of 5Church Restaurant.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Why not us?”
“There’s only we.”

In today's episode with Patrick Whalen we will discuss:

Running a casino
Advice on restaurant openings
Being empathetic
Retaining staff
Events
Tip pool systems
Personal life informing career decisions
Public perception of your company
False-modesty
Balancing ego and modesty
Recognizing initiative
The “Tip The Kitchen” system

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Very good public speaker

What is your biggest weakness?

Impatient

What's one question you ask or thing you look for during an interview?

What do you want to do?

What's a current challenge? How are you dealing with it?

Unreasonable people

Share one code of conduct or behavior you teach your team.

Say what you mean and do what you say

What is one uncommon standard of service you teach your staff?

Highly unscripted at tables

What's one book we must read to become a better person or restaurant owner?

The Art Of War by Sun Tzu
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Share information with their employees

Name one service you've hired.

The Bradley Projects - architecture

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Avero - unlock your restaurant's potential

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be empathetic

Be reasonable

Work hard

Contact info:

Twitter: @tip_kitchen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Patrick Whalen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/843-patrick-whalen-ceo-at-fifth-street-group

Mon, 08 Nov 2021 08:30:00 +0000

842: Delivering the Digital Restaurant with Meredith Sandland

With excitement allow me to introduce to you today’s guest, Meredith Sandland. Prior to co-authoring Delivering the Digital Restaurant: Your Roadmap to the Future of Food, Meredith spent two decades in consulting, corporate strategy, and restaurant development. After Building 1,000+ restaurants the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up, Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the Google Venture-backed disruptor.

Check out the book: Delivering The Digital Restaurant: Your Roadmap To The Future Of Food by Meredith Sandland and Carl Osbourn

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“If your actions inspire others to dream more, do more, and become more, you are a leader.”

In today's lecture with Meredith Sandland we will discuss:

All of the major points discussed in full detail in the book Delivering the Digital Restaurant

Today's sponsor:

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Contact info:

You can buy the book right here!

Get the book straight from the authors at www.deliveringthedigitalrestaurant.com

Check out learn.delivery

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Meredith Sandland for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/842-delivering-the-digital-restaurant-with-meredith-sandland

Thu, 04 Nov 2021 07:30:00 +0000

841: Brandon Styll host of Nashville Restaurant Radio

Brandon Styll started managing restaurants over 20 years ago. In 2005, Brandon stepped away from restaurant management to take on a more secure role as managing partner at Creation Gardens, a wholesale food distributor based in Louisville, Kentucky. Brandon quickly developed a reputation for being able to get chefs what they needed when they needed it, and was recruited by the produce distributor, Freshpoint. After six years with Freshpoint, Brandon was recruited once again by US Foods as a Territory Managers, before he was quickly promoted to District Sales Manager. In 2018, after 15 years of not working in a restaurant, Brandon felt the industry calling him back and joined both Green Hills Grille and Mere Bulles as the Director of Operations. In addition, Brandon is the host of Nashville Restaurant Radio, where he’s produced over 200 episodes featuring local chef interviews, leadership interviews, and more!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Failure is simply the opportunity to try again, this time more intelligently.”
“Whether you think you can or you think you can’t, you’re right.”

In today's episode with Brandon Styll we will discuss:

The significance of the word “they”
Don’t see yourself as a victim
What can you to do make EVERY guest happy
Creating win-win situations
The amazing feeling of approval
What is the price of convenience?
How we treat employees and why they’re finding other professions
Substance abuse in the industry
Switching from hospitality to food sales
Selling produce
Enthusiasm and energy
Intentional pricing
The importance of utilizing a culture index
Advice on effective purchasing
Hitting rock bottom
Getting sober
Meditation
What makes the Nashville restaurant industry unique and what can we all learn from it?
The importance of supporting other restaurants in your community
Momentum markets

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Enthusiasm

What is your biggest weakness?

Arrogance

What's one question you ask or thing you look for during an interview?

Enthusiasm

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Do the right thing, empower staff to make the right decision

What is one uncommon standard of service you teach your staff?

Relationships

What's one book we must read to become a better person or restaurant owner?

Traction: Get A Grip On Your Business by Gina Wickman
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

1 on 1 with staff, check in with your team more often

Name one service you've hired.

Neat Mixology

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Zenput for digital checklist

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't sweat the small stuff

Focus on what you have control over

Love hard

Contact info:

Nashville Restaurant Radio website

Instagram: @brandon_nrr

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brandon Styll for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/841-brandon-styll-host-of-nashville-restaurant-radio

Mon, 01 Nov 2021 12:07:05 +0000

840: Trademarks 101 with David Lizerbram

David Lizerbram is an attorney in private practice. He is also the host of Products of the Mind, a podcast about the intersection of business + creativity. Products of the Mind is produced by Mana Monzavi. David was born in Philadelphia and raised in North County San Diego, California. After graduating from the University of Southern California School of Cinema-Television (now the School of Cinematic Arts) and USC’s Marshall School of Business, he received his J.D. from Loyola Law School in Los Angeles. David speaks regularly about legal matters, and has presented on a legal education panel at San Diego Comic-Con every year since 2008. In 2011, David was appointed by California Governor Jerry Brown to the Board of Directors of the 22nd District Agricultural Association, which is responsible for oversight of the Del Mar Fairgrounds. He served in that position until the conclusion of his term in 2015. He also served on the Board of Directors of the San Diego Music Foundation and was a co-founder of the Craft Beer Association of San Diego, a think tank focused on promoting San Diego County’s dynamic craft beer industry. David lives in North Park, San Diego with his wife, Mana Monzavi and their son, Miles. David Lizerbram & Associates was founded in 2005 in San Diego, California with the goal of providing high-quality legal services to entrepreneurs both locally and nationwide. Since the firm’s creation, David has assisted with a large variety of business matters. His clients have varied in size from solo entrepreneurs to publicly traded companies. David has provided legal guidance on multimillion-dollar rounds of fundraising, negotiated strategic partnerships with nationwide businesses and nonprofits, managed international intellectual property portfolios, and advised many innovative startups.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"What you don't know CAN hurt you, BUT, knowledge is power."

In today's workshop with David Lizerbram we will discuss:

All things trademarks. Listen for the full breakdown!

Today's sponsor:

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

www.lizerbramlaw.com

Twitter: @davidlizerbram

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Lizerbram for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/840-trademarks-101-with-david-lizerbram

Thu, 28 Oct 2021 07:00:00 +0000

839: Mel Harrington Chef/Owner at Sunday Supper Society

Mell Harrington is the Chef and Owner at Sunday Supper Society in Kittery, Maine. Mel grew up working in the restaurant industry since the age of 15 & has never been happier. Most days you can find her in the garden planning dinner or in the kitchen making fresh pasta. Her love for food, travel & culture shines through in everything she does. Mel is currently working towards her sommelier certification, learning to speak Spanish & growing a garden.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Bitches get shit done."

In today's episode with Mel Harrington we will discuss:

Leaving the industry only to return
The importance of travel
The benefits of a financial background before entering the restaurant industry
Investors
Why isn’t restaurant work, especially FOH, respected more?
The host position
Getting fired
Partnerships
Transition from FOH to baking

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

My work ethic and drive

What is your biggest weakness?

Perfectionism

What's one question you ask or thing you look for during an interview?

Positive attitude

What's a current challenge? How are you dealing with it?

Perfectionism

Share one code of conduct or behavior you teach your team.

Be welcoming and kind

What is one uncommon standard of service you teach your staff?

Attention to detail

What's one book we must read to become a better person or restaurant owner?

The Alchemist by Paul Coelho
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

We've lost sight of the passion

Name one service you've hired.

Annie's Garden Microgreen farm

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Universe - website design

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind

Work hard toward what you want

Don't take any shit

Contact info:

www.sundaysupperme.com to book a seat

Instagram: @sundaysuppersociety.me

Email: sundaysupper.me@gmail.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mel Harrington for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/839-mel-harrington-chefowner-at-sunday-supper-society

Mon, 25 Oct 2021 07:30:00 +0000

838: The Three Keys to Restaurant Profitability with Josh Kopel

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website here.

Check out Josh's podcast - Full Comp Podcast

Check out previous episode 736 with Josh Kopel

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Success is a mindset, not a feeling."

In today's workshop with Josh Kopel we will discuss:

The 3 keys:
- Revenue
- Amplify
- Frequency

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

www.restaurantcasestudy.com

www.joshkopel.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Josh Kopel for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/838-the-three-keys-to-restaurant-profitability-with-josh-kopel

Thu, 21 Oct 2021 07:30:00 +0000

837: Corey Manicone Co-Founder and CEO of Zuul

Corey grew up in the industry as his parents owned fast casual restaurants in Fort Collins, Colorado, where he learned first hand the good, the bad and the ugly that comes with operating. In 2015, Corey joined New York City based Relay Delivery as the first employee, helping define the optimal delivery playbook used by hundreds of restaurants. Seeing a need in the market to further enhance the off-premise business model for restaurants, he co-founded Zuul in early 2018, New York's first ghost kitchen solution. Today, Zuul licenses their proprietary ghost kitchen technology, allowing restaurant operators across the country an opportunity to achieve a much-improved economic model for delivery while also enhancing the consumer experience.

Check out episode 769 with Kyle Inserra as mentioned in today's episode.

Check out episode 835 with Michael Chernow as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“You can beat the person that won’t give up.”

In today's episode with Corey Manicone we will discuss:

Franchising
Hardships in the industry
Negotiating your lease
What Corey learned from big companies outside the restaurant industry
Virtual Brands
Best practices for dealing with 3rd party delivery

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Contact info:

Twitter: @coreymanicone

Email: corey@zuul.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Corey Manicone for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/837-corey-manicone-co-founder-and-ceo-of-zuul

Mon, 18 Oct 2021 07:30:00 +0000

836: Attract, Build, and Retain Guests workshop with Matt Plapp

Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. He's owned his marketing firm since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform. Matt's two books in the restaurant marketing field are, "Don't 86 Your Restaurant Sales" & "Sell More Slices" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database.

Check out Matt's previous workshop 811: Leveraging Your Marketing To Build A Database Of Customers

Episode 799: WORKSHOP-5 Ways To Turn Instagram Followers Into Orders with Rory Balkin and Rev Ciancio was mentioned!

Episode 820: Business Planning Workshop with Stephani Robson was also mentioned!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The hardest part about writing your own story is knowing that you're worth the ink."

Contact info:

www.mattplapp.com

Email: matt@mattplapp.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matt Plapp for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/836-attract-build-and-retain-guests-workshop-with-matt-plapp

Thu, 14 Oct 2021 07:30:00 +0000

835: Michael Chernow Founder of Seamore's and Kreatures Of Habit

On the eve of his 17-year milestone of sober living, Michael Chernow, the celebrated serial entrepreneur, restaurateur, fitness expert, and celebrity chef—who has spent more than a decade launching legacy dining destinations such as The Meatball Shop and Seamore’s—is taking a rest from restaurants to make healthy breakfasting habitual in his newest venture - Kreatures of Habit. Kreatures of Habit is a brashly branded functional food brand based on a positive daily habit, which Michael exclaims with an expletive, “helps people live their best fuckin’ lives.” Kreatures of Habit is a love letter to Chernow’s own mindful morning breakfast and triumphs over addiction. The PrOATagonist, the brand’s heroic inaugural product, combines plant-based protein (30g), gluten-free oats, and essential vitamins + minerals for an equally craveable and convenient breakfast. Prepped in less than 3 minutes, wellness-minded breakfasters have the option of enjoying The PrOATagonist in taste-bud tantalizing flavors such as Chocolate, Blueberry Banana, and Vanilla. A fellow podcast host at the helm of Born or Made, Michael Chernow, who has founded hospitality ventures The Meatball Shop and Seamore’s, appeared on Food Network’s Beat Bobby Flay, Kitchen Casino, and Chopped, co-authored cookbooks, and landed magazine spreads for his Olympian-like physique, possesses a resume with marathon-like momentum. A poster child for how to live a life well-lived and reach business mogul status, Chernow adopted positive habits that allowed him to replace alcohol with nutrition and fitness and propel his ascent in the New York restaurant scene. In this next act, he takes on breakfast. Please let me know if you are interested in recording with Michael and learning more about Kreatures of Habit. Would love to connect the two of you! I’ve included a few more details below for reference. Thank you, Jordan Within a podcast interview, Michael can speak to the following aspects of his entrepreneurial and personal journey to excellence: The Sobering Truth - Explore how Michael’s recovery from addiction and how positive daily habits and small decisions made on a consistent basis from the beginning of the crux to his success in business and life. The Renaissance Restaurateur - In addition to his past culinary endeavors and upcoming Kreatures of Habit launch, Chernow hosts his own podcast, Born or Made, is an ambassador for Ten Thousand, Muy Thai boxer, a pro status men's physique bodybuilder as well as advisor at Two Hands and Find my Formula, an investor in Greenpoint Fish and Lobster, and husband and father of two young sons. My Morning Machinations - Wake up to Michael’s morning routine, which starts at 5:30am and includes technical training for marathons, bodybuilding, and boxing competition, mindfulness practices, and a self-created protein-backed oatmeal recipe, which laid the foundation of Kreatures of Habits’ The PrOATagonist. Pandemic Pivot - Hear firsthand how Michael conceptualized Kreatures of Habit after a decade in the restaurant world and why he believes the time is now for direct-to-your-doorstep functional food staples.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The business of business is relationships and the foundation of relationships is trust."

In today's workshop with David Scott Peters we will discuss:

Partners
Business plans
Entrepreneurship
Meatballs
Surround yourself with people who can help you
QSR vs. full service

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Waking up at 5 AM

What is your biggest weakness?

Taking things personally

What's one question you ask or thing you look for during an interview?

Learning a new industry

What's a current challenge? How are you dealing with it?

Looking for positive people

What's one book we must read to become a better person or restaurant owner?

The Four Agreements by Miguel Ruiz
Outwitting The Devil by Napoleon Hill
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take time to celebrate the wins

Name one service you've hired.

Bookkeeping

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Avero

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Look people in the eyes and shake hands with a firm handshake
Ladies first
Remember people's names

Contact info:

Kreatures Of Habit website

Kreatures Of Habit social handles: @kreaturesofhabit

Seamore's social handles: @seamores

Meatball Shop social handles: @meatballers

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Chernow for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/835-michael-chernow-founder-of-seamores-and-kreatures-of-habit

Mon, 11 Oct 2021 07:30:00 +0000

834: Budgeting Workshop with David Scott Peters

CLICK HERE to schedule your discovery call with David Scott Peters and redeem your $1,000 off... only available to Restaurant Unstoppable Listeners.

Email David@davidscottpeters.com with your name and email to get the 3 free bones mentioned in today's episode.

In this episode, David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss budgeting.

In 2003, David discovered his passion for teaching independent restaurant owners on how to build a business that gives them financial freedom and freedom from their restaurants, and he's been doing it ever since. He specializes in coaching independent operators because once they have the proper systems and methods in place, their passion for providing an exceptional experience elevates the industry and their communities.

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

Check out his website: davidscottpeters.com

David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 5 previous episodes including:

Check out episode 141: Helping Put The Power Back In The Hands Of Independents

Check out episode 437: Where To Start With Menu Engineering

Check out episode 578: How To Build A Budget

Check out episode 639: 7 Steps For Creating Great Managers

Check out episode 763: Checklists 101

Click here to Join the RUNetwork and Get 30-days access on me-- FREE.

https://www.youtube.com/watch?v=eO-drVzsffo

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“You can have the one bad day, it’s what you do the next day that defines you.”

In today's workshop with David Scott Peters we will discuss:

1 Trailing 12 Month Sales
2 Sales % by Category
3 Cost of Goods Sold
4 Labor $ and % by Position
5 Fixed or Variable?
6 Create a Plan
7 Forecasting Sales

Join the network to receive all the tools and resources from each workshop including today's.

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Contact info:

Email: david@davidscottpeters.com

Restaurant Coaching | David Scott Peters | Lower Food and Labor Costs

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/834-budgeting-workshop-with-david-scott-peters

Thu, 07 Oct 2021 07:30:00 +0000

833: Nicole Nocella Chef/Owner at Stalk Restaurant

With Excitement allow me to introduce to you today's guest, Chef and Co-founder of Stalk Restuarant Nicole Nocella. Chef Nicole Nocella is From Londonderry, NH. After high school she spent some time in California, then returned to the Northeast where she became a graduate of Le Cordon Bleu School of Culinary Arts- Cambridge, MA. She's has since spent the majority of her career on the NH Seacoast serving as Chef for notable restaurants such as The Rosa, Row 34, and Jumpin Jay's Fish Cafe. In early 2020, Chef Nicole partnered with John Daniels to open Stalk Restaurant in Dover, NH.

Past guests from the Row 34 restaurant family:

Check out episode 071 with Garrett Harker as mentioned in today's episode

Check out episode 248 with Shore Gregory as mentioned in today's episode

Check out episode 554 with Matty Bailey as mentioned in today's episode

Check out episode 744 with Jamie Bissonnette as mentioned in today's episode

Check out episode 831 with George Bezanson as mentioned in today's episode

Past guests from the Jay McSharry restaurant family:

Check out episode 755 with Dave Vargas as mentioned in today's episode

Check out episode 764 with Kate McGrath as mentioned in today's episode

Check out episode 770 with Will Myska as mentioned in today's episode

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Invest in your people, not your business.”
"Imperfection is perfection."

In today's workshop with Nicole Nocello we will discuss:

Creating relationships with your crew
Culinary school?
Being a woman in the industry
Sexual harassment in the industry
Communicating to e poses that they are valued
Recipe management
Manager/owner presence
Retaining employees by creating opportunity
Taking a break from the industry
Educating your employees
Premeal emphasis
Implement systems and documentation
Buildout lessons
Plumbing issues
Double-check contractor licenses

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being stern with people

What is your biggest weakness?

Asking for help

What's one question you ask or thing you look for during an interview?

Where does your passion lie and where does it come from?

What's a current challenge? How are you dealing with it?

Free time

Share one code of conduct or behavior you teach your team.

Respect your co-workers

What is one uncommon standard of service you teach your staff?

Call the guests "guests"

What's one book we must read to become a better person or restaurant owner?

White Heat by Marco Pierre White
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Being part of the team and doing any job in the restaurant that's necessary

Name one service you've hired.

Accounting

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Resy

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Invest in your people

Be the role model

Be strong-willed

Contact info:

Stalk website

Social: @stalkrestaurant

Call Stalk: 603-343-2600

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nicole Nocella for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/833-nicole-nocella-chefowner-at-stalk-restaurant

Mon, 04 Oct 2021 07:30:00 +0000

832: Rich Brooks on the Remarkability Formula

Rich Brooks Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, host of the Agents Of Change podcast, and president of Flyte New Media, Rich Brooks. Rich Brooks is founder and president of flyte new media, a web design and Internet marketing firm in Portland, Maine. His monthly flyte log email newsletter and web marketing blog cover topics such as search engine optimization, blogging, social media, email marketing, and building websites that sell. Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Luck favors the prepared.”

In today's workshop with Rich brooks we will discuss: The 4 lenses:

Find

Focus

Fashion

Frame

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

Flyte New Media website

Listen to Agents Of Change

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rich Brooks for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/832-rich-brooks-on-the-remarkability-formula

Thu, 30 Sep 2021 07:30:00 +0000

831: George Bezanson Chef/Partner at Earth's Harvest Kitchen & Juicery

With excitement allow me to introduce to you today's guest, Chef/Partner of Earth's Harvest Kitchen, Chef George Bezanson. After years of traveling and cooking through Boston, New Hampshire, and Florida Chef George returned to Manchester, NH to open The Bridge Cafe, Mint Bistro, and Pressed Cafes. After a series of unfortunate events, Chef George made the conscious decision to step down from his leadership position to focus on his mental health.

Now living on the NH Seacoast, Chef George most recently was part of the Row 34 team in Portsmouth before joining Earth’s Harvest. Chef George is inspired by the farm-to-table vision that is becoming more prevalent in the culinary community and he wants to bring the quality of fine dining to everyday food.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“You are the most important person.”

In today's episode with George Bezanson we will discuss:

Learning from a mentor instead of culinary school
Learning by failing early on as a chef
Learning how to gain respect instead of demanding it
The differences between chef and owner
Advice for young Sous/Executive chefs
Controlling costs
Writing menus
The responsibility of leaders
Start small
Partnerships
Importance of contracts
Making the decision to step down

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Stamina

What is your biggest weakness?

Insecurity

What's one question you ask or thing you look for during an interview?

Do you have a passion to do this?

What's a current challenge? How are you dealing with it?

To stay inspired

Share one code of conduct or behavior you teach your team.

Respect and keep internal issues out of the eyes of the guest

What is one uncommon standard of service you teach your staff?

Clean

What's one book we must read to become a better person or restaurant owner?

Kitchen Confidential by Anthony Bourdain
The French Laundry y Thomas Keller
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Offer health insurance

Name one service you've hired.

North Country Smokehouse
Favorite Foods in Somersworth, NH

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast Online Ordering

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Experience, Spend time with your family, Take care of yourself mentally and physically

Contact info:

Earth's Harvest on Facebook

Earth's Harvest on Instagram: @earthsharvestkitchen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to George Bezanson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/831-george-bezanson-chefpartner-at-earths-harvest-kitchen-juicery

Mon, 27 Sep 2021 07:30:00 +0000

830: Carrie Luxem - 12 Step Termination Checklist workshop

With excitement allow me to introduce to you today's guest, the founder and CEO of Restaurant HR Group, Inc. Carrie Luxem. You can find Carrie Luxem at her website www.carrieluxem.com or read her book Restaurant Operator's HR Playbook here. Carrie Luxem is the founder and CEO of Restaurant HR Group, Inc. and Carrie Luxem LLC and she is laser-focused on her mission to create more restaurant and leadership success stories. She is the author of Restaurant Operator’s HR Playbook and will be publishing her second book (a soft skills playbook) in early 2022. With a restaurant industry focused HR career that has spanned over 20 years, Carrie is frequently sought out for her modern, yet simple and effective advice. She has been named as one of the top 50 women innovators in the restaurant industry and has been featured in Entrepreneur Magazine, Inc Magazine, Restaurant News, Pizza Today and Independent Restaurateur. She has a weekly column with 1851 Franchising, actively posts articles and videos on social media, and has appeared on several radio shows and dozens of restaurant industry and business-focused podcasts.

753: Workshop – Carrie Luxem on HR Systems and Recruiting

321: Carrie Luxem on Your Team Won’t Care About You Until You Care About Them

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Let’s do what’s right, not what’s easy.”

In today's workshop with Carrie Luxem we will discuss:

12 Tips to Properly Terminate Employees

Know the rules for your state

Provide an employee handbook

Take the onboarding to heart

Track and document employee performance

Coach your team

Creating improvement plans

Initiate corrective action

Gather documentation and input

Keep it private

Be professional and to the point

Share legally required information

Learn from each termination

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Contact info:

Find Carrie's book Restaurant Operator's HR Playbook here

www.carrieluxem.com

www.restauranthrgroup.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Carrie Luxem for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/830-carrie-luxem-12-step-termination-checklist-workshop

Thu, 23 Sep 2021 07:30:00 +0000

829: Andy Pforzheimer Co-Founder of Bartaco and Barcelona Wine Bar

With excitement allow me to introduce to you today's guest, co-founder of Bartaco and Barcelona Wine Bar and CEO of Taste Maker Acquisition Corps, and I should mention you hold titles with Wisely, US Foods and Upwards Projects Restaurant Group, Andy Pforzheimer.

Andy is a graduate of Harvard University. After graduating he traveled to France to explore his passion for cooking. He continued is his culinary adventures in the United States throughout the late 1980s and early 1990s. During this time he worked for notable chefs including Jeremiah Tower at Stars, Anne Rosenzweig at both Arcadia and the "21" Club and Patrick Healy at Colette.

He thought he had his fill of cooking and went to work as the original food editor for Matha Stweart Living magazine. Turns out, he prefers to work on his feet and before long he was back in kitchens with the catering and consulting businesses he started. It was during this time he met his business partner, Sasa Mahr-Batuz. The two opened the first Barcelona Wine Bar location in 1996 which they scaled to 6 locations. In 2010, Pforzheimer and Mahr-Batuz started Bartaco. In 2012 they took on a partner in Hal Rosser and Rosser Capital, opening even more restaurants. In June 2018, with 32 restaurants in 14 states, they sold Barteca to Del Frisco's Restaurant Group for $325 million.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"What you tolerate becomes your standard."

In today's episode with Andy Pforzheimer we will discuss:

Doing literally whatever it takes to work in the best restaurants when you're starting out
Prime cost
Maximizing seating
Working for Martha Stewart
Partners
Failing
Salvaging waning restaurants
Usefulness of lawyers
Negotiating leases
Reverse engineering from you "Why"

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Focus

What is your biggest weakness?

I can be didactic

What's one question you ask or thing you look for during an interview?

They have to care deeply about the job

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Look in the mirror and say "is this who I am?"

What is one uncommon standard of service you teach your staff?

We want the guest to know something personal about their server

What's one book we must read to become a better person or restaurant owner?

How To Win Friends And Influence People by Dale Carengie
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

They don't know how to seat a room

Name one service you've hired.

TideSmart Insights (formerly Confidential Consumer) for secret shopping

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Wisely

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Kindness is more important than brilliance
What you tolerate becomes your standard
Always smell you own armpits

Contact info:

Email: andy@barteca.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andy Pforzheimer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/829-andy-pforzheimer-co-founder-of-bartaco-and-barcelona-wine-bar

Mon, 20 Sep 2021 07:30:00 +0000

828: WORKSHOP- 6 Rules for First-Time Managers with Ken McGarrie

With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book The Surprise Restaurant Manager.

Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada.

After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry.
Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with Celebrity Chef Fabio Viviani nationwide.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“You can do anything in this world that you’re big enough to do.”

In today's workshop with Ken McGarrie we will discuss:

The six rules for all first time managers are:
- Don't become an elitist
- Avoid discovery-based learning
- Eyes open, mouth closed
- Distance yourself socially
- Advocate success
- Manger meal etiquette

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

info@korgenhospitality.com

Get Ken's book here

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ken McGarrie for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/828-workshop-6-rules-for-first-time-managers-with-ken-mcgarrie

Thu, 16 Sep 2021 07:30:00 +0000

827: Bobby Marcotte Executive Chef at Tuckaway Tavern, Owner at Hop + Grind

With excitement allow me to introduce to you today's guest, Executive Chef of The Tuckaway Tavern, Hop + Grind, and Rise + Grind...Chef Bobby Marcotte.

Chef Bobby Marcotte started in the restaurant business at age 14, just 3 years later he was a sous chef and by age 21 a Head Chef. In 2013 he was chosen to helm The Tuckaway Tavern & Butchery as Executive Chef, responsible for food development in both the Tavern and Butchery. Under Bobby's leadership, the Tuckaway Tavern has gone on to receive a bevy of accolades from New Hampshire Magazine, Spoon University, Hippo, and City Voter. The Tuckaway Tavern was also featured on Food Network's Diners Drive In's and Dives and Bobby then went on to win Guys Grocery Games: Diners, Drive-Ins, and Dives Tournament not just once, but TWICE. Bobby is using his momentum to open new concepts throughout New Hampshire and Massachusettees.

Check out episode 421 with Bobby Marcotte

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Always grinding'

In today's episode with Bobby Marcotte we will discuss:

Early in the industry
Turning a job into a career
Business partners
A restaurant/butchershop combination concept
Seeking other entrepreneurial team members
Pushing up against complacency
Building two complimentary entities simultaneously
How to manage 170+ employees
Importance of the owner’s presence
Slow and steady growth
Dialogue and open communication
Checklists
What being featured on TV does for your restaurant/brand
Authenticity
Breaking up a business partnership
Transitioning to shipping/retail
Striving for uniqueness
Collaboration
Trust

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

Support St. Jude Children'S Research Hospital

Support Best Buddies International

Tuckaway Tavern

Hop + Grind

Rise + Grind

Instagram: @thetuckaway | @hopandgrind | @riseandgrindnh

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Bobby Marcotte for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/827-bobby-marcotte-executive-chef-at-tuckaway-tavern-owner-at-hop-grind

Mon, 13 Sep 2021 07:30:00 +0000

826: Zane and Brandon Hunt and Andrew Smith - Private Equity Acquisition

Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion.

Check out episode 560 with The Hunt Bros. as mentioned in today's episode.

Check out episode 745 with Chris Schultz about Know When to Scale as mentioned today.

Check out episode 608 with Aaron Lyons as mentioned in today's episode

Check out Blink: The Power of thinking Without Thinking by Malcolm Gladwell as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

In today's episode with The Hunt Bros. and Andrew Smith we will discuss:

HR
Risk mitigation
Acquiring private equity
Is private equity for you?

Today's sponsor:

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to The Hunt Bros. and Andrew Smith for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/826-zane-and-brandon-hunt-and-andrew-smith-private-equity-acquisition

Thu, 09 Sep 2021 07:30:00 +0000

825: Chris Dimmick Managing Partner at The Idea Collective

With excitement allow me to introduce to you today's guest Managing Partner at The Idea Collective and Co-Founder of Trufl, Chris Dimmick. With 10 years of experience opening and operating a myriad of unique properties, Chris is driven daily by the constant progress he sees in his restaurants and in the people who make them successful. Over the past 6 years Chris wears the restaurant operations, development, and management hat s for The Idea Collective, a multi-disciplinary creative consulting and experiential design firm. The Idea Collective has multiple past projects throughout the nation, and their two current projects are Sueno, and Tender Mercy, both located and Dayton, OH.

Check out Slack as recommended by Chris in this episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Do cool shit with good people and stay curious."

In today's episode with Chris Dimmick we will discuss:

Being a consultant
How to recruit
How to be recruited
Accessing capital
Taking advantage of a smaller market
Earning trust in a new market
Losing capital and rebounding

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Empathy

What is your biggest weakness?

Empathy

What's one question you ask or thing you look for during an interview?

Empathy

What's a current challenge? How are you dealing with it?

Adapting to ownership

Share one code of conduct or behavior you teach your team.

Over-communication

What is one uncommon standard of service you teach your staff?

Smiles, eyes, names.

What's one book we must read to become a better person or restaurant owner?

Welcome To Management: How To Grow From Top Performer To Excellent Leader by Ryan Hawk
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Put the ego aside

Name one service you've hired.

John Morton Studios

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Yelli - training software/platform

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Stay curious
Stay humble
Add value

Contact info:

www.ideacollective.co

Instagram: @suenodyt @tendermercydyt

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Dimmick for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/825-chris-dimmick-managing-partner-at-the-idea-collective

Mon, 06 Sep 2021 07:30:00 +0000

824: Stephani Robson - Business planning workshop part 3 of 3 - Capital Budget

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

Check out PART ONE of this Business Planning workshop - Know Your Audience

Check out PART TWO of this Business Planning workshop - Pro Forma

Check out Restaurant Startup and Growth magazine

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Know who you’re talking to and what they care about.”

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/824-stephani-robson-business-planning-workshop-part-3-of-3-capital-budget

Thu, 02 Sep 2021 07:30:00 +0000

823: Mikey Sorboro Owner of Mikey's Late Night Slice

With excitement, allow me to introduce to you today's guest, Owner of Mikey's Late Night Slice, Mikey Sorboro.

Mikey started his entrepreneurial journey with a pedicab service in Columbus, OH. His next entrepreneurial journey was Mikey's Late Night Slight, which started in a shipment container. Today, Mickey's portfolio includes 6 Late Night Slice locations, one LNS food truck, 2 LNS concert venues, and two Odd Fellows Liquor Bar. In this episode, we're picking up where we left off. It's been almost 4 years since I last spoke to Mikey, and we're finding out what's happened since. The focus of the conversation is knowing your lane and strengths and avoiding what you're not good at and passionate about. Mikey also gives me a little advice on my own vision.

Check out episode 426 with Mikey Sorboro as mentioned in today's episode.

Check out episode 816 with Ellis Winstanley as mentioned in today's episode.

Check out Yes Is The Answer, What Is The Question? as suggested by Mikey and Eric.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Don't give up the ship."

In today's episode with Stephani Robson we will discuss:

Fixing a failing restaurant
Don't buy someone's mistake
Ditching food trucks
A food truck is either for brand awareness OR profit
A for-profit food truck requires its own staff and manager
Work/life balance?
Eric's vision for his restaurant and the importance of sharing it

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Contact info:

mikey@latenightslice.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mikey Sorboro for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/823-mikey-sorboro-owner-of-mikeys-late-night-slice

Mon, 30 Aug 2021 07:30:00 +0000

822: Stephani Robson - Business planning workshop part 2 of 3 - Pro Forma

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

Check out episode 802: Ramp Up To Financial Sustainability with Ken Schwartz as mentioned in today's workshop.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Know who you’re talking to and what they care about.”

In today's episode with Stephani Robson we will discuss:

Occupancy cost thumb rule: money you spend on real estate
Rent
Property tax
CAM - common area maintenance
NO MORE THAN 10% IN REVENUES
What is your average check?
Be specific
How many covers/units of sales
Don’t multiple by 52/every week is not equal

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/822-stephani-robson-business-planning-workshop-part-2-of-3-pro-forma

Thu, 26 Aug 2021 07:30:00 +0000

821: Sanjiv Razdan President of The Coffee Bean & Tea Leaf

With excitement allow me to introduce to you today's guest, President of The Coffee Bean & Tea Leaf, Sanjiv Razdan.

Sanjiv Razdan is the President, Americas, and India of The Coffee Bean and Tea Leaf. Sanjiv has held executive positions in the foodservice industry for close to 3 decades, leading globally recognized brands through hyper-growth of retail locations and digital channels, restructuring and turnaround situations, including Sweetgreen, Applebee’s, and Dine Brands. In addition to his professional career, Sanjiv is the Founder, Chair and CEO of GLEAM Network, a volunteer-based non-profit whose mission is to provide mentorship and leadership development to the underserved community within the restaurant and foodservice industry.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"They will forget what you told them, they may not remember what you did, but they will always remember how you made them feel."

In today's episode with Sanjiv Razden we will discuss:

Broken relationships in our industry
What Sanjiv learned from the Sheraton
Listening to data
The importance of employee feedback
Block time to recognize your team
Proactively setting culture

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Balance

What is your biggest weakness?

Ideation

What's one question you ask or thing you look for during an interview?

Humility

What's a current challenge? How are you dealing with it?

Reinvantion

Share one code of conduct or behavior you teach your team.

Integrity

What is one uncommon standard of service you teach your staff?

Do anything amount of customization for the customer

What's one book we must read to become a better person or restaurant owner?

Radical Candor by Kim Scott
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Look at other restaurants for inspiration

Name one service you've hired.

Hathaway to build our app

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Testing Merrychef and TurboChef ovens

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Always focus on the way you want top make people feel
Early in your career, get yourself a mentor, advocate, and sponsor

Contact info:

Linkdin: Sanjiv Razdan

Gleannetwork.org

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sanjiv Razdan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/821-sanjiv-razden-president-of-the-coffee-bean-tea-leaf

Mon, 23 Aug 2021 07:30:00 +0000

820: Stephani Robson - Business Planning workshop part 1

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

Check out The 7 Habits of Highly Effective People by Stephen R. Covey as mentioned in today's episode.

Check out Start With Why by Simon Sinek as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Know who you’re talking to and what they care about.”

In today's episode with Stephani Robson we will discuss:

This is part one of of three-part workshop all about business planning.
Today we are discussing:
- who is your audience? and...
- how do you write your business plan for that audience?

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/820-stephani-robson-business-planning-workshop-part-1

Thu, 19 Aug 2021 07:30:00 +0000

819: Clay Dover President, CEO, taco maker at Velvet Taco

With excitement, allow me to introduce to you today's guest: CEO, President, and taco maker at Velvet Taco, Clay Dover.

Joining Velvet Taco as president in early 2017 Clay Dover has helped scale the brand from four restaurants to 29 locations by the time of this episode aired. Graduate of Brigham Young University where he studied Sales and Marketing, Dover got straight to work leveraging his degree in Chili's Corporate Offices. He'd continue to focus on marketing working with Houlihans, and Apex Restaurant Group before cutting his teeth as CEO while with Metromedia Restaurant Group. After 10 months of CEO, he put his marketing hat back on and went to work with Raising Canes then Pei Wei as Chief Marketing/President.

Check out episode 690 with Chris Schultz as mentioned in today's episode.

Check out this RUNetwork workshop with Chris Schultz about knowing when it's time to scale!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The harder I work, the luckier I get."

In today's episode with Clay Dover we will discuss:

Working for Chili's when it was at its height
Heading up a marketing campaign with Chili's
The importance of ops feedback
P and L's
"Volunteer for everything."
Franchising models
Sharing the numbers with your team
Growing and scaling during 2020-2021

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard work

What is your biggest weakness?

Hard work

What's one question you ask or thing you look for during an interview?

Desire

What's a current challenge? How are you dealing with it?

People AND purchasing

Share one code of conduct or behavior you teach your team.

Be relentless

What is one uncommon standard of service you teach your staff?

Kick ass and take names. We pride ourselves on winning.

What's one book we must read to become a better person or restaurant owner?

Oh, The Places You'll Go!
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Visit the restaurants, work a shift, talk to customers

Name one service you've hired

Consolidated Concepts

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

KDS with Toast

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Being a father and a husband is the most important
Creating a phenomenal company that empowers others
Creating companies that improve the community

Contact info:

Velvet Taco website

Instagram: @velvettaco

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Clay Dover for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/819-clay-dover-president-ceo-taco-maker-at-velvet-taco

Mon, 16 Aug 2021 07:30:00 +0000

818: Samuel Stanovich Area Representative at Firehouse Subs

With excitement allow me to introduce to you today's guest, Restauranteur- Author - Podcast Host - Strategist - Coach - People Connector- Samuel Stanovich. Samuel has been involved with the hospitality industry for over two decades. Samuel primarily works on the leadership and development as Area Representative for Firehouse Subs responsible for Northern Illinois and Northwest Indiana. Samuel’s restaurant serves as the training restaurant for the market. Before assuming his current position, Samuel was Director Partner Product Development & Industry Relations, National Restaurant Association including the support of the National Restaurant Association Military Foundation. Samuel’s past experiences include: President & CEO of the Heritage Corridor Convention and Visitors Bureau, in addition, he is a 12-year veteran of Marriott International.

Samuel holds a bachelor’s degree in hospitality management and associates degree in Hotel & Restaurant Management from Johnson and Wales University.

Samuel volunteers his efforts to serve on the board of directors and finance chair for the Bellwood - Proviso Chamber of Commerce and recent past board member of Housing Forward, an Illinois based homeless prevention organization. Other activities include: Advisory Board Member of the Illinois Restaurant Association, member of Les Amis d’Escoffier Society; and strategic adviser to Baci Hospitality. Past board of directors for the American Culinary Federation Chicago Chefs of Cuisine, past- president of the International Food Service Executives Association- Northern Illinois Chapter. Nightclub and Bar Magazine Advisory Council and co-chair of Teresa’s Trotters Cancer Team.

Check out S.M.A.R.T. Guide To Catering Domination by T.J. Schier and Sam Stanovich!

Check out Rocketbook as highly recommended by Sam

Check out Peak: How Great Companies Get Their Mojo From Maslow by Chip Conley as mentioned ion today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Go big or go home."

In today's episode with Samual Stanovich we will discuss:

The Marriott family and culture
Learning from the best in the beginning
Promotion and marketing
Opening a waterpark - lessons learned
Networking [the pre-internet kind (it still works today)]
Change fees: what are they? (They are important)
Occupancy costs
Advice on brokers
The importance of partners
Catering

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

My wife

What is your biggest weakness?

My A.D.D. Keep a journal.

What's one question you ask or thing you look for during an interview?

What does service mean to you?

What's a current challenge? How are you dealing with it?

Getting the right people

Share one code of conduct or behavior you teach your team.

Treat everybody like family

What is one uncommon standard of service you teach your staff?

Do something unexpected

What's one book we must read to become a better person or restaurant owner?

Don’t Bullshit Yourself: Crush The Excuses That Are Holding You Back by Jon Taffer
Your Restaurant Sucks by Donald Burns
Don’t Stop The Carnival by Herman Wouk
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Get out from behind the counter and spend time with the customers/ask them open-ended questions

Name one service you've hired.

CaterZen - catering software

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Facebook group for the restaurant

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be passionate about what you do
spend time with those that you love
My legacy is what you see from my family, what I left behind

Contact info:

Samuel's podcast

Samuel's website

Sam on LinkdIn

Catering Domination! -Sam's book

Instagram: @chicago_sam

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Samuel Stanovich for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/818-samuel-stanovich-area-representative-at-firehouse-subs

Mon, 09 Aug 2021 07:30:00 +0000

817: Emily Williams Knight CEO of Texas Restaurant Association

With excitement allow me to introduce today's guest, CEO of the Texas Restaurant Association, Emily Williams Knight.

Knight has more than 20 years of experience and success in national and global leadership positions and is the current President and CEO of the Texas Restaurant Association.

Previously, she was the Managing Director of Higher Education North America at Study Group, a leading provider of international education. Her career includes senior leadership roles at Laureate Education and serving as President of Kendall College, a leader in hospitality and culinary arts education. During her time as Kendall’s president, Knight expanded access to culinary education throughout the Midwest, Latin America, and the Middle East.

Check out episode 638 with Larry & Jessica Delgado as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"When you pass someone, make sure you smile because it might be the only smile they see that day."

In today's episode with Emily Williams Knight we will discuss:

Restaurant associations in general
The role of restaurant associations
How to re-haul your restaurant association FOR THE BETTER
How the TRA lead its members through COVID
Supply chain challenges
Career paths/professional development within the industry
Virtual brands and ghost kitchens
Models for the future of the industry
Digital franchising
Third-party delivery and how we make it work for the restaurants
Membership models?

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

TRA website

Instagram: @txrestassoc

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Emily Williams Knight for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/817-emily-williams-knight-ceo-of-texas-restaurant-association

Thu, 05 Aug 2021 07:30:00 +0000

816: Ellis Winstanley President of El Arroyo

With excitement allow me to introduce to you today's guest, President of El Arroyo, Ellis Winstanley.

Check out episode 641 with Greg Scheinman about restaurant insurance as mentioned in today's episode.

Check out A Lapsed Anarchist's Approach To Building A Great Business by Ari Weinzweig as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Let's give it hell."

In today's episode with Ellis Winstanley we will discuss:

Employee-guided culture
Being someone's exit strategy
Labor management
Costing
Reverse engineering a labor plan
Menu engineering
Business interruption insurance! GET IT!
Dealing with employees who steal
Flipping restaurants
Operating a sign in front of you restaurant
Brand awareness
Merch best practices
Delivering margaritas
Building in-house software for your restaurant

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Intensity of interest

What is your biggest weakness?

Over-commiting, helping people who maybe should be trying to help themselves

What's one question you ask or thing you look for during an interview?

Are you a contributor?

What's a current challenge? How are you dealing with it?

Scaling the team

Share one code of conduct or behavior you teach your team.

Empathetic, emotional intelligence

What's one book we must read to become a better person or restaurant owner?

The E-Myth by Michael E. Gerber
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Financial literacy, better planing

Name one service you've hired.

Bevinco liquor inventory app from Sculpture Hospitality

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Axial Commerce

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Invest in your team
Invest in your family
Find a way to set up your life so that you're smiling

Contact info:

EMAIL:

ellis@axialcommerce.com

ellis@elarroyo.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ellis Winstanley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/816-ellis-winstanley-president-of-el-arroyo

Mon, 02 Aug 2021 07:30:00 +0000

815: Chris Viaud Owner and Executive Chef of Greenleaf and Culture

Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day.

Check out episode 742 with Keith Sarasin as mentioned in today's episode.

Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Live life, eat , work, and play like there's no tomorrow."

In today's episode with Chris Viaud we will discuss:

Race perceptions in modern America
Mentors at Johnson & Whales
Culinary school advice
The importance of culture and how to efficiently implement it
Popups
Becoming a master of time management
Learning from the corporate food world
Lessons learned from opening a restaurant for the first time
What a trip to Europe taught Chris about food relations
A chaotic, highly anticipated opening
Budgeting an opening
Partnerships with friends
Breaking up a partnership
The importance of lawyers in business creation
Leaning on tech when you need it

Today's sponsor:

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Personable

What is your biggest weakness?

Getting in my own head

What's one question you ask or thing you look for during an interview?

What do you like to do on your off-time? Want to relate to a future employee

What's a current challenge? How are you dealing with it?

Structure and scheduling for myself

Share one code of conduct or behavior you teach your team.

Treat others the way you would like to be treated

What is one uncommon standard of service you teach your staff?

Our guests are part of our family so we try to relate to them on a personal level

What's one book we must read to become a better person or restaurant owner?

Yes Chef: A Memoir by Marcus Samuelson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Relate to your staff

Name one service you've hired.

Ethos And Ables Creative for marketing

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Google Drive plugins

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Family comes before everything
Treat others with love and respect
Live, love, and share your culture

Contact info:

Email: chris@greenleafmilford.com

Social Media: @chefchrisviaud

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Viaud for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/815-chris-viaud-owner-and-executive-chef-of-greenleaf-and-culture

Mon, 26 Jul 2021 07:30:00 +0000

814: Zack Oates Founder and CEO of Ovation

With Excitement Allow me to introduce to you today's guest, Founder and CEO of Ovation, Zack Oates. Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, and started 3 companies. He went on over 1,000 dates before he got married and wrote a book, Dating Never Works...Until it Does. He currently is Founder and CEO of Ovation, an actionable guest feedback platform for restaurants that specializes in text communication.

Check out Zack's previous episode right here!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Choose to live an extraordinary life for an ordinary one will always waiting."

In today's episode with Zack Oates we will discuss:

Growing up in the hospitality industry
Mormonism
Why Zack created Ovation
What Ovation can provide to your business

Today's sponsor:

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Contact info:

Email: zack@ovationup.com

www.ovationup.com/unstoppable

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Zack Oates for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/814-zack-oates-founder-and-ceo-of-ovation

Thu, 22 Jul 2021 07:30:00 +0000

813: Aimee Olexy Founder of Talula's Table, Talula's Garden, The Love

Owner and founder of Talula's Table, and Co-owner and founder of Talula's Garden, Talula's Daily, The Love, Aimee Olexy.

One of the pioneering forces behind the farm to table movement, Aimee is Chef/Owner of Talula’s Table, a hybrid gourmet café and BYOB in Kennett Square, PA that hosts nightly 12-person tastings, so incredibly coveted that it has been dubbed it “The Toughest Table in America.”
Aimee is also chef and co-owner (in collaboration with STARR Restaurants) of several of Philadelphia’s most notable restaurants: Talula’s Garden, Talula’s Daily and The Love.

Check out Tock as mentioned in today's episode.

Check out Google Chrome's Momentum as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"My body is not a temple." The restaurant industry is hard. Embrace it.

In today's episode with Aimee Olexy we will discuss:

Learning EVERY station
An interest in small, independant businesses
Risk taking in the industry; it's a good thing
Learning from corporate hotels
Don't serve experiments, serve refined dishes/experiences
Hard lessons from opening your first restaurant
Selling a business and a concept
Documenting and tracking
Partnerships

Today's sponsor:

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Super energized, never tired

What is your biggest weakness?

Slow to make change

What's one question you ask or thing you look for during an interview?

Do you go the extra mile?

What's a current challenge? How are you dealing with it?

Commuting, parking, urban issues

Share one code of conduct or behavior you teach your team.

Smile, be positive

What is one uncommon standard of service you teach your staff?

If a guest looks unhappy, we approach them and stay ahead of their needs

What's one book we must read to become a better person or restaurant owner?

Keeping Sharp by Sanjay Gupta
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Publicist - Nicole Cashman - Cashman and Associates

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Taylor Company - drink machines/blenders

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind
Be generous
Be curious

Who should be my next Guest Mentor?

Steven Starr

Contact info:

Instagram: @talulastable

www.talulastable.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Aimee Olexy for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/813-aimee-olexy-founder-of-talulas-table-talulas-garden-the-love

Mon, 19 Jul 2021 07:30:00 +0000

812: Brandon Knoepfle Owner/Operator of Acorn Grill Restaurant

With excitement allow me to intro owner-operator Acorn Grill Restaurant Brandon Knoepfle.

Check out episode 782 with Ryan Gromfin as mentioned in today's episode.

Brandon recommends Hireme - hiring software for restaurants!

Brandon also recommends Ovation - Restaurant Unstoppable hosted an Ovation workshop in the restaurant Unstoppable Network and you can check that out right here.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Patience and persistence makes for an unbeatable combination for success."

In today's episode with Brandon Knoepfle we will discuss:

Growing up in restaurants
Working at Applebee's and finding mentors there
Going to prison
Living with addiction
The power of writing/journaling
Bootstrapping and building out a gutted restaurant
Learning how to build a restaurant through audio books
Branding and marketing
Learning marketing through app development
Creating a name for your restaurant and your concept
Consumer-first marketing approach
The hiring process
Creating checklists
Using profit first
Partnerships

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic

What is your biggest weakness?

The negative side of my personality

What's one question you ask or thing you look for during an interview?

A genuine smile

What's a current challenge? How are you dealing with it?

My lack of skills. Always learning and absorbing

Share one code of conduct or behavior you teach your team.

Run a tight ship. What you do outside work is your business, but at the restaurant, you're here to work

What is one uncommon standard of service you teach your staff?

Find a way to deeply connect with your staff and customers

What's one book we must read to become a better person or restaurant owner?

Never Split The Difference: Negotiating As If Your Life Depended On It by Chris Voss
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Putting themselves first. Letting their family go by the wayside

Name one service you've hired.

Sweetly Simplified Solutions for social media marketing

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

7Shifts

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't stop trying
Be willing to say yes
Be mindful

Contact info:

www.acorngrill.com

Instagram: @acorngrill_

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brandon Knoepfle for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/812-brandon-knoepfle-owneroperator-of-acorn-grill-restaurant

Mon, 12 Jul 2021 07:30:00 +0000

811: Matt Plapp Leveraging Your Marketing To Build A Database Of Customers

Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. He's owned his marketing firm since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform. Matt's two books in the restaurant marketing field are, "Don't 86 Your Restaurant Sales" & "Sell More Slices" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The hardest part of writing your own story is knowing you are worth the ink."

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Contact info:

www.mattplapp.com

Email: matt@mattplapp.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matt Plapp for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/811-matt-plapp-leveraging-your-marketing-to-build-a-database-of-customers

Thu, 08 Jul 2021 07:30:00 +0000

810: Amy Mills Owner of 17th Street BBQ, The Warehouse, and OnCue Consulting

With Excitement allow me to introduce to you today's guest, Owner of two 17st BBQ locations, The Warehouse event Center, OnCue Consulting and Co-author of Peace, Love and Barbecue and Praise the Lard, Amy Mills. Barbecue heiress Amy Mills, daughter of barbecue legend Mike Mills, is considered the industry’s go-to girl for all things barbecue. She is the James Beard Award-nominated author of Peace, Love and Barbecue, a television personality, and a branding, marketing and PR pro. Her company, OnCue Consulting, offers premiere barbecue industry education and she consults with restaurants and barbecuers world-wide. Amy divides her time between Boston, Southern Illinois and barbecue destinations across the country. She always wanted to be a glamorous heiress. Little did she dream her fortune would lie in barbecue.

Check out Start With Why by Simon Sinek as mentioned in today's episode! Check out Shopify and Goldbelly as mentioned in today's episode. Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Generosity is a recipe for success."

In today's episode with Amy Mills we will discuss:

BBQ in Missouri
BBQ competitions
Food competitions in your town will boost the entire community's economy
Good marketing
Hiring best practice
Advice on writing and publishing a book
Retail and merchandise
Multiple channels of revenue
Visual branding

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Cheerfully flexible

What is your biggest weakness?

Holding grudges

What's one question you ask or thing you look for during an interview?

The servant heart; the giver, not the taker.. How will you recover when dealing with a difficult guest

What's a current challenge? How are you dealing with it?

Recovering from the pandemic, findingnstaif and keeping team members happy through staff shortages

Share one code of conduct or behavior you teach your team.

All for the team

What is one uncommon standard of service you teach your staff?

The greeting and the goodbye. Make people feel seen and thanked.

What's one book we must read to become a better person or restaurant owner?

This Is Marketing by Seth Godin
Atomic Habits by James Clear
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Pay attention to food cost

Name one service you've hired.

Robin Insley - Communication and Branding
Meridith Paulhus - Graphic Design and Food Styling
Arthur Agency in Carbondale, Illinois - Graphic Design

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

BBQ is a culture not a concept
Shine a light on your region
Create a legacy and loyalty in a community

Contact info:

Instagram: 17thstreetbbq

Email: amy@17bbq.com

Website: 17bbq.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Amy Mills for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/810-amy-mills-owner-of-17th-street-bbq-the-warehouse-and-oncue-consulting

Mon, 05 Jul 2021 07:30:00 +0000

809: Amy Morton Owner/Operator of Found Kitchen And Social House

With Excitement allow me to introduce to you today's guest, Owner/Operator of Found Kitchen And Social House, The Barn Steakhouse, PATTY2, and Stolp Island Social, Amy Morton.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Give the guest what they want."
"Always say yes."
"Think outside the box."
"Do what is right."

In today's episode with Amy Morton we will discuss:

4th (or 5th) generation restaurateur
The Playboy organization
The margins
Tipping causes an unfair distribution of earnings
Paying more to cooking staff is essential
Tracking and watching the numbers is how you stay open
Payroll is our biggest and most controllable number
Reverse engineering your numbers
Have a SINGULAR vision
Industry rebellion
Creativity without pressure
The value of a dollar
Integrating your identity into your work
Restaurateurs spend too much money on the build-out
Opening mistakes
Finding a chef
The host position
Advice on partnerships
Communications, intentionality, and ego

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

My personality

What is your biggest weakness?

Feeling a need for others to buy in

What's one question you ask or thing you look for during an interview?

What's your dream position?

What's a current challenge? How are you dealing with it?

Making sure the restaurants make moneyBe hands-on and efficient.

Share one code of conduct or behavior you teach your team.

Genuine

What is one uncommon standard of service you teach your staff?

Give back

What's one book we must read to become a better person or restaurant owner?

Setting The Table by Danny Meyer
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Make people feel at home

Name one service you've hired.

Chris Hesterberg - Midwest Hospitality Controls Group

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Bentobox

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do what you love
Be honest
Love eachother

Contact info:

Email: amy@foundkitchen.com

Instagram: personal: @amythemort

Found Kitchen: @foundkitchen

The Barn Steakhouse: @barnevanston

Stolp Island Social: @stolpislandsocial

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Amy Morton for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/809-amy-morton-owneroperator-of-found-kitchen-and-social-house

Mon, 28 Jun 2021 07:30:00 +0000

808: Tony Smith Founder and CEO of Restaurant365

With excitement allow me to introduce to you today's guest, Founder and CEO of Restaurant365, Tony Smith. Tony Smith is Chief Executive Officer and a Co-founder of Restaurant365. Tony’s career has centered on using software to solve business issues across various industries. Prior to starting Restaurant365 he was Director of Services at Dynamic Methods, a software consulting company focused primarily on designing and implementing accounting and operations software solutions. From the beginning at Restaurant365 he spent the majority of his time designing and creating an innovative product that would move the restaurant industry forward. Today he primarily focuses on company vision, culture, growth and long-term strategy. He earned his bachelor’s degree in business management and information systems, magna cum laude, from Brigham Young University. Tony enjoys life while trying out new restaurants, spending time with his girls – wife and 4 daughters, singing and watching college football.

Check out episode 776 with Jeff Dixon as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"It's suppose to be hard. If it wasn't hard, everyone would be doing it."

In today's workshop with Tony smith we will discuss:

Similarities between software and restaurant startup business
Restaurant365 and what it can provide for your business

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Contact info:

restaurant365.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tony Smith for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/808-tony-smith-founder-and-ceo-of-restaurant365

Thu, 24 Jun 2021 07:30:00 +0000

807: Erick Williams Founder and Chef of Virtue Restaurant

With excitement allow me to introduce today's guest, owner and executive Chef of Virtue Restaurant, Erick Williams. A Chicago native with a formidable career, Williams’ foray and eventual establishment in the culinary scene began at mk The Restaurant working alongside admired chef Michael Kornick. His home for nearly two decades, Williams held the position of Executive Chef at mk, where he was extolled for his farm-to-fork, seasonal approach. During his tenure, the restaurant amassed fiercely loyal patronage while consistently receiving accolades from coast to coast. The expertise Williams built over the years is reflected at Virtue with his precise sense of timing, immaculate presentation, deeply considered menu and a mantra of leading every guest experience with kindness.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Every guest and team member who walks into the restaurant is walking into an extension of my home. Every farmer and product is intentionally and consciously sourced. These things help guests, staff, and the environment. All of these things equate to high moral standards in the restaurant."

In today's episode with Erick Williams we will discuss:

"Falling" into the industry
Specific costs that chefs don't naturally think about
Empower your people
Being "trainable"
Real Estate!
What Erick learned from MK
People often need reinsurance/reinforcement
Supporting team members who are stressed out
Closing MK/what did Erick learn?
Intricacies of owner/chef

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Commitment

What is your biggest weakness?

Obsessive

What's one question you ask or thing you look for during an interview?

Asking indirect questions looking for: trainability and loyalty.

What's a current challenge? How are you dealing with it?

Finding balance. Justifying the means.

Share one code of conduct or behavior you teach your team.

Honesty

What is one uncommon standard of service you teach your staff?

Kindness

What's one thing you feel restaurateurs don't know well enough or do often enough?

Catching people doing things right. Society would be better served

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Family first
Live with purpose
Have as much patience with you mate as you do with your friends

Contact info:

Instagram: @cheferickwilliams

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Erick Williams for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/807-erick-williams-founder-and-chef-of-virtue-restaurant

Mon, 21 Jun 2021 07:30:00 +0000

806: Ken McGarrie Co-Founder of Korgen Hospitality

With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book The Surprise Restaurant Manager.

Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada.

After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry.
Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with Celebrity Chef Fabio Viviani nationwide.

Check out Angel's Envy distillery as mentioned in today's episode.

Shoutout to The Fifty/50 Restaurant Group inChicago for hosting this interview!

Show notes… Calls to ACTION!!!

Join with a 30-day trial Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Enjoy the ride."

In today's episode with Ken McGarrie we will discuss:

Past experiences influencing you today
Lobbying to be manager right out of the gate
Working in nightclubs/as a bouncer
Language
Apathy
Training/empowerment
The host position
Regrets
Membership models?
The Five G's

Today's sponsor:

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Obsession

What is your biggest weakness?

Rumination

What's one question you ask or thing you look for during an interview?

Preparation
"Who not to hire" Chapter 2 pg 11 From Ken's book

What's a current challenge? How are you dealing with it?

Second guessing myself

Share one code of conduct or behavior you teach your team.

If you are comped in a restaurant, tip the original amount, not the discounted amount

What is one uncommon standard of service you teach your staff?

The guest is usually wrong

What's one book we must read to become a better person or restaurant owner?

The Subtle Art Of Not Giving A Fuck by Mark Manson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Anyone who works for you could work anywhere for anyone

Name one service you've hired.

Talent Distinctions based in LA for HR

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

BevSpot

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

My book
Bill Hicks standup special "Revelations"
Fish Bone album titled Truth and Soul

Contact info:

www.korganhospitality.com

Find Ken's book right here.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ken McGarrie for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/806-ken-mcgarrie-co-founder-of-korgen-hospitality

Mon, 14 Jun 2021 07:30:00 +0000

805: Joe Fontana Owner of Fry The Coop

A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for Fry The Coop.

Check out previous episode 425 with Joe Fontana as mentioned in today's episode!

He was also the guest for episode 715! Check that out too!

Check out Zap Props in Chicago as mentioned in today's episode.

Check out Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Mike Michalowicz as mentioned in today's episode and suggested by both Eric and Joe.

Also, check out Abundance: The Future Is Better Than You Think by Peter H. Diamandis and Steven Kotler as recommended, quite highly, by Eric in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you want to prosper for a year, grow a plant. If you want to prosper for ten years, grow a tree. If you want to prosper for one hundred years, grow people."

In today's episode with Joe Fontana we will discuss:

Growth
Growing PEOPLE
Restaurant design
Publicists?
Creating opportunities FOR OTHERS
Inward growth
Promote within
Visioning
Communicating your vision
The importance of vocabulary and language for culture in your business
Use language to reinforce vision
Profit First Money Management
The Pivot

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Contact info:

Email: joe@frythecoop.com

Instagram: @frythecoop

www.frythecoop.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Joe Fontana for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/805-joe-fontana-owner-of-fry-the-coop

Thu, 10 Jun 2021 07:30:00 +0000

804: Kevin Boehm Co-CEO and Co-Founder of BOKA Restaurant Group

With excitement allow me to introduce to you today's guest, CO-CEO and CO-Founder of BOKA Restaurant GroupKevin Boehm. After opening 30 restaurants over the last 27 years, James Beard-winning restaurateur Kevin Boehm has become one of the nations foremost visionaries in the field of hospitality. Kevin, along with his partner Rob Katz have built BOKA Restaurant Group on great chefs, inspired design, and enlightened hospitality.Kevin grew up in Springfield, Illinois, and knew at a young age that he wanted to be in the restaurant business. After working in the industry for just a few years, he saved enough money to open a 6 table restaurant in 1993 called the Lazy Daze Café in Seaside, Florida. Restaurants in Blue Mountain Beach, Florida, Springfield, Illinois, and Nashville, Tennessee would follow, and Boehm got his education opening and selling 4 restaurants all before the age of 30. In 2002, Boehm would partner with Rob Katz, and the two would open 26 places together in less than 16 years.

We reference Kevin's first episode often, so check it out here.

Check out Restaurant That Work: Case Studies Of The Best In The Industry by Martin E. Dorf as suggested in today's episode!

https://youtu.be/mA20fwXcISo

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Continue to be a student of the game."
Last time Kevin was on the show, he said: "The key is not the will to win, it's the will to prepare to win."

In today's episode with Kevin Boehm we will discuss:

Mentors
Communication
Major business advice for a FIRST restaurant
Track EVERYTHING
Early mistakes
Choosing the right city to start your career as a restaurateur
Learning from failure
Navigating partnerships

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Bbot is the leading contactless order and pay solution for the hospitality industry. With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more. They can also order from home with extensive takeout, delivery, and catering services, commission-free. Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Doer

What is your biggest weakness?

Say Yes too much

What's one question you ask or thing you look for during an interview?

Emotion

What's a current challenge? How are you dealing with it?

Finding staff

Share one code of conduct or behavior you teach your team.

People here like taking care of people

What is one uncommon standard of service you teach your staff?

Black card system

What's one book we must read to become a better person or restaurant owner?

What The Buddha Taught by Walpola Sri Rahula
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

People Matters for HR

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Craftable

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Kindness reciprocates
Nothing is more important than true relationships
Your own mental health is the true definition of success

Contact info:

Instagram: @kevinboehmboka

Email: jobs@bokagrp.com

Email: kevin@bokagrp.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kevin Boehm for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/804-kevin-boehm-co-ceo-and-co-founder-of-boka-restaurant-group

Mon, 07 Jun 2021 07:30:00 +0000

803: Spencer Rubin Founder and CEO of The Melt Shop

With excitement allow me to introduce to you today's guest, Founder and CEO of The Melt Shop, Spencer Rubin.

Check out Blanket Inc. as mentioned ion today's episode!

Check out episode 789 AND episode 802 with Ken Schwartz as mentioned in today's episode!

Check out episode 786 with Becky Mulligan as mentioned in today's episode.

Check out episode 780 with Josh Sharkey as mentioned in today's episode!

We talked about Meez, our sponsor for today's episode. Check out our Meez demo below!

https://www.youtube.com/watch?v=aECzOsFsE9s

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Love the hustle

In today's episode with Spencer Rubin we will discuss:

FOH v. BOH
Knowing you wanted to be a chef/restaurateur at age 4
Get a mentor
Be humble
Building a menu
Building a menu around one item
Finding the right partners
Fast casual
Scaling
Starting a virtual concept

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Grit

What is your biggest weakness?

Patients

What's one question you ask or thing you look for during an interview?

What do you want to see out of us as an employer?

What's a current challenge? How are you dealing with it?

making sure our people are safe and happy

Share one code of conduct or behavior you teach your team.

Love the hustle. Work hard.

What is one uncommon standard of service you teach your staff?

Empower our team to make decisions

What's one book we must read to become a better person or restaurant owner?

The ONE Thing: The Surprisingly Simple Truth Behind Extraordinary Results by Gary Keller and Jay Papasan
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take days off

Name one service you've hired.

Accounting - Paperchase

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Meez - recipe management software

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Find something you can love and have joy in
Don't take yourself too seriously
Find work-life balance

Contact info:

Email: Holler@meltshop.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Spencer Rubin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/803-spencer-rubin-founder-and-ceo-of-the-melt-shop

Mon, 31 May 2021 07:30:00 +0000

802: WORKSHOP Ramp Up to Financial Sustainability w/ Ken Schwartz

With Excitement allow me to introduce to you today's guest, President & CEO SSA Foodservice Design + Consulting, Ken Schwartz. SSA Foodservice Design + Consulting is a global hospitality design and consulting firm established in Tampa by Ken Schwartz in 1987. SSA specializes in food and beverage service design and is known for their Bespoke design solutions. Schwartz has been selected as one of the top 12 design consultants in the world and the SSA team has grown from a single office to multiple locations in the US and Europe. SSA project engagements range from small boutique coffee establishments to $2.6 billion resorts. Brands, architects, and interior designers within all sectors of foodservice design (ie restaurants, casino, hotels, resorts, healthcare, workplace dining, sports venues, airports and college/universities) engage SSA for its extensive knowledge, creativity, and collaborative approach.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"There is no substitute for great planning."

In today's workshop with Ken Schwartz we will discuss:

Startup capital needed
Design team
Consulting fees
Water, sewer, transportation fees
Closing costs
Insurance deposits
Tech: POS/software
Interest on money borrowed
Opening labor
Change-of-use costs
Insurance

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Contact info:

Email: ken@studiofs.com

https://restaurantunstoppable.libsyn.com/802-workshop-ramp-up-to-financial-sustainability-w-ken-schwartz

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ken Schwartz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Thu, 27 May 2021 07:30:00 +0000

801: Bill Taibe Chef/owner of The Whelk, Kawa Ni, and Don Memo

With Excitement allow me to introduce to you today's guest Executive Chef/Owner of The Whelk, Kawa Ni and Don Memo, Chef Bill Taibe.

Today's guest Chef Bill Taibe began early on while working after school at the local butcher shop. As a young chef, both at Two Moons in Port Chester, NY and Wildfire in Greenwich, CT, he quickly advanced from Sous Chef to Executive Chef.

In the years to follow he would help to develop, design and run many successful restaurants in Fairfield County, including G/R/A/N/D, Napa & Co., and his own, Relish in Norwalk before settling in Westport and opening LeFarm in 2009.

In 2012, he partnered with Massimo Tullio to open The Whelk and Kawa Ni in 2014, both located in Saugatuck, CT.

The newest addition to the group, Jesup Hall, opened in the early spring of 2017. However it rebranded in 2020 to Dom Memo

All restaurants are guided by Bill’s belief in sourcing the best possible ingredients and supporting our local farms and community.

Since 2009, his restaurant group has evolved from staff of 6 to over 80 employees.

He has created employment opportunities and programs, such as “Kitchen Share”, to increase the quality of life for his employees. The “Kitchen Share”, a 3% surcharge on all food sales, is directly dispersed to all kitchen employees on a weekly basis. Since it’s implementation in early 2017, numerous other restaurant groups are adopting his program across the tri-state area.

His success has led to appearances on The Martha Stewart Show, the Today Show and Moveable Feast. He is featured in Harvest to Heat Cookbook, which highlights the relationship between the top chefs of our country and the farmers with which they work. Bill was named a James Beard-Best Chefs in America: Northeast Semi-finalist in 2011, 2012, 2013 and 2015.

He is heavily involved in the Westport/Weston community and supports many local charities and organizations through his own personal networking and restaurant resources. He currently sits on the board of Food Rescue US and is the President of the Westport Farmer’s Market.

Over the past 10 years, Bill has mentored dozens of Weston youth through his involvement with the Weston Little League.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Strive For Perfection."

In today's episode with Bill Taibe we will discuss:

Creativity
Recognize talent and hard work around you
Mentors
Rude awakenings
Get a good attorney
Business partners
How do you cement culture?
Pivot

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Fear of failure

What is your biggest weakness?

Communication

What's one question you ask or thing you look for during an interview?

Is this the business you want to be in? Short and long-term goals?

What's a current challenge? How are you dealing with it?

Accepting a change of life/balance

Share one code of conduct or behavior you teach your team.

How do you treat eachother? Respect in the kitchen

What is one uncommon standard of service you teach your staff?

Being aware

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take care of themselves

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work hard
Help others
Eat well and live it

Contact info:

Instagram:

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Bill Taibe for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/801-bill-taibe-chefowner-of-the-whelk-kawa-ni-and-don-memo

Mon, 24 May 2021 07:30:00 +0000

800: Burt Rapoport President of Rapoport's Restaurant Group, Inc.

With excitement, allow me to introduce to you today's guest, President of Rapoport Restaruant Group, Inc, Burt Rapoport. A visionary, third-generation restaurant aficionado, award-winning restaurateur Burt Rapoport has led an impressive legacy in the South Florida restaurant scene for over three decades. Rapoport started his career in New York City, where his family owned and operated a successful kosher dairy restaurant for fifty years. President of Rapoport’s Restaurant Group in Boca Raton, Florida, he is recognized for his dedication to providing high-quality cuisine for a good value, a warm and welcoming ambiance, and truly attentive service at all of his restaurants. An industry leader revered for his progressive vision, management style, and hospitality expertise, he was on the board of the South Florida Chapter of the American Institute of Wine and Food (AIWF) and he served on the advisory board for Johnson & Wales, the largest culinary university in the United States, for over ten years. He is also a Trustee for the Boca Raton Chamber of Commerce. A Boca Raton, Florida, resident, Burt enjoys traveling, swimming, and surfing. He holds the title of 2017 Power Leader in Hospitality and 2016 South Florida Ultimate CEO by the South Florida Business Journal, 2008 “Business Leader of the Year” by Boca Raton’s Chamber of Commerce, 2007 “Restaurateur of the Year” by Gold Life Boca, Gold Coast and Palm Beacher Magazines, and has won numerous Readers’ Choice Awards from Boca Raton Magazine for each of his restaurant concepts including Favorite Restaurant, Best Service, Best Business Lunch, Best Dining Entertainment, Best Fine Dining and Best Outdoor Dining. Not only recognized locally but on a national level, Rapoport’s Restaurant Group won the 2013 Southeast DREAM BIG Small Business of the Year Award and the national Community Excellence Award, recognizing a small business’ community commitment, presented by the United States Chamber of Commerce. He was also honored by his alma mater, Arizona State University, when he was inducted in their Sun Devil 100 program in 2016, which honors university alumni business leaders and entrepreneurs. Rapoport’s Restaurant Group was also recognized by Restaurant Hospitality magazine in 2018 as one of the RH 25: Coolest Multi Concept Companies.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

The answer is yes. Now, what's the question?

In today's episode with Burt Rapaport we will discuss:

Third generation restaurateur
Standards
Discipline
Scaling
Don't grow too fast
Advice about HR
Educational speakers for your staff
Dissolving a partnership

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Self-discipline

What is your biggest weakness?

Too optimistic

What's one question you ask or thing you look for during an interview?

Do I like them?

What's a current challenge? How are you dealing with it?

Finding enough good team members to staff our restaurants

Share one code of conduct or behavior you teach your team.

If I have to do your job, what do I need you for?

What is one uncommon standard of service you teach your staff?

"Drink through it." If the power goes out at 8pm, have a party.

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
7 Habits of Highly Effective People by Stephen R. Covey
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Give back to the community

Name one service you've hired.

Scott Berger - Food Safety and Sanitation Inspections

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Spot On-POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Life is short so enjoy it
Treat people how you want to be treated
Be honest

Contact info:

Rapaport's Restaurant Group website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Burt Rapaport for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/800-burt-rapoport-president-of-rapaports-restaurant-group-inc

Mon, 17 May 2021 07:30:00 +0000

799: WORKSHOP 5 Ways to Turn Instagram Followers into Orders with Rory Balkin and Rev Ciancio

In today's episode we're covering 5 Ways to Turn Instagram Followers into Orders with Rory Balkin and Rev Ciancio

Rory is a donut blogger turned restaurant marketing coach and event organizer. She helps busy donut shops and bakery owners create compelling marketing so that they can turn followers into customers. Rory also connects donut lovers with the best artisan donuts across the country. In Texas, she co-hosts the annual Dallas Donut Fest, transforming the 2020 festival into a drive-thru version with a Halloween theme.

Rev is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business. He is now a hospitality marketing consultant, customer, and technology evangelist with more than 20 years of experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and influencer marketing. He helps technology companies, brands, and restaurants to acquire and retain customers.

Check out episode 793 with Rory Balkin as mentioned in today's episode!

Show notes Calls to ACTION!!!

Get the E-book The Expert's Guide to Converting Followers Into Orders
Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra: "Be awesome at 2 things and outsource everything else." 5 Ways to Turn Instagram Followers Into Orders- Get the E-Book

Optimize Your Profile

Use Order Now Buttons/stickers

Make Instagram Shoppable

Create a Guide of Products

Use Strong Calls To Action

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

Rory Bulkin

Rev Ciancio

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rory & Rev for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/799-workshop-5-ways-to-turn-instagram-followers-into-orders-with-rory-balkin-and-rev-ciancio

Thu, 13 May 2021 07:30:00 +0000

798: Rocco Mangel Owner of Rocco's Tacos and Tequila Bar

With Excitement allow me to introduce to you today's guest Owner of Rocco's Tacos and Tequila Bar, Rocco Mangel. Born and raised in New York, Rocco grew up in the restaurant business. First, studying his grandfather’s prowess as general manager of New York City’s famed Copacabana Nightclub. Rocco continued to develop in the business, opening his first Rocco’s Tacos & Tequila Bar in 2007 on Clematis Street in West Palm Beach, Florida.

Nine years and countless trips to Mexico later, the well-researched visionary sits atop the Rocco’s Tacos & Tequila Bar empire, as co-owner and managing partner of locations including Boca Raton, Fort Lauderdale, Palm Beach Gardens, West Palm Beach and Orlando, Florida along with a 2014 New York homecoming in Brooklyn.

Rocco’s commitment to success extends beyond his restaurants and into the communities they serve. Over the last four years, he has raised more than $100,000 for breast cancer research with his annual ”Taco, Tequila & Tatas Tuesdays.” He has also contributed time and energy to various philanthropic causes including ALS Association, Leukemia/Lymphoma Society; JustWorld International; YMCA's Polo for Pedro fundraiser; Vanilla Ice’s Toys for Tots fundraiser; Habitat for Humanity; Genesis Work Dogs; Tri-County Humane Society; March of Dimes; Palm Beach Juvenile Diabetes Research Foundation, to name a few.

When Rocco is not at one of his restaurants or planning the next phase of Rocco’s Tacos expansion, he loves to travel and spend time with his family, especially his baby girl Charley.

Check out episode 719 with Vaughan Dugan as mentioned in today's episode.

Check out Eat The Frog! by Brian Tracy as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You never know how strong you are until being strong is your only option."

In today's episode with Rocco Mangel we will discuss:

Failure and learning from it
The nightclub business
The taco business
Sobriety in this industry
Fundraising
Take a bad situation and make it better
Mentors and what they teach you
Accountants
Restaurant groups
Consulting companies
Time management

Today's sponsor:

getmeez.com/unstoppable One platform to organize, cost, scale, and share your recipes. With a built-in database of thousands of ingredient yields and unit conversions for laser-accurate costs. Train your teams with step-by-step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Generosity

What is your biggest weakness?

Failure

What's one question you ask or thing you look for during an interview?

Honesty

What's a current challenge? How are you dealing with it?

Fatigue

Share one code of conduct or behavior you teach your team.

Compassion

What is one uncommon standard of service you teach your staff?

No smoking/no cellphone

What's one book we must read to become a better person or restaurant owner?

The Subtle Art Of Not Giving A Fuck by
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Give thanks

Name one service you've hired

Inventory - BevIntel

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Pulse by NCR

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

To love
To share
To be kind

Contact info:

Email: rocco@roccostacos.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rocco Mangel for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/798-rocco-mangel-owner-of-roccos-tacos-and-tequila-bar

Mon, 10 May 2021 07:30:00 +0000

797: Clyde Tiger Founder and Co-owner Fit Fixins

Clyde Tiger, founder of Fit Fixins, believes that no reward can be achieved without first taking a risk and in 2011, after losing over 50 lbs through proper diet and exercise, he made a decision to leave a 15 year career in the construction industry to pursue his new found passion of helping people achieve their ideal fitness levels. Working as a personal trainer, Tiger was finally pursuing his dreams, however he was faced with the challenge that no matter how hard his clients trained, if they didn’t eat properly in between training sessions the results just would not be there. Soon after, he agreed to began preparing healthy meals for two of his clients. Word spread quickly and within a few weeks he was preparing meals for 10 clients in the evenings while continuing to work as a personal trainer during the day. The days began to run together with the increasing number of people requesting meals and Tiger was faced with another tough decision. It was time to take another risk and in early 2014 Tiger opened his own meal prep business, Fit Fixins, and the results have been overwhelming. In just a matter of months Tiger went from less than 10 clients to preparing and delivering close to 1,000 meals a week. Today, Fit Fixins has served thousands of customers from Sebastian to Broward County and serves an average of 3,000 meals a week.

Check out Sprwt Meal Prep Software as recommended in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Do not stop when you are tired; stop when you are done."

In today's episode with Clyde Tiger we will discuss:

Travel
Live intentionally
Growing up in a small community
Physical health and improving your life
Spiritual guidence
Pivot
What is your why?
Believing what people say about you
Logistics of the meal prep industry
Social media is your greatest friend
Show up!
Worry about your network, not your net worth

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Always show up, never give up.

What is your biggest weakness?

I give to a fault

What's one question you ask or thing you look for during an interview?

What's your dream?

What's a current challenge? How are you dealing with it?

Cultivating a brand that will leave a legacy

Share one code of conduct or behavior you teach your team.

I am responsible and quality matters over all

What is one uncommon standard of service you teach your staff?

We go to any length to fix mistakes

What's one book we must read to become a better person or restaurant owner?

Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Don't engage their customers enough

Name one service you've hired.

Videography/photography: Second Mile Digital Media

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Slack
RouteSavvy - routing software

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be there with your kids
Take time to build relationships with people
Tell people you love them because you don't know when you will see them next

Contact info:

Website: fitfixins.net

Instagram: @fitfixins

Facebook: @fitfixins

Call: 772-519-1270 between 9am and 3pm

Email: info@fitfixins.net

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Clyde Tiger for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/797-clyde-tiger-founder-and-co-owner-fit-fixins

Mon, 03 May 2021 07:30:00 +0000

796: Zack Oates CEO of Ovation Text Message Marketing Workshop

With Excitement Allow me to introduce to you today's guest, Founder and CEO of Ovation, Zack Oates. Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, and started 3 companies. He went on over 1,000 dates before he got married and wrote a book, Dating Never Works...Until it Does. He currently is Founder and CEO of Ovation, an actionable guest feedback platform for restaurants that specializes in text communication.

Check out episode 774 with Bruce Irving as mentioned in today's workshop.

Check out episode 793 with Rory Balkin as mentioned in today's workshop.

Check out episode 763 with David Scott Peters as mentioned in today's workshop.

Check out Bbot as mentioned in today's episode.

"Don't find out about [guest complaints] on yelp or google, resolve it in real time with that text conversation."

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Choose to live an extraordinary life because an ordinary life is always waiting for you."

In today's workshop with Zack Oates we will discuss:

Why texting?
How to stay compliant
What should the text say?
When to send it?
How to track ROI?
How to build a database?
What are other ways to use texting?
what services do you recommend if they are quite ready for ovatoin
What systems for consistency

Sponsors

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact info:

Email: zack@ovationup.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Zack Oates for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/796-zack-oates-ceo-of-ovation-text-message-marketing-workshop

Thu, 29 Apr 2021 07:30:00 +0000

795: Max Santiago Executive Chef/Founder of Batch Cookie Company

Award-winning Executive Pastry Chef Max Santiago is a native Floridian, where he attended culinary school after serving in the United States Air Force. Chef Max is uniquely skilled with over 27 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels.

In the Fall of 2015 Chef Max felt it was time to begin a new chapter in his career, his first venture as a business partner was into the world of artisanal craft donuts! Where he was the cofounder, Executive Pastry Chef, and partner of The Salty Donut. It very quickly acquired huge success and notoriety drawing in massive crowds, and became a social media sensation!

In September of 2019, Chef Max stepped into his next venture, a partnership that created Batch the Cookie Company. Batch has been thriving with great success since first opening its doors in The Flagler Village neighborhood of Ft Lauderdale.

Batch location number 2 is soon to open in May 2021!

Chef Max is currently one of the top, sought after Consulting Donut Chef’s in the world. He has helped open 9 donut shops throughout different parts of the world to include: Kuwait, Saudi Arabia, Toronto, Portugal, Orlando, New York, Washington State, Davie, and Miami.

His new Donut Shop, named MAX’D OUT Artisanal Donuts by Chef Max Santiago, is set to open by the end of this year!

Check out Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less by Brian Tracy as mentioned in today's episode!

Check out Meez as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You become rich and successful just working in the kitchen, you need to become a good businessperson."

In today's episode with Max Santiago we will discuss:

Specialty bakeries
Chefs don't taste their food enough
Cooking as an art
How it feels to be your own boss
Bakery work is the best for work/life balance
The importance of working in a hotel
Employee retention
Organization
Don't be closed-minded
Social media
Collaboration

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Quality of my product, I set trends instead of follow them

What is your biggest weakness?

Perfectionist

What's one question you ask or thing you look for during an interview?

Look for what I cannot teach, like personality

What's a current challenge? How are you dealing with it?

Myself, good attitude ALWAYS

Share one code of conduct or behavior you teach your team.

Work smarter, not harder

What is one uncommon standard of service you teach your staff?

Be open with your entire staff

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Working and knowing every station, happy workers make your product and customer service better

Name one service you've hired

Gables Delight: small, local jammer

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be a good person with a good heart and be generous
Be a good cook
Put time into the right relationships

Contact info:

Social handles: @chefmaxsantiago

OR @batchcookieco

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Maximo Santiago for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/795-max-santiago-executive-cheffounder-of-batch-cookie-company

Mon, 26 Apr 2021 07:30:00 +0000

794: Leo Holtzman, Co-founder of SoCal Cantina and founder of Cocktail Conjuring, Inc.

Leo Holtzman is the co-founder of SoCal Cantina and founder of Cocktail Conjuring, Inc.

Leo first started tending bar in Orlando when he attended UCF triple majoring in Theatre, Psychology and Hospitality Management. Bartending was just a means to an end until he could make it as a full-time close-up magician. Upon graduation he moved back to Miami and worked as a magician/performer for various events and companies while working a few nights a week at Cadillac Ranch. Eventually he became the bar manager of Cadillac Ranch while the performing season was in a lull. In 2012, he wanted to take his talents to Las Vegas and saw that his best opportunity was to work for the new hip and chic hotel, SLS South Beach. SLS had/has plans for a large scale resort in Las Vegas set to open Labor Day weekend 2014. He landed an entry level job at SLS as a bar back at Katsuya’s Dragon Lounge mixology bar. This was his first introduction to the world of “mixology”. He learned everything from the bottom and within 6 months was the head bartender/manager and was in charge of all normal duties of the bar program including cocktail design. During his time with SLS he also took on consulting and worked various events including the Lucky Rice festival and Bacardi Legacy competition. His talents did not go unnoticed and in 2014 he partnered with Patrick Gleber, owner of Tobacco Road, to open Cocktail Collection and put his magic career on hold. Cocktail Collection was the hottest bar in Miami, featuring a rotating original cocktail menu and local artist show cases. Cocktail Collection has received numerous accolades from various mediate outlets and critics including the only 5 star cocktail lounge/bar rating on YELP in the greater Miami area. It was loved by guests and critics, a rare feat in today’s hospitality market. Then without notice Tobacco Road and Cocktail Collection were demolished to make way for the new high rises of Brickell. But Leo kept on bringing his cocktails and hospitality though Cocktail Conjuring events, pop-ups and consulting for select venues including Norwegian Cruise Line and The Palms Hotel and Spa. Then out of nowhere AJ Billapando contacted Leo with an idea. AJ had remembered one night at Cocktail Collection where he had the best cocktails of his life and a surreal experience of Leo performing close-up magic for a group of him and his friends. The cocktails and experience was unpretentious yet sophisticated- something he wanted SoCal to embody. After a brief call, the two met and came up with SoCal Cantina over night. They opened a week later in Brickell and were a wild success. SoCal Cantina offers out-of-this-world margaritas as well as some classics from Cocktail Collection menu (smoke fashion anyone??). The drinks pair perfectly with quite simply the best tacos you will ever have.

Check out SweetProcess as mentioned in today's episode.

Check out Jolt as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Do it now."

In today's episode with Leo Holtzman we will discuss:

Being a magician
Bartending
Checklists
Managers
Finding an investor
Finding an investor in a customer
Popups
Renting a space within a space
Developing your personal brand
Follow trends and create spaces for them
Collecting emails
Enforcing SOP
Contracts
Enthusiasm trickles down
Game-ify business
Becoming a mentor

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Perseverance

What is your biggest weakness?

Trust

What's one question you ask or thing you look for during an interview?

Future plans

What's a current challenge? How are you dealing with it?

Hiring and making things more efficient with less staff

Share one code of conduct or behavior you teach your team.

Accountability

What is one uncommon standard of service you teach your staff?

Treat people like they are a guest in your home, not in your restaurant

What's one book we must read to become a better person or restaurant owner?

How To Win Friends And Influence People by Dale Carnegie
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

BarMetrix

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

MarginEdge

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do it now
Be what you know you can be
Try to be empathetic to everyone

Contact info:

Instagram....

personal: @cocktail_conjuror

business: @socal_cantina

-OR-

SoCal Cantina website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Leo Holtzman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/794-leo-holtzman-co-founder-of-socal-cantina-and-founder-of-cocktail-conjuring-inc

Mon, 19 Apr 2021 07:30:00 +0000

793: Rory Balkin, Donut Digest, Refresh and Remarket Your Catering

Rory is a donut blogger turned restaurant marketing coach and event organizer. She helps busy donut shops and bakery owners create compelling marketing so that they can turn followers into customers. Rory also connects donut lovers with the best artisan donuts across the country. In Texas, she co-hosts the annual Dallas Donut Fest, transforming the 2020 festival into a drive-thru version with a Halloween theme. Rory's philosophy is that baked goods serve as a canvas for self-expression and a vessel for storytelling. She shares her favorite desserts and marketing tips on her Instagram feed @donutdigest and at www.donutdigest.com/blog.

Check out episode 693 with Terry Pham as mentioned in today's episode!

Check out episode 791 with Guy Clarke as mentioned in today's episode!

Check out Georgette Packaging | Carbon Neutral Packaging as suggested by Rory.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Being ready is a decision, not a feeling."

In today's episode with Rory Balkin we will discuss:

higher margins in valume and premium coffee.
catering is not
from front to catering customer
- experience
- Tell them
- Digital aspect
  - reach
social vs catering
3 things that have changed
- demand for individual package
- flexible setting
- contactless experience.
3 things that haven't changed
- people still need to eat
- people still want to be celebrating
- People want to belong.
Corporate catering VS Social catering
Digging in a little more to corporate catering
Sneak peak of how to building a catering list.
Donutdigest.com/restaurant-unstoppable

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required.

Contact info:

Donut Digest on Instagram: @donutdigest

Email: info@donutdigest.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rory Balkin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/793-rory-balkin-donut-digest-refresh-and-remarket-your-catering

Thu, 15 Apr 2021 07:30:00 +0000

792: Vincenzo Betulia chef/founder of Campagna Hospitality Group

With excitement, allow me to introduce to you today's guest, Chef/Founder of Campagna Hospitality Group Chef Vincenzo Betulia.

Check out episode 791 with Guy Clarke as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Getting into the restaurant industry is super easy, you either do it with soul or heart, or you don't do it at all."

In today's episode with Vincenzo Betulia we will discuss:

Say yes to everything when you're getting started
Make yourself valuable and investible
Master your station
Inventory awareness
Be transparent with your team
Treat all guests as if they are future investors
See the positives in the perceived negatives
Culture
Hiring

Sponsors

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Focus, passion, feel, touch.

What is your biggest weakness?

Communication

What's one question you ask or thing you look for during an interview?

Read between the lines, the truth is there

What's a current challenge? How are you dealing with it?

Keeping team members motivated, keep them inspired

Share one code of conduct or behavior you teach your team.

What would Vincenzo do?

What is one uncommon standard of service you teach your staff?

Be a chameleon

What's one book we must read to become a better person or restaurant owner?

What's one thing you feel restaurateurs don't know well enough or do often enough?

Understand your demographic

Name one service you've hired

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Love what you do
Don't take anyone for granted
Respect and take care fo your team

Contact info:

Socials:

Chef Betulia: @cheftulia

Osteria Tulia @osteriatulia
Bar Tulia @bartulia462
The French @thefrenchnaples

Campagna Hospitality Group website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Vincenzo Betulia for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/792-vincenzo-betulia-cheffounder-of-campagna-hospitality-group

Mon, 12 Apr 2021 07:30:00 +0000

BONUS EPISODE Peer Mentoring with Adam Rosenbaum

Join the RUNetwork to gain access to the experts. After Adam joined RU for an interview, he joined the RUNetwork for a peer mentoring session. Listen in!

Adam joined The Meatball Shop in the spring of 2017 as Chief Executive Officer and is responsible for the strategic direction and growth of the company, managing operations, finances, brand work, cultural initiatives, and company resources.

Previously Adam served as SVP of Global Operations of Flywheel, and VP of Operations Patina Restaurant Group.

The Meatball Shop is known for its team-first culture and aims to serve simple, sustainable, delicious food with no strings attached. The menu is both affordable and accessible to all guests and while the restaurants are similar in theme and design, each shop has a unique vibe, grown organically by the neighborhood and its team members.

https://restaurantunstoppable.libsyn.com/peer-mentoring-with-adam-rosenbaum

Thu, 08 Apr 2021 07:30:00 +0000

791: Guy Clarke Co-Founder at Food Idea Group, Sizzle SWFL Restaurant Week, & Paradise Coast Eats

With excitement allow me to introduce to you today's guest: Founder of Sizzle SouthWest FL Restaurant Week, & and The Restuarnt Marketing Club on the Clubhouse app--Guy Clarke!

Check out Triple Seat as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Put one foot in front of the other, and you will be going in the right direction."

In today's episode with Guy Clarke we will discuss:

The Turtle Club where we recorded the interview!
Marketing, marketing, marketing!
The restaurant industry as an event industry

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

ADHD

What is your biggest weakness?

ADHD

What's one question you ask or thing you look for during an interview?

Look for people out of the box, who think differently

What's a current challenge? How are you dealing with it?

Too many great ideas, not enough time

Share one code of conduct or behavior you teach your team.

Never be afraid to fail

What is one uncommon standard of service you teach your staff?

Manners

What's one book we must read to become a better person or restaurant owner?

Food and Beverage Magazine's Guide to Restaurant Success by Michael Politz
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Paint the picture of the experience of their restaurant

Name one service you've hired.

UpWork - graphic design

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

The reMarkable 2 Tablet

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Bruh your teeth three times a day
Be good to people
You should have bought bitcoin earlier

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Guy Clarke for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/791-guy-clarke-co-founder-at-food-idea-group-sizzle-swfl-restaurant-week-paradise-coast-eats

Mon, 05 Apr 2021 07:30:00 +0000

790: Steve Simoni, founder and CEO of Bbot

With Excitement allow me to introduce to you today's guest, Founder and CEO of Bbot, Steve Simoni. The company creates mobile ordering technology for bars, restaurants, hotels, and other hospitality providers.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Register for the Delivery Unstoppable Course
Register for the Costing & Profit 101 Course
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“There’s no next step if you’re not on their calendar.”

In today's episode with Steve Simoni we will discuss:

Partnering with friends
Staying in your lane
Build something the customer wants
Delivering an experience, not just food
Are we losing jobs to technology, really?

Contact info:

Instagram: @meetbbot

Twitter: @meetbbot

Bbot website

Email: steve@bbot.menu

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Steve Simoni for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/790-steve-simoni-president-and-ceo-of-bbot

Thu, 01 Apr 2021 07:30:00 +0000

789: Ken Schwartz President of SSA Foodservice Design + Consulting

SSA is a global hospitality design and consulting firm established in Tampa by Ken Schwartz in 1987. SSA specializes in food and beverage service design and is known for their Bespoke design solutions.

President & CEO SSA Foodservice Design + Consulting Ken Schwartz has been selected as one of the top 12 design consultants in the world and the SSA team has grown from a single office to multiple locations in the US and Europe. SSA project engagements range from small boutique coffee establishments to $2.6 billion resorts. Brands, architects, and interior designers within all sectors of foodservice design (ie restaurants, casino, hotels, resorts, healthcare, workplace dining, sports venues, airports and college/universities) engage SSA for its extensive knowledge, creativity, and collaborative approach.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"We take our work incredibly serious, but not ourselves."

In today's episode with Ken Schwartz we will discuss:

The journey to success
The packaging of your to-go orders is part of your brand, even though it is trash
Restaurant design
Controlling costs
When to scale

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Attention to detail

What is your biggest weakness?

Attention to detail

What's one question you ask or thing you look for during an interview?

Do they fit with the brand

What's a current challenge? How are you dealing with it?

Travel

Share one code of conduct or behavior you teach your team.

The work has to be pristine

What is one uncommon standard of service you teach your staff?

Think about things logically

What's one book we must read to become a better person or restaurant owner?

Who Moved My Cheese? An A-Mazing Way To Deal With Change In Your Work And In Your Life by Spencer Johnson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Clean

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Handheld devices - Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Love each other
Respect each other
Embrace each other

Contact info:

website: www.studiofs.com

Instagram: @ssafsd

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ken Schwartz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/789-ken-schwartz-president-of-ssa-foodservice-design-consulting

Mon, 29 Mar 2021 07:30:00 +0000

788: Adam Rosenbaum, Chief Baller in Charge, The Meatball Shop

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Staying positive in a negative situation isn't naive, it's leadership."

In today's episode with Adam Rosenbaum we will discuss:

The business side
Empowering your staff
Events
Japanese culture and cooking
Building a menu around one item
Scaling
Building a brand
Business partners with your best friends
Ghost kitchens

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Bbot is the leading contactless order and pay solution for the hospitality industry. With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more. They can also order from home with extensive takeout, delivery, and catering services, commission-free. Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Sense of humor

What is your biggest weakness?

Sense of humor

What's one question you ask or thing you look for during an interview?

Will they get along with everyone else

What's a current challenge? How are you dealing with it?

COVID-19, you have to pivot

Share one code of conduct or behavior you teach your team.

When someone walks through the door you yell across the room to greet them

What is one uncommon standard of service you teach your staff?

Respect

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Evolve

Name one service you've hired.

OCRA - On Call Restaurant Accounting

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Upngo Pay - Contactless payments for restaurants

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Look someone in the eye when you shake their hand
Put down the toilet seat
Treat people how you want to be treated

Contact info:

Instagram: @meatballers

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Adam Rosenbaum for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/788-adam-rosenbaum-chief-baller-in-charge-the-meatball-shop

Mon, 22 Mar 2021 07:30:00 +0000

787: Amanda Robinson, The Digital Gal, Facebook Ads workshop

Today's guest in Amanda Robinson, the Digital Gal. She is widely recognized in the digital marketing industry for her knowledge, training, skills and coaching as a Facebook Ads expert with her Swift Kick In the Ads Membership, her 4 Week Facebook Ads Training Bootcamp, and for her creative chatbot skills. She is an author, international speaker, consultant, and educator who has taught thousands of business owners and entrepreneurs the foundational skills of Facebook Ads. Amanda brings personality and passion to teaching others how to make Facebook ads work for them.

Amanda Robinson is a co-author of The Ultimate Guide to Social Media Marketing

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You can have the best ad in the world, it could be absolutely perfect, but if you serve it to the wrong people, nobody cares. You can have a mediocre ad but if you serve that in front of the right people, you will have sales."

In today's workshop with Amanda Robinson we will discuss:

What are the 4 steps of seeing success with Facebook ads?
Creating Ads Using Ads Manager
Audiences and Targeting
Budget and Strategy
Reporting and Optimizing

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Bbot is the leading contactless order and pay solution for the hospitality industry. With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more. They can also order from home with extensive takeout, delivery, and catering services, commission-free. Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables.

Contact info:

The Digital Gal website

Swift Kick in the Ads Membership

Instagram: @thedigitalgal

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Amanda Robinson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/787-amanda-robinson-the-digital-gal-facebook-ads-workshop

Thu, 18 Mar 2021 07:30:00 +0000

786: Becky Mulligan CEO of The Little Beet

With excitement allow me to introduce to you today's guest, CEO of The Little Beat, Little Beat Table, Le Pain Quotidien. For nearly 16 years Becky Mulligan was living the "intrapreneurial" lifestyle while climbing the executive ladder within the Starbucks organization. While at Starbucks she held the title of District Manager; Regional Director NC, VA, & SC; Direct of Mobile Ordering & Pay; Director of Program Development; Director of US Prioritization, Planning, & Promotion; and Regional Direct WA.

Check out Servant Leadership: Learn the Most Effective Soft Skills to Become a Servant Leader and Guide Your Team to Success by Liam Taylor as mentioned in today's episode.

Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results as mentioned in today's episode!

Check out episode 709 with Field Failing as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Seek patience and passion in equal amounts. Patience alone will not build the temple. Passion alone will destroy its walls." -Maya Angelou

In today's episode with Becky Mulligan we will discuss:

Playing several roles in various types of companies
Find out what your team members want from your employment and company
Lessons learned from Starbucks
Scaling and driving culture
Servant leadership
Love your brand
The "visioning" process
Be intentional

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Bbot is the leading contactless order and pay solution for the hospitality industry. With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more. They can also order from home with extensive takeout, delivery, and catering services, commission-free. Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Presence

What is your biggest weakness?

I want to do too much too fast

What's one question you ask or thing you look for during an interview?

Passion for the product, people who challenge me and tell me when something is not right

What's a current challenge? How are you dealing with it?

Getting restaurants reopened/opening new restaurants

Share one code of conduct or behavior you teach your team.

Vulnerability, authenticity, humility

What is one uncommon standard of service you teach your staff?

Sharing the knowledge you team has for food

What's one book we must read to become a better person or restaurant owner?

The Servant Leader: How to Build a Creative Team, Develop Great Morale, and Improve Bottom-Line Performance by James A. Autry
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Be present with their people

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Meez - The recipe tool for professional chefs

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have courage
Be real
Be kind

Contact info:

Instagram: @eatlittlebeet

Email: info@thelittlebeet.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Becky Mulligan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/786-becky-mulligan-ceo-of-the-little-beet

Mon, 15 Mar 2021 07:30:00 +0000

785: Rudy Miick Workshop - Costing Secrets Nobody Told You

Rudy’s an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension’s Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant, CMC®. This certification is only
given after meeting the highest global standards and ethical canons of the profession. Less than 1% of all consultants have achieved this level of excellence. He is also a member of Foodservice Consultants Society
International (FCSI) and has served as a Worldwide board member, Chairman of the Americas, and Chair of Continuing Professional Standards for the Foodservice Industry. Rudy’s worked with over 1,750 restaurateurs to shift their dreams to achieved goals. He & his team have over 350 successful restaurant start-ups. And, his client success is consistent in a myriad of industries: restaurants, hospitality, resorts, healthcare, technology, manufacturing, martial arts, retail, film, fitness and more. Rudy also gives his time as a consultant/coach for the Boulder Small Business Development Center.

Check out The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham as lauded by both Eric and Rudy today.

https://restaurantunstoppable.libsyn.com/785-rudy-miick-workshop-costing-secrets-nobody-told-you

Thu, 11 Mar 2021 08:30:00 +0000

784: Thomas Kelly Co-Founder of Mexicue

With excitement allow me to introduce today's guest, the Co-Founder of Mexicue, Thomas Kelly!

Check out Restaurant365 as mentioned in today's episode.

Check out episode 774 with Bruce Irving as mentioned in today's episode!

Check out Clubhouse: Drop-in audio chat as mentioned in today's episode.

Check out Toast POS as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The key to success is finding value in collaboration.."

In today's episode with Thomas Kelly we will discuss:

Digital marketing
Fast-casual
Fine dining
Staging in NYC
Setting new, more reasonable, standard for our industry
Operations
Food trucks
Catering
Commissary kitchens
The people behind the brand
Pivoting early on
Finding the right collaborators, investors, and partners
You NEED a partner
Inventory
Labor management
Instagram marketing/branding

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Empathy

What is your biggest weakness?

Operations

What's one question you ask or thing you look for during an interview?

What's your favorite food?

What's a current challenge? How are you dealing with it?

Finding exciting real estate

Share one code of conduct or behavior you teach your team.

Treat people well

What is one uncommon standard of service you teach your staff?

Don't be scripted

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Focus on systems and processes

Name one service you've hired

Finance accounting - OCHRA

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Zenreach: Walk-Through Marketing
Bentobox
Lunchbox: Next- Gen Enterprise Online Ordering

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Slow down and enjoy the people are are physically close to you

Contact info:

Instagram: @mexicue -OR- @thomaskelly3

Email: tk@mexicue.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Thomas Kelly for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/784-thomas-kelly-co-founder-of-mexicue

Mon, 08 Mar 2021 08:30:00 +0000

783: Phillip Phillips Chef and Co-Owner of Chicken and the Wolf and Lone Wolf Banh Mi

Chef Phillip Phillips is the co-owner of Chicken and the Wolf and Lone Wolf Banh Mi in Tulsa, OK.

Check out episode 728 with Mike Rypka as mentioned in today's episode!

Check out episode 772 with Mike Bausch as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Customers will forgive bad food but customers will never forget bad service"

In today's episode with Phillip Phillips we will discuss:

Existentialism
Accepting that we are all not perfect, but there is no excuse for bad service
Getting into the industry at 15 y/o
Food trucks
Being told "No" early on in your career
Ego
Over-saturated markets
Do ONE THING really well
From professional musician to restaurateur
Commissary kitchens
Systems for scaling
Debt
The reality of restaurant reality TV
Building a brick and mortar
Why does Phillip Phillips think 7Shifts is a great tool?
Coming back BETTER after COVID-19

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Humor

What is your biggest weakness?

Humor

What's one question you ask or thing you look for during an interview?

Character

What's a current challenge? How are you dealing with it?

Growth. Planning overcomes the challenges.

Share one code of conduct or behavior you teach your team.

Empathy

What is one uncommon standard of service you teach your staff?

It always needs to be right if it's not right, throw it away.

What's one book we must read to become a better person or restaurant owner?

The Power of Now by Ekhart Tolle
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't do well enough or do often enough?

Reflect

Name one service you've hired.

My entire management team!

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

7Shifts

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

We're on a rock hurtling outer space
We're following a ball of fire that's hurtling into the void
You're life might not be as meaningful as you think

Contact info:

Instagram: @chickenandthewolf -OR- @lonewolftulsa

www.lonewolftulsa.com -OR- www.chickenandthewolf.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Phillip Phillips for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/783-phillip-phillips-chef-and-co-owner-of-chicken-and-the-wolf-and-lone-wolf-banh-mi

Mon, 01 Mar 2021 08:30:00 +0000

782: Ryan Gromfin, The Restaurant Boss, Ghost Kitchens workshop

Get the Ghost Kitchen Bootcamp Course!

The Restaurant Boss Ryan Gromfin is today's guest.

Ryan’s culinary journey began as a teenager after watching the great chefs and personalities on TV. This led him to the Culinary Arts program at Johnson & Wales. After graduating with honors, Ryan worked in countless restaurants, at 5 Star Hotels, and operated 4 restaurants. Other owners took note of his success and began seeking his advice. As The Restaurant Boss, Ryan is the most followed restaurant coach in the world and a professional speaker, helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses.

Check out episode 256 about the difference between managers and leaders with Ryan Gromfin.

Check out episode 313 about budgeting and tracking with Ryan Gromfin.

Check out episode 687 with Steve Reggiani and Joe Scalo, founders of the 8it app as mentioned in today's episode!

Check out 99designs as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Get the Ghost Kitchen Bootcamp Course!
Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Show me your calendar and I'll predict your success."

In today's workshop with Ryan Gromfin we will discuss:

The 7 Ghosts:
- Ghost brick
- Multi-ghost brick
- Ghost Operator
- Ghost Outsource
- Multi-source concept
- Single Ghost/multi-concept
- Multi-ghost facility
Check out Ryan's Restaurant Unstoppable-exclusive course on ghost kitchen!

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Contact info:

The Restaurant Boss website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ryan Gromfin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/782-ryan-gromfin-the-restaurant-boss-ghost-kitchens-workshop

Thu, 25 Feb 2021 08:30:00 +0000

781: Elliot Nelson Founder and CEO of McNellie's Restaurant Group

With excitement allow me to introduce to you today's guest Founder and CEO of the McNellie's Restaurant Group Elliot Nelson.

Elliot Nelson went to the University of Notre Dame for college. During his junior year, he left South Bend to study abroad in Dublin, Ireland. While there, he fell in love with the atmosphere and unique hospitality that he experienced every time he walked into classic Dublin pubs.

Upon returning to Tulsa, Nelson made it his mission to recreate the Irish Pub feel in his hometown. He opened James E. McNellie’s Public House in March of 2004 in what had been a lonely and rather desolate corner of downtown Tulsa. 17 years later, McNellie’s and the area around it are thriving. Today the McNellies Group consist of 10 brands: McNellie’s Downtown; McNellie’s South City; El Guapo’s Downtown; Howdy Burger; Fassler Hall; Dilly Diner; Yokozuna; The Tavern; Dust Bowl Lanes & Lounge; Elgin Park

Check out episode 778 with Rachel Cope as mentioned in today's episode!

Show notes… Calls to ACTION!!!

- Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“If you're not impressive then by default you are unimpressive.”
“The complacency of today is the direct enemy of tomorrow.”

In today's episode with Mike Bausch we will discuss:

Start with the end in mind
What makes Ireland's hospitality different from ours?
Judging success by how long the guest stays in the building
Location
Passion
Networking
Social intelligence
Opening blunders
Opening an Irish bar on St. Patrick's Day
Marketing
Building a neighborhood around your restaurant/bar
Smile and get the order right...that's it!
Creating/sustaining culture
People in this industry need vacations!
Ghost kitchen/events centers
Packaging for take-out

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Perseverance

What is your biggest weakness?

Guiness

What's one question you ask or thing you look for during an interview?

"Where do you get your news?"

What's a current challenge? How are you dealing with it?

COVID-19, retaining staff

Share one code of conduct or behavior you teach your team.

Treat everyone with respect

What is one uncommon standard of service you teach your staff?

Try to get to yes

What's one book we must read to become a better person or restaurant owner?

Love in the Time of Cholera by Gabriel García Márquez
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Don't say thank you enough to staff

Name one service you've hired.

Tater Headz, LLC

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Basecamp - project management software

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind to eachother
Guiness is like drinking a hug
I hope my kids have a sense of adventure

Contact info:

Instagram: @elliotmcnellies

www.mcnelliesgroup.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Elliot Nelson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/781-elliot-nelson-founder-and-ceo-of-mcnellies-restaurant-group

Mon, 22 Feb 2021 08:30:00 +0000

780: Joshua Sharkey CEO and Founder of Meez

With Excitement allow me to introduce to you today's guest CEO Found of Meez Josh Sharkey. Josh is joining us today because my guest mentors have been recommending Meez on the show, and because Meez has come up a few times in conversation within the network. Meez is a recipe tool for professional chefs and organizations. It's one part recipe tool, one part costing tool, and one part e-learning platform.

Meez has agreed to pay Restaurant Unstoppable a 25% commission on all new leads! If you're interested in leveraging this tool in your business, Please:

USE OUR LINKS

Check out The Flavor Bible by Karen Page as mentioned in today's episode!

Check out this video demo for Meez! Special thanks to The Little Beats Geoff Kornberg! Go to www.restaurantunstoppable.come/780

https://restaurantunstoppable.libsyn.com/780-jashua-sharkey-ceo-and-founder-of-meez

Thu, 18 Feb 2021 20:07:49 +0000

779: Keith Paul Co-founder and President of A Good Egg Dining Group

In today's episode, we make an example of Co-founder and President of A Good Egg Dining Group, Keith Paul! Before starting his first restaurant, Keith Paul was a Sales Rep for Ben E. Keiths Food Distributor, where got a crash course about the restaurant business and made invaluable network connection. In 2000, Paul opened his own restaurant Cheever's, which still serves Oklahoma city to this day. Today, A Good Egg Dining Group consists of 9 unique concepts: Cheever's, Iron Star Urban Barbecue; Red PrimeSteak; Republic Gastropub; Tucker's Onion Burgers; Kitchen No 324; The Drake; Barrios; and Mexican Radio.

Check out RestaurantOwner.com as mentioned in today's episode!

Check out The Speed of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode.

Check out the highly recommended Setting The Table by Danny Meyer as mentioned in today's episode!

Check out Peak: How Great Companies Get Their Mojo from Maslow by Chip Conley as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The meaning of life is to find your gift, the purpose of life is to give it away."

In today's episode with Keith Paul we will discuss:

Curious about human nature
Hiring/firing
Leveraging your wholesalers
What is courtesy in the hospitality industry?
Promotion
Collaboration
Finding the right city for your concept
Creating a good business plan
Scaling
How to establish trust
How to schedule
Inventory control
Growing too fast?
Open-book management
Profit sharing?
"Writing the end of the story."

https://restaurantunstoppable.libsyn.com/779-keith-paul-co-founder-and-president-of-a-good-egg-dining-group

Mon, 15 Feb 2021 08:30:00 +0000

BONUS EPISODE: Tech Talk #1: Chowly/Toast/Restaurant 365 integration with Brittany McCrary of Provision Concepts

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network and get your first 30 days on us.
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Brittany and Eric (but mostly Brittany) suggested some really great resources. If you're interested in ANY of these, please use RUNetwork links.....

Chowly - "Simplifying technology for restaurants."

Restaurant 365 - "Restaurant Management Software."

Toast POS - "All-in-one restaurant POS."

Revel - "Leading cloud-based iPad POS system."

Plate IQ - "Simplify and automate your accounts payable."

Postmates - "Food delivery, groceries, alcohol - anything from anywhere."

Quickbooks - Accounting "Run your whole business."

Contact info:

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brittany McCrary for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/bonus-episode-tech-talk-1-chowlytoastrestaurant-365-integration-with-brittany-mccrary-of-provision-concepts

Thu, 11 Feb 2021 20:37:34 +0000

778: Rachel Cope CEO and Founder of 84 Hospitality Group

With Excitement allow me to introduce to you today's guest Founder and CEO of 84 Hospitality, Rachel Cope!

Rachel recommends the book The New Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Figure it out."

In today's episode with Rachel Cope we will discuss:

Walk the way you talk
Starting in the industry in a corporation
Tell people "good job" often
Treat staff with kindness and inclusiveness
You NEED to be consistent with your hours of operation
Learning to make dough from a school of pizza making
Gaining capital
Splitting equity
Partnerships
Scaling
Pop-ups as a way to get a concept started

https://restaurantunstoppable.libsyn.com/778-rachel-cope-ceo-and-founder-of-84-hospitality-group

Mon, 08 Feb 2021 08:30:00 +0000

777: Scott Landers on In-House Delivery with Figure 8 Logistics

Today's guest, Scott Landers, is the founder of Figure 8 Logistics, a consulting firm that specializes in delivery for the restaurant industry. Prior to figure 8 Logistics Landers was a civil engineer, and found his way onto the team of the New York City-based restaurant Dig Inn, where is focus was on developing their delivery program. He's opened his skills up to the rest of the industry with Figure 8

Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E.Gerber as mentioned in today's episode!

Show notes… Calls to ACTION!!!

- Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Get your hands dirty and change the world."

In today's WORKSHOP with Scott Landers we will discuss:

The Three Key Elements of in-house delivery are:
Human
- Humans anticipate needs
- Humans know daily changes to the menu
Hardware
- The hardest thing to change
- Decide what experience you want to create for staff and customers
Software
- Give your online customers the same experience as your in-house customers
- Put your in-house delivery option on EVERY piece of digital real-estate you own
Resources mentioned in the episode:
- Dig Inn | Zuppler | Bentobox | Squarespace | Google Analytics
- Bbot | Toast POS | Lunchbox | Brandable Box | Chowly | Postmates
- Linktree | Ayro | Survey Monkey | Bikky

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effective labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Contact info:

Figue 8 website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Scott Landers for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/777-scott-landers-on-in-house-delivery-with-figure-8-logistics

Fri, 05 Feb 2021 14:41:58 +0000

776: Jeff Dixon on The Relationship Game

Western Oklahoma native, Jeff Dixon, attended Oklahoma State University. While at Stillwater he obtained his Bachelor’s Degree in Hotel & Restaurant Management. He then spent the next 15 years in Edmond where he became a General Manager & Proprietor for the Hal Smith Group. Today, Jeff serves as Co-Founder and CFO of Provision Concepts Jeff Dixon.

Check out The Great Game of Business: The Only sensible Way to Run a Company by Jack Stack as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you don;'t like something about yourself, change it."

In today's episode with Jeff Dixon we will discuss:

BOH organized chaos
Early mentors
Taking a 1.5 year break from the industry
Best interview tactics and advice
Opening vs. running a restaurant
Building a team
Building an energy drink company
Budgeting
Raising capital
Operational expenses
Trust, checks, and balances
The Trust and Track method
Sales and labor
Opening a restaurant during the COVID pandemic
Collaboration

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Fire under my ass always

What is your biggest weakness?

Organization

What's one question you ask or thing you look for during an interview?

Outgoing

What's a current challenge? How are you dealing with it?

Juggling the growth

Share one code of conduct or behavior you teach your team.

Embrace change

What is one uncommon standard of service you teach your staff?

Don't be an order-taker, be a salesman. Care about your guests!

What's one book we must read to become a better person or restaurant owner?

the Bible
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

When you scale you need to invest personal time in ALL of your stores
Give more praise

Name one service you've hired.

A Closer Look - Customer Experience and Mystery Shopping

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat others how you want to be treated
Go for no
You can do it

Contact info:

Email: jeff@eatdrinkpc.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jeff Dixon for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/776-jeff-dixon-on-the-relationship-game

Mon, 01 Feb 2021 08:30:00 +0000

775: Brian Bogert on Contentment and Stress and Franchising

Brian Bogert is a co-founder of Oklahoma City restaurant group The Social Order Dining Collective (Fuzzy’s Taco Shop, Texadelphia, Seven47 & The Jones Assembly). Born and raised in Oklahoma City, he graduated from Heritage Hall High School. Brian was and continues to be a formidable tennis player, winning the state championship two years in a row. He graduated from Southern Methodist University in Dallas, TX with degrees in Finance and Marketing. When he’s not cheering on the OKC Thunder and Roger Federer, Brian is coaching high school tennis athletes at his high school alma mater.

Show notes… Calls to ACTION!!!

Join Restaurant Unstoppable Network!
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The balance between contentment and stress is life's biggest riddle."

In today's episode with Brian Bogert we will discuss:

Work/life balance
Similarities between coaching sports and owning restaurants
The beginnings of fast casual
Communication skills
Business partners
Franchising
Advice for becoming a franchisee
Understanding your numbers
Finding the right accountant
Understand every aspect and role within your business
Profit First money management system
Managing a young, drunk crowd
Consulting
Using existing architecture to inform restaurant concepts
Social media marketing
Early mistakes
Soft/hard openings

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Make it happen

What is your biggest weakness?

Saying "No"

What's one question you ask or thing you look for during an interview?

The intangibles; is he/she a good person

What's a current challenge? How are you dealing with it?

Pivoting in the pandemic

Share one code of conduct or behavior you teach your team.

Keep your head on a swivel/be proactive

What is one uncommon standard of service you teach your staff?

Keep your head on a swivel/be proactive

What's one book we must read to become a better person or restaurant owner?

You're Not Listening: What You're Missing And Why It Matters by Kate Murphy
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Listening

Name one service you've hired.

Restaurant Hospitality Associates - accounting
Heartland Payment Systems

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Developed an in-house app
Asana - Manage Your Team's Work, Projects, and Tasks Online

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take cafe of eachother
Travel
Listen

Contact info:

Instagram: @teambogie

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brian Bogert for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/775-brian-bogert-on-contentment-and-stress-and-franchising

Mon, 25 Jan 2021 08:30:00 +0000

774: Bruce Irving on Marketing in the "New Normal"

Bruce Irving is the host of Smart Pizza Marketing Podcast and The Local Business Marketing Podcast. He is here with us today to discuss marketing and how it has changed in the past year.

Check out previous episodes featuring Bruce Irving, including #204 #236 #264 #317 #392

Show notes… Calls to ACTION!!!

- Join the RestaurantUnstoppableNetwork.com and get your first 30-days son me!
- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Everything is figure-out-able."

In today's workshop with Bruce Irving we will discuss:

Your online communication has been increasing and will continue to increase
Privacy concerns
Choosing a platform to utilize

https://restaurantunstoppable.libsyn.com/774-bruce-irving-on-marketing-in-the-new-normal

Thu, 21 Jan 2021 01:57:40 +0000

773: Chad Grubbs on Creating Unique Experiences

Stitch is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors. Chad, former owner of Okay Yeah Co. and previously BENT on Creativity, and Jen, owner of Plant Shoppe, are best known for their resourceful approach in creating unique experiences and offerings to the Oklahoma City scene. Born and raised in Oklahoma, the couple strives to make positive, inspiring impacts in the community through various craft ventures.

Check out Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones by James Clear as mentioned in today's episode.

Check out Purple Cow: Transform Your Business by Being Remarkable by Seth Godin as mentioned in today's episode.

Check out What I Know About Running Coffee Shops by Colin Harmon as mentioned in today's episode.

Check out Homebase: Free Employee Scheduling as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Shit'll buff out."

In today's episode with Chad Grubbs:

Psychology
Christianity/being a former pastor
Working in the tech industry
A coffee shop with a strong focus on food
The restaurant industry is a grind that you need to love
Making your indoor seating feel like outdoor seating
Losing your dream location
The pains of restaurant real estate
Better and more polished experiences
Confusing service with hospitality
Social media - Instagram
Restaurateur online/social media engagement
Coffee subscriptions
Cross-promotion/collaboration
Podcasting and podcasting about coffee
Constant self-improvment

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Take punches well and dust myself off

What is your biggest weakness?

Clarity on choosing the best path to what you want

What's one question you ask or thing you look for during an interview?

Where do you want to be in 2 years?

What's a current challenge? How are you dealing with it?

minimizing goals and achieving smaller victories

Share one code of conduct or behavior you teach your team.

1% improvement, improve everyday

What is one uncommon standard of service you teach your staff?

Caring about people, staff will write thank you notes on to-go containers/knowing frequent customer names

What's one book we must read to become a better person or restaurant owner?

Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones by James Clear
Purple Cow: Transform Your Business by Being Remarkable by Seth Godin
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Engaging with their staff

Name one service you've hired.

Cash Wheeler - artist in OKC

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Engage with people
Be who you are and improve
Try things that are different for you

Contact info:

Instagram: @stitchokc

Stitch website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chad Grubbs for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/773-chad-grubbs-on-creating-unique-experiences

Mon, 18 Jan 2021 08:30:00 +0000

772: Mike Bausch on Ultimate and Efficient Communication

Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today.

Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of Unsliced: How to Stay Whole in the Pizzeria Business.

Check out 32 Yokes: From My Mother's Table to Working the Line by Eric Ripert as mentioned in today's episode.

Show notes… Calls to ACTION!!!

- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

- "If you're not impressive then by default you are unimpressive."
- "The complacency of today is the direct enemy of tomorrow."

In today's episode with Mike Bausch we will discuss:

- Time in the military
- Start small
- Partnerships with family
- Franchising?
- HR systems and processes
- Systems, processes, and procedures
- Management development systems for opening a second location
- Checklists
- Using a giant white board for checklists
- Positive reinforcement
- COMMUNICATION!!!
- How tech helps restaurant communication
- Daily staff meetings
- Food photography
- Self-reliance and self-confidence

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Approachable and able to be wrong

What is your biggest weakness?

Finding a balance between being a softie and a hard-ass

What's one question you ask or thing you look for during an interview?

Instincts to please the customer above anything

What's a current challenge? How are you dealing with it?

Maximizing morale in a demoralizing atmosphere

Share one code of conduct or behavior you teach your team.

Passionate, ethical, effective, fun, understand that they want their job

What is one uncommon standard of service you teach your staff?

Replacing food that customer's aren't happy with

What's one book we must read to become a better person or restaurant owner?

On The Line by Eric Ripert
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Don't seek to be individual, they seek to fit in
Some restaurateurs act like they don't have a boss rather than being the best boss they never had

Name one service you've hired.

ForeFathersGroup - website design
The International Pizza Expo
BigTray Restaurant Supply - equipment purchasing

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

iPhone

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

If you're not impressive then by default you are unimpressive
Never look down on the next generation
Never stop

Contact info:

www.unslicedbook.com

Instagram: @mikeybausch

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mike Bausch for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/772-mike-bausch-on-ultimate-and-efficient-communication-0

Mon, 11 Jan 2021 08:30:00 +0000

771: Coffee with Eric and Friends-- Profit First and Partnership Agreements

Today's episode is a recording of "Coffe with Eric" that took place last week. I don't normally publish these, but this one was special. This session of Coffee with Eric is a PERFECT example of how I envisioned them going down: Someone in my network (a listener) needed help. They reached out to one of my past guests (Kyle Inserra). Kyle made me aware of the listener's situation, and I invited the two of them to a session of Coffee with Eric to mesh it out. Plus, we popped off the session with a really great conversation around Profit First. Frankly, the conversation around Profit First was another reason why I thought this recording of Coffee with Eric would be great to share. With 2021 freshly upon us, you still have plenty of time to implement Profit First before the end of the month

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

In this episode, we discuss:

The benefits of Profits First money management system
Setting up your Profit First Checking Accounts
What to consider including in your partnership agreement.
Understanding that sweat equity holds value.

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Inserra for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/771-coffee-with-eric-and-friends-profit-first-and-partnership-agreements

Mon, 04 Jan 2021 15:02:07 +0000

770: Will Myska on Winning Amongst Ourselves

At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth, NH, and followed Hennessey to Stages at One Washington in Dover, NH. Next, he worked at Portsmouth’s popular Ristorante Massimo before joining Vida Cantina where, under the stewardship of Chef/Owner David Vargas, learned how to run a kitchen. His and Vargas' partnership flourished and together they opened Ore Nell’s Barbecue in Kitty, ME, with restaurateur Jay McSharry.

Check out episode 748 with Evan Hennessey as mentioned in today's episode.

Check out episode 755 with David Vargas as mentioned in today's episode.

Check out the book The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“If you show me a good loser, I’ll show you a loser.”

In today's episode with Will Myska we will discuss:

Being competitive
Play to win
Friendly competition
The value of a dollar
Passion for food
Theft
Making mistakes when you’re young
Reality checks
Moving from Texas to New Hampshire
Punctuality matters
Head down, hard work
Attention to detail
Maintaining standards
Catering
Popups
Treat it like you own it
Different management styles for different people
When you have to manage people older than you are
Food cost/the numbers/keep it lean
Maintain the right ENERGY in the kitchen
Avoid passive aggressive behavior in the kitchen
Loyalty/who has your back?
Intricacies of Bar-b-que (especially in New England)
Getting you name out when you’re a new restaurant
Instagram
Email blasting
Collaboration
Holiday packages or food
No excuses

Today's sponsor:

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Let loose and have fun

What is your biggest weakness?

Unable to let go and step away

What's one question you ask or thing you look for during an interview?

What are you goals in life?

What's a current challenge? How are you dealing with it?

COVID-19, best ways to promote and pivot

Share one code of conduct or behavior you teach your team.

Punctuality, good attitude

What is one uncommon standard of service you teach your staff?

Three hellos, three goodbyes

What's one book we must read to become a better person or restaurant owner?

Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Social media

Name one service you've hired.

Maine Meat Butcher Shop in Kittery ME

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Toast POS
Seacoast Eats Facebook group

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Life's not a dress rehearsal
Play to win
Live, laugh, love

Contact info:

Instagram: @orenellsbbq

Ore Nell's website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Will Myska for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/770-will-myska-on-winning-amongst-ourselves

Mon, 28 Dec 2020 13:38:40 +0000

769: Kyle Inserra on Real Estate, Scaling, Partners, and Equity.

Kyle Inserra is a graduate of The French Culinary Institute where he graduated with honors. After working at notable restaurants such as Marco & Pepe and Anthony David's he moved to St. John, USVI, where he became the executive chef for a privately-owned restaurant group. On his return to the northeast, he opened the restaurants Polpettina and, where he was eventually forced out by his partners. Today he's the Co-Founder of La La Taqueria and is a Commercial Real Estate Advisor with a focus on brand growth and execution of real estate strategies for emerging restaurants. In addition, he's the host of the National Restaurant Owners Podcast, where he shares his experience and interviews fellow industry professionals to provide you with the insight our industry often lacks.

Check out the book Blink: The Power of Thinking Without Thinking by Malcolm Gladwell as mentioned in today's episode.

Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber as mentioned in today's episode.

Check out episode 765: Media First/Restaurant Second with Shawn Walchef as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Move fast and break shit."

In today's episode with Kyle Inserra we will discuss:

Just start
Podcasting
Escaping NYC during 9/11
Starting late in the industry
Ego-driven chefs
Fixing labor expenses in a new kitchen
Intricacies of inventory management
The prep system
Organization
Catering
Leases and importance of actually READING them
Creating a new kind of pizza restaurant in NYC
Scaling and earning equity
Equity
Ghost kitchens

Today's sponsor:

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Consistency

What is your biggest weakness?

Organization

What's one question you ask or thing you look for during an interview?

Why do I need this person?

What's a current challenge? How are you dealing with it?

Spreading myself too thin

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

Know your guest and be involved

What's one book we must read to become a better person or restaurant owner?

Relentless: From Good To Great To Unstoppable by Tim S. Grover
Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Know your numbers

Name one service you've hired.

Book keeper - Rob Marzan

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't make the same mistakes that I made
That I really gave my all to the industry
That I actually can cook

Contact info:

Instagram @kyleinserra

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Inserra for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/769-kyle-inserra-on-real-estate-scaling-partners-and-equity

Mon, 21 Dec 2020 13:53:48 +0000

768: Automating your Accounts Payable with Plate IQ's Greg Alpatov

Greg Alpatov Plate IQ

Today's guest, Greg Alpatov, is the Direct of Sales for Plate IQ, an accounts payable automation platform specific to the Restaurant industry. Over the last 150 episodes, Plate IQ has been recommended, organically, 4 times. That's why we've invited Plate IQ here; to learn more about why my guests are saying such great things. Plus, we uncover some of the histories of Plate IQ and how they've evolved into the organization they currently are.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Did you play video games? Remember those racing games, where you'd race the ghost of yourself from the previous run. That's what life should be like; a race against yourself the day before.

In this episode we discuss:

How Greg Alpatov got involved with Plate IQ
The origin story of Plate IQ.
The Benefits of implementing Plate IQ into your business.
The future of Plate IQ.

Plate IQ Demo

The day before recording this interview Greg and Plate IQ VP of Product Kyle Johnson joined us LIVE in RUNetwork to demo the platform. Here's that recording:

Click here to schedule your own demo and get 3-months FREE Plate IQ services.

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

Contact info:

Greg@PlateIQ.com

PlateIQ.com

@plate_iq

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Greg Alpatov for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/768-automating-your-accounts-payable-with-plate-iqs-greg-alpatov

Thu, 17 Dec 2020 08:30:00 +0000

767: Jamie Giovinazzo on Eating and Living Clean, Bro!

Jamie Giovinazzo is the founder of Eat Clean Bro, a meal delivery service that started from a conversation at the gym, and a vision to help people be more healthy. In 2013, after 7 failed attempts, and only $300, Eat Clean Bro was finally able to get off the ground and hasn't stopped scaling since. As of 2019 Eat Clean Bro has tens of thousands of customers across 11 states.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"A man can fail many times, but he is not a failure until, he give up."

In today's episode with Jamie Giovinazzo we will discuss:

Being unprepared when you start your business
Learning from failure
Finding a business partner
Mistakes people make they start to make money
Partners. Do you need them?
The desire to help people
Being OK with failure
Organization is key
Recognize your weaknesses
Adderral addiction
You have to be honest with yourself to be successful
Drugs in our industry
Make friends in the industry
Growing while maintaining a small business mentality
Communication and problem solving are key
The future of small businesses in America
Helping other entrepreneurs
Playing the long game

Today's sponsor:

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Passion

What is your biggest weakness?

Organization

What's one question you ask or thing you look for during an interview?

Collaboration

What's a current challenge? How are you dealing with it?

Competing against brands with much bigger bank accounts

Share one code of conduct or behavior you teach your team.

Treat people the way you want to be treated

What is one uncommon standard of service you teach your staff?

Healthy prepared meals with no contract or minimum

What's one book we must read to become a better person or restaurant owner?

How To Win Friends and Influence People by Dale Carnegie
GET THIS BOOK FOR FREE AT AUDIBLE.COM

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat people the way you want to be treated, listen to your gut, always do the right thing

Contact info:

Instagram: @jamiegiovinazzo

Email: jamie@eatcleanbro.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jamie Giovinazzo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/767-jamie-giovinazzo-on-eating-and-living-clean-bro

Mon, 14 Dec 2020 08:30:00 +0000

766: Lee Frank on Be Yourself. Do You.

Get your 30-day Trial to RestaurantUnstoppableNetwork.com

Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision Otis Restaurant at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he was invited to cook at the beard house, and in the first year of business Otis was recognized by NH as the Best New Restaurant in NH.

Check out episode 755 with David Vargas as mentioned in today's episode!

Check out episode 748 with Evan Hennessey as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Get your 30-day Trial to RestaurantUnstoppableNetwork.com
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be true to yourself. Do you.”

In today's episode with Lee Frank we will discuss:

Don’t chase money if that means sacrificing who you are
An early desire to be in a kitchen
Realizing school isn’t for you
Taking a step back in order to go forward
You have to be willing to grind it out in this industry
Never choose a job based on the money
Gaining knowledge when you’re young is more valuable than money
Culinary school?
Line cooks and chefs. What’s the difference?
Failures
Who started farm-to-table?
Giving credit where credit is due
Living above the restaurant where you work at’
The importance of FOH
Attention to detail
Maintain standards
Constant gentle pressure
Checklists
Thank your staff
Business-minded
People don’t invest in things, they invest in PEOPLE
An individual makes it good, a team makes it great
The numbers
Building a great team
The creation of Chefs After Dark
Events in your restaurant aimed at restaurant people
Share passion
The power of transparency
Communication
The stress bell curve
Quality of service stays consistent regardless of volume
Showing up EVERY DAY is easier when you’re being YOU
Attracting like-minded people
Be willing to put in the work
Don’t ask anyone to do anything you wouldn’t do yourself

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard working

What is your biggest weakness?

Sarcasm

What's one question you ask or thing you look for during an interview?

What's your biggest weakness?

What's a current challenge? How are you dealing with it?

COVID-19

Share one code of conduct or behavior you teach your team.

Politeness, say please and thank you

What is one uncommon standard of service you teach your staff?

Every guest is important, not just the ones that look like they will leave a good tip

What's one thing you feel restaurateurs don't know well enough or do often enough?

Adapt

Name one service you've hired.

Paychex -- payroll

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Open Table

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Love yourself, take care of others, be you

Contact info:

Facebook: @otisrestaurant

Instagram: @chefleefrank

Call the restaurant: 603-580-1705

Website: www.otisrestaurant.com

Email: lee@otisrestaurant.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lee Frank for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/766-lee-frank-on-be-yourself-do-you

Mon, 07 Dec 2020 08:30:00 +0000

765: WORKSHOP Media First/Restaurant Second Shawn Walchef

Over the last 12 years Shawn Walchef’s restaurant, Cali Comfort BBQ, and media business has generated over twenty five million dollars in sales in San Diego, California without ever adding another single location. His greatest location curse became his greatest gift as it forced him to focus on all things digital just to stay in business. Currently his team has developed a plan to scale with a new bbq media model that is three times more profitable than his first business.

Check out Episode 675: The Power of getting Involved in Your Community with Shawn Walchef

Check out RestaurantOwner.com as mentioned in today's episode!

Check out Restaurant Solutions, Inc. (RSI) as mentioned in today's episode!

Check out If This Then That as mentioned in today's episode!

Check out Zapier | The easiest way to automate your work. as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

In today's workshop with Shawn Walchef we will discuss:

Stay curious, get involved, ask for help

Every day at your restaurant is an event, treat it like that
Digital storytelling through smartphones

Establish relationships NOT based on exchanging money

Put on events for people as favors
Document and share everything

If you are overwhelmed with the abundance of apps and platforms...

the internet breaks down to
- video
- audio
- images
- written word

When it comes to the step by step of sharing your work online...

the 4 P's are
- Plan
- Produce
- Publish
- Promote

Today's sponsor:

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact info:

Email: shawn@calibbq.media

Website: calibbq.media

Twitter: @ShawnPWalchef

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Shawn Walchef for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/765-shawn-walchef-on-media-firstrestaurant-second-workshop

Thu, 03 Dec 2020 08:30:00 +0000

764: Kate McGrath on Take Your Chance

Kate McGrath originates from Newfields, NH, and is a graduate from the University of New Hampshire where she majored in Liberal Arts, Political Science, and Communications. In 2003 she joined the Jumpin' Jays Fish Cafe team as a host and eventually became GM. In 2016 she partnered Jay McSharry (the "Jay" from Jumpin Jay's) and Andrew Wilson to open The Rail Penny Tavern. In 2020 The Rail Penny Tavern was recognized by NH magazine as one of the best overall dining experiences in NH.

Check out Resy as mentioned in today's episode.

Check out Toast POS as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Take your chance."

In today's episode with Kate McGrath we will discuss:

Take chances
Where do you wan to be in the future and what are you willing to do to get there?
Work ethic
Kitchen work provides work everywhere in the world
Travel
Motivated by money when you’re young
Stepping up professionalism
Working at a restaurant is like throwing a party
The host position and its importance
Hosts are unappreciated and underused during most services
Wine as a language
Pooling tips?
Making regulars
Pivoting during COVID-19
“Aha” moments
Giving up the responsibilities to move on to more
Investments and what’s right for you
Money management/time management
Markting
Opening challenges
Staffing challenges
Shift your messages based on the team members you are working with, not everyone is the same
Ditching intolerance with age
Training
The restaurant industry has its own language and you need to learn it and teach it
Challenges of creating regulars
Knowing what the guest needs before they know what they need
Constant growth and betterment
Tracking growth

Today's sponsor:

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard work

What is your biggest weakness?

"I'm Irish so I hold a grudge."

What's one question you ask or thing you look for during an interview?

Why are you here?

What's a current challenge? How are you dealing with it?

Besides COVID-19, staffing

Share one code of conduct or behavior you teach your team.

Calm on the service but busy underneath

What is one uncommon standard of service you teach your staff?

Cleanliness of tables and knowing what the guest wants before he/she does

What's one book we must read to become a better person or restaurant owner?

What Do You Do With A Chance? by Kobi Yamada
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Show appreciation for staff and team members

Name one service you've hired.

Reliable Equipment, LLC in Dover, NH

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Instagram

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Hard work
Find a balance
Love your people

Contact info:

www.railpennytavern.com

Instagram: @therailpenny

Email: kate@therailpenny.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kate McGrath for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/764-kate-mcgrath-on-take-your-chance

Tue, 01 Dec 2020 00:25:55 +0000

763: Checklists 101 Workshop with David Scott Peters

CLICK HERE to schedule your discovery call with David Scott Peters.

In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop checklists to "enforce your will.".

David Scott Peters offers a 24-week premium coaching program for independent restaurant owners who are committed to transformation. The first step is a discovery call where David helps you identify what is holding you back from the breakthrough that leads to the freedom you deserve.

Working through this information together, you and he will determine if his program is a good fit for you. If not, you’ll leave the call with the steps to follow to breakthrough.

Please note, Eric Cacciatore is an affiliate for David’s 24-week Restaurant Transformation Intensive and receives a $2,000 commission, which he’ll split with anyone who signs up through Restaurant Unstoppable.

This split provides $1,000 to each new member who joins through his link as a discount off the price of their membership

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

Check out his website: davidscottpeters.com

David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 4 previous episodes including:

Check out episode 141: Helping Put The Power Back In The Hands Of Independents

Check out episode 437: Where To Start With Menu Engineering

Check out episode 578: How To Build A Budget

Check out episode 639: 7 Steps For Creating Great Managers

Click here to Join the RUNetwork and Get 30-days access on me-- FREE. Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Ideas are cheap; it's the people who put them into action who are priceless."

In today's workshop with David Scott Peters we will discuss:

Systems

Quantifiable goals
Trainable results
Define standards (Accountability)

Standards

Start with standards
COVID-19 has changed this, standards change

Details

Cash control
Every detail matters
Routine

Join the network to receive all the tools and resources from each workshop including today's.

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Contact info:

Restaurant Coaching | David Scott Peters | Lower Food and Labor Costs

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/763-checklists-101-workshop-with-david-scott-peters

Thu, 26 Nov 2020 14:59:01 +0000

762: Getting Personal #3 with Eric Cacciatore and Jared Parisi

Eric Cacciatore is the host of Restaurant Unstoppable Podcast and Jared Parisi is the audio/visual editor. Today we are discussing the future of Restaurant Unstoppable, our vision, our core values, and the Restaurant Unstoppable Network.

Check out Getting Personal 1

Check out Getting Personal 2

Check out the past workshops that we hosted in the Restaurant Unstoppable Network including...

Click here to Join the RUNetwork and Get 30-days access on me-- FREE. Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

In today's episode with Jared and Eric we will discuss:

The future of Restaurant Unstoppable
Our core values
Our mission statement
The Restaurant Unstoppable Network (RUN)

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact info:

eric@restaurantunstoppable.com

jaredp@restaurantunstoppable.com

RU on IG: @ericcacciatore

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jared Parisi for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/762-getting-personal-3-with-eric-cacciatore-and-jared-parisi

Tue, 24 Nov 2020 01:11:19 +0000

761: Optimizing Digital Ordering with Toast, Inc.

Today's conversation is about Optimizing Digital Ordering with Toast POS. Eric Cacciatore is the moderator and the panel will be made up of three other industry leaders: Doug Brown, Marketing and Branding Consultant and co-Founder of Buckhorn Grill with locations all over California, Josh Bufford, Co-Founder of Toast New American Gastropub in Richmond, VA, and Bruno Salazar and Don Pollo of Rosatoro Restaurant & Pisco Bar in NYC, and Candace Barocci Warner, Managing Partner, General Manager & Business Controller of Convito Café & Market in Wilmette, IL.

Check out Toast's On The Line as mentioned in today's episode!

Click here to Join the RUNetwork and Get 30-days access on me-- FREE. Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

In today's panel discussion we will be covering these 3 major topics:

Menu Management - how two pivot your menu to take-out and delivery-friendly

Marketing - how to introduce these changes to your customers

Customer Education - how to send customers directly to you and avoid 3rd-party delivery fees

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off

your first design contest!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact info:

Toast, Inc.

Doug Brown --- Buckhorn Grill

Josh Bufford --- Toast New American Gastropub

Bruno Salazar and Don Pollo --- Rosatoro Restaurant & Pisco Bar

Candace Barocci Warner --- Convito Café & Market

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Toast, Inc., Candace Barocci Warner, Doug Brown, Josh Bufford, Bruno Salazar, and Don Pollo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/761-optimizing-digital-ordering-with-toast-inc

Thu, 19 Nov 2020 08:30:00 +0000

760: Nick Sarillo on Tangible Framing For Employee Growth

Click here to Join the RUNetwork and Get 30-days access on me-- FREE. Plus get the bonus assets mentioned in today's episode.

The Shed Restaurant in Libby, MT- Executive Chef Opportunity

Nick Sarillo is today's guest. He is the founder and CEO of Nick's Pizza and Pub with locations in Crystal Lake and Elgin, IL. He is also the author of A Slice of the Pie: How To Build A Big Little Business. Additionally, Nick is the founder of the Trust and Track Institute.

Check out episode 099 and episode 170 with Nick Sarillo!

Check out episode 743 with Rudy Miick as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"I inspire purpose and values in people's work and life."

In today's workshop with Nick Sarillo we will discuss:

Workshop details, along with tangible resources provided by Nick Sarillo, can be found here when you become a member. That link gets you your first 30 days for free!

Today's sponsor:

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact info:

Nick's Trust and Track Institute website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick Sarillo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/760-nick-sarillo-on-tangible-framing-for-employee-growth

Thu, 12 Nov 2020 08:30:00 +0000

759: Rob Giuliani on Giving Up Is Too Easy

Join the RUNetwork and get 30-DAYS FREE on me!

Get control over your cash flow with The Profit First Money Management System COURSE.

Originating from Ocean County, NJ, today's guest is Rob Giuliani, a graduate of Rutgers University, a veteran, entrepreneur, restaurateur, surfer, and the co-founder & CEO of Playa Bowls, which just opened its 99th location.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Anyone can give up. It's the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart? That's true strength."

In today's episode with Rob Giuliani we will discuss:

Giving up is easy
Partnerships
Taking the leap
Early entrepreneurial leanings
Being calculated
Entrepreneurs are risk-takers
An aversion to borrowing money
Franchising
Giving up a six figure salary to sell açaí bowls
The fear of failing makes you stronger
Pop ups
Collaborations are key
Unrealistic expectations for opening a new space
Marketing
Lead by example
Third-party delivery
COVID-19 adaptations
Able and willing to communicate with your team

Today's sponsor:

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Passion

What is your biggest weakness?

Kindness

What's one question you ask or thing you look for during an interview?

Passion

What's a current challenge? How are you dealing with it?

COVID-19

Share one code of conduct or behavior you teach your team.

Loyalty

What is one uncommon standard of service you teach your staff?

Customer service. Go above and beyond. Walk the bag around the corner and give it to the customer, as an example.

What's one thing you feel restaurateurs don't know well enough or do often enough?

Customer service

Name one service you've hired.

Book keeping/Accounting

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

TapMango - Customer Loyalty & Online Ordering

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Eat good, healthy food
Find good financial guidance
Be kind

Contact info:

Email: rob@playabowls.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rob Giuliani for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/759-rob-giuliani-on-giving-up-is-too-easy

Mon, 09 Nov 2020 08:30:00 +0000

758: Jordan Boesch on In-depth with 7Shifts

CLICK HERE TO JOIN THE NETWORK

Today's guest, Jordan Boesch, hails from Saskatoon, Saskatchewan, Canada, got his start in hospitality working at his dad's Quiznos, is a Graduate of Algonquin College of Applied Arts, is a programmer by trade, and is the CEO and Founder of 7shifts.

In this episode, we dive into the story behind 7shifts, what separates 7Shifts from other Labor management platforms, the data 7Shifts is privilege to, and what the future of 7shifts looks like.

Check out Radical Candor: Be A Kick-Ass Boss Without Losing Your Humanity by Kim Scott as mentioned in today's episode!

Check out The Speed of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Belief in "the act off being radically candid."

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jordan Boesch for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/758-jordan-boesch-on-in-depth-with-7shifts

Thu, 05 Nov 2020 08:30:00 +0000

757: Nancy Batista-Caswell on Finding Your Voice

Join the RUNetwork! First 30 days on me!

Check out episode 013 the first time Nancy Batista-Caswell joined the show!

Check out Mass Restaurants United focusing on independant restaurants in Massachusetts.

Check out Speaking Broadly Podcast as mentioned in today's episode!

Check out Super Soul Podcast as mentioned in today's episode!

Today's guest, Nancy Batista-Caswell, has been kicking butt and taking names for as long as she's been in the game. She is the Proprietor of Caswell’s Restaurant Group which consists of Ceia Kitchen and Bar, BRINE, and Oak + Rowan. Ceia has received numerous ‘best’ awards for its culinary, wine and overall experience. Some of Ceia's more recent recognitions include an invitation to cook at the beard house and most recently StarChefs.com has named Today's guest Rising Star Restaurateur, the only honoree in the category.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Fail fast and move on

In today's episode with Nancy Batista-Caswell we will discuss:

The FOH grind
Growing up in kitchens
Chefs who excell in both the dining room and the kitchen
It’s all about relationships
Embracing chef creativity
Learning construction and how it relates to opening restaurants
Seeing restaurants “from scratch” via buildouts and construction
What brought her from Boston to Newburyport (north shore Mass.)
Culture
Volume issues in a new restaurant
Community involvement
When team members hit a ceiling in your restaurants
Self-confidence in the industry
Make your intentions known
Feeding front-line workers
Work/life balance
Struggling to relax when not at your restaurant
Does your community need another restaurant? Probably not
Training costs money (hire slow, fire fast)
COVID restrictions as a reality check for our industry
Making payroll leaner
Opening mistakes to avoid
Game-ifying business
How do politics affect the restaurant industry
Emotional intelligence

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Time spent by myself

What is your biggest weakness?

Give people too many chances

What's one question you ask or thing you look for during an interview?

What are you eating and drinking?

What's a current challenge? How are you dealing with it?

Growing and maintaining loyalty from staff and customers

Share one code of conduct or behavior you teach your team.

Positive energy

What's one book we must read to become a better person or restaurant owner?

What's one thing you feel restaurateurs don't know well enough or do often enough?

Reflect on your own day-to-day duties/routine

Name one service you've hired.

One Oak - HR

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

7Shifts

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Still be you
Live intentionally, daily affirmations or intention
A recommendation list for places with great food and great drink

Contact info:

www.caswellrestaurants.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nancy-Batista Caswell for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/757-nancy-batista-caswell-on-finding-your-voice

Mon, 02 Nov 2020 02:09:01 +0000

756: WORKSHOP The 3 E's to Heightened Customer Experience with Jill Raff

Click HERE for 12 Months FREE Restaurant Unstoppable Network.

Click here to access Jills Course: Confident Customers Through Customer Experience (join the network and save $500)

Check out The Speed of Trust: The one Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode!

Check out RestaurantOwner.com as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Individually we are one drop but together we are an ocean.”

In today's workshop with Jill Raff we will discuss: The Three E's:

Educate
Engage
Entrust

More info and resources if you join the network here!

https://restaurantunstoppable.libsyn.com/756-jill-raff-on-the-3-es-to-heightened-customer-experience

Thu, 29 Oct 2020 15:38:31 +0000

755: Chef David Vargas on Justify Your Existence

Get 12 Months of Restaurant Unstoppable Network here

David Vargas, Chef/Owner, Vida Cantina brings his Mexican heritage and appreciation for local seasonal New England products to every plate at Vida Cantina in Portsmouth, NH. A James Beard-nominated chef, David grew up in Southern CA and spent time in Mexico as an exchange student. David works with the Kittery school system training the administration and staff, and teaching the students about healthy cooking and eating. David also is co-creator of Chefs After Dark, a friendly (raucous!) chef rivalry night among friends in the NH/MA/Maine chef community with hosted events raising funds for deserving local charities. David is also a leader in the region supporting NH Community Seafood, creating “Catch of the Day Tacos” with whatever fresh fish the collaborative hauls in. He earned a cult-like following for his home-made heritage corn tortillas, sourced with his own blend of local organic corn grown for him at Tuckaway Farms, resulting in David opening his own tortilla business, Vida Tortilla. These specialty tortillas are available at the popular Dos Amigos restaurants, Vida Cantina, and select New England restaurants.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Justify your existence.

In today's episode with David Vargas we will discuss:

Being a wild child and growing up
Feeling at home with restaurant industry workers
Hospitality is treating people like family
Living in Mexico City and learning to cook
Culinary school and if you should go, very expensive
Mentors
Learning California-style cooking
When to transition from line cook to head chef/restaurant owner
Taking the next step in your career out of survival
Learning food cost - reality vs. what you learn in culinary school
You must be aware of what’s going on in your industry - talk to other chefs and restauranteurs
If you’re not excited about your food, neither will your guests
Sobriety in the industry
Spend time away from your restaurant so that you long to be there
Opening/operating a food truck
Surviving (monetarily) a fire in your food truck
Working as a mercenary chef
Set your team up for success in their own lives and your business
Catering
Saying yes to everything
Diversifying income
Should we pay attention to services like Yelp?
The power of getting involved with your community
Cooking competitions
Diversify your revenue streams
Retail in your restaurant - online store and shipping advice
Evolving because of COVID-19 - surviving the upcoming winter in NH (no outdoor dining)

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Coming in prepared every day to enjoy the day

What is your biggest weakness?

Not listening to my wife enough

What's one question you ask or thing you look for during an interview?

What makes you happy?

What's a current challenge? How are you dealing with it?

Besides COVID, work ethic of new staff, determining work ethic before hire someone

Share one code of conduct or behavior you teach your team.

Mental Mise en place

What is one uncommon standard of service you teach your staff?

To cook good is to look good

What's one book we must read to become a better person or restaurant owner?

California Dish: What I Saw (and Cooked) at the American Culinary Revolution by Jeremiah Tower
Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain
*any book about overcoming hurdles*
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't do well enough or often enough?

Give their staff the opportunity to succeed

Name one service you've hired.

Martha Sullivan - Sullivan Communications - PR

What's one piece of technology you've adopted within your restaurant walls and how has it influenceD operations?

Square POS
Social media - Instagram and Facebook

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Justify your existence
Si, se puede
Spend more time with your family

Contact info:

info@vidacantinanh.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Vargas for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/755-chef-david-vargas-on-justify-your-existence

Mon, 26 Oct 2020 07:30:00 +0000

REPOST 637: Kasey Anton & Mike Michalowicz On Taking Your Profit, First

Join the Network and access the Profit First Course

Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how.

Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz.

Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business.

Kasey Anton, founder of Spark Business Consulting, and former restaurateur, and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience.
Success Quote or Mantra
Care more than others. Your Sucess is our success.
In this episode with Kasey Anton and Mike Michalowicz, we discuss:

How Mike developed the Profit First Money Management System.
How the profit first system is about making systems for you, and not the other way around.
The human behavior behind why profit first works; Parkinson's Law, Primacy Effect.
Howthe key to implementing profit first is to start slowly.
How to implement Profit first into your business.
The unique aspects of the restaurant industry that need to be considered when implementing profit first.

https://restaurantunstoppable.libsyn.com/repost-637-kasey-anton-mike-michalowicz-on-taking-your-profit-first

Thu, 22 Oct 2020 18:11:16 +0000

754: Nick Bishop Jr. on Creating A Brand Around One Menu Item

Nick Bishop Jr grew up in a restaurant family and today is the Co-Founder and Co-Owner of Hattie B's. Hattie B's Hot Chicken is a family business, founded and operated by father-and-son team Nick Bishop, Sr. and Nick Biship, Jr., and is headquartered in Nashville, TN, where there are three locations. The fast-casual eatery expanded first to Birmingham, AL, in 2016, followed by openings in Memphis, TN, and Atlanta, GA, in 2018. In the late summer of 2018, they opened their most recent location at Block 16 Urban Food Hall at the Cosmopolitan of Las Vegas.

Check out A Lapsed Anarchist's Approach to Building a Great Business by Ari Weinzweig as mentioned in today's episode.

Check out Start With Why: How Great Leaders Inspire Everyone to Take Action by Simon Sinek as mentioned in today's episode.

Check out Leaders Eat Last: Why Some Teams Pull Together and Others Don't by Simon Sinek as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Smile and hustle."

In today's episode with Nick Bishop Jr. we will discuss:

Creating core values
Family businesses
Seeing and acknowledging opportunity
Retaining employees
The history of hot chicken in Nashville
Creating a brand around one item
FOH
Make your staff's lives better and they will make your customers' lives better
Tip-sharing
Inward growth
Existing to make people's lives better
How to know when you're ready to scale
Modern society NEEDS restaurants for human-to-human contact in a digital age
The weird bright side of COVID-19 in the industry

Today's sponsor:

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I care to point where I take it home with me

What is your biggest weakness?

I care to point where I take it home with me, try to keep it separate

What's one question you ask or thing you look for during an interview?

What gets you going outside of work and restaurants?

Share one code of conduct or behavior you teach your team.

Smile and hustle

What is one uncommon standard of service you teach your staff?

Recognize customers and knowledge it, take care of locals and regulars

What's one book we must read to become a better person or restaurant owner?

The Infinite Game by Simon Sinek
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take themselves too seriously

Name one service you've hired.

Mesa - furniture

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Toast POS
Olo - Online Ordering for Restaurants

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Surround yourself with good people
Don't continue to do things toast don't fulfill you
Be open, be an open book

Contact info:

Hattie B's website

Instagram: @hattiebs

Facebook: @HattieBsMidtownNashville

Twitter er: @HattieBs

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick Bishop Jr. for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/754-nick-bishop-jr-on-creating-a-brand-around-one-menu-item

Mon, 19 Oct 2020 07:30:00 +0000

753: WORKSHOP HR Systems and Recruiting with Carrie Luxem

Click this link for 12-months FREE Restaurant Unstoppable Network R.U.N.

You can find Carrie Luxem at her website www.carrieluxem.com or read her book Restaurant Operator's HR Playbook here. We are here today to learn about recruiting and onboarding best practices, hiring for cultural fit.

Check out my conversation on episode 321 with Carrie Luxem!

Join the Restaurant Unstoppable Network to get access to hundreds of experts like Carrie and take part in these workshops.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Leadership is about making an emotional connection with people."

In today's workshop with Carrie Luxem we will discuss:

Recruiting - How to find talent

Cultural fit - hire people who match your culture

Onboarding/orientation process

Join the Restaurant Unstoppable Network for a FULL list of resources mentioned and breakdown of the advice given in today's workshop!

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Contact info:

www.carrieluxem.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Carrie Luxem for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/carrie-luxem

Thu, 15 Oct 2020 07:30:00 +0000

752: Patrick Martin on Do All The Little Things and Don't Keep Secrets

Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. Today, there are 10 Martin’s locations in the Nashville area, Louisville Kentucky, Birmingham Alabama, and our newest location in Charleston South Carolina.

Pat is a member of the famed Fatback Collective, a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South.

Check out The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Being super particular on the details is what matters in success."

In today's episode with Patrick Martin we will discuss:

Industry secrets and should you keep them?
Mentors and their immense importance in this industry
Waiting to open a restaurant based on finances even though you have the skills
The IMMENSE importance of LEARNING
People who cook often do so beyond the need for sustenance - we want to make people happy
The benefits of an open mind
To go to culinary school or not to go to culinary school?
Dealing with critics
Making mistakes and what we learn
Partnerships
Labor schedules
"Game-ifying" business
You NEED to learn the business side regardless of your role in the company
Promoting within when your team isn't ready-avoid it!
Pride in your brand
Ask EVERYONE for advice but be particular about the advice you take
Growth
Invest in YOUR PEOPLE
The love of teaching

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"You have to give a crap!"

What is your biggest weakness?

Over-analyze and go too deep into an issue

What's one question you ask or thing you look for during an interview?

Training costs money so make sure they want to stay for a longer amount of time

What's a current challenge? How are you dealing with it?

People

Share one code of conduct or behavior you teach your team.

Know your job and do your job

What is one uncommon standard of service you teach your staff?

Chef-driven, fine-dining FOH
The customer is not always right but you still need to make them feel like they are right

What's one book we must read to become a better person or restaurant owner?

Lessons in Service from Charlie Trotter by Edmund Lawler
Setting the Table by Danny Meyer
One Minute Manager by Ken Blanchard and Spencer Johnson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Accounting - Todd Mormon of Fresh Hospitality

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do all the little things
Smile and be very very nice with your customer base
Treat others better than you treat yourself

Contact info:

Martin's Bar-B-Que Joint website

Instagram: personal: @pitmasterpat business: @martinsbbq

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Patrick Martin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/752-patrick-martin-on-do-all-the-little-things-and-dont-keep-secrets

Mon, 12 Oct 2020 13:26:40 +0000

#BONUS EPISOD--Talking Shop with Evan Hennessey

One of my goals with Restaurant Unstoppable is to slow down and to connect with guests and listeners on a more detailed, intimate level. I want to LITERALLY connect you with my network.

Going forward, I’m going to offer all my guest the opportunity to connect with my audience via zoom the week their episode goes live.

The goal is to pull back more layers and to get more granular. Plus, I want to provide my listeners with the opportunity to ask the questions they wish I had.

If you want access to all future “Shop Talks” plus, workshops, coffee with eric, and access to other passionate, driven restaurateurs go to www.restaurantunstoppable.com/30daytrial to join the Restaurant Unstoppable Network

https://restaurantunstoppable.libsyn.com/bonus-episod-talking-shop-with-evan-hennessey

Mon, 05 Oct 2020 18:00:10 +0000

751: WORKSHOP 6 Prioritized Systems and Tech To Invest In Your Restaurant with Jeremy Julian

In today's episode, Jeremy Julian, Host of The Restaurant Technology Guys podcast and COO of Custom Business Solutions, joins us to discuss the 5 key systems every restaurant should invest in. Let's face it, there are many options out there to choose from when it comes to outfitting your restaurant,.

Which tools and systems are most necessary? Which manufacturers of this technology to we recommend? What are my guest most recommended? These questions and more answered.

Check out episode 137 with Jeremy about credit card security and episode 186 with Jeremy about 7 ways to prepare for a $15 per hour minimum wage increase.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Help others get what they want and ultimately you will get what you want.”

The Five (plus a BONUS) systems to adopt in your business are:

POS - a truly modern system

Kitchen Management Software

Inventory Management Systems/Software

Labor Management

Security systems/cameras

BONUS: Data Analytics Tool

For a full breakdown of resources mentioned in this episode regarding the above-mentioned programs please join the network here.

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text.

Contact info:

Website: www.restauranttechnologyguys.com

Twitter: @RestTechGuys

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jeremy Julian for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/751-jeremy-julian-on-prioritized-systems-and-tech-to-invest-in-your-restaurant

Thu, 01 Oct 2020 07:30:00 +0000

750: Nick Kokonas on Tock and Knowing Your Customer

After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open Alinea Restaurant in 2005. In the years to follow, Nick would go on to co-find Next, The Aviary, and Roisters. In addition, Kokonas is the Founder and CEO of Tock, a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world.

Check out the first time Nick Kokonas joined RU on episode 333.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Just show up!"

In today's episode with Nick Kokonas we will discuss:

You should know your customer
Deciding when to scale
Writing a cocktail book
Connecting with your guest digitally before they arrive
Letting you team weigh in on creative decisions/branding/marketing
Collecting emails
Are regulars your most valuable customers? What do the numbers say?
Partnering with a hotel
Opening and closing a restaurant in 3 years
Enforcing culture; is it possible?
The intricacies of Tock and Tock To Go
Contactless payment /paying with your phone

Today's sponsor:

Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

exploretock.com/join

Email: nick@tockhq.com

Instagram: @tockhq

Twitter: @tock

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick Kokonas for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/750-nick-kokonas-on-tock-and-knowing-your-customer

Mon, 28 Sep 2020 07:30:00 +0000

749: WORKSHOP Converting Commissary into Direct-To-Consumer Kitchen with Zaid Ayoub

Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept SAJJ Mediterranean. A Jordan native, Ayoub frequented a local falafel shop while in college in the U.S. studying engineering and noticed that it often had a line out the door. He wondered if Mediterranean food could blend great flavors with streamlined operations, there was a market (full of hungry people) eager to eat it. After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub took the plunge, opening the first SAJJ Mediterranean location in Menlo Park in 2012.

Today we're here to learn about how Zaid took his commissary, and converted it to a Direct-t0-Market operation, delivering meals straight from the menu, family-style meals, and grocery items. We get into why he took this approach, the technology he's leveraging, models he's implementing, and much more.

Check out episode 619 - my first episode Zaid Ayoub!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Never test the depth of the water with both feet."

Lots of resources mentioned today!

Olo - Online/mobile ordering from restaurants

Dispatch - used with Olo to aid in delivery

Zuppler - Online ordering menus that are more than just a pretty face

Survey Monkey - Find out what your guests wants from your restaurant

The Farmers on Wheels - Fresh produce from the farm to your table

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text.

Contact info:

Email: zaid@sajjstreeteats.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Zaid Ayoub for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/749-zaid-ayoub-on-converting-commissary-into-direct-to-consumer-kitchen

Thu, 24 Sep 2020 07:30:00 +0000

748: Evan Hennessey on Finding Comfort in Vulnerability

Join The Network

Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Duniway Restaurant, as well as Chef de Partie of The One Hundred Club, all in Portsmouth, NH.

Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the summer of 2020, Hennessey became a 3-time Chopped Champion on Food Network’s nationally acclaimed cooking competition show. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England.

Check out Evan Hennessey on the Restaurant Unstoppable Podcast way back on episode 008

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be humble but be brave and always look forward."

In today's episode with Evan Hennessey we will discuss:

Humility
Culinary school
Fulfilling personal responsibilities while pursuing a career
Literally building a restaurant
Anarchism in business
Learning from the greatest in your region
The business side of restaurants
Partnerships
Partnerships with family
Catering
Word-of-mouth marketing
Tasting menu, reservation-only dining
The numbers of opening 3 days-a -week with only 9 seats
Fine dining through COVID-19

Today's sponsor:

Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Openness

What is your biggest weakness?

Openness

What's one question you ask or thing you look for during an interview?

What is your favorite restaurant and why?

What's a current challenge? How are you dealing with it?

Maintaing the balance of positive work, finance, and family.

Share one code of conduct or behavior you teach your team.

Failure is fine, I'd rather you ask me questions instead of making mistakes.

What is one uncommon standard of service you teach your staff?

Connect with the guests.

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
On Trails: An Exploration by Robert Moor
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Brookford Farm in Cantebury, NH

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Square Space
OpenTable
Facebook and Instagram

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't be afraid to be brave
I want my legacy to be a crater with houses built around it instead of a path with footprints
Pay it forward

Contact info:

Instagram: @evanhennessey

Email: evan@stages.dining

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Evan Hennessey for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/748-evan-hennessey-on-finding-comfort-in-vulnerability

Mon, 21 Sep 2020 07:30:00 +0000

746: Matt Jennings on Homegrown Vision

Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with clients at Full Heart Hospitality, and works on executing his vision for Red Barn Kitchen.

Check out Matt's book Homegrown: Cooking From My New England Roots

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Head down, full heart"

In today's episode with Matt Jennings we will discuss:

Culinary school
New England Culinary Institute
The D.I.S.K. method
Starting small
Buying/operating a cheese shop as a starting point
Budgeting
Buying a business with established roots
A partnership is a marriage
Farmers markets
Visioning - write it down
Knowing when to say "No"
Regrets
Self-care
Public Relations - do you need it?
Chasing accolades

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Sense of urgency

What is your biggest weakness?

Over-thinking

What's one question you ask or thing you look for during an interview?

The fire in their eyes

What's a current challenge? How are you dealing with it?

Shifting a culture to a new philosophy on food

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

Empathy

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Listen

Name one service you've hired.

PR

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Galley Solutions - data-driven foodservice software

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be good to other people
Believe in your own ability
Love hard

Contact info:

Instagram: @matthewjennings

Twitter: @matthewjennings

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matthew Jennings for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/746-matt-jennings-on-homegrown-vision

Mon, 07 Sep 2020 07:30:00 +0000

745: WORKSHOP Knowing with It's Time to Scale with Chris Schultz

Chris Schultz spent 15 years with the Starbucks management and leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves Voodoo Doughnut as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Be authentic.

When You Know You're Ready To Scale:

Business
- Can you show a conservative growth period over the period: Month over Month: quarter over quarter
- Don't be fooled by being on Main and Main
  - Location is a factor.
  - Your brand must be great to help manage cannibalization
People
- Do they understand the Mission?
- Who are your culture carriers that can help lead and build the stores
- Pick front line people with whom you'd share a foxhole.
  - have Confidence in leadership
  - Embrace growth and opportunity without fear
Culture
- Must have a solid culture to grow and employees want to grow-- "Growth mentality"
- Failure is not an option -- not just words on a wall, but a feeling you have
- "Growing big while staying small"
Infrastructure
- A realistic view of the brand - Is it actually scalable AND scalable *where* you want to scale?
- When to hire in for growth VS "stretch" for growth to make it work
  - Failure can occur because of too much overhead or by burning out good employees.
- Get utility players; they are vital to infrastructure-- find people who can wear different hats. Then empower them.
- CEO's must be able to sacrifice their own opinions and play the role of the visionary.
  - Having leadership you trust to make decisions based on your vision.
Why Growth?
- Making money - nothing wrong with wanting to make more money; but, important to recognize the complexities that come with it.
- Bringing the brand and experience to a larger consumer base.
- Growth is not necessarily an indicator of success
- Incremental growth
  - One to two is hard
  - Two to five is harder and the hardest
  - Five to 10 is impossible
  - After 10 it gets easier
"Selling" Your Brand
- It's okay to strategically utilize for growth
- Why franchising works
- Brand based companies are different
  - licensing and Licensees
  - Company Operated.
Are you Ready as a Leader?

Contact info:

Chris@voodoodoughnut.com

425-372-6556

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Schultz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/745-workshop-knowing-with-its-time-to-scale-with-chris-schultz

Thu, 03 Sep 2020 07:30:00 +0000

744: Jamie Bissonnette on How to Network Like a Boss

Join RestaurantUnstoppableNetwork.com
Use this link and get your first 30 days on me!

Collinsville, CT native, Jamie Bissonnette is a graduate of the Art Insitute of Fort Lauderdale. After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open Eastern Standard. Two years later Jamie was recruited by Ken Oringer to open KO Prime. Oringer and Bissonnette partnered to develop Boston favorites Toro, Coppa, and Little Donkey.

Check out the first time Jamie joined RU back on episode 067!

Visit www.saverestaurant.com to help save local restaurants.

Tell congress to Pass the RESTAURANTS Act NOW!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"PMA - Positive Mental Attitude."

In today's episode with Jamie Bissonnette we will discuss:

Importance of traveling for a chef
Importance of networking-beyond social media
Recognizing you're in a rut and getting yourself out
Pushing your staff to the right limit
Advice for staging
Just because you're a great chef doesn't mean you're a good manager
Anger in the kitchen
Partnerships
Patients
Self-awareness
Compassion
When your drive overtakes common sense
COVID-19

Today's sponsor:

Join RestaurantUnstoppableNetwork.com

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Curiosity

What is your biggest weakness?

Curiosity

What's one question you ask or thing you look for during an interview?

Passion

What's a current challenge? How are you dealing with it?

Give our staff a sense of purpose during COVID

Share one code of conduct or behavior you teach your team.

Be sincere

What is one uncommon standard of service you teach your staff?

Attention to detail with allergy protocols

What's one book we must read to become a better person or restaurant owner?

The Apprentice: My Life in the Kitchen by Jacques Pépin
The Perfectionist: Life and Death of Haute Cuisine by Rudolph Chelminski
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Check in with their staff

Name one service you've hired.

Total HR Solutions

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Avero - Unlock Your Restaurant's Potention

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Wear a mask
Wash your hands
Be fucking nice to each other

Contact info:

Instagram: @jamiebiss

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jamie Bissonnette for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/744-jamie-bissonnette-on-how-to-network-like-a-boss

Sat, 29 Aug 2020 15:31:39 +0000

742: Keith Sarasin on The Power of Vulnerability

Join RestaurantUnstoppableNetwork.com and get your first

30 days FREE

At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive Chef, and eventually private chef before founding The Farmers Dinner.

The Farmers Dinner concept came about from Keith’s time working with local farms in the New England area. He wanted a way to support local farms while sharing the stories he learned from his time with various farmers.

Since 2012, The Farmers Dinner has hosted over 81 farms to table events across New England and fed more than 20,000 customers raising over $140,000 for local farms.

In addition to his time in the kitchen, Keith is the author of two books, The Perfect Turkey and co-author of the 2019 release, The Farmers Dinner – A Story in Every Bite. He's also got a Third book in the works.

Check out The Four Agreements: A Practical Guide to Personal Freedom by Don Miguel Ruiz as mentioned in today's episode. Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You did what you knew how to do, and when you knew better, you did better." -Maya Angelou

In today's episode with Keith Sarasin we will discuss:

Open-mindedness
Psychology of hospitality
Belief systems/breaking habits
Vulnerability
What is success?
What can we do to maintain good staff?
What is a "farmers dinner?"
Email list generation
Various insurance needs for popups/events
Opening your first restaurant with a partner to then leave the operation
Opening stress
Multiple channels of revenue

https://restaurantunstoppable.libsyn.com/742-keith-sarasin-on-the-power-of-vulnerability

Mon, 24 Aug 2020 07:30:00 +0000

740: Anthony Cruz & Gene Colley on The Pursuit of Perfection

Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their pop-up fish taco concept, Gulf Tacos. After making a name for themselves by winning a few local food competitions, the duo saw an opportunity to ride the Nashville Hot Chicken wave in 2018. With this seen opportunity, Southerns Food was created and they've been selling out of sandwiches, daily, ever since.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Service to others is the rent we pay for our room on earth." -Muhammad Ali

In today's episode with Anthony Cruz and Teen Colley we will discuss:

Mentors
Chefs making mentees cry
Demanding respect as a leader
What Susan Spicer taught Anthony in the kitchen
Working on the line with no tickets, just call backs
Work ethic
Alcoholism in the restaurant industry
Testing a concept at festivals
Word of mouth
Let your people lean into their strengths
Giving away food to even organizers
Willingness to be vulnerable and ask questions/seek guidance
Painting yourself into a corner through branding
Social media best practices
Cross-promotions with companies you like and respect
Giveaways, are they worth it?
COVID-19's effect on festivals and food trucks

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Gene: Remain calm during a stressful service
Anthony: Passion

What is your biggest weakness?

High standards, no one cares as much as the owners

What's one question you ask or thing you look for during an interview?

Are you willing to go through this with us? Watch them work and see if they will work well within the company

What's a current challenge? How are you dealing with it?

Anthony: Finding the right mentors for uncharted waters e.i. franchising/brick and mortars
Gene: Work-life balance

Share one code of conduct or behavior you teach your team.

Meticulous pursuit of perfection and a constant sense of urgency

What is one uncommon standard of service you teach your staff?

Giveaways/treat each customer as a friend

What's one book we must read to become a better person or restaurant owner?

Leader Shift: The 11 Essential Changes Every leader Must Embrace by John C. Maxwell
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Restaurants' inability to adapt (especially during COVID-19)
BOH/FOH employees are not compensated for what they're worth in this industry

Name one service you've hired.

Tiny Buffalo Clothing - merch

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Instagram @southernsfood
Square - POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Always be kind to others
Don't be greedy
Help others

Contact info:

Instagram: @sothernsfood

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Anthony Cruz and Gene Cally for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/740-anthony-cruz-gene-colleyon-the-pursuit-of-perfection

Mon, 17 Aug 2020 07:30:00 +0000

739: Isaac Toups on Taste Your Food and Work Clean

Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened Toups’ Meatery restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by Toup's South.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Too dumb to be scared."

In today's episode with Isaac Toups we will discuss:

The true meaning of "Cajun"
There's an insane amount to learn as a chef, even 20 years in
Organization
Take a fault and turn it into a superpower
Consistency
How to "taste your food"
"Work clean"
Seniority advancements are a mistake
Have a good report with everyone in your circle
Be as straight-forward as possible with your staff
Being a manager in a kitchen for 20 years gives you a degree in psychology
Everyone knows that dick at work; don't be that dick at work
Staging/traveling
Marketing yourself
Being a chef with a talent agency
Celebrity chefs
Recipe books
The reality of "living the dream"
Location, location, location

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Drive

What is your biggest weakness?

Ego, a little is good but too much is bad news

What's one question you ask or thing you look for during an interview?

Team player

What's a current challenge? How are you dealing with it?

Staying calm, learn when to walk away from a situation and/or let someone else take it over

Share one code of conduct or behavior you teach your team.

Do to others what you would like done to you

What is one uncommon standard of service you teach your staff?

The customer is not always right

What's one book we must read to become a better person or restaurant owner?

Au Pied de Cochon by Martin Picard
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Don't ask their employees or their best customers what they could be doing better

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Instagram: @toupsmeatery

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be there for your children
Do your work 100% or don't do it at all
Find someone to love and love them more

Contact info:

Facebook: @ToupsMeatery

Instagram: @toupsmeatery | @teamtoups

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Isaac Toups for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/739-isaac-toups-on-taste-your-food-and-work-clean

Thu, 13 Aug 2020 07:30:00 +0000

738: Trey Smith on Building an Unsinkable Restaurant

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born.

Check out episode 734 with Drew Delaughter as mentioned in today's episode.

Check out episode 732 with Chef Michael Gulotta as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Success is a journey, not a destination." Found on a coffee mug in the rubble of the restaurant now called Saint-Germain.

In today's episode with Trey Smith we will discuss:

Attention to detail
Mentors
From law school to culinary school
The competitive side of cooking
Learning how to ask for help
Trusting your team to execute your vision
Living and learning in Germany
In German restaurants you serve what you kill the night before
You're only as good as your team
CPA's and accounting
Leadership and how to manager people
Be respectful always in your restaurant
Projections and checklists

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Perfectionist

What is your biggest weakness?

Perfectionist

What's one question you ask or thing you look for during an interview?

What is your long-term goal

What's a current challenge? How are you dealing with it?

Planning anything during COVID-19

Share one code of conduct or behavior you teach your team.

Communication

What is one uncommon standard of service you teach your staff?

Professional actions within a casual environment

What's one book we must read to become a better person or restaurant owner?

Kitchen Confidential by Anthony Bourdain
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Lawyer

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

DineX POS system

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

If you have a dream, take the leap
Enjoy what success you have
Work your butt off until it's time to stop

Contact info:

Instagram: @saintgermainnola

website: www.saintgermainnola.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Trey Smith for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/738-trey-smith-on-building-an-unsinkable-restaurant

Mon, 10 Aug 2020 07:30:00 +0000

737: Jennifer Weishaupt on Engineering Ideal Operations

Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled The Ruby Slipper to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine.

In addition, Jennifer has served on the Board of Directors of Liberty’s Kitchen. The Ruby Slipper has been named one of Forbes Magazine’s Inner City 100 for three years. It was also named a Breakout Brand by Nation’s Restaurant News in 2017.

Check out episode 730 with Dennis Bagneris, CEO of Liberty's Kitchen as mentioned in today's episode!

Check out RestaurantOwner.com as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you focus on your people and put your people first, they'll put your gusts first, and ultimately you're going to be successful."

In today's episode with Jennifer Weishaupt we will discuss:

Autonomy
Building a restaurant in response to Hurricane Katrina
Going from engineer to restauranteur
What can you learn from 2 years at McDonald's? The answer: A LOT!
Multiple channels of revenue
Opening a successful restaurant with a full-time job
Sharing your numbers with your team
Importance of team meetings
An efficient staff meeting

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

World-class sleeper

What is your biggest weakness?

Opinionated

What's one question you ask or thing you look for during an interview?

Adaptability, great attitude

What's a current challenge? How are you dealing with it?

Hiring great people

Share one code of conduct or behavior you teach your team.

Gracious

What is one uncommon standard of service you teach your staff?

A little something extra

What's one book we must read to become a better person or restaurant owner?

What's one thing you feel restaurateurs don't know well enough or do often enough?

Talk to their staff and know what it's like on the front line

Name one service you've hired.

Steritech - cleaning auditor

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

NoWait - reservation system

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

It's always and only about the people
The early bird DOES catch the worm
Keep the balance

Contact info:

Instagram: @rubyslippercafe | @rubysunshinebrunch

www.rubysunshine.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jennifer Weishaupt for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/737-jennifer-weishaupt-on-engineering-ideal-operations

Thu, 06 Aug 2020 04:30:00 +0000

736: Josh Kopal on Always Grateful, Never Satisfied

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website here.

To learn more about carbon-neutral operations visit Chef Sammy Monsour's website.

Check out Josh's podcast - Full Comp Podcast

Check out Principles by Ray Dalia as recommended by Josh in this episode.

Check out Traction: Get a Grip On Your Business by Gino Wickman as recommended by Josh in this episode.

Check out Good to Great: Why Some Companies Make the Leap...And Others Don't by Jim Collins as recommended by Josh in this episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Success is a mindset, not a feeling."

In today's episode with Josh Kopek we will discuss:

Gratitude
Don't be satisfied; be grateful
Nightclub hospitality
Understanding your failures AND your success
Fear in the industry, fear to fail
Gender inequities in the restaurant industry
Creating a side-hustle to leverage the cost to open your business
Passive income - can you leverage it?
Invest in people, not businesses
Outward vs. inward growth
Authentic desperation in trying to make people happy
Every restaurant you buy is giving you a new job
Southern food on the west coast
Damage control in your restaurant when it's needed
What is equity worth vs. cash flow?
Strategic quitting: if something isn't working, STOP!
Ego and vulnerability

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

My vulnerability

What is your biggest weakness?

My ego

What's one question you ask or thing you look for during an interview?

"How do you feel about people?"

What's a current challenge? How are you dealing with it?

COVID-19, "how can I be more of-service?"

Share one code of conduct or behavior you teach your team.

Attention to detail

What is one uncommon standard of service you teach your staff?

Everybody leaves happy

What's one book we must read to become a better person or restaurant owner?

Traction: Get a Grip On Your Business by Gino Wickman
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't do well enough or do often enough?

Quit

Name one service you've hired.

Social media manager

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

justcallFLO.com - virtual reservation systems

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Focus on your family, they should be your only priority
Treat others how you want to be treated
Honesty is the best policy

Contact info:

Instagram: @joshkopel

joshkopel.com

Josh's podcast - Full Comp Podcast

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Josh Kopel for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/736-josh-kopal-on-always-grateful-never-satisfied

Mon, 03 Aug 2020 07:30:00 +0000

735: Nina Compton on Positive Vibes All Around

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant Daniel. Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's Scarpetta where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, Compère Lapin was followed by Bywater American Bistro.

Go to www.saverestaurants.com as mentioned in today's episode to support restaurants.

Go to www.werbig.org to sign the petition to get insurance companies to pay their business interruption insurance claims.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Positive vibes all around."

In today's episode with Nina Compton we will discuss:

The feeling of hitting a ceiling
Being committed to your journey before taking the first step
Receiving industry accolades while operating in the red
Food cost management
Competing on top chef
Having so many things on your table and no time to look at them
Making sure you sign the right deal
Always get a lawyer on your side for establishing business deals
Restauranteurs overspend before opening and open in the red
The differences in hotel restaurant deals; which is best for you?
The effects of AirBnB on your restaurant's neighborhood and your business
The effects of COVID on NOLA specifically

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Focus

What is your biggest weakness?

Impatience

What's one question you ask or thing you look for during an interview?

Open-mindedness

What's a current challenge? How are you dealing with it?

The future

Share one code of conduct or behavior you teach your team.

Be kind and empathetic

What is one uncommon standard of service you teach your staff?

Recognition of your guest. SEE them

What's one book we must read to become a better person or restaurant owner?

The Bible
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

The focus on diversity in restaurants

Name one service you've hired.

Accounting - ASU Accounting

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Micros - HR

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Use salt
Have fun when you're cooking and eating
Share with people you love

Contact info:

Instagram: @ninacompton

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nina Compton for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/735-nina-compton-on-positive-vibes-all-around

Thu, 30 Jul 2020 07:30:00 +0000

734: Drew Delaughter on Operating Without Fear or Greed

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born.

Check out episode 733 with Michael Gulotta as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"We wouldn't do anything out of fear or greed."

In today's episode with Drew Delaughter we will discuss:

Being a jack of all trades in the restaurant
Mentors
Learning professionalism
What is professionalism?
Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path
Humility
Working with brand new owners who are learning as they go
Bridging the gap between BOH and FOH
Delegation and how to balance setting a good example and handing out tasks

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Humility

What is your biggest weakness?

"I don't know."

What's one question you ask or thing you look for during an interview?

Team work, self-motivation

What's a current challenge? How are you dealing with it?

COVID-19

Share one code of conduct or behavior you teach your team.

Be humble

What is one uncommon standard of service you teach your staff?

Recognizing an opportunity for hospitality

What's one book we must read to become a better person or restaurant owner?

Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by by Jeff Gordinier
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Mentorship mentality

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Resy reservation system

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be humble
Show up to something that you want to show up to
Switch to Resy

Contact info:

Instagram: @saintgermainnola

website: www.saintgermainnola.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Drew Delaughter for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/734-drew-delaughter-on-operating-without-fear-or-greed

Mon, 27 Jul 2020 07:30:00 +0000

733: Ariane Daguin on Humane and Sustainable Farming

Ariane Daguin is the founder, owner and CEO of D’Artagnan, the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer health.

Check out Nourishment: What Animals Can Teach Us About Rediscovering Our Nutritional Wisdom by Fred Provenza as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Life is short. You might as well do the right thing."
"All for one and one for all."

In today's episode with arcane Daguin we will discuss:

The importance of doing the right thing
How COVID affects restaurant vendors
The value of education and not cutting corners
The silver-lining of COVID on our values
Why don't we demand to know where our food comes from in restaurants?

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

D'Artagnan website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ariane Daguin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/733-ariane-daguin-on-humane-and-sustainable-farming

Thu, 23 Jul 2020 07:30:00 +0000

732: Michael Gulotta on Employees-First Culture

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August, where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened Mopho to rave reviews and accolades. Today, Michael has scaled the operation to include Maypop and a second Mopho located in the new Louis Armstrong New Orleans International Airport.

Check out The Last Days of Haute Cuisine by Patric Kuh as mentioned in today's episode.

Check out The Town That Food Saved: How One Community Found Vitality in Local Food by Ben Hewitt as mentioned in today's episode.

Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Please and thank you restaurants."

In today's episode with Michael Gulotta we will discuss:

Respect and disrespect
The importance of saying please and thank you even when the situation is stressful
Knowing you wanted to be a chef at 8 years old
There are too many restaurants
Restaurants with awards on the walls and unable to pay the bills
People expect high quality for less money - it isn't sustainable for the provider
Cooking in Italy and Germany
The right way to scale
Employees-first culture
Investors/partners
Getting your staff to take ownership
Building a great team - it takes time
The unique challenges of NOLA restaurants
Crippling stress and learning how to deal with it

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Bull-headedness

What is your biggest weakness?

Bull-headedness

What's one question you ask or thing you look for during an interview?

The ability to hold a conversation. "I need to talk to my staff."

What's a current challenge? How are you dealing with it?

"Figure out what I still have and maintain it moving forward."

Share one code of conduct or behavior you teach your team.

Please and thank you

What is one uncommon standard of service you teach your staff?

Always put bullets in our staffs' guns, always have their back, especially if they've been with us for a long time.

What's one book we must read to become a better person or restaurant owner?

Sapiens: A Brief History of Humankind by Yuval Noah Harari
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Bigger is not better

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take the time to stop and look at your business and see how everyone within is operating
Make time for yourself
Be ok with the fact that to provide fully for your staff you will need to make sacrifices

Contact info:

Mopho Instagram: @mophonola

Personal Instagram: @michaelgulotta

Mopho website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Gulotta for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/732-michael-gulotta-on-employees-first-culture

Mon, 20 Jul 2020 23:04:43 +0000

- 未知的檔案類型。

731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started Blue Ocean Health Services, which aims to give your business the tools for success during the COVID-19 pandemic and beyond.

Today we're here to discuss COVID-19 best practices.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Providing public health for the community

In today's episode with Dr. Kara Farley we will discuss:

How to Keep employees and guests safe.

What's the Restaurant Owner's Liability?
- Record-keeping
  - Screening
  - Creating Safe Environment
  - Cleaning
  - Don't need to legally report to the public
  - within 6 feet for 15 minutes
Aside from liability, what is the restaurant owners ethical responsibility?
What can we do for our employees to make them feel and actually be safer? Whats the process?
- Screening
  - before the come to work- do you feel sick
  - Temperature check
  - Creating a culture of a common away
  - What's the process look like?
- Hand washing
- Why is taking temperature not necessarily the best practice?
- What if our employees do not want to participate.
What happens when one of your employees tests positive.
What happens if a guest test positive?
What's the latest on what we KNOW about COVID19
What's the best PPE out there, and where can we get it?
What's the perfect-case scenario?

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Contact info:

Email: drfarley@blueoceanhealthservices.com

Blue Ocean Health Services website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dr. Kara Farley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/731-dr-kara-farley-on-covid-19-and-blue-ocean-health-services

Thu, 16 Jul 2020 07:30:00 +0000

731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started Blue Ocean Health Services, which aims to give your business the tools for success during the COVID-19 pandemic and beyond.

Today we're here to discuss COVID-19 best practices.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Providing public health for the community

In today's episode with Dr. Kara Farley we will discuss:

How to Keep employees and guests safe.

What's the Restaurant Owner's Liability?
- Record-keeping
  - Screening
  - Creating Safe Environment
  - Cleaning
  - Don't need to legally report to the public
  - within 6 feet for 15 minutes
Aside from liability, what is the restaurant owners ethical responsibility?
What can we do for our employees to make them feel and actually be safer? Whats the process?
- Screening
  - before the come to work- do you feel sick
  - Temperature check
  - Creating a culture of a common away
  - What's the process look like?
- Hand washing
- Why is taking temperature not necessarily the best practice?
- What if our employees do not want to participate.
What happens when one of your employees tests positive.
What happens if a guest test positive?
What's the latest on what we KNOW about COVID19
What's the best PPE out there, and where can we get it?
What's the perfect-case scenario?

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Contact info:

Email: drfarley@blueoceanhealthservices.com

Blue Ocean Health Services website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dr. Kara Farley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/731-dr-kara-farley-on-covid-19-and-blue-ocean-health-services

Thu, 16 Jul 2020 07:30:00 +0000

730: Dennis Bagneris Giving People the Space to Grow

In 2008, Janet Davas founded Liberty's Kitchen. Her vision was to create a place where young adults who had been neglected or criminalized could come for a hot meal, a job opportunity, and a support system. Fast forward 12 years since its inception, we're sitting with Liberty's Kitchen CEO, and longest standing employee, Dennis Bagneris. In that time Liberty's Kitchen has evolved into a workforce development training program, which functions as a social enterprise, dedicated to transforming the lives of the "Opportunity and Vulnerable Youth" population of New Orleans, LA., by providing them with the support to develop self-sustainability, through an intensive 1-year life skills curriculum and employability skills training program, set in a culinary environment.

Check out Sapiens: A Brief History of Human Kind by Yuval Noah Harari as mentioned in today's episode!

Check out OpenTable as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"It takes a village."

In today's episode with Dennis Bagneris we will discuss:

Humans are naturally tribal; we seek the guidance of a group
Community
The importance of a strong family foundation
The banking world/understanding finances
Racism and activism
Existing to serve the people you employ
Applying non-profit operations and culture to a for-profit business
You have to know WHAT you're hiring for
What can you learn from your employees? Answer: a lot
Racism/sexism/ego in our industry
Break the mold; if you didn't like how you were trained then don't train your staff that way
The realization of how few people of color are CEO's
Before you fire someone find out the real reason behind their faults, it may be out of their control and there may be things you can do to help them
Advice for creating a non-profit organization
Cooking provides and can be a super power

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Self-reflection

What is your biggest weakness?

Delegation

What's one question you ask or thing you look for during an interview?

What do they care most about?

What's a current challenge? How are you dealing with it?

Self-care

Share one code of conduct or behavior you teach your team.

We want people to leave this place having had a good experience in everything including and beyond the food

What is one uncommon standard of service you teach your staff?

Interdependence - you can't do it all by yourself

What's one thing you feel restaurateurs don't know well enough or do often enough?

Investing their time instead of their money

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

SalesForce - CRM on demand

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Trust your gut - don't ignore it
I don't believe anyone is inherently evil - people can be approached correctly and minds can change
You have to find something you love in this world to exist in it

Contact info:

Liberty's Kitchen website

Facebook: @LibertysKitchen

Instagram: @libertyskitchen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dennis Bagneris for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/730-dennis-bagneris-giving-people-the-space-to-grow

Mon, 13 Jul 2020 07:30:00 +0000

729: Page Pressley on Clarity of Vision

Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef, and later becoming a corporate executive chef for Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef at Foxtail; a seasonally driven experiential at home dining concept.

Check out Eat That Frog by Brian Tracy as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

Clear eyes, full hearts, can't lose."

In today's episode with Page Pressley we will discuss:

Working for free - the benefits
Breaking bad habits in the kitchen
NOT cooking with recipes
If you want something you have to go get it
Managing precision and volume
Incentive
Substance abuse in the industry
Emotional intelligence
How to teach culture
Achieving balance
The significance of networking in the industry
Opening 5 restaurants in 18 months
Opening vs. Operating an existing restaurant
Becoming investable
Dinner clubs!

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Clarity

What is your biggest weakness?

Balance

What's one question you ask or thing you look for during an interview?

What do you do outside work?

What's a current challenge? How are you dealing with it?

Time management

Share one code of conduct or behavior you teach your team.

Approach everything with love

What is one uncommon standard of service you teach your staff?

Approach everything with love

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Ask what they can do for the people who are serving them

Name one service you've hired.

Web design - Helms Workshop

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

A general better understanding of how internet connections work

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Always show up for the people who show up for you
Clear eyes, full hearts, can't lose
No amount of work or professional success is worth significant personal sacrifice

Contact info:

Check out the Fox Tales podcast hosted by Page.

Foxtails website

info@foxtailsupper.com

Social handles: Twitter: @pagepressley Instagram: @pagepressley

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Page Pressley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/729-page-pressley-on-clarity-of-vision

Thu, 09 Jul 2020 07:30:00 +0000

728: Mike Rypka on the Devil is in the Details

Hailing from Virginia, just outside Washington DC, Mike Rypka got his start in the restaurant industry as a fry cook at Popeyes. He found his passion for cooking during his time working at a country club in Springfield, VA. From there he attended Johnson and Wales University in North Miami, FL. This experience earned him a place with Marriott, which took him to CA, and eventually TX, where he worked in corporate settings until he left the corporate scene for Chuy's in the mid-2000s.

Two years later, at the age of 32, it was time for Rypka to do his own thing. In 2006 Torchy's was born. 14 years later Mike serves Torchy's as Founder and Chairman and the brand has scaled to 17 locations in the Austin Metroplex area and over 75 locations in all.

Check out The 7 Habits of Highly Effective People by Stephen R. Covey as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The Devil is in the details."

In today's episode with Mike Rypka we will discuss:

The details and why they're important
Why you should move on from a restaurant after 2 years
Working in different areas of hospitality
Letting your team be a part of the creative process
Gamifying work
Giving your people room to be creative and add value to your organization
How much better the culture is when the owners are fewer places removed from the bottom of the heigherarchy
Do something unique to stand out
Guerilla marketing give lots of food away- get it in their mouth
Know your lane and trusting others who are strong where you're weak
Ego - get rid of it
Catering for Disney and MTV

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Tenacity

What is your biggest weakness?

Impatience

What's one question you ask or thing you look for during an interview?

"If I could drive to El Paso and back with the person and not want to throw them out of the car I think I could work with them on a daily basis."

What's a current challenge? How are you dealing with it?

Maintaining the integrity of the brand

Share one code of conduct or behavior you teach your team.

Respect, honor, integrity

What is one uncommon standard of service you teach your staff?

Treat customers like family

What's one book we must read to become a better person or restaurant owner?

One Minute Manager by Ken Blanchard and Spencer Johnson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Don't focus enough on the food

Name one service you've hired.

T3 for marketing

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat people with respect
Be the best you can be
Follow your dreams and your passion

Contact info:

torchystacos.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mike Rypka for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/728-mike-rypka-on-the-devil-is-in-the-details

Mon, 06 Jul 2020 07:30:00 +0000

727: John W. Houghtaling on THE TRUTH being Business Interruption Insurance

John Houghtaling is the owner at Gauthier Murphy and Houghtaling LLC Attorneys at Law where they specialize in first-party business insurance litigations. He is also leading the Business Interruption Group, a nonprofit advocacy group comprised of leaders in the industry, including Wolfgang Puck, Daniel Boulud, and Thomas Keller.

Today we are here, to tell the truth behind what insurers are doing to restaurant owners. From a legal standpoint, we'll also discuss what is important for restaurants reopening during the pandemic.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Listen to my recording on what should be included in your insurance policy.
Check out The WSJ article featuring today's guest
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Press on. Nothing in the world can take the place of persistence. Talent will not; nothing is more common than unsuccessful men with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination are alone omnipotent." -Calvin Coolidge

In today's episode with John W. Houghtaling we will discuss:

Taking on giants
Aligning your self interest with things that make a difference
What is capitalism at it's core and how can we utilize it to make a positive difference
Hurricane Katrina and what it did to NoLa and Houtaling's law firm
Do insurance companies forge documents to avoid helping their clients? The answer is yes.
"No exclusions" actually means there are exclusions - makes sense, right?
Successful restauranteurs become open restauranteurs to enrich their communities
Celebrity chefs have more pull than billionaires
The only way we come out of this in one piece is if we unite for a common cause

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Contact info:

www.werbig.org

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to John W. Houghtaling for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/727-john-w-houghtaling-on-the-truth-being-business-interruption-insurance

Thu, 02 Jul 2020 07:30:00 +0000

726: Diego Galicia on Providing Insurance with only 6 Employees

Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's Luke, a local french bakery, and Patty Lou's. Galicia also has served stints at Azul Condesa, Atelier Crenn, and Moto.

In 2013, along with co-chef partner Rico Torres, Galicia opened Mixtli (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists.

Check out The Subtle Art of Giving a Fuck by Mark Manson as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are."

In today's episode with Diego Galicia we will discuss:

Pressures of being a chef
Keeping your circle small
Reflecting on mistakes
What can a restaurant job can supply for you when you're down on your luck
Cooking is a team sport
Never be afraid to ask fellow chefs for help
Become a master of numbers
Restaurants live and die by their numbers
Lessons from a corporate kitchen job
Tell a story with your menu
Partnerships
The secret to providing health insurance for your staff is that you aren't an asshole

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Commitment

What is your biggest weakness?

Patience

What's one question you ask or thing you look for during an interview?

If they have a car

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

Recognizing that "The customer is always right" is not true

What is one book that is a must read to make us a better person or restaurant owner?

Range: Why Generalists Triumph in a Specialized World

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take care of their staff

Name one service you've hired.

Alsco - Linen Service in Texas

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Tock for reservations
LegalZoom for legal advice
Ehealthinsurance for affordable health insurance.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Cooking is a gift for human beings
Have respect
Don't judge people

Contact info:

website: www.restaurantmixtli.com

Instagram: @mixtlicloud

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Diego Galicia for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/726-diego-galicia-on-providing-insurance-with-only-6-employees

Mon, 29 Jun 2020 07:30:00 +0000

725: Getting Personal (#2) with KC Hensley and Eric Cacciatore

https://restaurantunstoppable.libsyn.com/725-getting-personal-2-with-kc-hensley-and-eric-cacciatore

Thu, 25 Jun 2020 07:30:00 +0000

724: Jeremy Mandrell and Anne Ng on Clear Purpose, Direction, and Process

Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts.

Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode.

Check out Square POS as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Mistakes stop here."
If there's any question, there's no question."

In today's episode with Jeremy Mandrell and Anne Ng we will discuss:

Lessons Jeremy took from culinary school
Commitment to excellence
From food science to food prep and cooking
Applying science to food
Maintaining a level of ridiculously high standards
How to attract great people to your organization
Defeating your own laziness
Getting your foot in the bakery door via farmer's markets
Proof of concept
How to develop regulars
Quality of quantity
Food trucks
3-way partnerships are best
Pop-ups
Converting a condemned house into a bakery
Start where you can
The decision to close a shop NOT because it was losing money
Sexism in the industry
How have restaurants changed?
The future of the industry

Today's sponsor:

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Anne: approachability
Jeremy: hard work

What is your biggest weakness?

Anne: stubborn
Jeremy: cookies

What's one question you ask or thing you look for during an interview?

A team player, driven

What's a current challenge? How are you dealing with it?

Keeping up with standards from staff and food

Share one code of conduct or behavior you teach your team.

Integrity, standing up for what you believe in, doing the right thing even when nobody is watching

What is one uncommon standard of service you teach your staff?

Discipline

What's one book we must read to become a better person or restaurant owner?

The Goal: A Process of Ongoing Improvement by Elijayu M. Goldratt and Jeff Cox
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Say thank you to your team

Name one service you've hired.

Graphic Design: Jamie Stolarski - San Antonio, TX

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Slack - Where work happens

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Always strive to be better
Never settle for anything less than the expectation
Don't lose yourself in your work

Contact info:

www.bakerylorraine.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jeremy Mandrell and Anne Ng for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/724-jeremy-mandrell-and-anne-ng-on-clear-purpose-direction-and-process

Mon, 22 Jun 2020 07:30:00 +0000

REPEAT-701: Jae Kim On Food Trucks And Loyalty Programs

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop — while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi’Lantro was founded. Chi'Lantro started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi’Lantro brand in Austin, Texas.

Check out Business Plan Pro as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“To be dedicated, to be authentic, to be resilient, and be thankful.”

In today's episode with Jae Kim we will discuss:

From a food truck to 8 brick-and-mortar locations
EOS – Entrepreneur's Operating Systems
Location is key
Stay focused
Take the leap
Take action, stop dreaming
Business plans
The power of planning and physically writing things down
You must reach out to mentors
Food truck start-up advice
The potential power and impact of social media
Loyalty programs – Kim's opinion on the three best:
- Paytronix
- Thanx
- Loyalty3
Realities of food trucks
Inventing a food item – Kimchi fries
Shark Tank TV show
Learning from mistakes
Franchising
Consulting – should you hire outside?
Discipline

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

Grit

What is your biggest weakness?

Organization

What's one question you ask or thing you look for during an interview?

Culture – do they fit your culture

What's a current challenge? How are you dealing with it?

Growth

Share one code of conduct or behavior you teach your team.

Dedicated, authentic, resilient, thankful

What is one uncommon standard of service you teach your staff?

Customer first always

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Interior Designer Kim Lewis – Austin, TX – www.kimlewisdesigns.com

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have fun
Live in the moment
Love

Contact info:

Chi'lantro BBQ website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jae Kim for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/-repeat-701-jae-kim-on-food-trucks-and-loyalty-programs

Thu, 18 Jun 2020 07:30:00 +0000

723: Jason Dady on Scaling Organically & Opening a Restaurant With $50K

Nebraska native and Texan raised, Jason Dady has deep roots in the restaurant industry. He studied Hospitality Management and culinary in Texas and California respectively. After graduating he sharpened his skills in Napa Valley before returning to TX where he opened his first restaurant, The Lodge Restaurant of Castle Hills in 2001. When one restaurant wasn’t enough to hold all of his ideas, Chef Dady opened a second in 2004. Today, Chef Dady's Restaurants include Tre Trattoria at the San Antonio Museum of Art, Two Bros BBQ Market and sister restaurant, Alamo BBQ Co, B&D Ice House, The Range, and Chispas Tacos and Margs.

Check out the book Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Michael Michalowicz as mentioned in today's episode!

Check out episode 437 with David Scott Peters about Menu Engineering as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Make it happen and finish strong."

In today's episode with Jason Dady we will discuss:

Hard work equals sacrifice
Chef competition
Work-life balance
Learning through your treatment how NOT TO treat your team
Chefs starting out in FOH
Standing up to bad management
Respect and dignity in the kitchen
The energy you bering to your workplace
Should you attend culinary school?
Menu engineering
Financials in the restaurant
Accountability
Opening a restaurant at 24 years old
Business partnerships with family
Organic scaling
Do not believe projections on paper
COVID-19

Today's sponsor:

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Drive

What is your biggest weakness?

Trust

What's one question you ask or thing you look for during an interview?

What's the best meal you've ever had?

What's a current challenge? How are you dealing with it?

Finances - COVID exposes this

Share one code of conduct or behavior you teach your team.

Ask for help

What is one uncommon standard of service you teach your staff?

Over-season

What's one book we must read to become a better person or restaurant owner?

Tools for Titans: The Tactics, Routines, and habits of Billionaires, Icons, and World-Class Performers by Tim Ferriss
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take time off

Name one service you've hired.

Haute in Texas - Aquila Mendez - social media photography

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Toast POS delivery systems

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be genuine
Find a hobby
Party

Contact info:

www.jasondady.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jason Dady for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/723-jason-dady-on-scaling-organically-opening-a-restaurant-with-50k

Mon, 15 Jun 2020 07:30:00 +0000

722: Jeff Fenster on Vertical Integration and Relationship Capital

For 14 yours, serial entrepreneur, Jeff Fenster, has been creating companies in all kinds of spaces. These spaces included: a small payroll company, a digital marketing agency, a construction company. Obviously, there's got to be a restaurant thrown into the mix-- fast-casual Acai Bowl concept- Everbowl- with its headquarters in San Diego, CA. In its first 3 years, Everbowl has opened 19 locations in 2 states. He's also got "superfuel coffee" label, which they're selling at retail and on Amazon.

Check out The Jordan Harbinger Show Podcast as mentioned in today's episode.

Check out The Smart Passive Income Blog as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you can crave the result so intensely, the work becomes irrelevant."

In today's episode with Jeff Fenster we will discuss:

Micro-goals: what are they? How can they help?
Entering a business/market with zero experience as a advantage
Penetrate a market with fresh eyes
90% of restaurant fail because everyone comes from the same background and does things generally the same
Relationship capital
Digital marketing
Creating the concept of Everbowl
Benefits of turn-key
Giving away food for free gets people through your doors and your food in their mouths
Team members leave restaurants because of lack of opportunities
Growth; can you grow too fast? Jeff says no.
Vertical integration
You NEED a coach and a mentor

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Relentless

What is your biggest weakness?

Lack of patience

What's one question you ask or thing you look for during an interview?

Can you make friends and have fun?

What's a current challenge? How are you dealing with it?

Juggling family and business, trying to give 100% to each

Share one code of conduct or behavior you teach your team.

Be remarkable

What is one uncommon standard of service you teach your staff?

Making friends with every customer and make sure no one leaves unhappy

What's one book we must read to become a better person or restaurant owner?

Relentless: From Good To Great To Unstoppable by Tim S. Grover
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Don't look outside their own industry

Name one service you've hired.

Solomon Ward Attorneys at Law - San Diego, CA

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Make friends and have fun
Get one percent better every day
Be relentless

Contact info:

Email: jeff@everbowl.com -OR- connect@jefffenster.com

Social media: @fensterjeff -OR- @everbowlcraftsuperfood

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jeff Fenster for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/722-jeff-fenster-on-vertical-integration-and-relationship-capital

Thu, 11 Jun 2020 07:30:00 +0000

721: Sam Glynn on Never Ending Improvements

Originally for North Conway, NH Sam Glynn is a 3rd generation restaurateur. After some time in Florida, where Sam went to escape the snow, get an education in marketing, start (and end) his career in the professional baseball industry, Sam returned to New England. Before long Sam found himself in Rhode Island, and at the age of 27, he opened his first restaurant, Chomp Kitchen, and Drinks, located in Warren, RI.

This is Sam's second time on the show. His first recording was episode 197

check out MailChimp as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Improvise, adapt, and overcome."

In today's episode with Sam Glynn we will discuss:

Growth
Increased sales
Increased efficiency
Scaling into increased hours
Don't confuse your customers
Ways to decrease cooking times for burgers
Marketing
Best practices for email collection
Utilizing segmentation - what is segmentation?
Why Sam uses Toast POS
Raising your bottom line
Self-realization
Catering
COVID-19
Listen more
Give ownership to your staff

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Lack of complacency

What is your biggest weakness?

Lack of complacency

What's one question you ask or thing you look for during an interview?

What hobbies do they have outside work? Looking for dedication.

What's a current challenge? How are you dealing with it?

Opening a restaurant in two weeks during COVID-19

Share one code of conduct or behavior you teach your team.

Make customers feel better when they leave than when they came into the restaurant

What is one uncommon standard of service you teach your staff?

Show up mentally every day or else it's a waste of a day

What's one book we must read to become a better person or restaurant owner?

Extreme Ownership by Jocko Willink and Leif Babin
Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Accountant - Farmer and First P.C.'s Warren, RI

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Show up every damn day
The team and the culture
The product

Contact info:

Social media handles: @chompri

Email: sam@chompri.com

Website: chompri.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sam Glynn for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/721-sam-glynn-on-never-ending-improvements

Mon, 08 Jun 2020 07:30:00 +0000

720: Howard Behar on The One Reason for Our Existence

For 21 years Behar led Starbucks' domestic business as President of North America, and he became the founding President of Starbucks International opening the very first store outside of North America in Japan. During his tenure, he participated in the growth of the company from only 28 stores to over 15,000 stores spanning five continents. He served on the Starbucks Board of Directors for twelve years before retiring. Additionally, Howard is the author of It's Not About The Coffee: Leadership Principles from a Life at Starbucks. His second book is titled The Magic Cup: A Business Parable About a Leader, a Team, and the Power of Putting People and Values First.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"There are no stressful situations, only stressful responses."

In today's episode with Howard Behar we will discuss:

Serving others is everyone's purpose
People problems are the hardest to fix
Going from 28 stores to 15,000
Your problems are usually people problems
Forget balance; you need integration
Depression after retiring
The six P's
- Have a purpose greater than yourself
- Have passion for what you do
- Be persistent, figure out how to get over, under, or around d obstacles in life; or change course
- Have patience about your journey
- Performance: people don't like to be measured; be in the moment
- Everything we do in life is about serving people
Communcation
Trust
How and Why Starbucks has so many stores so close together
Servant leadership

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times.Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

Email Howard's assistant for booking: klewis@howardbehar.com

Email Howard directly: hb@howardnehar.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Howard Behar for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/720-howard-behar-on-the-one-reason-for-our-existence

Thu, 04 Jun 2020 07:30:00 +0000

719: Vaughan Dugan on Leading With Confidence and Integrity

Vaughan Dugan has been an entrepreneur since his elementary school days cutting lawns in Newport, RI. By the 90's he was a millionaire with his business Stellar Concepts & Design Inc. In 2006, Vaughan entered the world of Food and Beverage with his first concept Pizza Fusion. The brand was a trailblazer in the food industry and set the standard for environmentally-friendly restaurants. After Pizza Fusion, he began working with Rodney mayo and Scott Freilich, two of the most well-known name in south Florida restaurant sense-- and longtime friends from Dugan's college years. Together, they created Kapow Noodle Bar, part of the Subculture Restaurant Group

Show notes… Calls to ACTION!!!

Join GroundZero Hospitality Bootcamp use promotional code "DONTSTOP" for 50% off
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Difficult roads often lead to beautiful destinations."

In today's episode with Vaughan Dugan we will discuss:

Becoming an entrepreneur at a young age
Surrounding yourself with great people
No bad business with good people
Business as relationships
Partnerships
Opening a restaurant with zero experience
Sustainable operations
Mentors
Struggles with investors
Increasing efficiency in your business
Transparency with staff and customers
Reaction to COVID-19
Integrity
Social media
Diversification
Consultants
Restaurant tech

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"My team. My partners."

What is your biggest weakness?

Patience. Trusting the process.

What's one question you ask or thing you look for during an interview?

Service vs. hospitality

What's a current challenge? How are you dealing with it?

"Spreading myself too thin. I can't say no."

Share one code of conduct or behavior you teach your team.

Respect for one anther which translates to treating the guests with respect.

What is one uncommon standard of service you teach your staff?

Storytelling. Asking the guest to tell what we can do better.

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
Pour Your Heart Into It by Howard Shultz
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Communicate with your staff

Name one service you've hired.

Wheelhouse Branding

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Lead with integrity
No regrets
Be a good human

Contact info:

Instagram: @vaughandugan

kapownoodlebar.com

sub-culture.org

GroundZeroBootcamp.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Vaughan Dugan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/719-vaughan-dugan-on-leading-with-confidence-and-integrity

Mon, 01 Jun 2020 07:30:00 +0000

718:Kristina Zhao on The Pivot to 3rd-party-less pickup/delivery

Kirstina Zhao calls San Antonio, TX home. Prior to taking over the family restaurant, Sichuan House, Kristina was being groomed for the medical field... that didn't happen. Zhao ended up at the University of Texas where she studied Communications and Public Relations. Next, she went into the wireless industry on the B2B side. In 2015, Kristina came back home to San Antonio to help her father with the family restaurant. It didn't take long for her to get her millennial hands knuckle deep into the day-to-day operations. 5 years later she runs the show.

Kristina came on my radar by way of Anna Tauzin. Anna is my go-to authority for all things delivery and take-out. So, when she tells me I need to get someone on the show-- I listen. Today we're here to make an example of Zhao's solution for delivery and take out. We share how she came up with her idea and what tools she's using.

Show notes…

Check out Blinkist: Big Ideas in Small Packages as mentioned in today's episode!

Check out Toast POS as mentioned in today's episode!

Check out Summer Glen Creative as mentioned in today's episode!

Check out Re-turnz app as mentioned in today's episode!

Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Rule your mind or it will rule you."
"Happiness is a state of mind, a way of living; it is not a destination."
" Don't take 'no' for an answer."

In today's episode with Kristina Zhao we will discuss:

Online ordering during COVID-19
The pivot to online ordering - best practices
The only person you can control is yourself
Proving yourself to your parents/mentors
Immigrating to the US (immigrant parents)
Communication is key
Empathy
Food as medicine
Mentors
The benefit of having a little experience when entering the industry
Why Kristina chose Toast POS
Using built-in iOS technology to forward your telephone to your cell phone. This allows you to text your guest.
How Kristina is using Summer Glen Creative for website hosting and web design. This is just for their landing page. Currently offering complimentary landing pages if you use their hosting***
Using Re-turnz app as their delivery component
Social media
COVID-19 best practices

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

The Sichuan House Instagram: @sichuaneats

Kristina's Instagram: @xtinazeeeee

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kristina Zhao for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/718kristina-khao-on-the-pivot-to-3rd-party-less-pickupdelivery

Thu, 28 May 2020 07:30:00 +0000

717: Mark Estee on Vertical Integration and Social Capital

Mark Estee is an award-winning chef, restaurateur and visionary on a mission to reinvent dining culture as we know it. Today, Estee owns Liberty Food & Wine Exchange in downtown Reno, The Union in downtown Carson City, chez louie inside the Nevada Museum of Art, the historic Overland Restaurant & Pub, and the recently opened Cucina Lupo in Carson City. He’s also the managing partner at Campo Mammoth. Estee has been featured on the Food Network and Cooking Channel, is a James Beard Award nominee, was awarded Best New Restaurant by Esquire, and was honored as Entrepreneur of the Year by the Reno Gazette Journal.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Create a culture of learning, caring, and respect."

In today's episode with Mark Estee we will discuss:

Humility
Is culinary school worth it?
What makes a great cook BESIDES ability to cook food
The business side of cooking
What a corporate work experience teaches you
Attitude, positive mindset
Aim low and adjust and scale based on income
Mental toughness is key in this industry
Weekly managers meetings
Say things in the kitchen with caring a respect and you will get the same treatment
COVID-19
Retrain your staff AND YOUR CUSTOMERS when reopening

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Leadership

What is your biggest weakness?

Following the shiny object

What's one question you ask or thing you look for during an interview?

Can you make marinara sauce?

What's a current challenge? How are you dealing with it?

Finding balance in my life

Share one code of conduct or behavior you teach your team.

Respect our products, respect our people

What is one uncommon standard of service you teach your staff?

Making the customer feel right and heard

What's one book we must read to become a better person or restaurant owner?

The E-Myth by Michael E. Gerber
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Listen

Name one service you've hired.

VAST CFO Group - accounting

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Restaurant 365

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Eat local food
Take the job you hate and make it the job you love
Strike a balance in life

Contact info:

Liberyfoodandwine.com

Reno Local Food Group

All social handles: @markestee

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mark Estee for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/717-mark-estee-on-vertical-integration-and-social-capital

Mon, 25 May 2020 10:38:48 +0000

716: Danielle Rosse on Live and Die by Your Budget

Danielle Rosse was just 22 and recently widowed when she first opened Oceans 234 in 2001. In 2013 She purchased the restaurant to become the sole owner of the establishment and in 2015 she underwent a massive $1.8-million-dollar renovation on the property elevating the guest experience.

In addition to Oceans 234 in 2007, Rosse launch The Whale Raw Bar, A neighborhood New England Raw bar in Parkland. After six years of successful business ownership she sold in 2013.

Grounds Zero Bootcamp a guided online Bootcamp dedicated to helping restaurants rebuilding their business.

Check out episode 437 with David Scott Peters about menu engineering as mentioned in today's episode.

Check out Tripleseat Sales and Event Manaent Software as mentioned in today's episode!

We interviewed the Founder of Tripleseat. Check out that episode here.

Show notes… Calls to ACTION!!!

Click Here to save half off on your GroundZero: Virtual Hospitality Bootcamp
- Enter promotional code "dontstop" for 50% off!
Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"A goal without a plan is just a wish."

In today's episode with Danielle Rosse we will discuss:

Mentors
Budgeting
Labor costs
Recipe costs
Relinquishing control of aspects of your business
The 2008 recession
Preparing to sell your business
Inventory best practices
Toast POS and why she uses it
Hand-held tablet ordering and how to integrate it into you restaurant
COVID-19 reactions and plans; transitioned into a grocery store
We must stay relevant, especially during COVID-19
Ground Zero Bootcamp; what is it?

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"Sense of responsibility"

What is your biggest weakness?

"My people skills"

What's one question you ask or thing you look for during an interview?

"Sense of responsibility"

What's a current challenge? How are you dealing with it?

"Being open with down revenue"

Share one code of conduct or behavior you teach your team.

"Everything matters"

What is one uncommon standard of service you teach your staff?

Empathy

What's one book we must read to become a better person or restaurant owner?

The Culture Solution by Matthew Kelly

Restaurant Prosperity Formula by David Scott Peters

GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Budgeting

Name one service you've hired.

The Largo Group - accounting

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Use time, talent, and resources to give back to your community
Care about your team
Create the life you want for yourself

Contact info:

Email: danielle@oceans234.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Danielle Rosse for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/716-danielle-rosse-on-live-and-die-by-your-budget

Thu, 21 May 2020 07:30:00 +0000

715: Joe Fontana on How to Squash Gossip in Your Business

A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for Fry The Coop.

Check out previous episode 425 with Joe Fontana as mentioned in today's episode!

Check out It's My Company Too!: How Entangled Companies Move beyond Employee Engagement for Remarkable Results by Kenneth R. Thompson, Ramon L. Benedetto, Thomas J. Walter, and Molly Meyer as mentioned in today's episode!

Check out The E-Myth: Why Most Small Businesses Don't Work and What to Do About It by Michael E. Gerber as mentioned in today's episode!

Check out Clockwork: Design Your Business to Run Itself by Mike Michalowicz as mentioned in today's episode!

Check out episode 422 with Juliette Gust about Ethics Suite as mentioned in today's episode.

Check out Toast POS as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

“Small daily improvements lead to huge advancements.”

In today's episode with Joe Fontana we will discuss:

Maintaining you culture vision
Importance of being in the building as the leader to maintain culture
Quick slogans and phrases repeated in the kitchen help your staff stay on course
Give your staff a solid aiming point
When your staff decides to have a fight club in your restaurant
The pros and cons of hiring groups of friends
Do you need a publicist? Probably
The benefits of a soft opening
Becoming a neighborhood staple
Direct mail marketing
Getting your brand on TV, local or national
The challenges of scaling from 1 to 2 locations
Opening in a food hall
Do ONE THING really well
Keep your menu small if you can
Major benefits of a food hall
Marketing
Bad experiences are learning experiences
Gossip in the restaurant; how do we deal with it?
Delivery apps
COVID-19

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Persistence

What is your biggest weakness?

Procrastination

What's one question you ask or thing you look for during an interview?

Ask about their parents

What's a current challenge? How are you dealing with it?

Keeping the culture consistent in four different locations

Share one code of conduct or behavior you teach your team.

If you van't talk while you work, you can't talk

What is one uncommon standard of service you teach your staff?

Always say 'goodbye' to guests

What's one book we must read to become a better person or restaurant owner?

Start with Why: How Great Leaders Inspire Everyone to Take Action by Simon Sinek
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Make things too complicated

Name one service you've hired.

Carrie Luxum - HR Restaurant Group
Bettie Bomb PR

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Jolt - task list for your team

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

God is number one
Surround yourself with good people
Have goals and dreams and work towards something

Contact info:

Email: admin@frythecoop.com

Social media: @frythecoop

Website: Frythecoop.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Joe Fontana for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/715-joe-fontana-on-how-to-squash-gossip-in-your-business

Mon, 18 May 2020 07:30:00 +0000

714: Eric Bernheim on 9 Strategies to Resolve Landlord-Tenant Relations

Eric Bernheim is a partner at Halloran Sage law firm where he skillfully leads his clients through complex real estate transactions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country. With over a decade of experience, Eric’s solid understanding of commercial and residential real estate matters provides his clients with peace of mind and confidence.

Check out Coronavirus Chronicle #31 with David Denny as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Leading our clients to find the best path forward."

In today's episode with Eric Bernheim we will discuss:

Can you pay rent? If you can, you should.

Triple net only

Security deposits

Abatement

Forbearing rent extending terms

Condemnation provision

Environment provision

Landlord defaults

Force majeure

Leasing Issues

How does COVID-19 affect my obligations under my lease?
So if my lease doesn’t get me out of paying rent, what should I do?
What should I do if I have not paid rent and my landlord has sent me a default notice?
Can my landlord evict me for nonpayment of rent?
Is my landlord in default of its lease obligations?

General guidance to help restaurants evaluate their options and work out solutions.

With certain important exceptions, leasing parties should exercise patience, restraint, and consider practical short-term workouts only.

The most practical approach is for landlords and tenants to focus on addressing key issues over the short-term through a lease amendment or forbearance agreement (Short-Term Workouts), such as:

Rent Relief
Rent Repayment
Tenant Assurances and Reporting and Landlord Forbearance
Modification of Operating Clauses, Etc.: .
Third Party Consents:

Does Force Majeure help?

The ability of leasing parties to enter into Short-Term Workouts will depend on their evaluation of a number of critical legal, practical, and financial issues:

Tenant’s Short-Term Outlook or Business Plan. If occupancy is restricted to 25%, what next?
Access to Government Relief Programs. – do they help restaurants?
Landlord Ability to Recover Leased Space.
Landlord Ability to Prepare and Fit-out Premises for Reletting.

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

Website: www.halloransage.com

LinkedIn: Eric Bernheim

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric Bernheim for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/714-eric-bernheim-on-9-strategies-to-resolve-landlord-tenant-relations

Thu, 14 May 2020 07:30:00 +0000

713: Monte Silva on Applying the Right Pressure on Your Team

Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, Acme Feed & Seed, Fleming’s Steakhouse & Wine Bar, Merchants, Bound'ry, Watermark, Piatti Italian Restaurant, and Jeff Ruby Culinary Entertainment. He has 20 years in management as Director of Restaurants, Director of Operations, General Manager, Regional Training Manager, Chef, Wine Director, Service Manager, and Bar Manager. Monte has also worked as a Regional Sales Manager for a Wine Importer in Los Angeles, and consulted at Vine Street Wine & Spirits and Premiere Liquors, as well as for restaurant groups.

Check out episode 642 with Johnny Carrabba as mentioned in today's episode.

Check out HotSchedules as mentioned in today's episode.

Check out OpenTable as mentioned in today's episode.

Check out The New One Minute Manager by Ken Blanchard as mentioned in today's episode.

Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results by Thomas J. Walter, Kenneth R. Thompson, Ramon L. Benedetto and Molly Meyer as mentioned in today's episode.

Check out episode 318 with Tom Walter as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Attitude determines altitude."

In today's episode with Monte Silva we will discuss:

Hospitality, gratitude, making people smile
Working in restaurants allows you to work literally anywhere in the world
Mentors
MAJOR ways to cut cost
Linen costs
Working with Wolfgang Puck
How do you make food look sexy?
What a manager can do from home to help his/her restaurants
Importance of tracking
Guest interaction is critical for a manager
Hospitality is a team sport
How he is dealing with COVID-19 within his restaurants

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Care about people, guests and staff

What is your biggest weakness?

"Hard for me to watch bad decisions being made that are out of my control."

What's one question you ask or thing you look for during an interview?

I care more about character than talent

What's a current challenge? How are you dealing with it?

Raising money during COVID-19

Share one code of conduct or behavior you teach your team.

Honesty and owning up to our mistakes

What is one uncommon standard of service you teach your staff?

Lack of leadership on the floor in most restaurants. Not with us.

What's one book we must read to become a better person or restaurant owner?

Lessons in Service from Charlie Trotter by Edmund Lawler
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Tell their staff their doing a great job

Name one service you've hired.

Sculpture Hospitality Inventory Serivices

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind
Learn empathy
Be you

Contact info:

Email: monteallansilva@gmail.com

Instagram: @themontesilva

Facebook: @MonteSilva

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Monte Silva for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/713-monte-silva-on-applying-the-right-pressure-on-your-team

Mon, 11 May 2020 07:30:00 +0000

712: Jenny Blake on The 4 Stages of The Pivot

Jenny Blake (@pivotmomentum) is the founder of Pivot Method, a growth strategy company that helps forward-thinking individuals and organizations map what’s next through scalable Pivot programs.

She is an international keynote speaker, and the author of Pivot: The Only Move That Matters is Your Next One, Jenny also hosts the popular Pivot Podcast, which CNBC listed among 6 podcasts to make you smarter about your career, and Entrepreneur selected as one of the top 20 female-hosted business podcasts.

Check out The Lean Startup by Eric Ries as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"What you can plan is too small for you to live."

In today's episode with Jenny Blake we will discuss:

If change is the only constant then we should get used to it
To pivot we must drop what is not working and embolden what is working
Pivoting is a skill and a mindset; it needs to be continuous
The 4 stages of the Pivot are:
Plant
- Determine what are your strengths? What is working?
- Determiner what is your vision?
- With COVID-19 you should have two visions: short-term and long-term
Scan
- What strengths can do double-down on?
- What is your next move?
- Plan it out
Pilot
- Try something out with little investment to test it out
- It can help you test the three E's: Do I enjoy this? Can I become an expert? is there room to expand?
Launch
- Actually implementing your new direction

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Contact info:

The Pivot Method website

The Pivot Method podcast

Get The Pivot Method by Jenny Blake here

Instagram: @pivotmomentum

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jenny Blake for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/712-jenny-blake-on-the-4-stages-of-the-pivot

Thu, 07 May 2020 07:30:00 +0000

711: Denyelle Bruno on Social Psychology and Hospitality

Californian, Denyelle Bruno is a graduate of the University of California, Santa Cruz, and the University of San Francisco where she earned a BA in Psych, and a MA in Organization Development. While in college she climbed the corporate ladder at Macy's, before being recruited by Apple to be a part of their retail team. Other career highlights include 2 years as VP of Retail with PureBeauty, 6 years with Peet's Coffee & Tea as VP of Retail Marketing, and Operation, and 3 years as President for Drybar. Today, and for the past 2.5 years, Denyelle has served Tender Greens as CEO.

Check out Punchh as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Failure depends on when you end the story"

In today's episode with Denyelle Bruno we will discuss:

Psychology in hospitality
Psychology of retail
Living in chaos
Bullies
Going from slacker to badass boss
Realizing that asking for help is better than thinking you know everything
Vulnerability and self-awareness
Importance of finding a company with a good culture fit for you
How to retain customers in an oversaturated market
You NEED a loyalty program
Incentives
COVID-19 best practices/advice - How do we plan for the future?
Adaptability is key

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

cteristic you believe most contributes to your success?

Confidence

What is your biggest weakness?

Ice cream

What's one question you ask or thing you look for during an interview?

What is your go-to karaoke song?

What's a current challenge? How are you dealing with it?

COVID-19

Share one code of conduct or behavior you teach your team.

To speak up

What is one uncommon standard of service you teach your staff?

Not speaking from a script

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Eat at other people's restaurants

Name one service you've hired.

Cerge IT

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Dispatch by Olo

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Break the rules
Failure is necessary
You're gonna die anyway

Contact info:

Instagram: @denyellebruno

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Denyelle Bruno for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/711-denyelle-bruno-on-social-psychology-and-hospitality

Mon, 04 May 2020 07:30:00 +0000

Chronicle #45: Typsy online COVID-19 service is free until September 30, 2020- Jonathan Plowright- Melbourne, AU

Learn more about Jonathan Plowright here.

CLICK THIS FOR FREE ACCESS TO TYPSY STARTING MAY 2020 TO SEPTEMBER 2020

Key Takeaways

Typsy is an online training platform for restaurants with videos and courses on training staff

Typsy is free right now for COVID-19 training and methods untiL September 30th, 2020, find the service here

Typsy has over 700 training videos on their site and always adding more

Much emphasis on how to re-open rather than how to adjust to COVID-19 now

You can upload your own training videos on Typsy if you have a unique situation to share with the community

You can sign up as a business to give access to your team or as an individual

Resources mentioned in this Chronicle:

Typsy FREE COVID-19 services
Submit your own training videos to the Typsy community here

https://restaurantunstoppable.libsyn.com/chronicle-45-typsy-online-covid-19-service-is-free-until-september-30-2020-jonathan-plowright-melbourne-au

Wed, 29 Apr 2020 07:30:00 +0000

710: Kyle Noonan on Helping Others is the Heart of Hospitality

College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz have a combined 22 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.

It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl & Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public.

Kyles first episode was 598.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you help other people get what they want, you will get what you want."

In today's episode with Kyle Noonan we will discuss:

Helping others is the heart of hospitality
FRC generally opens 2-3 very large restaurants per year, employing hundreds of people
Being first to market on a concept
Mutts Canine Cantina was a brand new concept taking 5 years to fine-tune and develop it fully
Membership models for restaurants
FreeRange Concepts is all about "experiences" in their spaces
FRC had no take-out model prior to COVID
How do you create an experience with take-out
The best to-go items are items that are good as leftovers
Changing your menu to fit take-out while sticking to your brand
The smart and savvy will survive and thrive

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Desire to take care of people

What is your biggest weakness?

Fearless, a little too fearless

What's one question you ask or thing you look for during an interview?

A sense of hospitality

What's a current challenge? How are you dealing with it?

Not knowing what the future holds

Share one code of conduct or behavior you teach your team.

Take care of the person next to you

What is one uncommon standard of service you teach your staff?

Create remarkable memories

What's one book we must read to become a better person or restaurant owner?

the Bible
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Listen to their consumer

Name one service you've hired

Champion Management PR Firm

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Tablee buzzers for tables connected to servers and managers

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take care of other people
Do your absolute best
Smile

Contact info:

FreeRange Concepts website

Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel

Facebook: Kyle Noonan

Twitter: @kylenoonan

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Noonan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/710-kyle-noonan-on-helping-others-is-the-heart-of-hospitality

Mon, 27 Apr 2020 07:30:00 +0000

Chronicle # 44: Ordering and Payment Processing on Facebook Messenger- Kristen Carrol and Pam Curry- Las Vegas, NV

Learn more about Kristen Carrol here.

Learn more about Pam Curry here.

Key Takeaways

You have the ability to sell your product on Facebook via Messenger

Getting people up and running in less than 24 hours for under $200

This is your chance to communicate to your customers to NOT use 3rd party apps for delivery and only use your own

New technology being developed within the industry on how to market to and communicate with your customers

Resources mentioned in this Chronicle:

Try the demo here. (contactlesspickup.net/demo)

https://restaurantunstoppable.libsyn.com/chronicle-44-facebook-messenger-marketing-kristen-carrol-and-pam-curry-las-vegas-nv

Fri, 24 Apr 2020 07:30:00 +0000

709: Field Failing on "Giving a fuck starts with the leader."

Field Failing is a graduate of Cornell University where he earned both his B.A. and his MBA. After working in finance and failing to become a professional cyclist it was time to return to his passion for cooking. He filled the fridge in his New York apartment with brines and marinades and set out to make the perfect chicken. By 2012 he was confident enough in what he had to open Fields Good Chicken. 8 years later Fields Good Chicken has scaled to 6 locations through New York, NY.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Talent without grit is just potential. Talent with grit is unstoppable."

In today's episode with Field Failing we will discuss:

What is grit? How can we benefit from it when facing adversity
We can let COVID control us or see the silver linings and make the best of it
The importance of running a small company as if it is a large corporate structure
Where following your heart early in your career gets you
An excitement for ingredients
Sustainable packaging for to-go orders
"Giving a fuck" in a kitchen starts with the leader
Actions speak louder than words in the kitchen
Field worked in finance so we discuss it for a solid chunk of the episode
Food cost
What influences the numbers in a restaurant on the daily?
Constantly push your brand and rebrand if necessary; don't wait!
The importance of talking through your problems out loud even to someone who doesn't have the answers
The need to scale healthy food
Field is trying to make grilled and roasted chicken healthy and delicious
Joining a restaurant group to get the funds to open
Joining Aurify Brands
Food quality is number one according to Field
Don't say that you care; SHOW that you care
You should always be working on your brand, don't settle, things change
Motivated and happy people are just as important as food quality
How is Fields Good Chicken adapting to COVID-19
Fields Good Chicken was one of the first NYC restaurants to start feeding healthcare workers for free

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Attention to detail. Being mission-driven and putting people first

What is your biggest weakness?

"Obsessing over details to the point where I latch onto the negative before seeing the positive."

What's one question you ask or thing you look for during an interview?

I look for ambition and drive. Ask where they see themselves in 5 years

What's a current challenge? How are you dealing with it?

Operational execution being perfect every time

Share one code of conduct or behavior you teach your team.

Be kind

What is one uncommon standard of service you teach your staff?

Friendly greeting, make the guest feel comfortable, friendly farewell

What's one book we must read to become a better person or restaurant owner?

The Good Job Strategy: How the Smartest Companies Invest in Employees to Lower Costs and Boost Profits by Zeynep Ton

Chasing Excellence: A Story About Building the World's Finest Athletes by Ben Bengeron
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Use technology

Name one service you've hired

Hungry Studio for branding, design, and creative direction

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Meez - The recipe tool for professional chefs

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Family is most important

Treat each other with kindness and put people first

Take risks

Contact info:

Instagram: personal: @fieldfailing the restaurant: @fieldsgoodchicken

Website: FieldsGoodChicken.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Field Failing for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/709-field-failing-on-giving-a-fuck-starts-with-the-leader

Thu, 23 Apr 2020 07:30:00 +0000

Corona Chronicle #43: Coronavirus Restaurant Response Plan- Rory Balkin- Dallas, TX

Learn more about Rory Balkin and Donut Digest here. Follow Rory Here: @donutdig

Key Takeaways

Rory and Donut Digest have created the Coronavirus Restaurant Response Plan

We have pivoted and survived in our own scrappy ways and now it's time to take it to the next level

Even though your food (donuts, eat.) may not be essential, you can still be of value to your customers and community

Diminish your menu for higher margin

We need to get creative in what we sell at this time

Some pizza shops have created a "pizza subscription service"

You cannot over-communicate your efforts to keep customers safe

Websites, online ordering, gift cards, virtual products, online workshops, social media

The response is no longer short-term, we can start planning our response long-term because this is undoubtedly going to last

Resources mentioned in this Chronicle:

Find the Donut Digest "Coronavirus Restaurant Response Plan" here.
Toast NOW was discussed; find it here.
Ordering.app is a new, easy way to order online
BentoBox was also discussed; find them here.
It'sOnMe App can be found here.
Find Rory on almost all social media channels @donutdigest

https://restaurantunstoppable.libsyn.com/corona-chronicle-43-coronavirus-restaurant-response-plan-rory-balkin-dallas-tx

Wed, 22 Apr 2020 07:30:00 +0000

Corona Chronicle #42: Small businesses have the ability to pivot and adapt more quickly- Sam Oches- Durham, NC

Learn more about Sam Oches here.

Key Takeaways

Who will suffer more, small businesses or big chains?

Big chains are down an average of 20% while small business crew at 70%-90%

Small business have a closer-knit community to keep them afloat – utilize it

Smaller operations have support and space to pivot

We have bottomed-out, most-likely it gets better from here

Dining rooms will not be full again until treatments or vaccines are available

The labor pool and real estate will be much better after

Resources mentioned in this Chronicle:

Be a part of the conversation at QSR Magazine at qsrmagazine.com/tellus
QSR Magazine's Fast Forward Podcast
Email: sam@qsrmagazine.com

https://restaurantunstoppable.libsyn.com/corona-chronicle-42-small-businesses-have-the-ability-to-pivot-and-adapt-more-quickly-sam-oches-durham-nc

Tue, 21 Apr 2020 07:30:00 +0000

708: Chef Mike Behrend on How to Evolve and Pivot with Your Guiding Principles

Mike Behrend is a professional chef with more than 30 years experience in the restaurant business. With his mother Luann Singleton they owned and operated Lulu’s Bakery and Café for 15 years. In January of 2006, they sold Lulu’s allowing them to begin construction on Green, San Antonio’s first vegetarian restaurant. Four years later they opened the first Earth Burger

Today, Mike owns 3 Green Vegitarian Cuisines, 3 Earth Burgers, and 1 Eat Bok Choy.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

The fishing is best where others won't go."

In today's episode with Chef mike Behrend we will discuss:

Focus on being good and different rather than the best at something everyone else does
Operating a 24-hour diner
Owning a restaurant with family (mother in this case)
Keep track of numbers to track your business
The importance of finding the proper-sized restaurant for what you're trying to do and what you can handle with your team
Do you want a line out the door or empty seats?
Rebranding your restaurant. Should you do this? Why would you?
Build your business as something you would sell later on. Keep the value high
Becoming a vegetarian
Creating a vegetarian restaurant in Texas in 2006
Garner gains on social media before you even open
Surviving a recession
How to thrive within a college town
Sustainability
Adapting to COVID-19

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Be present, look people in the eye

What is your biggest weakness?

Too optimistic or too trusting

What's one question you ask or thing you look for during an interview?

Tell me about the last place you worked. If you let people talk they will tell you everything.

What's a current challenge? How are you dealing with it?

Keep a personal touch in an impersonal situation

Share one code of conduct or behavior you teach your team.

Slow down and really be present with the guest

What is one uncommon standard of service you teach your staff?

They have to be experts in what we do and sell

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

The more successful we see, the more distance between you and your crew. Your team has the answers.

Name one service you've hired.

TheCFOToGo for CPA - Brian Potts in San Antonio, TX

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Bentobox POS
Homebase by US Foods - Labor management

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind
Be generous
Give God the glory

Contact info:

DM Mike on Instagram: @thevegking

Website: eatatgreen.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Mike Behrend for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/708-chef-mike-behrend-on-how-to-evolve-and-pivot-with-your-guiding-principles

Mon, 20 Apr 2020 07:30:00 +0000

Corona Chronicle #41: Insurance and lawsuits during COVID-19- Ben Wolkov- Miami, FL

Key Takeaways

Focus today is mainly on the Thomas Keller lawsuit against his insurance company

Fine dining is being hit hardest in our industry; it's a business model that doesn't translate AT ALL to pickup only

US insurance companies have approx. 800 billion put away for claims; that is nowhere near enough to fund the US restaurant industry during COVID-19

If you have "business interruption" insurance you should probably file a claim

Most insurance policies have a window of time after the even before you can no longer file a claim; act quickly

Many policies have a "virus exclusion" so be aware of that before you file a claim

Use social media to gather public support

Resources mentioned in this Chronicle:

Email: ben@axslawgroup.com
Here is a link to the AXS Law Group YouTube channel
And more specifically a playlist related entirely to COVID-19 and the law

https://restaurantunstoppable.libsyn.com/corona-chronicle-41-insurance-and-lawsuits-during-covid-19-ben-wolkov-miami-fl

Fri, 17 Apr 2020 20:08:38 +0000

Corona Chronicle #40: 9 Ways to market your restaurant during COVID-19- Christi Christian- Los Angeles, CA

Learn more about Christi Christian here.

Key Takeaways

Things are moving so fast that ideas you had a week ago could be moot now

More and more we are encouraged to eat takeout

The 9 ways to market your restaurant

Take your menu and scale it down to what people want the most and what can travel well

Up your sanitation and show your customers that you are actually doing it.

Hospitality first – it starts with the leader

Day-specific promotion

Create “boxes” for whole meals – valued price

Alcohol promotions – package wine with other items – discount it – check state regulations

Prepare for upcoming holiday events – promote them!

Community – help each other out – we are all in this together

Don't be afraid to seek out help

Resources mentioned in this Chronicle:

Check out www.contactlesspickup.net here
An article about UV light use in commercial kitchens here and here

https://restaurantunstoppable.libsyn.com/corona-chronicle-40-9-ways-to-market-your-restaurant-during-covid-19-christi-christian-los-angeles-ca

Thu, 16 Apr 2020 07:30:00 +0000

Corona Chronicle #39: Toast POS- Kevin Hamilton & Chris Dimmick- Boston, MA & Dayton, OH

Interested in Toast as your POS? Contact me for an introduction! Eric at restaurantunstoppable dot com

Learn more about Toast POS here.

Learn more about Kevin Hamilton and the Toast POS leadership team here.

Learn more about Chris Dimmick here.

Key Takeaways

Toast POS is free for the next 3 months

Toast launched Rally for Restaurants with four main pillars:

How to rally companies and individuals to help reduce restaurants' operating costs

How do we motivate consumers to help support their local restaurants?

Get the government's attention for help support small- to medium-sized businesses

To recruit other tech partners to achieve these goals

Rally for Restaurants aims at helping all restaurants; not just Toast customers

Chris Dimmick is a Toast POS user who used the new services for online ordering/pickup for his bar

Toast NOW is free and helps users transfer to online ordering, etc.

Be aggressive about managing online presence with Toast

Encourage your guests to use YOUR online ordering app and not other, more expensive third-party services

Resources mentioned in this Chronicle:

https://restaurantunstoppable.libsyn.com/corona-chronicle-39-toast-pos-kevin-hamilton-chris-dimmick-boston-ma-dayton-oh

Wed, 15 Apr 2020 07:30:00 +0000

Corona Chronicle #38: CARES Act and PPP with Texas Restaurant Association- Dr. Emily Williams Knight- Austin, TX

Learn more about Dr. Emily Williams Knight here.

Key Takeaways

CARES Act and how it works

The purpose of hope and setting dates

The restaurant industry is a 3-5% profit margin industry, we cannot survive on savings

The June 1st deadline is unrealistic

The industry needs a government plan to carry them through December AT LEAST

Workers are incentivized to stay home for health, safety, and more money from unemployment (because of tips) but the CARES Act encourages employers to rehire staff by a certain date; these two mechanics conflict; it doesn't work.

Many small businesses cannot access PPP loans

With a PPP loan there is: no personal guarantee, no collateral, no test elsewhere which speeds up the process but limits options

Before making decisions, talk to your accountant

EIDL (Economic Injury Disaster Loan) loans are available as well

Every state has a Restaurant Association that can help you specifically

CARES Act is federal, it applies to all states

If you opened your business after February 1st you are not eligible for PPP loans but you are eligible for a small business loan

Your fear of changing your business model should be gone now, take this opportunity to improve your business

Resources mentioned in this Chronicle:

Texas Restaurant Association website breaks all this down for specifically hospitality industries
Email Dr. Knight: eknight@txrestaurant.org
Chamber of Commerce website (specific to your area)
SBA website
Lobby for more money and more relief and extended deadlines here
TX Restaurant Relief Fund
Contact Information at Texas Workforce Commission
- Unemployment insurance support department staff: (512) 463-2236, (512) 475-0435, or (800) 628-5115; ui.ombudsmen@twc.state.tx.us and ombudsman@twc.state.tx.us
- Office of the Commissioner representing Labor: (512) 463-2829 or (800) 832-2829;laborinfo@twc.state.tx.us

https://restaurantunstoppable.libsyn.com/corona-chronicle-38-cares-act-and-ppp-with-texas-restaurant-association-dr-emily-williams-knight-austin-tx

Tue, 14 Apr 2020 07:30:00 +0000

Corona Chronicle #37: What you do during the COVID-19 should reflect your mission statement- Jennifer Desrosiers- Exeter, NH

Learn more about Jennifer Desrosiers here.

Key Takeaways

Go cashless if you can

Whatever you do during the crisis should still align with your mission statement

Let your mission statement guide you through tough decisions during the pandemic

Feed healthcare workers if you can

Pop Ups—are they safe? How do we carry them out?

Resources mentioned in this Chronicle

https://restaurantunstoppable.libsyn.com/corona-chronicle-37-what-you-do-during-the-covid-19-should-reflect-your-mission-statement-jennifer-desrosiers-exeter-nh

Mon, 13 Apr 2020 07:30:00 +0000

Corona Chronicle #36: Complying with "The New Normal"- Aaron Colby- Los Angeles, CA

Learn more about Aaron Colby here.

Key Takeaways

what complying with“The new normal” looks like. Adjusting to minimal staff and working from home.

Being mindful of the shift within your business and making sure you're documenting these changes appropriate to remain compliant.

If your employees are making 1 dollar less an hour making sure they apply for unemployment insurance.

Are your people eligible for unemployment if they're fearful of working

What the future may look like- from a lawyers perspective.

Resources mentioned in this Chronicle:

Davis Wright and Tremaine

https://restaurantunstoppable.libsyn.com/corona-chronicle-36-complying-with-the-new-normal-aaron-colby-los-angeles-ca

Fri, 10 Apr 2020 07:30:00 +0000

Corona Chronicle #35: Short, mid, and long-term strategies- Dean Small- Newport, CA

Learn more about Dean Small here.

Key Takeaways

You must be positive and, dare we say, excited about the future

You must have three strategies: short-, mid-, and long-term

Short-term: convenience, restaurant-quality food via pickup, easy and safe as possible for the consumer, delivery plays a big role as well, keep your website up-to-date,

Mid-term: reduce your menu, provide what people need, go towards groceries if you can

Long-term: Q1 of 2021 is the light at the end of the tunnel; plan for that

Resources mentioned in this Chronicle:

None

https://restaurantunstoppable.libsyn.com/corona-chronicle-35-short-mid-and-long-term-strategies-dean-small-newport-ca

Thu, 09 Apr 2020 07:30:00 +0000

Corona Chronicle #34: What you do for your community now will come back ten-fold- Peter Austen- Gloucestershire, UK

Learn more about Peter Austen here.

Key Takeaways

People are cute g out what they don’t need to do; that includes bars/pubs

You have to adapt to lean operations

Sell everything you have to your community

What you do for your community will come back ten fold

Do not forget those who do favors for you now (banks, landlords, etc.)

Whether you stay in business is UP TO YOU

https://restaurantunstoppable.libsyn.com/corona-chronicle-34-what-you-do-for-your-community-now-will-come-back-ten-fold-peter-austen-gloucestershire-uk

Wed, 08 Apr 2020 07:30:00 +0000

Corona Chronicle #33: Stay positive and get creative- Elizabeth Blau- Las Vegas, NV

Learn more about Elizabeth Blau here.

Key Takeaways

Family meal best practices

Employ waitstaff for deliveries

Family style meals are economical

Focus on what makes people comfortable

Positive outlook is key

Resources mentioned in this Chronicle:

Postmates
Grubhub
James Beard Foundation- four resources and update

https://restaurantunstoppable.libsyn.com/corona-chronicle-33-stay-positive-and-get-creative-elizabeth-blau-las-vegas-nv

Tue, 07 Apr 2020 07:30:00 +0000

707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness

Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of Bruxie. Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly. Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The mind is like an umbrella; it works best when it's open."

In today's episode with Kelly Mullarney we will discuss:

Open-mindedness
Kelly got his start working for free in order to learn as much as he could
Kelly recommends getting kitchen experience before entering culinary school
Any experience, good or bad, is a valuable experience
The importance of traveling and broadening your horizons
Growth happens when you are out of your comfort zone
Adaptability and evolution
Bring solutions and not problems
Take the stress for your team
It's better to light a fire within your staff instead of under their ass
Working with recruiters
Franchising
Creation of the Fried Chicken and Waffle Sandwich
The pressure of fine dining
Creativity can be taxing
Branding
The future of Bruxie

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic

What is your biggest weakness?

Overthinking

What's one question you ask or thing you look for during an interview?

It's about personality

What's a current challenge? How are you dealing with it?

Finding the right people

Share one code of conduct or behavior you teach your team.

Lead by example

What is one uncommon standard of service you teach your staff?

Exceed the guest's expectations

What's one book we must read to become a better person or restaurant owner?

GET THIS BOOK FOR FREE AT AUDIBLE.COM
7 Habits of Highly Effective People by Stephen R. Covey

What's one thing you feel restaurateurs don't know well enough or do often enough?

Listen

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind

Be open-minded

Don't be afraid to fail but learn from the failures and learn to adapt

(Bonus!) Find what makes you happy and be passionate about it

Contact info:

Bruxie website

Franchising with Bruxie

Email: info@bruxie.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kelly Mullarney for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/707-chef-kellymullarney-on-adaptability-evolution-and-open-mindedness

Mon, 06 Apr 2020 07:30:00 +0000

Corona Chronicle #32: Three critical ways to cope and thrive right now- Katie Frank- Ann Arbor, MI

[Audio coming soon]

Learn more about Katie Frank here.

Key Takeaways

Why hope is so important

Be of service to your community
Someone depends on you so be positive for yourself and everyone who you impact
Hope for a more desirable future; it's UP TO YOU

Have a vision for your future

We need to rally, we can't do it alone
Make a list of the negatives first and avoid them
Figure out what success looks like in this situation
A vision for you and your staff

How to take phone orders quickly and efficiently

Read back the order
Pre-check and re-check and confirm upon delivery
Accuracy, politeness, enthusiasm, go the extra mile

Resources mentioned in this Chronicle:

Zing Train to make your business better.
Why Having Hope Matters
The Power of Visioning During Transitions
How to Give Great Customer Service Over The Phone

https://restaurantunstoppable.libsyn.com/corona-chronicle-32-three-critical-ways-to-cope-and-thrive-right-now-katie-frank-ann-arbor-mi

Fri, 03 Apr 2020 15:15:53 +0000

Corona Chronicle #31: This is your chance to plan for your future- David Denney- Dallas, TX

Learn more about David Denny here.

Key Takeaways

Most landlords are being helpful--talk to yours NOW

For the relief bill states, you hire the same number of employees, not necessarily the SAME employees

The reasons why insurance doesn't cover COVID-19

Some restaurants have created non-profits to feed first-responders

Feeding those in need gives you goodwill which will last and keep you alive when this is over

This is your chance to plan for the future now that CARES has passed

Resources mentioned in this Chronicle:

https://restaurantunstoppable.libsyn.com/corona-chronicle-31-this-is-your-chance-to-plan-for-your-future-david-denney-dallas-tx

Thu, 02 Apr 2020 17:55:58 +0000

706: Dean Small on 8 Ways to be More Profitable

Dean Small is a graduate of the Culinary Institute of America, where he apprenticed for two years at Windows On The World.

In 1985, Dean became Director of Culinary Development and Purchasing Manager at El Torito Restaurants, which operated more than 220 units and 12 restaurant concepts, with operations grossing over $420 million.

In 1988, Dean founded Synergy Restaurant Consultants to provide innovation and efficiency strategies to restaurants and food manufacturers. Since then, Synergy has been a food, beverage, and operations resource to over 225 national restaurant chains and independent operators.

Check out Jolt as mentioned in today's episode!

Check out Enjoy as mentioned in today's episode!

Check out ExpandShare as mentioned in today's episode!

Check out Menuvative as mentioned in today's episode!

Check out DELIVER-iT as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You only know what you know."

In today's episode with Dean Small we will discuss:

Most people are not born restauranteurs, there is so much you have to learn
Working at Windows on the World, the busiest restaurant in the world
Productivity, Motivation, high volume kitchen work
Working for a Rockefeller
How does skiing relate to restaurant hospitality?
Cooking in a pineapple cooking contest
High-end catering in Aspen
Becoming the best caterer in a very busy ski town
Failure based on uncontrollable circumstances
Meeting challenges as opportunities
The immensity you can learn from a massive corporation
Leverage buy-outs and how they work
Look for "white spaces" where services are needed but don't exist
The 8 ways to become more profitable:
Brand Positioning
Guest Experience/Emotional Connection
Management Team and Execution of Strategy
Menu Innovation
Off-Premise Cattering
Labor Costs
Food Costs
Marketing

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Contact info:

Email: dean@synergyconsultants.com

Synergy Restaurant Consultants

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dean Small for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/706-dean-small-on-8-ways-to-be-more-profitable

Thu, 02 Apr 2020 07:30:00 +0000

Corona Chronicle #30: Stay relevant on social media even though you are closed- Bruce Irving- Boston, MA

Learn more about Bruce Irving here.

Key Takeaways

Restaurants that show the customer the entire process of how pickup/curbside food is handled safely and successful

Use social media to demonstrate that you are being safe with handling food to reassure them

if you close you MUST stay relevant on social media

If you are closed create a consistent online presence and talk to your customer base

Go live and teach your customers how to cook

Engage with your community online

Plan your reopen now

Resources mentioned in this Chronicle:

Check out Bruce's online Pizza Summit here
Email Bruce: bruce@pizzamarketing.com

https://restaurantunstoppable.libsyn.com/corona-chronicle-30-stay-relevant-on-social-media-even-though-you-are-closed-bruce-irving-boston-ma

Wed, 01 Apr 2020 14:07:52 +0000

Corona Chronicle #29: Run a marathon for your team…LITERALLY- Matt Louis- Portsmouth, NH

Learn more about Matt Louis here.

Key Takeaways

If it's impossible for your restaurant to safely and efficiently turn to take and delivery, don't do it; close.

Don't play games with public health; take this seriously

If you feel uncomfortable operating amid COVID-19 concerns then don't do it

Don't go forward with takeout/delivery unless you have solid plan; don't wing it

Your staff could be in the most-at-risk demographic

Matt is running a marathon on his treadmill as a fundraiser for his staff so…GET CREATIVE!

Once again: Plan for WORST-CASE scenario

Resources mentioned in this Chronicle:

None

https://restaurantunstoppable.libsyn.com/corona-chronicles-chronicle-29-run-a-marathon-for-your-teamliterally-matt-louis-portsmouth-nh

Tue, 31 Mar 2020 16:46:56 +0000

705: Krimsey Ramsey on Be Authentic in Life and in Business

Chef Krimsey Ramsey graduated with a bachelor's in Petroleum Engineering from Louisiana State University --Krimsey also has her MBA From Texas A&M Corpus. After 5 years as a Petroleum Engineer, Krimsey had an extreme awakening and decided to change her life into one of positive activism through opening a restaurant. In 2017 Krimsey's Cajun Kitchen in North Hollywood, CA: The World's First 100% Vegan Cajun Restaurant, was born! Today, they'er about to go into their second location with their mission is to spread "Good Voodoo" for themselves, our Earth, and all our planet's inhabitants.

Check out RestaurantOwner.com as mentioned in today's episode.

Check out Episode 437 with David Scott Peters about menu engineering as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Krimsey's Pop-up Checklist
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"I remind myself everyday that I'm going to die."

In today's episode with Krimsey Ramsey we will discuss:

Recognize mortality
Veganism
Activism
Be welcoming
Lifestyle changes based on morals
Women in male-dominated professions
Working with family
Second-generation spaces
Stay small in the beginning so you can pivot
Testing the market in festivals and pop-ups, farmer's markets
How to break into a festival for a pop-up
Testing your market in your back yard
Costs and budgets in the early days
Burning out in the early months of opening
The importance of collaborating with others in your community
YOU have to set up you employees to succeed
Rating your employee's performance as a specific incentive to make more money
Substance abuse as an escape from restaurant industry stress

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"Being myself and having that translate into the business."

What is your biggest weakness?

"Telling myself I suck too often."

What's one question you ask or thing you look for during an interview?

"Find out if they're engaged and connected."

What's a current challenge? How are you dealing with it?

"Focusing on one thing at a time."
Check out Nir Eyal's book "Indistractable" as mentioned here 👆🏽

Share one code of conduct or behavior you teach your team.

"Be transparent and connected."

What is one uncommon standard of service you teach your staff?

"Be playful and connect with guests. Have a good time."

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Recovery: Freedom from Our Addictions by Russell Brand

What's one thing you feel restaurateurs don't know well enough or do often enough?

"Telling your team EXACTLY what you want."

Name one service you've hired.

David Scott Peters - Food and Labor cost tracking

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Google Docs

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Everyone go get a therapist
Listen to people when they talk, put the phone away and be present
Go outside more

Contact info:

Instagram @krimseys

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Krimsey Ramsey for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/705-krimsey-ramsey-on-be-authentic-in-life-and-in-business

Mon, 30 Mar 2020 07:30:00 +0000

Corona Chronicle #28: The time to rebuild is NOW! - Jim Laube & Joe Erickson- RestaurantOwner.com

Chronicle # 28: Start rebuilding NOW! - Jim Laube & Joe Erickson- RestaurantOwner.com

RestaurantOwner.com is giving owners and operators 90 days of FREE membership. Email Jim at Jim@restaurantowner.com Let them know I sent you.

Audio here

Key Takeaway

The resources the RestaurantOwner.com is providing its members.

Understanding that we're in this together.

Is April 12 a realistic time to get back to business?

Plan for longer

Hows the landscape going to change?

Who will recover quicker? Larger operations or smaller operations?

Resources mentioned in this Chronicle:

RestaurantOwern.com/covid19
Email Jim or Joe to get 90 days free
- jim@restaurantowner.com
- Joe@restaurantowner.com

https://restaurantunstoppable.libsyn.com/corona-chronicle-28-the-time-to-rebuild-is-now-jim-laub-joe-erickson-restaurantownercom

Sun, 29 Mar 2020 17:47:44 +0000

Corona Chronicle # 27: TONIGHT, TIP YOUR BARTENDER- Donald Sayers- Chatanooga, TN

Key Takeaway

During hard times it's always amazing to see the unqique ways come together.

Donald sayers created a way to tip bartenders and servers when you have a drink. Its called ServiceIndustry.tips

Resources mentioned in this Chronicle:

ServiceIndustry.tips

https://restaurantunstoppable.libsyn.com/corona-chronicle-27-tonight-tip-your-bartender-donald-sayers-chatanooga-tn

Fri, 27 Mar 2020 20:14:50 +0000

Corona Chronicle #26: Ask, "What can I do?"- Patrick Mulvaney- Sacramento, CA

Find out more about Patrick Mulvaney here.

Key Takeaways

Dealing with mental health during these anxious times.
Stepping up and being there for those in your community who need you. Patrick and Mulvaney are preparing 400 meals a day. Don't wait for funding, just take care of people... they'll take care of you.
being mindful of social distancing while you serve your community.
Holding family meals to maintain business culture.
Using your unique skills and network to serve your community and farmers.
Use this as a time to love, learn, and build each other up. We'll come out stronger.

Resources Mentioned:

None

https://restaurantunstoppable.libsyn.com/corona-chronicle-26-ask-what-can-i-do-patrick-mulvaney-sacramento-ca

Fri, 27 Mar 2020 17:25:17 +0000

Corona Chronicle #25: How to maintain culture when you're physically apart/Maintain communication through Whatsapp- Jillian Whitlow- Austin, TX

Find out more about Jillian and Suerte here.

Key takeaways

Maintain culture by staying connected with your team while physically separated

Suerte chose WhatsApp because it's less concerned with “work”

WhatsApp and communication with your team allows you to get to know each other better and become closer while physically separated

WhatsApp has a Coronavirus Information Hub on their website which makes this easier

Suerte has a tri-weekly newsletter given to everyone on their team

Suerte had to lay-off their staff so they are providing meals to those who got laid-off

Suerte has decided to close temporarily in order to take care oft heir people first

File a mass-unemployment application for your entire staff

Keep up team morale as best you can during this time

Resources mentioned in this Chronicle:

WhatsApp group chatting
Slack for group communication more related to work
In the Weeds Facebook group (Austin Service Industry)
Seasoned App

https://restaurantunstoppable.libsyn.com/corona-chronicle-25-how-to-maintain-culture-when-youre-physically-apartmaintain-communication-through-whatsapp-jillian-whitlow-austin-tx

Thu, 26 Mar 2020 21:10:27 +0000

Corona Chronicle #24: “Is it socially responsible to stay open?”/work ON your business while you're closed- Erica Van Leirop- Olympia, WA

Key takeaways

How their drive-through burger stand was up 39%

Why Erica still decided to make the hard decision to close, despite the willingness of her staff to continue working.

We ask, "Is it the socially responsible thing to stay open?"

Staying in contact with your people via social media.

Working ON the business during this slow time.

Resources mentioned in this Chronicle:

None

https://restaurantunstoppable.libsyn.com/corona-chronicle-24-organizations-that-help-their-communities-have-the-best-chances-of-survival-erica-van-leirop-olympia-wa

Thu, 26 Mar 2020 18:42:57 +0000

704: Jason Berkowitz Shares 15 Tips to Restaurant Success

Raised in Cleveland, Ohio, Jason Berkowitz is a hospitality veteran dedicated to team development and operational excellence. Jason credits his Psychology degree from Michigan State University for helping shape his unique approach to hospitality and team management.

His career spans more than 40 restaurant openings from fast-food to fine-dining. He's held a number of posts, including VP of Operations for Umami Burger and COO for Tocaya Organica. Today Jason serves as CEO and Founder of ArrowUp Training, a stylized safety, anti-harassment training and supervisory coaching n program for restaurants.

Catch Jason's book Please Don't Sleep With The Host: And 49 Other Tips For Managing A Functional And Profitable Restaurant

Check out Jason's previous episode: #703!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be nice."

In today's episode with Jason Berkowitz we will discuss:

The inspiration for writing the book
The 15 Tips discussed today are:
Be the best "YOU" that you can be
Dress everyday like it's your first day of work
Work like you own the place but remember that you don't
Know the 5 things the owner checks when he walks into his restaurant
- Vibe
- Lighting
- Temperature
- Cleanliness
- Gross sales
Know the difference between a "Wow" and a "Holy shit" customer
Embrace the law of averages
Please don't sleep with the host
Embrace your staff's ambitions, support them
Provide you new hires with proper training and materials
Lower the bar
Respect your chef and their kitchen
Take care of your feet
For every problem you kill, another will rise in their place
People fire themselves
The noose fits just as easily on the hangman's neck

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Contact info:

www.arrowuptraining.com

Email: jason@arrowcertificztion.com

Social handle: @jdberko

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jason Berkowitz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/704-jason-berkowitz-shares-15-tips-to-restaurant-success

Thu, 26 Mar 2020 07:30:00 +0000

Corona Chronicle #23: Organizations that help their communities have the best chances of survival- Rudy Miick- Boulder, CO

Find out more about Rudy Miick here.

Key takeaways

You must confront your fear

Hotels kitchens are also moving to pickup only

The solution is not black and white

Find out what you can do with the cash you have on hand

Domino's is hiring 20,000 workers this week

Everyone's sense of cleanliness and sanitation will improve

The restaurants that give to and help their communities will come out of this better than they entered it

Keep healthy while quarantined; eat healthy and stay active

Resources mentioned in this Chronicle:

Check out Rudy's and Bruce Irving's online Pizza Summit here

Chronicle # 22: Have multip

https://restaurantunstoppable.libsyn.com/corona-chronicle-23-organizations-that-help-their-communities-have-the-best-chances-of-survival-rudy-miick-boulder-co

Wed, 25 Mar 2020 23:55:48 +0000

Corona Chronicle #22: Have multiple strategies for multiple outcomes- Kristen Corral- Las Vegas, NV

Find out more about Kristen Corral here.

Key takeaways

Make multiple plans

Shuttled down- Just too unsafe for staff.

Chatbots have been helpful

Work on your recovery strategy now.

Keep the conversation online going. You need to stay top of mind.

Resources mentioned in this Chronicle:

none

https://restaurantunstoppable.libsyn.com/corona-chronicle-22-have-multiple-strategies-for-multiple-outcomes-kristen-corral-las-vegas-nv

Wed, 25 Mar 2020 16:56:17 +0000

Corona Chronicle #21: Mapping your 12-week cashflow budget David Scott Peters- Phoenix, AZ

Find out more about David Scott Peters here.

Key takeaways

We’re a cashflow business and we don't have the cash flow to survive

Establish a 12-week cash flow budget

Depending on what your cash flow budget tells you will determine how you handle this situation.

Become a grocery store.

Our restaurants may be closed, but there is still work to be done. Work ON your business. Continue to nurture relationships. Continue to serve your community

Resources mentioned in this Chronicle:

David Scott Peters Cashflow tool - Email David for tool
RestaurantOwner.com- COVID-19 Resources Page

https://restaurantunstoppable.libsyn.com/corona-chronicle-21-mapping-your-12-week-cashflow-budget-david-scott-peters-phoenix-az

Tue, 24 Mar 2020 18:23:49 +0000

Corona Chronicle #20: Economic projections for the industry/Abandoning your employees is irresponsible- Patricio Wise- Sacramento, CA

Find out more about Patricio Wise here.

Key takeaways

Farmers and grocery stores need help right now

Don't just default to unemployment

Closing your doors and leaving your employees on their own is irresponsible

Surviving is enough right now

Reinvent yourself based on the circumstances

Don't cut corners

Don't do delivery unless you already have insurance; if you don't have it GET IT!

Offer things like toilet paper and essentials to your customers and employees

Resources mentioned in this Chronicle:

Toast POS for delivery/pickup

This session brought to you by Seasoned.co/unstoppable – You don't always need an employee- You don't always need a job- You always need community. Seasoned has got it all.

https://restaurantunstoppable.libsyn.com/corona-chronicle-20-economic-projections-for-the-industryabandoning-your-employees-is-irresponsible-patricio-wise-sacramento-ca

Tue, 24 Mar 2020 17:23:57 +0000

Corona Chronicle #19: Human Resources/Communication with your employees is key- Carrie Luxem- Chicago, IL

Find out more about Carrie Luxem here.

Key takeaways
Furlough or lay off? Do what you can to keep your employees with you
Treat employees like family
Make sure to check in with your team
Even if you don't know what to do, you must communicate that to them
There is no such thing as a small concern, every concern matters to the person asking the question
Get away from the chaos if you can
Metal health is key
Designate one person as a point of contact for your team
Resources mentioned in this Chronicle:

Carrie's Website RestaurantHRGroup.com

Families First Coronavirus Response Act
https://docs.google.com/document/d/1LmnNaqAUTLBfhJRvfHQ3S1vvPwuUSbGBYZNbJhwpASk/edit?usp=sharing

Tell Congress to Support Restaurants
https://actnow.io/33vA1gB?fbclid=IwAR0CnjULAWQPiUgr-o8tBEX2iamyl-490xm7Kvc8m2g7CjGPRxkGcMf2FjU

Danny Meyers Interview with CNBC’s Squawk on the Street https://www.cnbc.com/video/2020/03/20/shake-shack-founder-danny-meyer-on-how-coronavirus-pandemic-is-decimating-restaurant-industry.html

This session brought to you by Seasoned.co/unstoppable - You don't always need an employee- You don't always need a job- You always need community. Seasond got it all

https://restaurantunstoppable.libsyn.com/corona-chronicle-19-human-resourcescommunication-with-you-employees-is-key-carri-luxem-chicago-il

Mon, 23 Mar 2020 23:02:29 +0000

Corona Chronicle #18: #curbsidechallenge- William Lo- Carbondale, IL

Find out more about William Lo here.

Key takeaways

The purpose of the curbside challenge is to encourage people to follow the COVID-19 guidlines

Lo's restaurant has decided to close to flatten the curb

Pay the staff early if you can

Before closing, give all your food to you employees

COVID-19 is growing by over 100,000 weekly worldwide

The struggle some of us are going through: stay open and make money or do the right thing and shutdown?

Reach out to your city/town and ask about reducing your taxes to pay your staff

Still need to plan for worst-case scenario

You MUST be creative in these times

Resources mentioned in this Chronicle:

#curbsidechallenge on Facebook

This session brought to you by Seasoned.co/unstoppable - You don't always need an employee- You don't always need a job- You always need community. Season got it all.

https://restaurantunstoppable.libsyn.com/corona-chronicle-18-curbsidechallenge-william-lo-carbondale-il

Mon, 23 Mar 2020 20:02:26 +0000

703: Jason Berkowtiz on The Psychology of Training

Raised in Cleveland, Ohio, Jason Berkowitz is a hospitality veteran dedicated to team development and operational excellence. Jason credits his Psychology degree from Michigan State University for helping shape his unique approach to hospitality and team management.

His career spans more than 40 restaurant openings from fast-food to fine-dining. He's held a number of posts, including VP of Operations for Umami Burger and COO for Tocaya Organica. Today Jason serves as CEO and Founder of ArrowUp Training, a stylized safety, anti-harassment training and supervisory coaching n program for restaurants.

Check out Harri - Talent Technology Software for the Needs of Hospitality - as mentioned in today's episode!

Catch Jason's book Please Don't Sleep With The Host: And 49 Other Tips For Managing A Functional And Profitable Restaurant

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Show up. For your team. For yourself. The hustle is real."

In today's episode with Jason Berkowitz we will discuss:

Emphasis on community
Taking responsibility
The psychology of managing others
Going deep with training
The importance of empathy
Impose your values on those around you to be consistent in operations
Be humble
Keep kitchen work in perspective; you're not saving lives on the operating table
Give your team the tools and attitude to thrive and then get out of their way
Attention to detail in all aspects of the restaurant experience
Lean in and listen
Be yourself when dealing with guest, don't be fake
Take a step back and coordinate
Efficiency in the dining room
The restaurant is an art installation
Importance of confidence when leading
Quarterly reviews vs quarterly reviews
HR
Positives of online scheduling
Accountability
Being sustainable

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"My energy" "use it like a tool, not a weapon."

What is your biggest weakness?

"Get lost in the office. Need to be in the weeds more."

What's one question you ask or thing you look for during an interview?

"Passion" Question about something they love

What's a current challenge? How are you dealing with it?

California laws changing unexpectedly

Share one code of conduct or behavior you teach your team.

Understanding

What is one uncommon standard of service you teach your staff?

Be authentic, don't say things you don't mean

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Side work sheets, addressing when things aren't being done properly

Name one service you've hired.

Aaron Colby at Davis Wright Tremaine LLC Also, check out Episode 702 with Aaron Colby
ArrowUp Training

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Harri - Talent Technology Software for the Needs of Hospitality
Plate IQ - Automate Your Restaurant's Invoice Processing

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Laugh first, laugh at yourself
Hold the door open for people more often, literally and figuratively
Say thank you more often

Contact info:

www.arrowuptraining.com

Email: jason@arrowcertificztion.com

Social handle: @jdberko

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jason Berkowitz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/703-jason-berkowtiz-on-the-psychology-of-training

Mon, 23 Mar 2020 07:30:00 +0000

Corona Chronicle #17: Join the Industry United Facebook group- Keith Sarasin- Nashua, NH

Key takeaways

Join the Facebook group Industry United

We need to think of the restaurant industry as an aligned industry going in the same direction

Mental health is key to this situation

It’s important to realize for your mental health that you are not alone in this

We need to start spreading GOOD information

Reach out to insurance brokers and landlords

Stay liquid as long as possible

Apply for an SBA loan

Resources mentioned in this Chronicle:

https://restaurantunstoppable.libsyn.com/corona-chronicle-17-join-the-industry-united-facebook-group-keith-sarasin-nashua-nh

Sun, 22 Mar 2020 22:29:16 +0000

Corona Chronicle #16: Lean into helping your team/using Slack to share resources and keep communication open- Chris Dimmick- Dayton, OH

Find out more about Chris Dimmick here.

Key takeaways

Opened first concept on Thursday and Dayton shut down restaurants on Sunday

Support your Government leaders to shut down - it’s the right thing now

Make your team the priority

Offered employees $10 per hour to volunteer at Dayton Food Bank

Turn on all revenue opportunities

Get loud on social media

Take gift card purchases and give it to your team

Help your team with unemployment

How to delivery alcoholic drink - Ohio allows this

Embrace social media advertising

Only focus on what you can control

Resources mentioned in this Chronicle:

Toast POS - online ordering
Slack - team communication

https://restaurantunstoppable.libsyn.com/chronicle-16-lean-into-helping-your-teamusing-slack-to-share-resources-and-keep-communication-open-chris-dimmick-dayton-oh

Sun, 22 Mar 2020 17:31:49 +0000

Corona Chronicle #15: Break-even mentality/How this affects fine-dining establishments - Brad Cecchi- Sacramento, CA

Find out more about Brad Cecchi here.

Key takeaways

How to adapt

How to optimize curbside pickup

Developing a website for pickup - pickupfixe.com

Fine-dining world is the worst-case scenario for pickup/curbside-only

Add to your menu for pickup and curbside, get creative

Shelter-in-place in Sacramento-what is it like?

Try to get rent relief in any form from your landlord

Look into getting catering contracts with hospitals - people on the front lines need to eat well

Can community support and goodwill dry up?

Farms and vendors are affected just as much as restaurants - try to make mutually beneficial deals with them

Resources mentioned in this Chronicle:

https://restaurantunstoppable.libsyn.com/corona-chronicle-15-break-even-mentalityhow-this-affects-fine-dining-establishments-brad-cecchi-sacramento-ca

Fri, 20 Mar 2020 23:50:08 +0000

Corona Chronicle #14: Large franchised restaurants and how they are affected - Akash Kapoor- San Fransisco, CA

Find out more about Akash Kapoor here.

Key takeaways

A city in full lock-down: San Fransisco
The biggest Corona Chronicle operation yet: 46 locations in development/4 opened in the last few weeks
Franchised locations and how they are affected
Best practices for gift card purchases at this time
Loyalty, gift cards, POS right now and always
Trimming the fat, making sure the people who can't work now have a job to come back to when it's over
Serving free, hot meals for staff who aren't working currently
Who will be affected more? Big or small operations?
Plan for the worst and hope for the best

https://restaurantunstoppable.libsyn.com/corona-chronicle-14-large-franchised-restaurants-and-how-they-are-affected-akash-kapoor-san-fransisco-ca

Fri, 20 Mar 2020 20:49:34 +0000

Corona Chronicle #13: Adopting in house delivery best practices - Kyle and Maggie Gordon- Plano, TX

Key takeaways

45-day survival mindset.
Straight to the "save money" mindset.
"Cut the fat." Keep who needs you the most.
Speak with the people you owe the most money to, first, for a deferment; you want to stay as liquid as possible.
Talk to the bank about a loan deferment.
Negotiate terms with the landlord.
Adopt delivery (the ordering app).
Meal deal.
Don't discount.
Take care of your restaurant brothers and sisters. It's time to come together.

Resources mentioned in this Chronicle:

TheOrdering.app

https://restaurantunstoppable.libsyn.com/corona-chronicle-13-adopting-in-house-delivery-best-practices-kyle-and-maggie-gordon-plano-tx

Fri, 20 Mar 2020 15:28:52 +0000

Corona Chronicle #12: Why the Restaurant Industry is the most equipped to get bent over - Brooks Tanner- Philadelphia, PA

Find out more about Brooks Tanner here.

Key takeaways

Create fresh canned products to sell. The point is not to profit, but to slow the bleeding and get cash flow to your team.
Let your employees know grocery stores are hiring.
Got extra toilet paper and other dry goods in storage? Supply and demand, baby- Sell it.
Get on regular conference calls with other operators in your community.
Sell gift cards and forward the cash to your staff.
Think out of the box. Ask, "what other services can I offer?"
Keep your mind wide open.

Resources mentioned in this Chronicle:

Coronavirus COVID19 Global Cases by Th Center for Systems Science and Engineering.

https://restaurantunstoppable.libsyn.com/corona-chronicle-12-why-the-restaurant-industry-is-the-most-equipped-to-get-bent-over-brooks-tanner-philadelphia-pa

Fri, 20 Mar 2020 01:56:45 +0000

Corona Chronicle #11: Using "grocery bags" & "TV dinners" to support team, community, and other businesses- Nathan Ares- Phoenix/Tucson, AZ

Find out more about Nathan Ares here.

Key takeaways

The latest on Phoenix and Tucson
It's not about competition, it's about supporting the community/team members and getting through this.
- Collaborate with other business to put together Grocery bags
Create TV dinners. The idea is not to be profitable, but to give an opportunity for cash flow for your employees. Slow the bleeding.
Advice on how to talk to the landlord get an extension on paying your rent.
Advice on how to talk to your employees; don’t be negative
How to speak to your community
- Nathan and his team are sharing recipes for the frozen vegetable they’re guests are buying at the grocery store.
Don’ talk about it.

Resources mentioned in this Chronicle:

None

https://restaurantunstoppable.libsyn.com/corona-chronicle-11-using-grocery-bags-tv-dinners-to-support-team-community-and-other-businesses-nathan-ares-phoenixtucson-az

Thu, 19 Mar 2020 21:42:53 +0000

Corona Chronicle #10: Ethics Suite- Juliette Gust- Phoenix, AZ

Find out more about Juliette Gust here.

Key takeaways

The similarities between 9/11 and COVID-19

Give staff the opportunity to work out their reduced schedule themselves

If an employee is more in need of work, give him/her privilege

Become aware now of opportunities for fraud and theft

Be sensitive to employee needs in this particularly stressful time

Be present, be aware of what's happening with all your staff

You may be busy trying to save your business but you are also a leader; you must lead

Resources mentioned in this Chronicle:

Find the Ethics Suite hotline here.

https://restaurantunstoppable.libsyn.com/chronicle-10-ethics-suite-juliette-gust-phoenix-az

Thu, 19 Mar 2020 19:19:59 +0000

702: Aaron Colby on The Top 20 Employee Legal Hotspots

Aaron Colby is a graduate of the University of Michigan and Southwestern University of Law.

Today he’s practicing law at Davis Wright Tremaine LLP where he represents employers in single-plaintiff, multi-plaintiff, and class action disputes involving allegations of wrongful termination, discrimination, retaliation, harassment, and wage and hour issues such as overtime, meal and rest breaks, and off-the-clock work.

Aaron defends organizations on public accommodations claims under the Americans with Disabilities Act and California Unruh Act, and claims of defamation, trademark, and other business-related matters.

Today we’re going to cover the "Top 20 Employee Legal Hotspots" restaurant owners and operators struggle with when it comes to compliance.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Be direct and know your audience."

In today's episode with Aaron Colby we will discuss:

The 20 Employee Legal Hotspots
- Hiring Decisions and Process
- 1. Use of Staffing Agencies and Joint Employment
  - Gig economy
  - Hiring vs. contracting
  - Unfair vs. against the law
  - Document when an employee does something wrong so you can prove it later on
- 2. Independent Contractor (1099) v. Employee (W-2) Classification
  - The difference between independent contractors and employees - defined by the law
- 3. Form I-9 Compliance
  - You need to make sure someone is legally allowed to work in the United States
  - Be vigilant
  - Ask relevant questions - know what they are
  - Get the I-9 BEFORE they start working
- 4. Hiring - Background Checks and Criminal History Inquiries
  - Highly regulated
- 5. Employee Arbitration and Class Action Waiver Agreements
  - Why do you need it?
  - You can make it mandatory
  - Is it a red flag if an employee doesn't want to sign it?
- Wage and Hour
- 6. Non-exempt (Hourly) v. Exempt (Salary) Employee Classifications
  - Everyone is qualified for hourly but not salary
  - Some salary workers still require over-time
- 7. Local Minimum Wage and Paid Sick Leave Regulations
  - City, county, state laws all apply - NOT only state
- 8. Equal Pay
  - Everyone deserves the same pay for the same job
  - Some states don't allow employers to ask applicants past payment
- 9. Timekeeping for Non-Exempt Employees
  - You MUST keep records for all work done
  - No insurance for time-keeping in business
  - Don't ignore it - address it
- 10. Travel time
  - You MUST be paid for it
  - Delivery functions
- 11. Meal and Rest Breaks
  - You MUST provide the opportunity to all employees
  - Police it vs. Provide it
  - Not just IF you took a break but also when and for how long and was there an interruption?
- 12. Paystub and Payroll Practices
  - Federal is baseline - states individually break it down more specifically
  - Paystub requirements
- 13. Commission Agreements and Bonus Plans
  - Overtime is much more complicated than "time and a half"
  - Anything outside of hourly is complicated and must be understood
- 14. Expense Reimbursements
  - No federal laws - all state-by-state
  - Driving, getting, phones, insurance - if it's required for the job you must reimburse by state law
- 15. Uniforms and Tools
  - If you require someone to wear something, you have to reimburse for it
- 16. and 17. Tips and Service Charges
  - Voluntary
  - You must categorize them
  - Tips are state-by-state
  - Tips belong to the employee not the business
  - Service charge is demanded by the business
- Harassment and Conduct
- 18. Anti-Harassment Training and Policies
  - Major differences from every other work environment
  - Some states have harassment training requirements
- Leave of Absence
- 19. Leave of Absence
  - Different in restaurant industry than all other industries
  - You need to know what rights the employee has
  - Get a doctor's note
- Termination Decisions
- 20. Termination Decisions
  - All the categories where you're unable to fire someone
  - EVERYONE can be protected by discrimination laws
  - Separation agreements
  - Have policies in place before firing someone for a made-up policy

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Contact info:

Aaron Colby @ Davis Wright Tremaine LLP website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Aaron Colby for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/702-aaron-colby-on-the-top-20-employee-legal-hotspots

Thu, 19 Mar 2020 17:55:23 +0000

Corona Chronicle #9: -The multitude of options to make this situation better/we need to have safety nets for crises like this- Doug Mullins- Lexington, KY

Find out more about Doug Mullins here.

Key takeaways

Ouita Michel Restaurants operates 10 restaurants; 5 are currently closed - 150 employees are on leave

The real issue is tipped employees

They have set up a fund for tipped employees filled by donations from the community

Taking this time to deep-clean the closed restaurants as if they are closing for a season; will be like new when reopened

Donating food they cannot use to local food pantries

Open restaurants are preparing free family meals for employees who cannot work

Usually, these events cause us to want to be there for each other but in this case, that is the worst idea, what else can we do?

One of the lessons: always have savings for situations like this

Employees AND many restauranteurs are paycheck-to-paycheck, two bad weeks can bury us - why is that?

What to do to generate cash flow for this specific situation

Be flexible whether you're staff or an operator

https://restaurantunstoppable.libsyn.com/corona-chronicle-9-the-multitude-of-options-to-make-this-situation-betterwe-need-to-have-safety-nets-for-crises-like-this-doug-mullins-lexington-ky

Wed, 18 Mar 2020 19:39:49 +0000

Corona Chronicle #8: Insurance during the COVID-19/what to do?- Eric Cacciatore- Austin, TX

Find out more about Eric Cacciatore here.

Key takeaways

Extend the runway, stop the money-loss
Amend and revise your insurance plan
Get in touch with your broker
Have your broker work for you to get the best outcome
Develop a new plan for the future
Document EVERY loss during this time

https://restaurantunstoppable.libsyn.com/corona-chronicle-8-insurance-during-the-covid-19what-to-do-eric-cacciatore-austin-tx

Wed, 18 Mar 2020 19:26:47 +0000

Corona Chronicle #7: The difference between unpaid leave, furloughed, laid-off, reduced-compensation /What are employee rights?- Aaron Colby- Los Angeles, CA

Find out more about Aaron Colby here.

Key takeaways

Employee attorneys and what we need now

What are restaurant lawyers dealing with now?

The differences between laid-off, unpaid leave (furloughed), unemployment

What is the WARN act?

Restaurants want to retain their staff but these are hard decisions to make

You can run into problems based on who you decide to furlough vs. lay off

Reduced compensation - cannot go below the minimum wage

Sick-leave due to COVID-19

Resources mentioned in this Chronicle:

Learn about the WARN Act here

https://restaurantunstoppable.libsyn.com/chronicle-7-the-difference-between-unpaid-leave-furloughed-laid-off-reduced-compensation-what-are-employee-rights-aaron-colby-los-angeles-ca

Wed, 18 Mar 2020 13:57:57 +0000

Corona Chronicle #6: Plan for worst-case scenario/How are farms affected?- Paul Callahan- Executive Chef- Brentwood, NH

Find more about Paul Callahan here.

Key takeaways

Plan for worst-case scenario
Coronavirus creating opportunity in the industry?
Will it disrupt Paul’s future opening of his farm
How are farmers affected?
How are farmers markets and pop ups affected?

https://restaurantunstoppable.libsyn.com/chronicle-6-plan-for-worst-case-scenariohow-are-farms-affected-paul-callahan-executive-chef-brentwood-nh

Wed, 18 Mar 2020 02:58:25 +0000

Corona Chronicle #5: Curbside Pick-Up Best Practices/Talk to Your State Officials- Anna Tauzin- Texas Restaurant Association- Austin, TX

Chronicle # 5: Curbside Pick-Up Best Practices/Talk to Your State Officials- Anna Tauzin- Texas Restaurant Association- Austin, TX

Find more from Anna Tauzin Here

Key takeaways

If your business isn't already set up for delivery that ship may have sailed. Instead, focus on curbside pickup

Curbside picks up best practices:

Be sure to have enough paper products
Plan for efficiency in your location
Make sure you're giving accurate pick-up times
Structure staffing for peak delivery times.
Separate hot and cold food items when packages.
Double Check orders
Get specifics on make and model of car.
Use SMS platforms to communicate with your guests.
- SlickText

https://restaurantunstoppable.libsyn.com/corona-chronicle-5-curbside-pick-up-best-practicestalk-to-your-state-officials-anna-tauzin-texas-restaurant-association-austin-tx

Tue, 17 Mar 2020 20:55:03 +0000

Corona Chronicle #4: Coronavirus Resource Master Document- Maria Campbell- Cooks Who Care- Philadelphia, PA

Maria Campbell Founder of Cooks who Care in Philadelphia, PA has put together a master document filled with resources to help you get through these hard times.

It's call: Food industry Coronavirus Collaboration Resources.

https://docs.google.com/document/d/1Ylmm7zTFJkqGfcZHDMOYvOxSgspSjDxF9UEJJMHHU9o/edit

https://restaurantunstoppable.libsyn.com/corona-chronicles-4-coronavirus-resource-master-document-maria-campbell-cooks-who-care-philadelphia-pa

Tue, 17 Mar 2020 15:15:55 +0000

Corona Chronicle #3: Stop the Bleeding, Be Ready for Opportunity- Paul Tuennerman- Dat Dog- NOLA

Chronicle #3: Paul Tuennerman- New Orleans, LA

Find out more about Paul Tunnerman here.

Key takeaways

We will get out of this better

The Waren act and how it applies

Business interruption insurance

Survive to serve another day

New Orleans has allowed only delivery and curbside pickup

Everyone wants you to survive so reach out to banks and landlords to find out how they can help

What opportunities exist because of this?

Reach out to others in the industry

Connect with Paul

https://restaurantunstoppable.libsyn.com/corona-chrnicle-3-stop-the-bleeding-be-ready-for-opportunity-paul-tuennerman-dat-dog-nola

Tue, 17 Mar 2020 05:14:25 +0000

Corona Chronicle #2: How and Where to Send Money- Kathryn Lott- Southern Smoke Fundation

Chronicle #2: Kathryn Lott- Southern Smoke Foundation- Houston, TX

Find out more about Kathryn Lott here.

Key takeaways

You have to look to the future

But you have to wait before you see the actual damage

Fear is the biggest problem here

Do not kick anyone out of a building-family or business-while this is happening

Resources mentioned in this Chronicle:

Find out more about 501(c)(3) foundations here.
Learn more about Southern Smoke Foundation here.
Learn more about Atlanta's The Giving Kitchen here.
Learn more about Portland's Family Meal here.

https://restaurantunstoppable.libsyn.com/corona-chronicle-2-the-right-way-to-have-people-donate-kathryn-lott-southern-smoke-fundation

Tue, 17 Mar 2020 05:00:17 +0000

Corona Chronicle #1: Lobby for Potential Aid- Jonathan Horowitz- Houston, TX

This is the first of many Coronavirus Chronicles. I've been wanting to dedicate an entire episode to this for a bit now, but everything is moving too fast. It's far better to create and publish content in real-time as everything unfolds.

In my research and understanding of this pandemic, the single most important takeaway I've garnered is that we need to get aligned. Not just the industry, but globally.

The quicker we can spread good knowledge. The quicker we can come out of this and get back to business as we knew it.

Find out more about Jonathan Horowitz here.

Key takeaways

We got to pull together and be there for our communities- that's what we do in the restaurant industry.

Transition to more takeout and delivery.

Figure out how to take care of your people the best you can.

help them find new employment.

Utilize social media to share your story about how you are adapting to the hard times and what your guests can do to help.

The measure to which we've adapted already to overcome this challenge being so impressive and promising.

Talk to the local representatives and make sure they know how important it is that we lobby for potential aid.

Resources mentioned in this Chronicle:

Get in touch with your elected official here.

https://restaurantunstoppable.libsyn.com/corona-chronicles-1-lobby-for-potential-aid-jonathan-horowitz-houston-tx

Tue, 17 Mar 2020 04:28:48 +0000

701: Jae Kim on Food Trucks and Loyalty Programs

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop -- while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi’Lantro was founded. Chi'Lantro started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi’Lantro brand in Austin, Texas.

Check out Business Plan Pro as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"To be dedicated, to be authentic, to be resilient, and be thankful."

In today's episode with Jae Kim we will discuss:

From a food truck to 8 brick-and-mortar locations
EOS - Entrepreneur's Operating Systems
Location is key
Stay focused
Take the leap
Take action, stop dreaming
Business plans
The power of planning and physically writing things down
You must reach out to mentors
Food truck start-up advice
The potential power and impact of social media
Loyalty programs - Kim's opinion on the three best:
- Paytronix
- Thanx
- Loyalty3
Realities of food trucks
Inventing a food item - Kimchi fries
Shark Tank TV show
Learning from mistakes
Franchising
Consulting - should you hire outside?
Discipline

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Grit

What is your biggest weakness?

Organization

What's one question you ask or thing you look for during an interview?

Culture - do they fit your culture

What's a current challenge? How are you dealing with it?

Growth

Share one code of conduct or behavior you teach your team.

Dedicated, authentic, resilient, thankful

What is one uncommon standard of service you teach your staff?

Customer first always

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Interior Designer Kim Lewis - Austin, TX - www.kimlewisdesigns.com

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have fun
Live in the moment
Love

Contact info:

Chi'lantro BBQ website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jae Kim for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/701-jae-kim-on-food-trucks-and-loyalty-programs

Mon, 16 Mar 2020 07:30:00 +0000

700: Mario Del Pero on 3 Ways to Scale Culture

Mario Del Pero grew up in his family's meat processing business. He would go on to study International Relations at the University of Southern California and was on the path to becoming a career lawyer. Instead, he took a job at a Mexican grill where he started as a barback's back. Eventually, he became the Director of Operations at that Mexican grill. In 2005, Mario, along with his wife, Ellen Chen, opened Mendocino Farms Sandwich Market in Southern California. 15 years later they've grown their business to 17 locations.

This is my second interview with Mario Del Pero. CLICK HERE to get caught up with Episode 414!

Check out Episode 613 with Horst Schulze where we discuss his "24 standards of service" as discussed in today's episode!

Check out Episode 632 with Nick Marsh as mentioned in today's episode!

Check out The Lean Startup by Eric Ries as mentioned in today's episode.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If it was easy everyone would be doing it."
"Good is the enemy of great."

In today's episode with Mario Del Pero we will discuss:

Restaurant success is a team sport
Many people are good, few people are great
Looking back to look forward
What we can learn from greatness (even professional athletes)
Your competitors are essential to your own success
The "unstoppable" mindset
Surround yourself with people who compliment you
"Evolve of die"
You must mingle with you fellow restaurant owners
The 3 ways to scale culture
- Recruiting and assimilating the right team
- Living the rituals
- Coaching
Mario Del Pero's new book "The Coaching Cure"
Retain the magic while scaling
Staying IN your business
The difference between city and suburban dining when scaling
Franchise or no franchise?
Reasons against franchising for Mendocino
Conscious capitalism

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Inspiring others

What is your biggest weakness?

Not paying attention to the downside

What's one question you ask or thing you look for during an interview?

Asking about their coaching styles

What's a current challenge? How are you dealing with it?

Not watering down your "whys"

Share one code of conduct or behavior you teach your team.

Selling happy.
Don't do standard food.
Living a higher purpose of creating transformative relationships.

What is one uncommon standard of service you teach your staff?

Can I make some talking room

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Stay hungry, don't reinvent themselves, get beyond mediocrity

Name one service you've hired.

Michael Antochi - third party vendor/purchaser
Architects

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Facepay - in the future
Virtual Drive-Thru - in the future
Flyby

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be a student of life
Seek out mentorship
Start with you "whys"

Contact info:

mario_delpero@yahoo.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mario Del Pero for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/700-mario-del-pero-on-3-ways-to-scale-culture

Thu, 12 Mar 2020 07:30:00 +0000

699: Kyle Gordon on How To Become Investable

As a student at the University of Texas, Kyle Gorden developed a romance... with quesadillas. In 2006, At the age of 23, Kyle decided to pursue his dream to open his own restaurant-- not just any restaurant-- a quesadilla restaurant. He did what I would advise anyone to do; he sought out a mentor and employment with a high-performing restaurant team. For Kyle, the high-performing team was Raising Cane's. Kyle went on to spend 7 years with Raising Cane's before leaving to open his dream quesadilla restaurant, Dillas in 2013. Today, Dillas has scaled to 4 locations and two additional locations on the horizon.

Check out Episode 513 with Paul Tuennerman as mentioned in today's episode!

Check out Contagious Culture by Anese Cavanaugh as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Leap and the net will appear."

In today's episode with Kyle Gordon we will discuss:

Fear is the obstacle
Making quesadilla's the main course of a restaurant
Underserved markets
Intentionally seeking out a mentor
Everyone has ideas; it's not enough to have an idea; you must be able to execute
Interview best practices
Tough on standards, easy on people
Systems
Strong focus with complicated/elaborate menu items
Scaling
"Flow cooking"
Efficiency
Listening to customers to form your menu
Family investors
Opening struggles
"Phase training"
Fix your current problems before expansion
Stay humble

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Enthusiasm, energy, great listener, genuine heart

What is your biggest weakness?

Procrastination

What's one question you ask or thing you look for during an interview?

Eye contact, smile

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Professionalism, integrity, language, maturity

What is one uncommon standard of service you teach your staff?

Attention to details

What's one book we must read to become a better person or restaurant owner?

The Untethered Soul: The Journey Beyond Yourself by Michael A. Singer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

One-on-one's and operational audits

Name one service you've hired.

Nick Ouimet - Bird Dog Supple Chain

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be unconditionally happy
Happy them where they are
Invest your time; don't waste it

Contact info:

kylegordon@dillas.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Gordon for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/699-kyle-gordon-on-how-to-become-investable

Mon, 09 Mar 2020 17:48:10 +0000

698: Chef Iliana de la Vega on Political Unrest and the Restaurant Industry

Iliana and Ernesto married in Mexico City and shortly after moved to Oaxaca, where Iliana had deep family roots and where she wanted to open a restaurant specializing in Oaxacan cuisine. The restaurant flourished until 2006, when the community experienced a period of political unrest, causing Iliana and Ernesto to sell their restaurant and move to the United States.

Not long after their arrival to Austin, Ernesto began planning the El Naranjo trailer as a first step to learn about the Austin market and its culinary scene. In May 2012, El Naranjo Restaurant & Bar finally opened, and they've consistently been recognized as one of the best traditional Mexican Cuisine restaurants in Austin.

In 2014, the Mexican Government granted de la Vega with the prestigious Ohtli Award in recognition of her work in furthering Mexican gastronomy. The Ohtli is the greatest award given by the Mexican Government to Mexican citizens living abroad. In the same year, she was named the Hispanic Female Entrepreneur of the Year by the Hispanic Chamber of Commerce.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Hard work. Be true to yourself. Be honest."

In today's episode with Iliana de la Vega we will discuss:

Growing up cooking in Mexico
Importance of partners
Business partnership with your spouse
Oaxacan cuisine
Early mistakes and how to fix them
Presence in the kitchen as an owner
Turmoil in Mexico in the early 2000's
Political upheaval and strikes interrupting business
Moving to the USA as a Mexican
Testing a market
Retaining staff
Training staff
Patiently educating you customers
Rising costs

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Honesty

What is your biggest weakness?

Don't get enough sleep

What's one question you ask or thing you look for during an interview?

Eye-contact and honesty

What's a current challenge? How are you dealing with it?

Make the restaurant happen for REAL, success

Share one code of conduct or behavior you teach your team.

The best service is the one you don't notice

What is one uncommon standard of service you teach your staff?

Know the menu perfectly, must know all terms and meanings

What's one thing you feel restaurateurs don't know well enough or do often enough?

Be present in the restaurant

Name one service you've hired.

Tabulate accounting

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Open Table

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work hard
Study
Be open to learn more

Contact info:

El Naranjo website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Iliana de la Vega for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/698-chef-iliana-de-la-vega-on-political-unrest-and-the-restaurant-industry

Thu, 05 Mar 2020 08:30:00 +0000

697: Eric Wilkerson on Being the Best at What You Do

Co-owners Roberto Espinosa and Eric Wilkerson both went to the University of Texas and met after Espinosa opened the original Tacodeli location in Austin, TX in 1999. Over the past twenty years, Tacodeli has expanded their menu while still making sure to source ingredients locally whenever possible. Founder Roberto Espinosa was born and raised in Mexico City and the menu shows these roots, from the ingredients, to the cooking techniques they use. They now have 11 locations with 6 in Austin, 4 in DFW and 1 in Houston.

Check out "Jolt - The Operations Platform for Any Business" as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Don't just be the best at what you do, be the only who does what you do."

In today's episode with Eric Wilkerson we will discuss:

Important to enjoy what you do
It's about relationships and experience; not just food
Accountability is key in an owner/operator
Spanish/Mexican food restaurants
Learning about the industry before diving in
Starting small
Choosing a location
Going from consulting to opening/operating
Be close to the work and appreciate it
Getting your staff ready for expansion
Business models for expansion

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Give it our all, make people feel we truly care, gratitude

What is your biggest weakness?

Over-think, over-analyze

What's one question you ask or thing you look for during an interview?

Personality

What's a current challenge? How are you dealing with it?

Responsibly growing their business, labor pressures

Share one code of conduct or behavior you teach your team.

Be yourself

What is one uncommon standard of service you teach your staff?

Development and cultivation of relationships with guests

What's one book we must read to become a better person or restaurant owner?

The Richest Man in Babylon by George S. Clason
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

See a macro-level perspective of our industry, be less reactive

Name one service you've hired.

The Butler Bros. in Austin, TX for help with branding

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

Clipboard, physical clipboard with checklists

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

If it was easy, everybody would be doing it (restaurant-specific)
If you're feeling stressed, take a step back, it's only a taco (restaurant-specific)
Stay humble (restaurant-specific)
Slow down and enjoy life (personal-specific)

Contact info:

eric@tacodeli.com

Tacodeli website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric Wilkerson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/697-eric-wilkerson-on-being-the-best-at-what-you-do

Mon, 02 Mar 2020 08:30:00 +0000

696: Jon Alexis on 4 Ways to Improve Hospitality with Technology

Jon Alexis is the owner of TJ’s Seafood Market (2 locations) and Malibu Poke (2 Dallas locations and 1 Austin location). TJ’s Seafood Market is celebrating 30 years as a family-owned business. Under Alexis’s vision, TJ’s has expanded from a neighborhood favorite fish market to two award-winning restaurants with fish markets, plus a robust catering company. Malibu Poke is Jon's fast-casual poke concept known for it’s uber-fresh ingredients. Malibu Poke also features a unique tech-based self-serving kiosks which allow guests to choose facial recognition features that “remember” their order history. Check out vCFO.com as mentioned in today's episode! Nir Eyal has a whole chapter dedicated to Slack in his book Indistractable: How to Control Your Attention and Choose Your Life Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"The longest journey begins with a single step."

In this episode with Jon Alexis we will discuss:

Just start
Lean into an underserved market
Changing the perception of seafood
Do everything in order to make the experience better for the guest
Taking all the risk on yourself
Systems
Budgeting
How to create a "problem solving machine"
Automated ordering
Trial and error in finding the best way to order seafood
Fish-driven over chef-driven seafood experience
Utilizing the normally unused parts of fish in creative ways
People want options
Value of educating your staff on everything you serve
Surprising benefits to not being first to market
Approaching Poke from new and fresh angles
"Fast-fine" dining
Using tech to improve the hospitality experience
Only make decisions based on "will it make the experience better?"
Over-fishing and what we can do about it
The truth about "bycatch"
Don't take the BS of you industry home with you
Aqua-farming; 5 key factors:
- Are the fish raised in the environment they are meant to live in?
- Does the aquafarm have clean water circulation?
- Does the aqua farm produce more protein than it takes out?
- Is the feed they are using high-quality?
- The quality of antibiotics

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Effort

What is your biggest weakness?

Inability to delegate

What's one question you ask or thing you look for during an interview?

Tell me about the best boss you've ever had

Share one code of conduct or behavior you teach your team.

If it would get you fired in a 9-5 you can't do it here

What is one uncommon standard of service you teach your staff?

Answer every question with another question

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Why WON'T a guest come to your restaurant (as apposed to why they WOULD)

Name one service you've hired.

Cintas - The Cleaning Service

What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Life is hard, food is good, enjoy your meals
We don't have the responsibility to be good to the people around us; we have the opportunity
Realize that waking up everyday is a blessing

Contact info:

TJs Seafood Market website

Malibu Poke website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jon Alexis for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/4-ways-to-improve-hospitality-with-technology

Thu, 27 Feb 2020 08:30:00 +0000

695: Megan and Dino Santonicola on Knowledge, Organization, and Persistence

Megan and Dino Santonicola are owners of Partenope Ristorante located in Dallas, Texas. They are a dynamic duo with Dino, a master of pizza, and Megan, with her 20 years of experience in the Dallas restaurant and hospitality industry. In 2011, Dino became the executive chef and master pizzaiolo of Cane Rosso in Dallas. During his 7 years with Cane Rosso, Dino grew the concept and brand from one location in Deep Ellum to 9 locations from Dallas to Houston to Austin. Megan and Dino met while working at Cane Rosso where Megan developed and guided the growth of operations of Cane Rosso. She has been involved in the Dallas restaurant and hospitality industry since 1999 with concepts such as The Green Room, Dragonfly and Hibiscus. She was also the food and beverage director at the Hotel Palomar and Central 214 for 4 years.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Nothing in the world can replace persistence."

In today's episode with Dino and Megan Santonicola we will discuss:

Persistence is free; UTILIZE IT!
Growing up in Italy
Old-school mentorships
Too focused on scaling these days; enjoy the work!
Knowledge is power in this industry
Shortcuts lead to negative consequences
Pizza!
Restaurant groups
Scaling
Location scouting
Staffing struggles
Overstaff when you first open to compensate for dropouts and potential bad hires
Business cards for restauranteurs?
"Choose your partners very, very well"
Empower and recognize your staff

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G Dawn Professional Dawn Professional is the #1 dish detergent found in almost every commercial kitchen in the US. Dawn Professional has long-lasting suds that clean 58% more dishes per sink. Using Dawn Professional reduces sink changeovers by 35%. Using Dawn Professional saves you up to 6,000 gallons of hot water per year vs. private label. Dawn Professional is a mild product with proprietary large molecules break down grease, but don’t penetrate the skin.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Persistence

What is your biggest weakness?

Control freaks

What's one question you ask or thing you look for during an interview?

Is this what you really want to do?

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Tone: passionate, intentional, welcoming, relaxed

What is one uncommon standard of service you teach your staff?

We really believe in what we do and stay true to our mission

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Stick to your brand and thank your staff

Name one service you've hired.

Accounting

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Tabit POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Everyone should work in hospitality for at least 6 months
Smiling goes a long way
There's one word that's synonymous with pizza and that's a party so everybody relax and have a good time

Contact info:

Partenope website

Instagram: @partenoperistorante

Facebook: @partenopedallas

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Megan and Dino Santonicola for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/695-megan-and-dino-santonicola-on-knowledge-organization-and-persistence

Mon, 24 Feb 2020 08:30:00 +0000

694: Kulsoom Klavon on The Future of Food Halls

Kulsoom Klavon is the Vice President of Curation at The Food Hall Company (owned and operated by Front Burner Group) and today we're here to tap into her unique perspective on F&B in the food hall world.

Kulsoom is responsible for selecting all the food and beverage concepts that go into Food Hall Company's locations (currently Legacy Hall in Plano, TX, and a food hall in Nashville opening this fall (with additional Letters of intent in other markets) and is an incredibly dynamic food-insider. Her unique background has provided her with a successful strategy in the face of the ever-changing nationwide food hall trend.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you follow your passions and make a career out of it, you'll be happier than and better than anyone else at what you do."

In today's episode with Kulsoom Klavon we will discuss:

FOOD HALLS!
Balanced perspective to food service (customer and operations)
Curating in-flight menus for American Airlines
Why is there a food hall immersion?
Food halls are meant to be an anchor destination to drive traffic to a place
Will food hall's canabalize restaurants?
The benefits to opening in a food hall
A good place to test a concept before moving to a restaurant
You're only responsible for food and labor
You pay a licensing agreement based on percentage of sales
Major flexibility in licensing agreements
How The Food Hall Co. operates (more focused than others)
How to get into a food hall
Future fold halls need to be an experience; it's not just about the food

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G Ad Copy HERE

Contact info:

The Food Hall Co. website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kulsoom Klavon for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/694-kulsoom-klavon-on-the-future-of-food-halls

Thu, 20 Feb 2020 08:30:00 +0000

693: Terry Pham on Failure is Not Trying

Terry and Jennifer Pham opened the first Fat Straws in 2002 and, despite a challenging economic climate, grew 15-20% each year. In 2007, Fat Straws launched its second store in north Dallas.

Even the 2008 recession didn’t slow Fat Straws’ continued growth, due in part to the Pham's focus on quality control, outstanding service, community-based marketing and an emphasis on strong relationships–with customers and employees.

Today, Fat Straws has reached a total store count of 4 locations and is looking to expand across the DFW area to bring “happiness in a cup” to even more thirsty customers.

Check out RestaurantOwner.com as mentioned in today's episode!

Check out Entrepreneur's Organization as mentioned in today's episode

Check out Indistractable by Nir Eyal as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Failure is not tied to outcome, failure is not even trying."

In today's episode with Terry Pham we will discuss:

Gaining regulars
becoming a staple in your customer's day/life
Go out of your way to show you care
The importance of sensory details of a restaurant
Communication and "bedside manner"
Importance of a smile
The intricacies of training
Entrepreneur peer groups
How to survive a recession
Constant improvement
Guerilla marketing
Quality control
Expansion and scaling
Honesty and goodness as inherent in people

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

5:30am accountability call Monday-Friday

What is your biggest weakness?

Not asking for help

What's one question you ask or thing you look for during an interview?

Wanting to know who they really are without trying to impress

What's a current challenge? How are you dealing with it?

More competition now than when we started

Share one code of conduct or behavior you teach your team.

Serving others

What is one uncommon standard of service you teach your staff?

Having empathy for others

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Deep understanding of financials

Name one service you've hired.

O&H Brand Design

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Slack: Where Work Happens

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Failure is not tied to outcome, failure is not try
Don't be afraid to be fully-known; vulnerability
Find peers and get help

Contact info:

terry@fatstraws.net

Instagram: @fatstraws

Facebook: @fatstraws

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Terry Pham for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/693-terry-pham-on-failure-is-not-trying

Mon, 17 Feb 2020 08:30:00 +0000

692: Todd Coerver on 3 Steps to Recovering a Lost Brand

Todd Coerver is the recently-announced CEO of the Austin, Texas, hamburger chain, P.Terry's.

Prior to his current role, Todd served Larkburger as CEO and Taco Cabana as chief brand officer and Chief Operations Officer.

And if we go back EVEN FURTHER...

Before his role at Taco Cabana, Todd spent 14 years at Whataburger where he ended his tenure as VP of marketing and innovation.

Check out P. Terry's founder/owner Patrick Terry's episode #691 as mentioned in today's episode!

Check out The SPEED of TRUST: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode!

Check out Contagious Culture by Anese Cavanaugh as mentioned in today's episode!

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"You only grow as fast as you can replicate the magic."

In today's episode with Todd Coerver we will discuss:

Growth and scaling
Growth from within
Do what you love
Sharing information helps everyone
Importance of execution
Ditching the ego
Being brand-driven
Partnerships
Employee reviews
Let your staff move around within the company, don't pigeon-hole anyone
What it takes to be an entrepreneur
Trust as the most important thing among team members
Simplicity and replication
Employee-first mentality

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Spending the time to connect with people

What is your biggest weakness?

Finance-side of business

What's one question you ask or thing you look for during an interview?

Brand knowledge

What's a current challenge? How are you dealing with it?

Maintaining culture as we grow

Share one code of conduct or behavior you teach your team.

Assume positive intent

What is one uncommon standard of service you teach your staff?

Calmness leads to better decision-making

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Get off your phone/computer and go talk/connect to people

Name one service you've hired.

eSite Analytics

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Brink POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take the time to connect with people
Pick the right way over the easy way
Be passionate about what you're doing or get out

Contact info:

todd@pterrys.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Todd Coerver for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/692-todd-coerver-on-3-steps-to-recovering-a-lost-brand

Thu, 13 Feb 2020 08:30:00 +0000

691: Patrick Terry on Taking the Leap into Business Ownership

In 2005, after a career in advertisement and owning two pizza places, Patrick and Kathy Terry decided it was time to go all-in on burgers. With that, P.Terry's was born. The vision was to re-create the burger joint Patrick remembers as a child: simple, with a focus on quality and great customer service. 15 years later P.Terry's has scaled to 16 locations in and around Austin, TX with plans to expand into Houston and San Antonio within the next year.

https://restaurantunstoppable.libsyn.com/691-patrick-terry-on-taking-the-leap-into-business-ownership

Mon, 10 Feb 2020 08:30:00 +0000

690: Chris Schultz on Bringing Solutions Instead of Problems

This is Chris Schultz's 2nd time on Restaurant Unstoppable. We met over 4 years ago at the NRA show and he was on a panel I was hosting.

A few months later I hosted Chris on Restaurant Unstoppable, Episode 341!

Hands down, one of my best interviews out of 691 total episodes. It was so good, I re-published it last week.

In that episode, we discuss how Chris helped Starbucks scale from 200 to 20,000 locations. Then we discussed how Chris helped launch and Scale MOD Pizza from its first single unit to 400 locations. When we last left Chris, his focus was on bringing MOD international.

That was 3 years ago. Today, and for the last 2 years, Chris has served as the CEO of VOODOO Doughnut.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Failure is not an option."

In today's episode with Chris Shultz we will discuss:

Problems are inevitable in restaurants; you have be willing to solve them
Don't bring a problem; bring a solution
Finding the right time to leave a role
Scaling nationally vs. internationally
Treat it like you own it
How Chris brought Starbucks and MOD Pizza to the UK
The degradation of culture through expansion
Treating people fairly and holding them accountable
Partners must align with your culture
Having a "bad day" is mental; avoid it
Must be tenacious and optimistic; authentic and committed as an operator
A great a couch shouldn't be surprised when things go right
What we can learn from observing accomplished sports coaches
Trust goes both ways for employees, leaders, and investors
Say "good morning" to everyone
It's about the experience in today's world of delivery apps
Listen to your staff AND your customers
Do the right thing!

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Gratitude

What is your biggest weakness?

"Sometimes I'm a little full of myself"

What's one question you ask or thing you look for during an interview?

What are you passionate about?

What's a current challenge? How are you dealing with it?

Be honest/transparent

Share one code of conduct or behavior you teach your team.

Keep enough doughnuts in stock/knowing when to grow

What is one uncommon standard of service you teach your staff?

Be nice

What's one book we must read to become a better person or restaurant owner?

Start With Why by Simon Sinek
It's Not About the Coffee by Howard Behar and Janet Goldstein
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take time to reflect/check in with your team

Name one service you've hired

Audrey Lincoff for PR at Audrey Lincoff Communications - Seattle, WA

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be grateful
Be humble
Be authentic

Contact info:

Voodoo Doughnut website

Email: chric@voodoodoughnut.com

Instagram: @voodoodoughnut

Twitter: @voodoodoughnut

Facebook: @VoodooDoughnutMain

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Schultz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/690-chris-schultz-on-bringing-solutions-instead-of-problems

Thu, 06 Feb 2020 08:30:00 +0000

689: Chris Schultz ARCHIVED-Scaling Culture

This is a REPEAT EPISODE!! One thing I'd like to do going into the future is to build on my pre-existing relationships. Who were some of our best guests? Where are they now? Let's get them back on the show and continue learning. Chris Schultz is absolutely one of those standout guests. Today, I'm bringing to you his original interview so you can get caught up because on Thursday we're bringing him back!

Here is a link to the original: https://restaurantunstoppable.com/chris-schultz-mod-pizza/

At the time of this interview, Chris Schultz had spent 15 years with the Starbucks Management and Leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Then Chris helped MOD Pizza Scale from 1 location to 100 locations by 2016. The driving force behind MOD has been their philosophy of putting their people first. Today Schultz holds the title of Senior Vice President of Operations.

In this episode we will discuss Team importance. Everyone on your team is equally important to getting the job done: no star players. Not worrying about who gets the credit and just focusing on getting the job done. You have to believe in your team. Culture-driven organizations. Failure is not an option. Growing big while remaining small. Move slowly. Make sure you have the confidence to go being before you try to grow. The customers need to want to go back to your restaurant. Customers need to feel comfortable. Being a part of a company that stands for more than just profits. Everyone deserves a second chance.

Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Show notes… Favorite Success Quote or Mantra.

“It is amazing what you accomplish when you do not care who gets the credit.” -Harry Truman

Today's Sponsor

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Schultz for joinin

https://restaurantunstoppable.libsyn.com/689-chris-schultz-archived-scaling-culture

Mon, 03 Feb 2020 08:30:00 +0000

688: Justin Turner on Scaling a Scratch Kitchen

A Chicago native, Justin Turner got his start in fine dining serving for years as a private chef to NBA star Shane Battier. When Shane was traded to the Rockets, Justin followed to Houston, but when the baller moved on again, the chef stayed, converting a yellow school bus into one of Houston’s first food trucks and naming it after his grandfather: Bernie’s Burger Bus. His gourmet burgers and fries were wildly popular and led to a fleet of buses, a spot at NRG Park and now 4 brick-and-mortar restaurants.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"If you feed the masses you will eat with the classes, but if you feed the classes you will eat with the masses."

In today's episode with Justin Turner we will discuss:

Fine dining vs. casual
The importance of organization in the kitchen
Listening to mentors who believe in you
Don't ask for money; learn the trade and the money will come
Kitchen efficiency
Working as a personal chef
The insanity of truly driven people
Operating a food truck (or bus in this case)
Transition from bus to brick and mortar
How to take on partners
Branding and marketing
Importance of testing the market with farmers markets/Pop-ups
How to scale
Hiring passion over skill
Selling product in stores

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Passion

What is your biggest weakness?

My heart

What's one question you ask or thing you look for during an interview?

What do you love? What makes you excited to wake up everyday?

Share one code of conduct or behavior you teach your team.

Teach them about our MVP

What is one uncommon standard of service you teach your staff?

Make people feel special

What's one book we must read to become a better person or restaurant owner?

The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take the time to get to know your staff

Name one service you've hired

Robert and Jeremy Levine Lawyers
Jeff Garcia - Food CPA

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Chowly - Streamline and integrate third-party delivery orders into your POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Hire slow and fire fast
If you can't change people, change people
Bone it like you own it, drive it like you stole it

Contact info:

Website: www.berniesburgerbus.com

Instagram: @berniesburgerbus

Twitter: @BerniesBurgers

Facebook: @berniesburgerbus

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Justin Turner for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/688-justin-turner-on-scaling-a-scratch-kitchen

Mon, 27 Jan 2020 08:30:00 +0000

687: Steve Raggiani and Joe Scalo on Fixing the Broken Review Culture

What if there was a way to help us find the food we’re craving, in a no-bullshit, dead-simple, dependable manner recommended by people we actually trust?

According to Steve Raggiani and Joe Scalo, there is a better way and it's called the 8it app.

Show notes… Favorite success quote or mantra:

"It's about the food."

In today's episode with Steve Raggiani and Joe Scalo we will discuss:

How deep and useful are the recommendations on 8it app?
The obnoxious "old way" of finding a good place to eat in a city
strictly about the food; the app specifically suggests restaurants based on food
The online restaurant review system is broken and why
8it app has individual food writers and reviews
How is review culture broken?
Quality over quantity
Trust was key in building this app
"We are not going to make money off of restaurants."
8it's expansion
The future of 8it in other markets

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Contact info:

Instagram: @8itapp

Email: steve@8itapp.com

Email: joe@8itapp.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Steve Raggiani and Joe Scalo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/687-steve-raggiani-and-joe-scalo-on-fixing-the-broken-review-culture

Thu, 23 Jan 2020 23:20:38 +0000

686: Dave Hirschkop on Launching Your Retail Product

Upon graduating college Dave Hirschkop opened Burrito Madness in College Park, MD. As a way to deal with unruly drunks, Dave created a hot sauce. Before long that hot sauce became Dave's main focus, and Dave's Insanity Sauce was born.

Today Dave owns a website and business called Dave’s Gourmet where they sell Dave's Insanity Hot Sauce, pasta sauce, overnight oats and much more.

In Today's episode, Dave shares how he spun a gourmet food business out of his restaurant and what advice he has for other restaurants looking to launch their products into stores and online retail.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Your attitude determines your altitude."

-Tony Robbins

In this episode with David Hirschkop we discuss:

Creating something truly memorable, unique, and great.
If it's not exceptional with your first rendition, keep trying.
Starting where you can and slowly scaling as you can.
Scaling with concentric circles.
Regarding retail, focus on instore velocity a.k.a. how fast a product is selling in one store before you look to scale to multiple stores.
Understanding that you're not going to be good at everything, so be the best at what you're already good at.
Considering how well your product ships.
Understanding the power of "why".
Considering the supply chain.
Needing conviction.
Creating an experience at every touching point.
Running surveys.

Resources Mentioned

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Contact info:

Dave'sGourmet.com

Dave@Davesgourmet.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dave Hirschkop for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/686-dave-hirschkop-on-launching-your-retail-product

Mon, 20 Jan 2020 20:40:52 +0000

685: Jason Harris on 6 Habits to Make You More Persuasive

Jason Harris is the CEO of the award-winning creative agency Mekanism and the co-founder of the Creative Alliance. Harris works closely with brands through a blend of soul and science to create proactive campaigns that engage audiences.

Today we're here to talk about his book The Soulful Art of Persuasion: 11 Habits That Will Make Anyone a Master Influencer.

Check out The Speed of Trust by Stephen M. R. Covey as mentioned in today's episode.

Show notes… Favorite success quote or mantra:

"No growth in comfort."

In today's episode with Jason Harris we will discuss:

Partnerships
Marketing
Branding
The power of trust
A summary and understanding of what we will find in the book
Don't mirror what is popular; be yourself
The transformative power of storytelling
Provide for others in all your interactons
Conflict can result in opportunity
Collaborators breed success
Skill hunting and becoming a person of value

6 of the 11 habits in Jason's book:

Turn and Face The Strange.

Be the most "YOU" you can be... No matter how strange.

The Persuasive Power of Story Telling

We're hardwired to react and relate to stories

Give Yourself Away

You've got to give before you get.
Don't expect to get anything back

The Collaborative Imperative

If you want to go face go alone. If you want to go far go together
4 Ways to ask someone to collaborate
- ask for small favors
- ask for advice
- Give honest encouragement
- Think outside the silo

Skill Hunting

Every two or 3 years learn something different. It keeps you fresh and makes you more valuable.

Personal Jesus

What's the thing that you're going to give back to the world that's bigger than you?
Today's sponsor:
BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Contact info:
Email: jason@mekanism.com

All social media: @jason_harris

Website: www.thesoulfulart.com
Thanks for listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jason Harris for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/685-jason-harris-on-6-habits-to-make-you-more-persuasive

Thu, 16 Jan 2020 08:30:00 +0000

684: Michael Peticolas on Be Better not Bigger

After over a decade of practicing law, Michael Peticolas left bailiffs and briefcases behind for barely and brews (at least that's what he thought) when he opened Peticolas Brewing Company in 2010. In the first year, Michael and wife, Melissa, were the sole brewers, sales reps, and distributors and they still managed to win gold at the Great American Beer Festival …and again in their third year. In 2013 Peticolas was elected to the board of directors of the Texas Craft Brewers Guild. Shortly after, the board elected Peticolas as co-chair of the legislative committee, which has been integral to changing Texas laws that have long hindered craft brewerys.

Show notes… Favorite success quote or mantra:

"We don't want to be big, we want to be great."

In today's episode with Michael Peticoles we will discuss:

Don't try to be bigger, try to be better
Passion for beer
Branding
When do you know a skill can become a business
No hesitation!
Learn as much as you can about business before opening one
Writing a proper business plan
Establish core values BEFORE formulating a business plan
Your company should directly reflect your own values
Avoiding the corporate structure
Have a dialogue with your guests
Honest, friendly, down-to-earth
Genuine values are key
Self-funding a restaurant/brewery opening
Creating a market
Attention to details
Fighting for your industry

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Unconventionality

What is your biggest weakness?

My knees

What's one question you ask or thing you look for during an interview?

Understanding of who we are, what we want to do, and an internal drive

What's a current challenge? How are you dealing with it?

Competition

Share one code of conduct or behavior you teach your team.

Have fun

What is one uncommon standard of service you teach your staff?

Treat everybody like family

What's one thing you feel restaurateurs don't know well enough or do often enough?

Take time AWAY from work

Name one service you've hired.

Method: CRM

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Method: CRM

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Honest
Friendly
Down-to-earth

Contact info:

Website: www.peticolasbrewingcompany.com

Instagram: @peticolasbrewing

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Peticolas for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/684-michael-peticolas-on-be-better-not-bigger

Mon, 13 Jan 2020 08:30:00 +0000

683: Nir Eyal on 4 Ways to Be More Indistractable

Since 2003, Nir Eyal has founded two tech companies and has taught at the Stanford Graduate School of Business and the Hasso Plattner Institute of Design at Stanford. He is the author of the bestselling book, Hooked: How to Build Habit-Forming Products and Indistractable: How to Control Your Attention and Choose Your Life.

In addition to blogging at NirAndFar.com, Nir’s writing has been featured in The Harvard Business Review, TechCrunch, and Psychology Today.

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Real success is being happy for the success of others."

In today's episode with Nir Eyal we will discuss:

His newest book titled Indistractable
Serve those around you before yourself
Forming good habits
Using new understandings of psychology to form good habits
The problem of "distraction"
Defining "distraction" and "traction"
Distraction is merely your desire to escape discomfort
Myths about will power
Reactive work vs. reflective work
The importance of reflecting on what you are doing day by day
Focus and mental health- the greater your mental health the greater your ability to be indistractable.
Email management

Today's sponsor:

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Contact info:

NirandFar.com to get more from Nir Eyal

www.indistractable.com to order the book

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nir Eyal for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/683-nir-eyal-on-4-ways-to-be-more-indistractable

Thu, 09 Jan 2020 08:30:00 +0000

682: Chef Andrew Savoie on Setting Your Team Up

Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997.

Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC.

After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students.

Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX

Show notes… Calls to ACTION!!!

Subscribe to the Restaurant Unstoppable YouTube Channel
Join the private Unstoppable Facebook Group
Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Make new mistakes every day."

In this episode with Andrew Savoie, we discuss:

Learning from our mistakes.
Knowing when it's ok to quit.
The role communication plays in creating a culture with high standards.
The difference between people showing up to a "job" VS showing up to live out their passion.
Do whatever it takes to get on the best restaurant teams. Even if you have to work for free.
Surrounding yourself with equally passionate individuals.
Investing your time into people who are worth it.
Earning respect.
Finesse.
Mise en place.
Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant.
Preparedness.
Your responsibility to set your coworkers, specifically incoming shifts, up for success.
Teaching and treating employees as individuals. They don't all learn the same way.
Before opening, do research. What is your market missing?
Establishing roots in a community before opening your business in it.
Creating space within your restaurant for a line to form. You don't want people waiting outside.
Believe in your friends and family. When people want to help out. Use it. Never stop networking.

Other episodes mentioned in today's show:

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Intensity.

What is your biggest weakness?

Anxiety.

What's one question you ask or thing you look for during an interview?

Respect.

What's a current challenge? How are you dealing with it?

Managing humans. Get to know your people.

Share one code of conduct or behavior you teach your team.

Teach your people to do the right thing when nobody is looking. That's integrity, baby!

What is one uncommon standard of service you teach your staff?

Teaching your staff about human behavior.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired

David Denney- Denney Law Group

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Revel

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

be kind

Learn

Choose happiness.

Contact info:

www.residenttaqueria.com

@residenttaqueria

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andrew Savoie for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/682-chef-andrew-savoie-on-setting-your-team-up

Mon, 06 Jan 2020 08:30:00 +0000

681: Nathan Ares on The Realness of Food and Labor Costs

Nathan Ares is a native of Boston, MA and was raised in Tucson, AZ where he got an early starting working in some of Tucson's most well-known restaurant establishments. After a stint working at Los Vegas' SushiSamba, Ares made the move back to Tucson to partner with Brian Morris in opening Prep and Pastry. Six years later the single location has scaled into Ares Collective which consists of 3 Prep and Pastry locations, Commoner & Co, and August Rhodes Market. All located in Arizona.

Show notes… Favorite success quote or mantra:

Hospitality is a big work made up of a bunch of little actions

In this episode with Nathan Ares, we discuss:

The meaning of hospitality
How you can accomplish anything if you don't who gets the credit.
How little things compound and make a big difference.
Using processes and systems to create consistency.
Winning guest's over by "writing the end of the story".
Wishing your team members the best when they move on from you.
How daily summaries can help you stay in check.
Why it's so important to never burn bridges in this industry.
How enthusiasm transfers.
Being someone exit strategy.
Being truthful.
Building your email list.
How to get press.
Grassroots marketing.
Pitching investors.
Scrappiness.
Selecting partners.
Privately responding instead of publicly responding when you get a bad review.
Working on the business instead of in it.
Getting your personal finances as lean as possible before opening your restaurant.
Turning around a failing restaurant.
Dividing and conquering with partnerships.

Today's sponsor:

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hospitality

What is your biggest weakness?

Organization

What's one question you ask or thing you look for during an interview?

Ask: What do you want to do outside of here?
What to look for: Someone who wants to leave you for a better opportunity.

What's a current challenge? How are you dealing with it?

Getting everyone to by in. The best way to get your team to buy-in is by leading by example.

Share one code of conduct or behavior you teach your team.

Always be nice. Leave whatever happened at the door.

What is one uncommon standard of service you teach your staff?

If you have the slightest feeling your guest didn't love what they got from your. Comp it.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Care for who comes through the door

Name one service or person you've hired

Dala at FJI Design
- Insta @fji.design

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Compeat

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Seak to understand.

Be nice.

You're not owed anything.

Contact info:

email: Admin@prepandpartry.com

Insta

@prepandpastey

@augustrhodes

@commonerandco

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nathan Ares for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/681-nathan-ares-on-the-realness-of-food-and-labor-costs

Thu, 02 Jan 2020 08:30:00 +0000

680: Aaron Chamberlin on Building Community Through Food

Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a very early age, and already had him cooking in the kitchen by the age of nine. A few years later, at the age of 14, he’d hold his first job in the industry. Aaron would go on to work at some of the best restaurants in the country, from New York City, San Francisco, Boston, Los Angeles, and in Phoenix. In the early 2000's Aaron returned to Phoenix where he joined the La Grande Orange Hospitality Group. Aaron has since gone on to open his very own St. Francis and Phoenix Public Market Cafe.

Check out Episode 437 with David Scott Peters as mentioned in today's episode!

Check out Episode 613 with Horst Schulze as mentioned in today's episode!

Show notes… Favorite success quote or mantra:

"Win the fucking day."

In today's episode with Aaron Chamberlin we will discuss:

Food service in the family
Winning the day, every day
Training and how to do it right
Avoiding culinary school
Showing you care to attract the mentors you need
Working in a 3 million dollar kitchen
Persistence
Creating your own culinary school
Tough start in the industry
The importance of learning what NOT to do
Violent kitchens
Regrets
Thriving through chaos
Serving 3,000 customers a day
Ego
Proactive vs. reactive
Transitioning from artist to business person
Partnerships

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Persistence

What is your biggest weakness?

Systems

What's one question you ask or thing you look for during an interview?

Intellectually curious

What's a current challenge? How are you dealing with it?

Dealing with a recovering from turmoil

Share one code of conduct or behavior you teach your team.

"Win the fucking day!"

What is one uncommon standard of service you teach your staff?

"Every day light someone up."

What's one thing you feel restaurateurs don't know well enough or do often enough?

Spend time with their teams

Name one service you've hired.

BrandLoyal

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Social Media - Instagram

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Dedication
Drive
Discipline

Contact info:

Instagram: @aaron_chamberlin

www.chefaaronchamberlin.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Aaron Chamberlin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/680-aaron-chamberlin-on-building-community-through-food

Mon, 30 Dec 2019 03:23:17 +0000

679: Davin Waite on Zero-Waste and Plant-Based Dining

In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food.

After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills.

Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA. For his next project, Davin is partnering Jessica Waite and Christopher Logan, a plant-based, zero-waste restaurant named The Plot.

Show notes… Favorite success quote or mantra:

"The future is unwritten."
"Live in a way that the teenage version of myself would be proud of me."

In today's episode with Davin Waite we will discuss:

Food in the family
Zero waste
Married to your business partner (literally)
Successes and failures
The importance of travel
Collaboration with restaurants near you
Enjoying the rushes in a busy restaurant
Learning from many different cultures and cooking
Ego in the industry
Ask questions and always learn
Keeping a notebook and writing in the kitchen
The birth of modern sushi
Mentors
Branding
The decision to open your own restaurant
Common mistakes in opening a restaurant
Costs and bottom lines
Gaining focus throughout your career

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Waking up every morning excited about life

What is your biggest weakness?

Smoking cigarettes

What's one question you ask or thing you look for during an interview?

"Were you born to do this?"

What's a current challenge? How are you dealing with it?

Quitting cigarettes

Share one code of conduct or behavior you teach your team.

If it's not "wow" then don't send it out

What is one uncommon standard of service you teach your staff?

Tasting menus

What's one book we must read to become a better person or restaurant owner?

Kitchen Confidential by Anthony Bourdain
The Art of War for Managers by Gerald A. Michaelson and Steven W. Michaelson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Value your own time

Name one service you've hired.

Solstice Interiors

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Smart phones
Instagram
Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Try to make a difference
Things don't have to be perfect
Be good to each other

Contact info:

Instagram: @davinwaite

Email: davinwaite@gmail.com

The Plot website: www.theplotrestaurant.com

Wrench and Rodent website: www.seabasstropub.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Davin Waite for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/679-davin-waite-on-zero-waste-and-plant-based-dining

Thu, 26 Dec 2019 08:30:00 +0000

678: Stacey Poon-Kinney on Volume Hides Everything

As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year run, Stacey decided to rebrand to The Trails Eatery and expanded the restaurant footprint to twice the size, but her success was followed by near-total failure in 2011. On the edge of losing total hope, Stacey reached out to the Food Network and Robert Irvine's Restaurant Impossible for help and the rest is history.

Check out Episode 641 with Greg Scheinman as mentioned in today's episode!

Show notes… Favorite success quote or mantra:

"The magic is in the details."

In today's episode with Stacey Poon-Kinney we will discuss:

Growing up in kitchens
Connection through food
The value of money and hard work
Valuable lessons learned at big franchises
Volume hides everything
Mentors
When it is and is not appropriate to flip out on your team
Structure in the kitchen
Being pregnant in a managerial role in the kitchen
Taking over an existing restaurant
Get tax records if you're taking over restaurants
Butts in seats earns money
Regulars are key to success
Always look for a lesson in bad situations
Community is no longer spacial
Applying to Restaurant Impossible for help and what that's like
The importance of insurance
Water damage and how to deal with it
Dealing with a break-in
Fear is a great motivator
POS customer service

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Communications

What is your biggest weakness?

Communication

What's one question you ask or thing you look for during an interview?

Kindness, consideration, a sense of humor

What's a current challenge? How are you dealing with it?

Time Management

Share one code of conduct or behavior you teach your team.

Vintage hospitality

What is one uncommon standard of service you teach your staff?

Challenge staff to remember three new names of customers

What's one book we must read to become a better person or restaurant owner?

One Minute Manager by Ken Blanchard
Book of Awakening by Mark Nepo
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Way Front marketing in San Diego

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

ToDoist list making service
Yelp Nowait
Toast POS
Insight Timer meditation app

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Live from your heart
Ask questions
Say thank you

Contact info:

Website: www.thetrailseatery.com

Instagram personal: @spkcooks

Instagram business: @thetrailseatery

Facebook: @TheTrailsEatery

Twitter: @TheTrailsEatery

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stacey Poon-Kinney for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/678-stacey-poon-kinney-on-volume-hides-everything

Mon, 23 Dec 2019 08:30:00 +0000

677: Anisha Blodgett on Reinventing Pizza

After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitness enthusiast, Anisha was frustrated that she couldn't scratch her pizza itch without being unhealthy. In 2017 she set out to solve her problem by developing a healthier alternative to the traditional pie. In January of 2019 Power Haus Pizza and Smoothies, located in San Diego, was born.

Show notes… Favorite success quote or mantra:

"Live intentionally."

In today's episode with Anisha Blodgett we will discuss:

Opening a restaurant within the last year
Most-current challenges
Food halls
Healthy pizza
Free events to find out if there's a demand for your food
Taking risks
Hiring when you're desperate
Don't settle
Labor shortages
Avoiding stress
Work/life balance
Hosting events that double as education
Recognize what brings people in and going all in on it
Catering
Branding
Design

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"Teaching myself things."

What is your biggest weakness?

"Too trusting."

What's one question you ask or thing you look for during an interview?

"Do I want to work with this person?"

What's a current challenge? How are you dealing with it?

"Bring in more revenue."

Share one code of conduct or behavior you teach your team.

"Bring the energy."

What is one uncommon standard of service you teach your staff?

"Encouraging guests to try different foods."

What's one book we must read to become a better person or restaurant owner?

Hug Your Customers by Jack Mitchell
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one thing you feel restaurateurs don't know well enough or do often enough?

Organization

Name one service you've hired.

Whiplash for SEO in San Diego

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Trello
Toast

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Live your life the way that makes you the happiest
Surround yourself with good people
Quality time with yourself

Contact info:

Instagram: personal @asliceof.life

Instagram: business @PowerhausPizza

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Anisha Blodgett for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/677-anisha-blodgett-on-reinventing-pizza

Thu, 19 Dec 2019 08:30:00 +0000

676: Dan Sobek on Exceeding Expectations

Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse.

Show notes…

Favorite success quote or mantra:

"Always do the right thing because it's always the right thing to do."

In today's episode with Dan Sobek we will discuss:

Empowering your staff to do the right thing
Lead by example
Admit your mistakes
Culinary schools
Mentors
Major lessons learned from hotels
Knowing expectations and exceeding them
Realizing when you need to take a break
Consulting
Navigating and finding the best vendors
Partnerships
Best practices for lease negotiations
The desire to help others
The importance of self-care

Other Resources Mentioned

Check out episode: 613: Horst Schulze on the 24 Standards of Service

Check out episode: 579: Horst Schulze on The 3 Fundamental Gust Expectations

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Persistence

What is your biggest weakness?

Too emotionally-involved sometimes

What's one question you ask or thing you look for during an interview?

Ask up-front personal questions (without getting too personal)

What's a current challenge? How are you dealing with it?

The labor market in San Diego is incredibly challenging

Share one code of conduct or behavior you teach your team.

always do the right thing because it's the right thing to do.

What is one uncommon standard of service you teach your staff?

Emphasize the importance of guest interaction

What's one book we must read to become a better person or restaurant owner?

The 7 Habits of Highly Effective People by Stephen R. Covey
Excellence Wins by Horst Schulze
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Name one service you've hired.

Chemistry PR - social media/marketing PR company
Flores Financial - accounting company

What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?

Aloha POS
Upserve - credit card processing

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Life is incredibly short and very precious - live every day to the fullest and don't take anything for granted
Say yes more often
Try new things

Contact info:

Email: dansobek@gmail.com

Website: www.thecornerdrafthouse.com

Instagram: @sobekdan

Facebook: @DanSobek

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dan Sobek for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/676-dan-sobek-on-exceeding-expectations

Mon, 16 Dec 2019 08:30:00 +0000

675: Shawn Walchef on The Power Getting Involved in Your Community

The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from hosting cooking competitions, to publishing podcasts, to catering events of all sizes.

Yes, you heard me say publishing podcasts.

On top of being recognized as one of the best places to get BBQ in Southern California, if not THE BEST place, Walchef is the founder of Digital Hospitality where he guides fellow restaurateurs via video and audio content, through an ever-evolving digital world.

Show notes… Favorite success quote or mantra:

"If we can't tag you, we can't pimp you."

In today's episode with Shawn Walchef we will discuss:

Social media
Trying to be the best
Collaboration
Being a parent
Branding
You have to be willing to live your brand
Being at odds with your partners
Embrace your community
Yelp and how to utilize sites like it
Embracing events
Finding a crew that can execute better than you
The best, most efficient way to show sports events at your restaurant/bar
Always learn, always evolve
Promoting
Instagram-worthy food
Best social media practices

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Curiosity

What is your biggest weakness?

Financial accountability

What's one question you ask or thing you look for during an interview?

Heart

What's a current challenge? How are you dealing with it?

Life is just a series of positive challenges

Share one code of conduct or behavior you teach your team.

Make memorable moments

What is one uncommon standard of service you teach your staff?

It's our job to engineer memorable moments, make the story extend beyond our four walls

What's one book we must read to become a better person or restaurant owner?

Story Brand by Donald Miller
The Power of moments by Chip Heath and Dan Heath
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Promoting themselves

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Up n' Go mobile payment services

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Get involved
Stay curious
Lead with love

Contact info:

Website: calibbq.media

Email: shawn@calicomfortbbq.com

Twitter: @CaliBBQMedia

Instagram: @calibbq

Facebook: @CaliComfortBBQ

Check out Shawn's podcast here: Digital Hospitality: a Cali BBQ Media Podcast

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Shawn Walchef for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/675-shawn-walchef-on-the-power-getting-involved-in-your-community

Thu, 12 Dec 2019 06:05:47 +0000

674: Hagop Giragossian on Stick to What You believe In

Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three years, he sold the business and opened Pasadena's first gastropub, Kings Row.

In 2010 Hagop along with Quasim Riaz and Andre Vener, opened the first Dog Haus in Pasadena, California. 9 years later there are over 30 locations in 18 states.

Show notes… Favorite success quote or mantra:

"It's not how hard you hit; it's about how hard you get hit and how you get back up."

In today's episode with Hagop Giragossian we will discuss:

Opening a restaurant with almost zero experience
Retaining good staff
Consistency
Continuing to show up and have fun through the hard times
Gratification factor of owning a restaurant
Partnerships
When to give up on the industry
Scaling
Food truck logistics
Collaborate instead of compete
Creating identity
Franchising
What you lack in experience you need to make up for in effort
Collaboration is KEY!!!
Lose the ego!!!

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I get back to everybody.

What is your biggest weakness?

I don't shut off.

What's one question you ask or thing you look for during an interview?

Do you care about people? Are you thoughtful?

What's a current challenge? How are you dealing with it?

Thinking small while being big.

Share one code of conduct or behavior you teach your team.

Know that the people you are working with have invested their lives into it and take it seriously.

What is one uncommon standard of service you teach your staff?

Connect with our franchisees

What's one book we must read to become a better person or restaurant owner?

Restaurant Man by Joe Bastianich
Kitchen Confidential by Anthony Bourdain
Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Focus too much on food and not enough on your employee

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

1Huddle: The Workforce Platform

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be thoughtful of others
Be confident in yourself
Be comfortable being uncomfortable

Contact info:

Email: hagop@doghaus.com -or- wecare@doghouse.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Hagop Giragossian for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/674-hagop-giragossian-on-stick-to-what-you-believe-in

Mon, 09 Dec 2019 08:30:00 +0000

673: Patrick Mulvaney on Ignoring People Who Tell You "No"

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention.

Check out Episode 667 with Brad Cecchi as mentioned in today's episode!

Show notes… Favorite success quote or mantra:

The most important thing to own in a restaurant is the attitude that allows you to ignore all the people who tell you 'no'."

In today's episode with Patrick Mulvaney we will discuss:

How restaurants help their communities
Empowering employees to take responsibility and action
Working with a menu that changes every day
Keeping your employees engaged
Be fulfilled in the work you do
The importance of pre-meal and tasting
Consistency
Succeeding within constrained limits
Push yourself and always be creative
Make people feel good with more than just good food
first and last impressions
How to live intentionally to achieve your dreams
Importance of vulnerability
Mental health in the restaurant industry
Catering
Acquiring funds
Suicide in the industry
It's ok to not be ok
Turning hospitality back on ourselves to be healthier and better help others

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"Elvis is on the plate." Every time you do something it needs to be special, heartfelt, and important.

What is your biggest weakness?

Patience

What's one question you ask or thing you look for during an interview?

Cook and egg, cut an onion, sauté piece of fish.

What's a current challenge? How are you dealing with it?

Business climate; moving forward. Make a profit while supplying a meaningful place for people to work.

Share one code of conduct or behavior you teach your team.

welcome is the first word the guest hears when entering the restaurant

What is one uncommon standard of service you teach your staff?

Making guests feel like family.

What's one book we must read to become a better person or restaurant owner?

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Thank our staff.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Have an IT person on staff!

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Lean in
Don't be afraid
Learn to lead the parade confident that people are following behind you without looking over your shoulder0-

Contact info:

Website: www.mulvaneysbl.com

Instagram: @mulvaneys_sacramento

Facebook: @MulvaneysBL

Twitter: @MulvaneysBL

Suicide prevention: igotyourback.info

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Patrick Mulvaney for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/673-patrick-mulvaney-on-ignoring-people-who-tell-you-no

Thu, 05 Dec 2019 08:00:00 +0000

672: Will Pacio on Preparation and Opportunity

After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City.

Following NYC he would come back to California to cook at The French Laundry in Yountville. Eventually, Thomas Keller saw Will's talent for tech and asked him to run all of IT for the Thomas Keller Restaurant Group.

After learning from the best, Will pursued his dream and opened his own chain of fast-casual restaurants as founder and CEO of Spice Kit restaurants in 2007 which scaled to multiple locations in the Bay Area.

Today, Will serves as founder and CEO of Pared, a leading hospitality and restaurant network with over 100,000 members.

Show notes… Favorite success quote or mantra:

"Luck is where preparation meets opportunity."

In today's episode with Will Pacio we will discuss:

Setting yourself up for opportunity
Passion for food
Taking risks
Working for free in order to learn
What you do and don't learn in culinary school
Collaboration
Establishing good culture
The culture of Per Se
Cooking for a food critic
How a good review affects business
What is Pared?
How clients changed the direction of Pared
Labor issues today

https://restaurantunstoppable.libsyn.com/672-will-pacio-on-preparation-and-opportunity

Mon, 02 Dec 2019 11:41:22 +0000

671: Staffan Terje on Respect Yourself and Be Prepared

Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. He never left.

In 1988, the lure of Italian cuisine called and Staffan joined Piatti Ristorante in Yountville, Napa Valley.

Promoted quickly, he was soon responsible for new restaurant openings, menu development, and training. Other career highlights include a seven-year stint at San Francisco’s famed Scala’s Bistro and cooking at The James Beard House in New York City. Today Chef Terje serves as Chef Partner of Perbacco and Barbacco in SanFrancisco, CA.

Check out episode 666 with Umberto Gibin as mentioned in today's episode!

Show notes… Favorite success quote or mantra:

"I just hate the word talent. You buckle down and work; that's talent. Talent has two parts: hard work and grit. if you have those, you have talent to do anything. Never think you';re some kind of genius."

In today's episode with Staffan Terje we will discuss:

Chef life is hard work
Stress
Learning to butcher on a farm
Don't lie about your knowledge
Be honest always
Define your concept
The importance of business knowledge
Business skills are as important as cooking skills
Advice on expansion
Don't strive for perfection at first
Share Knowledge!
You have a commitment to your employees
Expect mistakes when opening
Don't do too much too fast
Criticism is good!
Opening in the 2008 recession
Creativity
Opening in the wrong location
The decision to close a restaurant based on location
Do your research and do the numbers!

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I never stop

What is your biggest weakness?

Over-analyze things

What's one question you ask or thing you look for during an interview?

"What was the first place you got a job and why?" Looking for honesty.

What's a current challenge? How are you dealing with it?

Finding enough people who can afford to work at restaurants

Share one code of conduct or behavior you teach your team.

Be nice to people

What's one book we must read to become a better person or restaurant owner?

One Minute Manager by Ken Blanchard and Spencer Johnson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Close.
Try to be too many things to too many people.
Rest and relaxation

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Choco App :ordering from suppliers made simple.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Keep it clean
Be kind
Don't look back

Contact info:

Perbacco website

Barbacco website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Staffan Terje for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/671-staffan-terje-on-respect-yourself-and-be-prepared

Thu, 28 Nov 2019 08:30:00 +0000

670: Andrew Freeman on The Power of Partnerships and Community

New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World, the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves as Founder of AF&CO, a leading restaurant and hotel consulting firm with a focus on marketing and Public Relations.

Today, we're here to explore and unpackage Andrew's career AANNDDD we're going to cover a few trends.

Check out Building a Story Brand by Donald Miller as mentioned in today's episode!

Check out Your Restaurant Still Sucks by Donald Burns as mentioned in today's episode!

Check out Restaurant Man by Joe Bastianich as mentioned in todays's episode!

Show notes… Favorite success quote or mantra:

"I was born with a fork in my mouth."
"When you come to the fork in the road, take the fork."
"Dig in."

In today's episode with Andrew Freeman we will discuss:

Passion for food
Shifting from BOH to FOH
Restaurant marketing
Unavoidable mistakes
Key attention to detail
Successful rebrands and rebuilds
Partnerships
Community Involvement
Importance of taking risks
The three trends we discuss are:
- Vegetarian/Vegan restaurans
- Gig economy
- Craft your own adventure
- Delivery
- Ghost restaurants
- Food halls

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Contact info:

Website: AF&CO.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andrew Freeman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/670-andrew-freeman-on-the-power-of-partnerships-and-community

Mon, 25 Nov 2019 08:30:00 +0000

669: Shila Morris and Kay Salerno on Franchising and Growth Done Right

In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta grit and have now grown the company to 8 figures with 12 locations in 4 states.

With parents now retired, daughters Shila and Kay run the company and continue to build the brand with aspirations for more growth.

Both Misty, their mom, and Shila are past guests and now I'm pleased to welcome sister Kay to the show.

Check out Episode 081 and Episode 179 with Misty Young as mentioned in today's episode!

Shila is Episode 303 with Shila Morris as mentioned in today's episode!

Today, I'm reconnecting with Shila and sister, Kay to discuss their recent growth and how the franchise industry is different than the independent and what that transition has looked like.

Show notes… Favorite success quote or mantra:

"Consistency compounds."

In today's episode with Shila Morris and Kay Salerno we will discuss:

Consistency
Keep showing up
Growth and expansion
What we learn from franchises
Community and soul in franchises
Everything you need to know to franchise
Capital (time AND money)
Take time to evaluate your past decisions
Multiple angles for location assessment

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Contact info:

The Squeeze In franchising website

Instagram: @kayandshi

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Shila Morris and Kay Salerno for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/669-shila-morris-and-kay-salerno-on-franchising-and-growth-done-right

Thu, 21 Nov 2019 16:44:46 +0000

668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion

The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace.

Show notes… Favorite success quote or mantra:

"What if you fall? What if you fly?"
There is no elevator for success; you have to take the stairs."

In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss:

Focus on best-case-scenario
Slow road to success
Women pioneers in the restaurant industry
Transformative relationships with your staff
Debbie Branby opening the restaurant back ion 1981 and its evolutions
Evolving with the market
Surviving recessions
The importance of inventory management
Insurance policies
"Oh shit" money and the need for it
Navigating emotional connections to your business
Partnerships/family partnerships
Lawyers and legality of buying a business

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard work

What is your biggest weakness?

Relinquishing control

What's one question you ask or thing you look for during an interview?

"If you could anything from anywhere in the world, what would it be?" Looking for an authentic, interesting answer.

What's a current challenge? How are you dealing with it?

SOPs - standard operating procedures

Share one code of conduct or behavior you teach your team.

Respect each other

What is one uncommon standard of service you teach your staff?

Humor, safe place

What's one book we must read to become a better person or restaurant owner?

The War of Art by Steven Pressfield
The Infinite Game by Simon Sinek
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Know their costs, watch their costs; avoid mistakes

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't take yourself too seriously
Be authentic
All you need is love.

Contact info:

Website: www.cheeseboardcatering.com

Check out Krista and Caitlin's podcast The Good, The Bad, & The Drinking

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Krista Kintop Phillips and Caitlin Kintop Fletcher for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/668-krista-kintop-phillips-and-caitlin-kintop-fletcher-on-sharing-passion

Mon, 18 Nov 2019 16:39:13 +0000

667: Brad Cecchi on Recognizing Leadership

Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years. in 2017 Cecchi joined forces with Clay Nutting to open Canon, which is recognized as one of Sacramento's best restaurants and just recently got It's on Michelin nod when named to the Michelin guide’s Bib Gourmand list.

Check out episode 662 with Oliver Ridgeway as mentioned in today's episode!

Show notes… Favorite success quote or mantra:

"Chance favors a prepared mind."

In today's episode with Brad Cecchi we will discuss:

Organization
Giving compliments to your staff is key
Importance of travel
What Brad learned from working in a mom and pop pizza shop
To go to culinary school or not to go?
The passion and desire to be taken seriously
Cooking for Dick Chaney
Helping other chefs open restaurants before opening your own
Tensions in the kitchen
Thinking through problems; stepping away
The pressure of the Michelin star
Cashflow
Opening undercapitalized
Farm to table/fork

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Organization

What is your biggest weakness?

Aspirations, "trying to do more than I'm ready to do."

What's one question you ask or thing you look for during an interview?

How clean are you own your real life

What's a current challenge? How are you dealing with it?

Butts in seats

Share one code of conduct or behavior you teach your team.

Mise en place

What is one uncommon standard of service you teach your staff?

Tasting trays

What's one book we must read to become a better person or restaurant owner?

Letter to a Young Chef by Daniel Boulud
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Think

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Google Drive

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Andewy Sausage Recipe
Family-style shareable dining
Community

Contact info:

Website: www.canoneastsac.com

Instagram: @canoneastsac

Facebook: @canoneastsac

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brad Cecchi for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/667-brad-cecchi-on-recognizing-leadership

Thu, 14 Nov 2019 08:30:00 +0000

666: Umberto Gibin on Consistency is Key

Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where he got to work for a handful of leading restaurants in the Bay Area and LA. With this experience, he went on to serve as one of the founding team members of Il Fornaio, which he helped scale to six locations before departing to join the Kimpton Hotel group. Then in 2004 he re-joined mentor Larry Mindel to open Poggio. Today, Gibin deploys decades of top tier experience as owner-operator of Perbacco and Barbacco, both located in San Francisco, CA.

Show notes… Favorite success quote or mantra:

"We are as good as the last dish we served."

In today's episode with Umberto Gibin we will discuss:

Consistency
The European restaurant scene in the 1970s
Early mentors
The trip to the states
Emotional intelligence and reading body language
Old school v. new school kitchen behavior
Eye for detail is key
No position in your restaurant is more or less important than any other
Authenticity
The evolution of Italian food
Getting "cold feet" before the decision to open a restaurant
Knowing when you're ready
Mistakes of organization
Avoid a loose concept
Enjoy your work and think positive
The difference between a mentor and a boss

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Focus

What is your biggest weakness?

"I don't have one."

What's one question you ask or thing you look for during an interview?

"Someone who looks into my eyes when speaking to me and is willing to help guests."

What's a current challenge? How are you dealing with it?

Lack of experienced personal

Share one code of conduct or behavior you teach your team.

Be in the moment

What is one uncommon standard of service you teach your staff?

Be in the moment

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Mentor the employees

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Believe in what you do
Stay focused
Value others

Contact info:

Email:

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Umberto Gibin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/666-umberto-gibin-on-consistency-is-key

Mon, 11 Nov 2019 08:30:00 +0000

665: Kai Umezawa on Zenreach and Building the Future with Wifi Marketing

University of Waterloo dropout, Kai Umezawa leveraged his software engineering skills for both Facebook and Google before he co-founded Zenreach, a wifi marking platform, in 2012. Today, in addition to being a co-founder, Umezawa serves as Head of Product for Zenreach. Our focus: the current state and future of wifi marking.

Show notes… Favorite success quote or mantra:

"The future is not something that happens by accident; the future is built."

In today's episode with Kai Umezawa we will discuss:

Taking advice
Bypassing the standard school system
What Kai learned from working at Facebook and Google
Digital data vs. face-to-face knowledge about customers
Comment cards becoming digital
Guest data collection streamlining
Personalized outreach to restaurant guests
Be intentional about the information you are trying to collect from guests
The future of digital marketing

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Contact info:

www.zenreach.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kai Umezawa Zenreach for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/665-kai-umezawa-on-zenreach-and-building-the-future-with-wifi-marketing

Thu, 07 Nov 2019 08:30:00 +0000

664: Patricio Wise on Paramount Systems, Processes, and Procedures

Chef Patricio Wise was born and raised in a large family in Monterrey, Mexico, where cooking for big parties was an everyday social affair. After a successful career in finance, Wise, who is self-trained in the culinary world began hosting pop-ups at local Farmers' Markets and Breweries. It was so successful that he secured and established a brick and mortar location, Nixtaco Mexican Kitchen, within the year and has been only gathering momentum ever since.

Show notes… Favorite success quote or mantra:

"There is no substitute for hard work."

In today's episode with Patricio Wise we will discuss:

Scientific approach to restaurant operations
Patricio's finance background
Market-maker financing
Systems
Taking your time becoming the full-time restauranteur
Online tools available to all cooks
Science behind food
Taking gambles and being OK with failure
Pop ups
High standards
Listening to your guests
The battle of pleasing everyone
The best POS
Humility

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

"I like people"

What is your biggest weakness?

"I like people"

What's one question you ask or thing you look for during an interview?

"Do you like people?"

What's a current challenge? How are you dealing with it?

Growth. Sometimes too busy.

Share one code of conduct or behavior you teach your team.

"We can't please them all but we will try."

What is one uncommon standard of service you teach your staff?

"Please them all."

What's one book we must read to become a better person or restaurant owner?

The Subtle Art of Not Giving a Fuck by Mark Manson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Accounting

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be nice to people
Be nice to people
Treat them all the same

Contact info:

Email: patricio@nixta.co

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Patricio Wise for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/664-patricio-wise-on-paramount-systems-processes-and-procedures

Mon, 04 Nov 2019 08:30:00 +0000

663: Jessica Marshall on 3 Common Restaurant Design Mistakes

Jessica Marshall is a talented restaurant designer with 15 years of experience. Her company, Brass Rose Studios, is based out of the Sacramento, California area. Today will be a deep dive conversation regarding the 3 most common restaurant design mistakes.

Show notes… Favorite success quote or mantra:

"Live it!"

The 3 Most Common Restaurant Design Mistakes are:

Getting into a lease and not understanding the cost and lead-time that come with it

Mechanical, electrical, and plumbing costs
Planning ahead
HVAC prep
Knowing what you need and if your lease covers it
Avoiding inhibiting your ability to scale
Everything TAKES TIMES so budget your time properly

Trying to do it all yourself without hiring experts/specialists

Everything a restaurant needs is too much for one person
Budgeting and coordination is key
Impossible to balance personal life and restaurant buildouts during crunch time

Remembering who you are why you started

Don't forget why you wanted to open a restaurant in the first place
Build up a team to help you build or give advice
personal life/work balance
Write down you "why"

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Contact info:

Brass Rose Studios website

Email: j.marshall@brassrosestudios.com

The first five RU listeners to reach out to Jessica will get a 20% discount!

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jessica Marshall for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/663-jessica-marshall-on-3-common-restaurant-design-mistakes

Thu, 31 Oct 2019 19:05:17 +0000

662: Oliver Ridgeway on Do it Nice or Do it Twice

Chef Oliver Ridgeway, was born and raised in Sussex, England. For Ridgeway, life in the kitchen began in his father’s restaurant, where his own passion began to emerge. After studying cooking at Crawley College, Ridgeway worked in multiple hotels and even a cruise ship before landing in U.S. where he held multiple chef positions and even cooked for VIP's during the Olympics. In 2011 Ridgeway made the move Sacramento where he took the Executive Chef Role at Grange Restaurant & Bar, and Camden Spit & Larder in 2018.

Show notes… Favorite success quote or mantra:

"Do it nice or do it twice."

In today's episode with Oliver Ridgeway we will discuss:

Born into the industry and staying with it
Traveling there ENTIRE world and what you learn
Cutting your teeth on a cruise ship kitchen
Hotel kitchens
Airport restaurant kitchens
The importance of world travel
The importance of connections
Working as a chef at the olympics
You have to give a shit
Standards, expectations, and aiming points for your team
Accountability
Keep your ego and temper in check
How to let team members go during hard financial times
You don't know everything so surround yourself with people who know things you don't
Resentment in the industry

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Leading by example

What is your biggest weakness?

Addressing the issue of team members who try hard but it isn't hard enough

What's one question you ask or thing you look for during an interview?

What makes you happy? What drives you?

What's a current challenge? How are you dealing with it?

Telling good people that they aren't good enough

Share one code of conduct or behavior you teach your team.

Working with efficiency and urgency

What is one uncommon standard of service you teach your staff?

Making "no" sound like "yes"

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Look at the long road rather than just the immediate

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Resy | Homebase | Toast

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind
Cook from the heart
Do it nice or do it twice

Contact info:

Camden Spit & Larder website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Oliver Ridgeway for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/662-oliver-ridgeway-on-do-it-nice-or-do-it-twice

Mon, 28 Oct 2019 07:30:00 +0000

661: Michael Theimann on Learn Fast, Hustle, and Thrive

Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San Francisco. After Serving as the right-hand-man to Chef Tyler Florence, Thiemann returned to his home city of Sacramento, where one year later he opened his first Restaurant Mother, which was followed by Empress Tavern.

Show notes… Favorite success quote or mantra:

"It's all about working hard and not being a dick."

In today's episode with Michael Theimann we will discuss:

Starting out in the industry as a dishwasher (like many of us)
Find your voice
Learn fast and hustle is KEY
Restaurant social media
Staying/feeling young in the industry
The chef learning curve
Dealing with tension and resentment in the kitchen
Being homeless and jobless in a foreign country and making it work
Adaptability
Restaurant scene in New Zealand
Restaurant scene in Hawaii
Ego
Maintaining good relationships, especially in a small community
Learning the hard way, new and uncomfortable environments
Restaurant scene in Sacramento
Mentors
Regrets/mistakes
Your restaurant is a theater and your team is the cast
You won't get what you want unless you make it know that you want it
The truth about pictures of food on Instagram
Self-awareness

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Saying yes

What is your biggest weakness?

Saying yes

What's one question you ask or thing you look for during an interview?

Outside interests besides cooking

What's a current challenge? How are you dealing with it?

Keeping restaurants open is hard

Share one code of conduct or behavior you teach your team.

Just be nice

What is one uncommon standard of service you teach your staff?

Just be nice

What's one book we must read to become a better person or restaurant owner?

American Psycho by Bret Easton Ellis
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Check in on your brand, what you're about

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Slack

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

First of all, I don't feel like I'm successful
Separate yourself and your profession
Hard work

Contact info:

Instagram:

Mother: @mothersacramento

Empress Tavern: @empresstavern

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Theimann for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/661-michael-theimann-on-learn-fast-hustle-and-thrive

Thu, 24 Oct 2019 07:30:00 +0000

660: Justin Brunson on Respecting Food

After attending the Scottsdale Le Cordon Bleu College of Culinary Arts, Chef Justin Brunson Scored an internship with Chef Michael DiMaria at Michael’s at the Citadel. In 2004 Brunson made the move to Denver, CO where over the next 4 years he worked with key mentors Richard Sandoval, Frank Bonanno, and Alex Seidel.

In 2008 Brunson opened Masterpiece Delicatessen to rave reviews. The Delicatessen was followed by Old Major in 2013, which won numerous "best of" awards. These hits were followed with Culture Meat and Cheese in 2016, River Bear in 2011 and Royal Rooster in 2018 and the newest concept Folsom Foods in Boulder.

Show notes… Favorite success quote or mantra:

"Just Go."

In this episode with Justin Brunson we will discuss:

Food halls
Growing up in a farming community
Respecting food
Agression
Learning respect
Enthusiasm vs. extremism
Communication is key
Don't be a hothead
Minimizing stress
Differences between family-owned and run vs. corporate chains
Testing the market
Trying things out before going all-in
Opening at ultra-low cost
Opening mistakes and how to avoid them
Opening new locations, closing them, and why
Offering health insurance to your staff and team
Be weary of partners
Getting burned by partners
Trust AND track
Be a caring boss

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Be good and kind to people

What is your biggest weakness?

Being too kind to people

What's one question you ask or thing you look for during an interview?

Worst work experience and how you handled it

What's a current challenge? How are you dealing with it?

Finding good employees

Share one code of conduct or behavior you teach your team.

Clean your shoes

What is one uncommon standard of service you teach your staff?

Push hospitality to the max

What's one book we must read to become a better person or restaurant owner?

Kitchen Confidential by Anthony Bourdain
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take take of themselves

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Hire good IT people

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do what you say you're going to do - integrity
Don't be late
Make sure your knives are sharp

Contact info:

Email: jobs@brunsonconcepts.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Justin Brunson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/660-justin-brunson-on-respecting-food

Mon, 21 Oct 2019 15:15:42 +0000

659: Matt Selby on Kindness is Everything

Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by those in the industry. It was clear opportunities were inevitable. Those Opportunities came in 1997 when Selby was approached by Josh Wolkon to Join Vesta, a Secret Sauce restaurant concept.

Selby parted ways with Secret Sauce in 2013, and has been earning a living as a consultant, opening restaurants, overseeing multiple locations as culinary director, and occasionally serving as a line cook. He's recognized for being key in contributing Denver's Culinary foundation, not only for his skills in the kitchen but more importantly for his patience and passion to serve as a mentor to the next generation of professionals.

Show notes… Favorite success quote or mantra:

"Kindness is everything."

In this episode with Matt Selby well will discuss:

Leadership skills
Passion
Bring up your team
Give value
Thew difference between customers and guests
the difference between commanding and demanding respect
What will get you through the hardships of the industry
Inherent leadership
Engage with people always
The pros and cons of consulting
Speak up for yourself while giving leeway to others
Best inventory practices
Reducing waste in the kitchen
Marijuana in the industry

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Kindness

What is your biggest weakness?

Kindness to a fault

What's one question you ask or thing you look for during an interview?

Motivation

What's a current challenge? How are you dealing with it?

Getting out of bed

Share one code of conduct or behavior you teach your team.

Professionalism/directness

What is one uncommon standard of service you teach your staff?

Pay attention, be proactive

What's one book we must read to become a better person or restaurant owner?

A Tree Grows in Brooklyn by Betty Smith
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Pay attention

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

DoorDash

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Giving back
Being kind
Working hard

Contact info:

West of Surrender website (current client)

Email: selbymatt5@gmail.com

Get in touch: 720-387-5311

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matt Selby for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/659-matt-selby-on-kindness-is-everything

Thu, 17 Oct 2019 07:30:00 +0000

658: Lachlan Mackinnon-Patterson on Listening More and Talk Less

As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999.

He obtained his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Upon returning to the states in 2001, he worked at Thomas Keller’s The French Laundry, where he met future business partner, Bobby Stuckey.

Mackinnon-Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in 2004 in Boulder, CO. In 2007, the partners launched Scarpetta Wines. In 2011 they opened Pizzeria Locale, which in 2014 they started rolling out a fast-casual version of throughout Denver, CO.

Show notes… Favorite success quote or mantra:

Be a better listener than you are a talker."

In this episode with Lachlan Mackinnon Patterson we will discuss:

Living and learning to cook in France
Setting high standards
Getting the right mentors
What you get from studying culinary arts outside of your home country
Treat your job like you own it
Partnerships
FOH and BOH partnerships
Put ego aside and figure out what you are best at
You can't do it all
The true meaning and business models of "fast food"

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Contact info:

Frasca Food and Wine

Pizzeria Locale

Scarpetta Wines

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lachlan Mackinnon-Patterson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/658-lachlan-mackinnon-patterson-on-listening-more-and-talk-less

Mon, 14 Oct 2019 07:30:00 +0000

657: Eric Skokan on Embracing Failure

Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In 2006, Skokan, and his wife, Jill, opened Black Cat Farm Table Bistro, which was following by the 130-acre, Certified Organic, Black Cat Farm, one year later. In 2012 the couple opened their second restaurant, Bramble & Hare. On top of all of this Skokan is the author of Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm.

Show notes… Favorite success quote or mantra:

"Hey what could possibly go wrong?" A lot. But you have to be okay with failure.

In today's episode with Eric Skokan we will discuss:

Every one fails before succeeding
Love of cooking
Ambition
Your mood has an impact on everyone you work with
Big lessons learned from working under 3 great chefs/owners
Health food v. healthy food
Work/life balance
Living intentionally
From restaurant to garden to farm
Finding your passion
Scaling into your dream restaurant (start small)
Aiming for no surprises in the kitchen
Give your team empowerment

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Flexibility

What is your biggest weakness?

Too interested in change

What's one question you ask or thing you look for during an interview?

Level of excitement

What's a current challenge? How are you dealing with it?

Recruiting staff

Share one code of conduct or behavior you teach your team.

Talk about what you need and listen intently to the needs of others

What is one uncommon standard of service you teach your staff?

Unconditional service

What's one book we must read to become a better person or restaurant owner?

Zen and the Art of Motorcycle Maintenance by Robert Pirsig
Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't do well enough or do often enough?

Mentor their staff

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Alto-Shaam

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Become attached to success but not to the method of achieving it
Leave the world a better place than how you found
Force yourself to celebrate all the little successes

Contact info:

Email: ericskokan@aol.com

Come visit the farm

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric Skokan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/657-eric-skokan-on-embracing-failure

Thu, 10 Oct 2019 15:49:38 +0000

656: Eric Cacciatore Getting Personal on The Past, Present, & Future

In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of Restaurant Unstoppable to look.

Additionally, I share my vision for the future. I' d like Restaurant Unstoppable to grow beyond just myself. The way you grow anything is by injecting yourself in an entity. Injecting your mission, vision, values, then letting it share beyond you. Sharing it with others who resonate, slowing growing community and support over time.

In this episode (and below), I share my mission, vision, and values with you. If what I share with you resonates, join the unstoppable community!

Show notes…

Mission

To inspire, empower, and transform the restaurant industry.

Vision

We will be a network for the most respected and successful hospitality thought leaders to selflessly share their stories, knowledge, values, and ideas with those who are eager to learn.

Realizing the full potential of the collective - access to expertise, support from their peers - we will drive a new era of humanity and empathy in the restaurant industry.

Core Values

We are a purpose-driven organization.

Our aim is to be the most trustworthy source of transparent information to help the restaurant and hospitality industry find balance and self-awareness.

We put service to others ahead of our own ambition.

We place the good of the tribe before our own personal gain.

We are students of life.

We are hungry for ideas and knowledge and surround ourselves with smart people. We will constantly be learning.

We will frequently check the status quo, including our own.

Restlessness and open minds lead to great discovery. There is more information in the world than one individual can ever know; no one has all the answers.

We value integrity over expediency.

The easy road will not tempt us. We will be consistent and deliver on our promises.

We understand that outer growth begins with inner growth.

We can only improve others by improving ourselves, first. We will measure success by the quality delivered, and the lives made better.

We will make it all painfully authentic.

a.k.a. cool, tight, bitchin’.

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/656-eric-cacciatore-getting-personal-on-the-past-present-future-of-ru

Mon, 07 Oct 2019 07:30:00 +0000

655: Robert Thompson on Recovering from Failure

Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry completely. However, his irrational stubbornness had other thoughts. Thompson decided to give everything he had – personally and financially - to develop a new dining and entertainment experience.

In 2012 Punch Bowl Social, a multifaceted, surprisingly intimate, social gaming, and dining space was born. As of today, Punch Bowl Social consists of 19 locations with an additional 6 slated to open in the next 14 months.

Show notes… Favorite success quote or mantra:

"is this was your last day on earth what would you do?"

In this episode with Robert Thompson, we discuss:

The intricacies of growing an iconic brand.
With 19 restaurants, Thompson still doesn't feel like a success.
How better than average design and concept, still won't make up for bad real estate.
While it's good to be confident, over-confidence can lead to arrogance.
Staying humble.
recovering from failure.
Starting with the end in mind; who is your target market?
knowing your market.
Reconnecting with the guest.
Injecting your presence into the brand.
Using technology and data to select your location.
Transitioning into a new neighborhood gracefully.
How Punch Bowl Social compartmentalizes its space to balance events and standard guest.
Thompson's plan to maintain their authenticity as the scale beyond 19 location.

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Grind

What is your biggest weakness?

Grind

What's one question you ask or thing you look for during an interview?

People pipeline

What's a current challenge? How are you dealing with it?

Try to find out if they're competitive.

Share one code of conduct or behavior you teach your team.

Zero tolerance for abuse.

What is one uncommon standard of service you teach your staff?

Moral obligation.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Double Your Profit in Six Months or Less.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Not thinking about the guest.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

e-sites.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Look to the horizon

Remember that you could die tomorrow

Kiss your kids and wife.

Contact info:

robertceo@punchbowlsocial.com put "Restaurant Hall-of-Fame" in the subject line if you want a job!

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Robert Thompson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/655-robert-thompson-on-recovering-from-failure

Fri, 04 Oct 2019 02:34:33 +0000

654: Jessica, Jill, & Jennifer Emich on Creating Community

Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer focused on Elementry ed. Eventually, the sisters found their way to Boulder, CO. In 2000 they opened their first restaurant Trilogy Wine Bar, which had a successful 9-year run before they sold in 2009. After 3 years away from the industry, the sisters decided it was time to open their second restaurant, Shine Restaurant & Potion Bar, also in Boulder, CO. On top of this, the sisters have opened their own beer brewery, herbal beverage company (Shine Potions) written cookbooks, and they curate special events under the shine sisters brand.

Show notes… Favorite success quote or mantra:

"Tap into your magic."

In today's episode with Jessica, Jill, and Jennifer Emich we will discuss:

What we learn from our parents
Importance of will power
Traveling abroad to gain perspective
Lessons learned from opening quickly
Choosing the right city for your concept
Open-mindedness
Let go of expectations
Going into business with friends/family/spouses
Partnerships
Hiring staff that propel your message and culture with you

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Authenticity and letting things evolve on their own

What is your biggest weakness?

Taking things personally sometimes

What's one question you ask or thing you look for during an interview?

Passion and where do you want to be in 5 years?

What's a current challenge? How are you dealing with it?

You never know how many seats will be filled each day

Share one code of conduct or behavior you teach your team.

Respect each other and be kind

What is one uncommon standard of service you teach your staff?

Be able to read your customer get them to open up

What's one book we must read to become a better person or restaurant owner?

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take care of yourself and balance

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Open Table

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Connection and community
Tap into your magic
Feed people to their heart

Contact info:

Website: ShineBoulder.com

email: sisters@shineboulder.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jessica, Jill, and Jennifer Emich for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/654-jessica-jill-jennifer-emich-on-creating-community

Mon, 30 Sep 2019 07:30:00 +0000

653: Rudy Miick on How to Embrace Artificial Intelligence

As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy’s focus is on leadership development, sales building, and profitability. His methodology is driven by the creation of vibrant, values-based business cultures, no matter the industry. Today we're here to discuss the inevitability of Artificial Intelligence (AI) and how you can choose to react to it.

Show notes… Favorite success quote or mantra:

"Work with a sense of purpose. Be well"

In today's episode with Rudy Miick, we discuss:

Living with purpose
What AI (artificial intelligence) is
Why we need to accept it.
3 reason why people work
Why "inspired" workforce is what you want to create.
How profit-sharing and open-book management feed into an inspired workforce.
How to create an inspired workforce
What "defined excellence" looks

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Contact info:

Miick.com

Rudy@Miick.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rudy Miick for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/653-rudy-miick-on-how-to-embrace-artificial-intelligence

Thu, 26 Sep 2019 07:30:00 +0000

652: Steve Redzikowski on Learning from the Best

Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO.

He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef.

In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO.

Show notes… Favorite success quote or mantra:

"Treat it like it's yours and someday it will be."

In today's episode with Steve Redzikowski we will discuss:

Do it right the first time
Staying organized
Ambition
Surround yourself with the best
Make mistakes once and never again
Learning standards
Learning for the best early on in your career
Doing stages
Networking
Standards
Teaching
Scaling
Partnerships
Insurance

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Determination

What is your biggest weakness?

Technology

What's one question you ask or thing you look for during an interview?

Great attitude

What's a current challenge? How are you dealing with it?

Finding people with the great attitude

Share one code of conduct or behavior you teach your team.

Lead by example

What is one uncommon standard of service you teach your staff?

Respecting each other in the workplace

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
Culinary Artistry by Andrew Dornenburg and Karen Page
The Flavor Bible by Andrew Dornenburg and Karen Page
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Don't spend enough time with their employees

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Schedule Fly

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat people with respect
Treat other how you want to be treated
Lead by example

Contact info:

Email: steven@oakatfourteenth.com

Instagram: @steverino1234

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Steve Redzikowski for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!r

https://restaurantunstoppable.libsyn.com/652-steve-redzikowski-on-learning-from-the-best

Mon, 23 Sep 2019 07:30:00 +0000

651: Tanya Sanchez on Leading By Example

Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in both corporate and independent restaurant settings.

Fast forward through 10 years in marketing, design, and as a small landscaping business owner, and it was time for Sanchez to take action on her dreams of being a restaurant owner. In 2015 the process leading into what would become Brixens started.

It's been nearly a 5 years uphill battle for Sanchez, overcoming one hurdle after another. Her hard work and dedication are finally paying off as Brixens is rapidly becoming a staple in Albuquerque's dining scene.

Show notes… Favorite success quote or mantra:

"If you settle for good you will never have the courage or the motivation to be great."

In this episode with Tanya Sanchez we will discuss:

Parents as mentors
Show guests you care
Treat your team as well (or better) than your guests
Lead by example
Major differences between corporate and independent
Importance of systems vs. heart
Don't be afraid to take advice from your team
The IMMENSE importance of lawyers
Partnerships
Labor and overtime management
Budgeting
POS systems and the best ones to utilize and why
Inventory time management

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Constant desire to learn and to get better.

What is your biggest weakness?

Take on too much and try to do too many things at once; prioritize.

What's one question you ask or thing you look for during an interview?

The best servers walk with a sense of purpose so we have an exercise that tests that. Also test their ability to sell a food item.

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Do whatever you can to blow the guest's mind

What's one book we must read to become a better person or restaurant owner?

Zingerman's Guide to Giving Great Service
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Appreciate your team and tell them so.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Your actions matter
Keep getting better, don't be complacent
Let the people that you love know that you love them

Contact info:

Brixens website

Email: tanya@brixens.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tanya Sanchez for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/651-tanya-sanchez-on-leading-by-example

Thu, 19 Sep 2019 07:30:00 +0000

650: Damien Watel on Partnerships and Humility

French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and earned Watel recognition as one of the great chefs in the nation, before closing in 2017. Chef Watel's most recent project, Bistr09, is the ninth restaurant project Chef Damien Watel has undertaken in the collaboration of his wife, Chef Lisa Astorga-Watel. In addition, The Watels own and operate Bite in Southtown.

Show notes… Favorite success quote or mantra:

"It's not about the skills, it's about the character."

In today's episode with Damien Watel we will discuss:

The right questions to ask in an interview looking for new team members
Growing up in France
Learning the passion of cooking from his father and visiting great restaurants in France
Cooking school and training in Paris
Humility
Cell phones in the workplace
Pleasing people is our business
Risks of opening
Balancing creativity with the business side of restaurant ownership
Go where your target market is
All Watel's restaurants leading up to Bistr09
Dealing with partners
Dealing within surrounding businesses that share your space

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Calm and collected

What is your biggest weakness?

Numbers side of the business

What's one question you ask or thing you look for during an interview?

What do you do on the weekends?

What's a current challenge? How are you dealing with it?

To realistically get where I want to be. "Soften the dream."

Share one code of conduct or behavior you teach your team.

Always think twice. Give people a second chance.

What is one uncommon standard of service you teach your staff?

Be close to your customers and understand what they individually want

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Meet with their friends and support each other

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast POS and reservation system

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Life is too short so live it the way you intend to
More time for family and friends
More time for your passion

Contact info:

Bistr09 website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Damien Watel for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/650-damien-watel-on-partnerships-and-humility

Mon, 16 Sep 2019 05:03:36 +0000

649: Lisa Astorga-Watel on Taking Chances, Networking, and Presence.

Chef/Owner Lisa Astorga-Watel grew up in Santiago, Chile, before moving to Houston, Texas where she attended The Culinary Art Institute. Astorga-Watel's ambition started early wit the opening of her own catering business to cover her expenses while in school. Following her formal training, she served as a private chef for celebrity, Tommy Lee Jones. It was during this time in her career she was able to travel the world developing her pallet and culinary repertoire. It was also during this time she met her future husband and business partner Chef Damien Watel. Together the couple owns Bite and Bistr09

Show notes… Favorite success quote or mantra:

"Shoot for the moon. If you miss you'll hit a star."

In this episode with Lisa Astorga-Watel, we discuss:

What took Lisa off the path of fashion and on a new culinary path.
Taking chances and risks early in your career to set yourself up with experience and opportunity
How to deal with being a woman in a male-dominated industry.
The impact of a well-groomed, well-dressed staff.
Lisa's advice for progressing quicking within an organization.
How to become someone people want to network with.
The sacrifice that comes with being a personal chef for celebrities.
Other challenges of being a personal chef.
What good communication with your business and life partner looks like.
Recognizing those who want it and giving them an opportunity.
Taking zoning into consideration when opening a restaurant.
Imprinting your personal identity onto your restaurant.
Maintaining your presence in a restaurant, even when you are absent.
Giving your staff a sense of ownership, and significance, especially in the eyes of your guest.
Always anticipate your opening taking longer than you think.
Opening restaurants in close proximity so you can compound on pre-established relationships.

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Patience

What is your biggest weakness?

Time away from her son.

What's one question you ask or thing you look for during an interview?

Honesty

What's a current challenge? How are you dealing with it?

Showing up today a better version than herself, yesterday.

Share one code of conduct or behavior you teach your team.

Be on time.

What is one uncommon standard of service you teach your staff?

encourage your team to work together.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Consistency

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be good.

Be Kind.

Be the best you can be.

Contact info:

Websites:

Bite

Bistr09

Instagram: @lisa_astorga_watel

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lisa Astorga-Watel for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/649-lisa-astorga-watel-on-taking-chances-networking-and-presence

Thu, 12 Sep 2019 07:30:00 +0000

648: Scott Roberts on Persistence and Hard Work

The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts.

In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America.

Show notes… Favorite success quote or mantra:

"If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can."

In this episode with Scott Roberts we will discuss:

Operating a 100-year-old restaurant
Modernizing an old business
Cash-only operation
Inheriting a business from parents
Consistency
Quality control
Systems, processes, and procedures
Passing on a legacy to new generations
The meaning of Texas BBQ to a community

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Caring about people; customers and employees

What is your biggest weakness?

An unpaved parking lot

What's one question you ask or thing you look for during an interview?

Desire

What's a current challenge? How are you dealing with it?

Finding people with desire

Share one code of conduct or behavior you teach your team.

Pick up trash when you see it; translates into quality everywhere else

What is one uncommon standard of service you teach your staff?

Smile and be respectful

What's one book we must read to become a better person or restaurant owner?

Raving Fans by Ken Blanchard
Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Care

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Indeed.com

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Family legacy passed on to my daughter
The look of the space
The feel, the experience

Contact info:

Salt Lick website contact page

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Scott Roberts for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/648-scott-roberts-on-persistence-and-hard-work

Mon, 09 Sep 2019 07:30:00 +0000

647: Ben Poremba on Transforming Communities One Block at a Time

Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm.

Show notes… Favorite success quote or mantra:

“Food of love for the love of food.”

In this episode with Ben Poremba we will discuss:

Show Notes
Think of every customer as family
Restaurant as a social hub
Learning from your parents
Not following conventional restaurant rules
The history of food
The philosophy of food
Failures
Catering
Networking
Living and being intentional
Finesse in the industry
Long-term gain vs. short-term gain
Political motives in building a restaurant
Strong community roots and growth
Finding the balance between caring enough without losing sight of “it’s just food”
The importance of an identity
Remove yourself from the restaurant

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Words

What is your biggest weakness?

Words

What's one question you ask or thing you look for during an interview?

What do you want to do or be?

What's a current challenge? How are you dealing with it?

Having to physically be back in the kitchen.

Share one code of conduct or behavior you teach your team.

Do things with intention.

What's one book we must read to become a better person or restaurant owner?

Maxims by La Rochfoucauld
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Authentic community outreach.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Human Resources!

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Commitment to people and NOT processes
Stay committed to a place
Creativity

Contact info:

Email: ben@bengelina.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Poremba for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/647-ben-poremba-on-transforming-communities-one-block-at-a-time

Thu, 05 Sep 2019 07:30:00 +0000

646: Nick Bogacz on Guerilla Marketing Tactics

After 16 years of working in the pizza biz from delivery driver to store manager, Nick Bogacz built the confidence to open his own pizza place in 2012. Today, Bogacz is the President and Founder of Caliente Pizza & Drafthouse. An inspiring leader and team builder, he has grown his company to nearly 200 employees and 5 locations in 7 years.

Show notes… Favorite success quote or mantra:

"Make it happen."

In this episode with Nick Bogacz we will discuss:

Becoming a leader early in life
Learning leadership from coaching sports
Natural leadership inclination
Doing everything in your job to the absolute fullest
Craftsmanship
Necessary evils in the pizza business
Marketing
Adapting to new challenges
Mentors
Learning from failures
Finding your niche
The best job interview practices
Lessons learned from the best marketing books and mentors
What you can learn from big companies like Domino’s
Teach by example
Sacrifice
Resilience
Find out what works and run with it
Facebook marketing
Scaling quickly
Self-awareness and emotional intelligence

Today's Sponsors:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Law of attraction

What is your biggest weakness?

Time

What's one question you ask or thing you look for during an interview?

A smile

What's a current challenge? How are you dealing with it?

Smile

Share one code of conduct or behavior you teach your team.

Our draft list is above and beyond

What is one uncommon standard of service you teach your staff?

Stay true to who you are

What's one book we must read to become a better person or restaurant owner?

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Relax

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

THR!VE POS System

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Make it happen attitude
Don't underestimate the importance of family
You NEED passion

Contact info:

Nick's book is available now: The Pizza Equation

Instagram: @caliente_pizza and @nickbogaczofficial

Email: pizzadrafthouse@gmail.com

Website: www.pizzadrafthouse.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick Bogacz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/646-nick-bogacz-on-guerilla-marketing-tactics

Mon, 02 Sep 2019 07:30:00 +0000

645: Ben Berg on Assuming Nothing While Anticipating Everything

Born in New York City, Ben Berg has been in the restaurant business for over 17 years working for upscale steakhouses in Las Vegas, Mexico City, and his hometown.

Prior to his career in restaurants, Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University. Berg would go on to work for The Point, a luxury hotel company voted the #1 small hotel in the country at the time.

In 2015 Berg opened B.B. Butchers and Restaurant in Houston, TX. 3 years after the original B.B. Butcher, the Berg Hospitality Group was formed and has scaled to include an additional B.B. Butchers, two B.B. Lemons, B.B. Italia, B.B. Pizza to go, and coming soon The Annie Cafe and Bar.

Show notes… Favorite success quote or mantra:

"Don't fuck it up."

In this episode with Ben Berg we will discuss:

The "people" business
Touching each table
emotional intelligence
The importance of the numbers
The benefits of new restaurant technology
The love of making people happy with hospitality
Learning form the best early in your career
Choosing a market before choosing a location
Quick scaling
Networking
Execution

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Urgency

What is your biggest weakness?

Delegating

What's one question you ask or thing you look for during an interview?

"Are you caring?" Empathy.

What's a current challenge? How are you dealing with it?

Seeing the future

Share one code of conduct or behavior you teach your team.

Put yourself second

What is one uncommon standard of service you teach your staff?

Empower our managers to make big decisions

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Relax

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be truthful
Be there, be responsible
Don't take everything too seriously

Contact info:

Berg Hospitality Jobs Website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Berg for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/645-ben-berg-on-assuming-nothing-while-anticipating-everything

Thu, 29 Aug 2019 07:30:00 +0000

644: Charles Clark and Grant Cooper on True Restaurant Etiquette

Clark Cooper Concepts, lead by Chef Charles Clark and Grant Cooper, is the group behind Ibiza, Brasserie 19, Coppa Osteria, Punk’s Simple Southern Food, and The Dunlavy, was brought to life in 2001, when they decided to share their passion for food and the dining experience. The driven duo constantly strives to be at the forefront of the Houston restaurant industry with concepts that are chic, sophisticated, and provide customers with an experience of undeniable excellence and spirit.

Show notes… Favorite success quote or mantra:

Grant: "Everything is derived from passion."
Charles: "Do what you want to do the best you can do it in your own style."

In this episode with Charles Clark and Grant Cooper we will discuss:

Passion and what it means to YOU
Atypical ways to interview potential employees
Motivation
Recognizing value
Partnerships
Mentors
The overtime loss of restaurant etiquette
Never say "no"
Growing up in Europe and what other cultures can teach us
Treat everyone like a VIP
Get everything in writing

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Grant: dedication commitment passion attitude
Charles: 100% ready

What is your biggest weakness?

Grant: Too compasionate with staff
Charles: not taking the time to train as well as we should

What's one question you ask or thing you look for during an interview?

Personality and willingness to work

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Grant: Knowledge of what you're selling, confidence
Charles: Knowing the customer's needs and fundamentals

What's one book we must read to become a better person or restaurant owner?

Grant: Shoe Dog by Phil Knight
Charles: White Heat by Marco Pierre White
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take care of the customer, too politically correct

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Good bottle of wine
Be in your restaurants
Leave behind a trail of good people who have worked for you

Contact info:

Clark Cooper Concepts website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Charles Clark and Grant Cooper for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/644-charles-clark-and-grant-cooper-on-true-restaurant-etiquette

Mon, 26 Aug 2019 07:30:00 +0000

643: Damian Mandola on Attention to Detail

Damian's 40+ years of experience started with "Damian's Fine Italian Food"- a restaurant he started as a college senior in 1975. Damian's experience took him from his first restaurant to becoming a fixture in the Houston restaurant scene, first with D'Amico's, then Damian's Cucina Italiana, then to the national scene with Carrabba's; a restaurant he founded with nephew Johnny Carrabba. Moving to the Austin area, the Mandola's have promoted Italian culture and cuisine in Texas by opening Mandola's Italian Kitchen and Trattoria Lisina, totaling 4 locations.

Show notes… Favorite success quote or mantra:

"It's all about the details, respect, and having fun."

In this episode with Damian Mandola we will discuss:

The Texas restaurant scene in the 1970s
The benefits of going outside your comfort zone
The importance of "talking shop" with other restauranteurs
Passion
"setting the table"
The importance of a soft opening
Scaling and franchising
Be your brand
The importance of a good contract
Licensing agreements
Research your partners before getting involved and making deals

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Attention to detail

What is your biggest weakness?

Eating pasta!

What's one question you ask or thing you look for during an interview?

Are you friendly? You can tell as soon as they walk in

What's a current challenge? How are you dealing with it?

"Getting around to all of my restaurants."

Share one code of conduct or behavior you teach your team.

Be honest, don't be fake. Have respect for your customers.

What is one uncommon standard of service you teach your staff?

Prebus tables. Polish glasses.

What's one book we must read to become a better person or restaurant owner?

The Fine Art of Italian Cooking by Giuliano Bugialli
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Gert to know your customers

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Aloha POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work hard
Be friendly
Respect your industry

Contact info:

dmandola@mandolas.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Damian Mandola for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/643-damian-mandola-on-attention-to-detail

Thu, 22 Aug 2019 07:30:00 +0000

642: Johnny Carrabba on Community, Family, and Enthusiasm

After attending college at St. Thomas University in Houston, Johnny began working in the local restaurants owned by members of his family. In 1986 he opened Carrabba's with his uncle, Damian Mandola. In 1993 they entered a partnership with Outback Steakhouse Inc., now Bloomin' Brands. At one point the partnership grew the brand to 247 locations

Carrabba currently owns 3 Mia’s Table and Grace’s on Kirby as well as the two local locations of Carrabba’s The Original.

Show notes… Favorite success quote or mantra:

"Give for the sake of giving, not for the sake of gaining."

In today's episode with Johnny Carrabba we will discuss:

Cooking and serving from the heart
Leading by example
Learning from a butcher
Family-owned businesses
Supporting your neighbors
The true definition of community
Discipline
Owning a restaurant is HARD WORK...not glamorous
The hardships of starting out
Work-ethic
Controling cost, numbers
Vision
The true definition of "mentor"

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard work

What is your biggest weakness?

Getting emotional at times

What's one question you ask or thing you look for during an interview?

Genuine concern from the heart

What's a current challenge? How are you dealing with it?

Getting people to have self-confidence

Share one code of conduct or behavior you teach your team.

Enthusiasm

What is one uncommon standard of service you teach your staff?

Put yourself in their shoes and go above and beyond the call of duty

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Don't love their employees enough

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Believe in what you are doing and love what you are doing
The example you set is paramount
Love your people

Contact info:

Email: jcarrabba@gmail.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Johnny Carrabba for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/642-johnny-carrabba-on-community-family-and-enthusiasm

Mon, 19 Aug 2019 07:30:00 +0000

641: Greg Scheinman on Selecting Restaurant Insurance

Today we're discussing restaurant insurance. Specifically, the elements that should be in your insurance package, what these different elements cover, and what to consider when selecting an insurance broker. Joining us for this conversation, guest mentor, Geg Scheinman.

Insgroup Partner, Greg Scheinman, is a Property and Casualty Insurance Specialist, focusing on middle-market companies in a variety of industries, with a particular focus on the hospitality, retail and fitness industries.…as a matter of fact…many of our past guests are his clients. On top of this Greg host his own podcast, the Midlife Male.

Show notes… Favorite success quote or mantra:

"The harder I work, the luckier I am."

In this episode with Greg Scheinman, we discuss:

The many different elements to consider when selecting your insurance "package":
Commercial and General Liability Insurance
Workers Compensation Insurance
Business Interruption Insurance
Property and Casualty Insurance
Third-Party Alcohol Liability Insurance
Dram Shop Liability
Employment Practices Liability Insurance ( EPLI)
HNOA
Flood
Cyber
Active shooter
How to pick which insurance is right for you
How to select an insurance broker.

Resources Mentioned:

RestaurantOwner.com Article: How to Factor Insurance Into Your Restaurant Business Plan

RestaurantOwner.com Article: How to Select the Right Insurance Coverage for Your Restaurant

RestaurantOwner.com Article: Understanding Your Restaurant's Commercial General Liability Insurance Policy

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Contact info:

Email: gcheinman@insgroup.net

Website: Insgroup.net

Midlife Male podcast

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Greg Scheinman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/641-greg-scheinman-on-selecting-restaurant-insurance

Thu, 15 Aug 2019 07:30:00 +0000

640: Jason Sabala on Culture and Soul

Once upon a time Austin, TX hometowner, Jason Sabala, had aspirations of becoming an elementary school teacher, until one day, when Sabala broke up a fight at Austin's well-known night club, Emo's. This experience took him on a new trajectory into the world of security, and eventually night club ownership. His experience at Emo's gave him the skills and knowledge to eventually open his own Night club in Portland, OR called Sabala's. Today Jason Sabala is the owner of two Buzz Mill Coffees with a third on the way, and Plow Burger.

Show notes… Favorite success quote or mantra:

"You gotta kill the man you are today to become the man you will be tomorrow."

In this episode with Jason Sabala we will discuss:

Self-reflection and self-improvement
The desire to teach and mentor
The importance of community
The importance of having fun
Running a club vs. a restaurant
Mismanagement and how to avoid it
Embarrassment in the industry and what it teaches you
Honesty
Falling down only to get back up bigger and better
Culture and soul
Cultivate your community

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs:

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Perseverance.

What is your biggest weakness?

Too trusting; too kind.

What's one question you ask or thing you look for during an interview?

"What is one trait you admire most about human beings?"

What's a current challenge? How are you dealing with it?

"A man who chases two rabbits doesn't catch either." Focus.

Share one code of conduct or behavior you teach your team.

Learn everything above you while teaching those who come behind you.

What is one uncommon standard of service you teach your staff?

Don't blame your staff when things go wrong, blame yourself.

What's one book we must read to become a better person or restaurant owner?

Leaders Eat Last by Simon Sinek
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Thank their people.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Tapmango

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Time, take the leap

Play the infinite game

Have empathy

Contact info:

Email: sabala@buzzmillcoffee.com

Website: www.buzzmillcoffee.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jason Sabala for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/640-jason-sabala-on-culture-and-soul

Mon, 12 Aug 2019 07:30:00 +0000

639: David Scott Peters on 7 Steps for Creating Great Managers

In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop your managers.

David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing in coaching and training independent restaurant owners.

He is the developer of SMART Systems Pro, an online restaurant management software designed specifically for independent restaurant operators.

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

Check out his newest project: davidscottpeters.com

Show notes… In this episode with David Scott Peters we will discuss:

How to hire great managers
Hire from within!
Create managers
Avoid hiring websites
The amount of managers needed for different times/days of the week
"Working" managers
MIT's: managers in training
Always have backup managers trained
How/what to pay a manager
Teams like management and rules but they hate inconsistency
Shift meetings and how to hold them correctly

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Contact info:

DavidScottPeters.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/639-david-scott-peters-on-7-steps-for-creating-great-managers

Thu, 08 Aug 2019 11:41:30 +0000

638: Larry & Jessica Delgado on Consistency and Enthusiasm

Combined, the Delgado's have over 30 years of experience in the restaurant industry. In 2008 the couple moved to McAllen, TX and opened house. wine. & bistro., a refined New American bistro in McAllen, TX. The Delgado’s unwavering attention to detail and genuine commitment to the community has translated to 10 years of successfully propelling the culinary diversity of McAllen and the Rio Grand Valley. Following the success of house. wine. & bistro., The Delgado’s opened SALT – New American Table in December 2013 and Salome in 2019.

Show notes… Favorite success quote or mantra:

Larry: "Nothing great was ever achieved without enthusiasm."
Jessica: "Honor your team members."

In this episode with Larry & Jessica Delgado we will discuss:

Enthusiasm
Growth and scaling
The Delgado's backstory
The love of cooking
Early mentors
Trusting your gut
The right way to interview and hire
Learning from their time at Caraba's
FOH and BOH advice
Consistency
Gaining the capital to open your own restaurant
Upcoming markets
Partnerships
Dealing with mayhem
You need a VISION
Listen to the market

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Jessica: Hospitality
Larry: Courage

What is your biggest weakness?

Jessica: Vulnerability
Larry: Don't know my own weaknesses

What's one question you ask or thing you look for during an interview?

What is the most expensive thing in a restaurant? Best answer: an empty seat

What's a current challenge? How are you dealing with it?

Growth, beyond three restaurants

Share one code of conduct or behavior you teach your team.

Lead with integrity

What is one uncommon standard of service you teach your staff?

Everyone comments on our water service and doors beingnopened for guests

What's one book we must read to become a better person or restaurant owner?

Leaders Eat Last by Simon Sinek
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take care of their team

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Open Table, HotSchedule

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Make an impact on your community
Live life with enthusiasm
Be a good steward

Contact info:

Email: info@delgadocollective.com

Website: DelgadoCollective

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Larry & Jessica Delgado for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/638-larry-jessica-delgado-on-consistency-and-enthusiasm

Mon, 05 Aug 2019 07:30:00 +0000

637: Kasey Anton & Mike Michalowicz on Taking Your Profit, First

Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how.

Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz.

Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business.

Kasey Anton is a former restaurateur turned business consultant and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience.

https://restaurantunstoppable.libsyn.com/637-kasey-anton-mike-michalowicz-on-taking-your-profit-first

Thu, 01 Aug 2019 07:30:00 +0000

636: Kaiser Lashkari on The Best Ingredients

Originating from Pakistan, Chef Kaiser Lashkari had early aspirations of becoming a doctor until he had a run-in with some goat meat and a spice rack. This experience sparked a new dream of moving to America to open a restaurant. Chef Kaiser made the move to the states and received his master's degree from Hilton College of Hotel & Restaurant Management in 1989 before opening Himalaya Restaurant & Catering. Chef Kaiser was a James Beard Semi-Finalist in 2019, and Himalaya was rated No. 9 in the Houston Chronicle’s “Top 100 Houston Restaurants” list and has placed in the top 15 in previous years.

Show notes… Favorite success quote or mantra:

There are no shortcuts!

In this episode with Kaiser Lashkari we will discuss:

Indian and Pakistani restaurant scene
The immense importance of high-quality ingredients
The importance of smell and look of the food
Taste every meal before it goes out to the guest
Positive reinforcement
Defying your parents to follow your passion
Mentors
The intricacies and false stereotypes of curry
Training and development
Get partnerships
Get things done by working through people, not at their expense
Being pressured and bullied by neighbor businesses and how to deal with it
The ego and madness of restauranteurs
Treat your employees properly and with kindness
The importance of sincerity

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Never quit; tenacity

What is your biggest weakness?

Impatience with mediocrity

What's one question you ask or thing you look for during an interview?

Energy level and body language

What's a current challenge? How are you dealing with it?

To have longevity in the staff

Share one code of conduct or behavior you teach your team.

Coming to work on time
While working be the best you can

What is one uncommon standard of service you teach your staff?

Knowledge about the food

What's one book we must read to become a better person or restaurant owner?

The Human Side of Enterprise by Douglas McGregor
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Training and development, hiring properly

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

VCM by Hobart

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Never quit

Never take shortcuts

Always be sincere

Contact info:

Facebook: @kaiser.lashkari

Himalaya Restaurant & Catering website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kaiser Lashkari for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/636-kaiser-lashkari-on-the-best-ingredients

Mon, 29 Jul 2019 13:44:37 +0000

635: Tracy Vaught on Good Service Starts With Education

Tracy Vaught may be an “accidental restaurateur, but 35 years later she is now one of the most respected in the field. The geologist-turned-restaurateur owns/operates H Town Restaurant Group which includes four of Houston's most successful, award-winning restaurants - Backstreet Cafe, Hugo’s, Caracol, and Xochi. The group also recently opened Mi Almita in Honolulu, and the own half of a restaurant Origen.

She is a three-time semifinalist for Restaurateur of the Year for James Beard Awards, named 2003 Restaurateur of the Year at Houston Culinary Awards, and recognized in 2017 for her work by Houston Business Journal’s Women Mean Business Awards.

Check out Restaurantowner.com as mentioned in today's show!

Show notes…

Favorite success quote or mantra:

"Rather than develop from without, develop the employees that you already have within your team."

In today's episode with Tracy Vaught we will discuss:

The power of mentors
The boss doesn't always have the best answers
Renovating an old space to build a restaurant
Relationships in the workplace
Taking over an existing restaurant
Partnerships
SBA loans
Slow, small scaling
Smoking on the job
Full service vs. fast casual
Food critics
introducing new concepts to a market through education
How has the industry changed in 36 years of restaurant ownership?
Stay off the cell phone while working

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Teaching

What is your biggest weakness?

Taking chances

What's one question you ask or thing you look for during an interview?

Curiosity

What's a current challenge? How are you dealing with it?

Labor

Share one code of conduct or behavior you teach your team.

Integrity

What is one uncommon standard of service you teach your staff?

Graciousness

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Be authentic and be original

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Microsoft Teams - group chat software

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Grow your team from within

Save money

Do something authentic to your own experience

Contact info:

Email: tracy@backstreetcafe.net

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tracy Vaught for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/635-tracy-vaught-on-good-service-starts-with-education

Thu, 25 Jul 2019 07:30:00 +0000

634: Chef Justin Yu on Humility

Houstonian, Justin Yu, is a graduate of Houston University and the Culinary Insitute of America, Hyde Park. Yu returned to Houston upon graduation before heading to the West Coast and Europe to stage and further refine his skills.

Yu's first restaurant, Oxheart, opened in 2012 and was named one of America's Top 10 Best New Restaurants by Bon Appetit. It was his work at Oxheart that earned him the 2016 James Beard Award for Best Chef, Southwest.

In 2016 Oxheart closed to make way for Theodore Rex, which achieved similar acclaim. Today Justin Yu is the Chef/Owner/Partner Theodore Rex Restaurant, Better Luck Tomorrow, Public Services Wine and Whisky, and Squable.

Show notes… Favorite success quote or mantra:

"Head down, eyes up, always be humble."

In this episode with Justin Yu, we discuss:

Being humble during the come up.
How if you show people how bad you want it, you'll get it.
Having a vision, and existing intentionally to achieve it. Start acting like an owner and learning what an owner needs to know.
How to get the most out of your culinary degree.
What it takes to cook at a high-level restaurant.
Creating a culture of accountability to achieve excellence.
When you catch a team member doing something wrong, giving them the opportunity to self-correct by asking, "Where do you think you are?"
How to make someone feel like they're a part of the team.
The reality of chasing Michelin Stars.
Using pop-ups to get your start.
Not working for money early in your career, but working for other assets like knowledge, experience, and relationships.
Think of your personal brand and the story you're writing when you're making life decisions.
The meaning of humility.
Staying lean and scrappy during the early days.
Starting small and scaling into your ultimate vision.
The impact of partnering with other small business in your community.
Being mindful not to work your staff to death.
leaning to delegate the small details so you can focus on the big details.
The importance of sharing the stories behind your restaurant.
How to share the story behind a dish.
Why Yu chose to close his restaurant a year after winning the James Beard Award for Best Chef Southwest.
Surrounding yourself with great people then getting out of the way for them to do their job.
Finding partners with the same values and goals who don't directly compete with your personal strengths.
How to healthily disagree with your partners.
Making sure you take care of yourself and create a culture of taking care of yourself.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Sense of calm.

What is your biggest weakness?

Sense of calm.

What's one question you ask or thing you look for during an interview?

"What food do you love?"

What's a current challenge? How are you dealing with it?

Staffing.

Share one code of conduct or behavior you teach your team.

"Don't trust anybody. Especially, the Chef"

What is one uncommon standard of service you teach your staff?

Take ownership of everything.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Table: The Transforming Power of Hospitality in Business

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Offer Healthcare

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Slack

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

always have a sense of human

Treat your employees like your family.

Don't treat your employees EXACTLY like your treat your family

Contact info:

trexhouston.com

@tetsujustin

@trexhouston

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Justin Yu for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/634-chef-justin-yu-on-humility

Mon, 22 Jul 2019 07:30:00 +0000

633: Emil Jättne and Joe Santos on Goosebump Moments

In 2010 and in kinship with the craftspeople who embody the Brooklyn Spirit, Emil Jättne and Joe Santos set out to make a high-quality small-batch American gin by hand, on their own terms. Brooklyn Gin was born. Since then, the company they have built around this guiding principle remains proudly independent and purposely small.

Show Notes Success Quote Mantra

Emil: "Don't be afraid to fail."
Joe: "I will greet this day with love in my heart."

In this episode with Emil Jättne and Joe Santos we will discuss:

What we can learn from our parents
Realizing you are on the wrong path and course-correction
Learning your industry by starting out in a massive company
Intentional plans
Branding
Brand management
Create what you love then sell it
Staying authentic
Licensing issues
Launching a new brand
The importance of being proud of your product
You need more than just a good product, you need a plan and a brand
Brand first/product second
Learning how to execute
Knowing when to ask for help from professionals who know more than you do
Roadblocks - they’re inevitable
Don’t give up hope
Live your story
Actions speak louder than a story
Relationships and so important in the industry

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Emil: "Calmly pushing the ball forward."
Joe: "Staying even-keeled."

What is your biggest weakness?

Emil: "Perfectionist."
Joe: "Not taking enough time for myself."

What's one question you ask or thing you look for during an interview?

Emil: "Kindness, working well with others, energy for the brand."
Joe: "What do you do on your own time? What is your passion?"

What's a current challenge? How are you dealing with it?

Emil: "Building a distillery in NYC."
Joe: "Navigating bureaucracy."

Share one code of conduct or behavior you teach your team.

Emil: "Collaborative. Don't think you know everything."
Joe:

What is one uncommon standard of service you teach your staff?

Emil: "Emphasis on the long-run."
Joe: "Don't sell; educate."

What's one book we must read to become a better person or restaurant owner?

Emil: Different: Escaping the Competitive Herd by Youngme Moon
Joe: The Alchemist: A Fable About Following Your Dream by Paulo Coelho
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Emil & Joe: Slack

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Emil: 1) you can do anything you want but not everything you want 2) don't be afraid to fail or to be different 3) the power of collaboration
Joe: 1) focus on what you love 2) swim in your lane 3) have fun

Contact info:

Brooklyn Gin website

Instagram: @brooklyngin

Facebook: @BrooklynGin

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Emil Jättne and Joe Santos for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/633-emil-jttne-and-joe-santos-on-goosebump-moments

Thu, 18 Jul 2019 07:30:00 +0000

632: Nick Marsh on Partnerships as the Model for the Future

Graduate of Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-service restaurant that was going into its 4th year and looking to expand. Fast forward 15 years later and Marsh now serves as Chopt CEO. In addition, Marsh has also served as Director, and in some instances Investor, for Mendocino Farms, Dos Toros Taqueria, Quiznos, and Boloco.

[Click here for FREE registration to the TRAmarketplace. Enter promotional code "unstoppable19" at checkout]

Show Notes Success Quote or Mantra

"if you can trust yourself when all others doubt you but make allowance for their downing too." You must believe in where you're going.

In this episode with Nick Marsh we will discuss:

Applying ancient history to current problems
Consulting
Creativity
Communication
Global inspiration
Making mistakes
Owners being present every day
Partnerships
The IMMENSE importance of partnerships
There is no ONE right answer
Clear-cut branding
Building restaurants too fast
The importance of making decisions that reflect your vision
The history of Chopt prior to Nick’s involvement
Why Chopt attracted Nick to the brand
How to and when to know to scale
The positives of waiting 20 years before you scale
Creativity is key
Smooth and swift execution
Lose the ego and listen

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Tell the truth

What is your biggest weakness?

"Slow no"

What's one question you ask or thing you look for during an interview?

Tell me specifically your organization strategy

What's a current challenge? How are you dealing with it?

Restaurant over-saturation is urban and coastal regions

Share one code of conduct or behavior you teach your team.

Assume positive intent

What is one uncommon standard of service you teach your staff?

Customization

What's one book we must read to become a better person or restaurant owner?

East of Eden by John Steinbeck
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Think about real estate strategy

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Custom BOH systems currently in development

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't let hard work be the only thing between you and your goals
Smart is good but too smart becomes a liability
Don't ever think you're better than anyone else and don't let anyone tell you you're not good enough

Contact info:

Email: support@choptsalad.com

Social: @choptsalad

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick Marsh for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/632-nick-marsh-on-partnerships-as-the-model-for-the-future

Mon, 15 Jul 2019 07:30:00 +0000

631: Julian Medina on Living the American Dream

Raised in Mexico City, Julian Medina's inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognition. Ever since he's been opening restaurants in partnership until 2017 when he opened La Chula, his first solo restaurant. Today Chef Mendina is the chef/owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula, and TQS.

Show Notes Success Quote or Mantra:

"Stay humble, work hard, and run."

In this episode with Julian Medina we will discuss:

Growing up in Mexico City
Discovering a love of cooking
Learning how to drink tequila
Stay appealing to tourists who don’t know anything about your concept
Owning and managing A TON of restaurants in NYC
Transitioning from full-service to fast-casual
Work-life balance
The American dream and what it means to someone living it
Racism in the industry

https://restaurantunstoppable.libsyn.com/631-julian-medina-on-living-the-american-dream

Thu, 11 Jul 2019 07:30:00 +0000

630: Drew Nieporent on Tearing Down Walls

In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.

Show Notes Success Quote Mantra

"Serve it hot or serve it cold."

In this episode with Drew Nieporent we will discuss:

The importance of precision
Attention to detail
The restaurant scene in NYC in the 60’s
Why choose hospitality over cooking
Fake it ’til you make it
Serving food on a cruise ship
Respecting your staff
Profit sharing
Controlling anger as the manager
Thew importance of working together FOH and BOH
Doubting yourself
Maintaining culture when a head chef leaves
Confidence
Celebrity investors
The importance of hands-on ownership
The difference between chefs and restauranteurs
Caution
The fear of losing money
Strike while the iron is hot

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Consistency

What is your biggest weakness?

Don't trust people

What's one question you ask or thing you look for during an interview?

Business economics

What's a current challenge? How are you dealing with it?

Someone as clever as myself

Share one code of conduct or behavior you teach your team.

Keep your hands to yourself

What is one uncommon standard of service you teach your staff?

Nothing scripted

What's one book we must read to become a better person or restaurant owner?

Between the World and Me by Ta-Nehisi Coates
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Share the wealth

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Vero Water

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Kindness and fairness
Serve the best food and attract the best talent
Don't believe your own hype

Contact info:

Tribeca Grill

375 Greenwich St.

New York, NY 10012

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Drew Nieporent for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/630-drew-nieporent-on-tearing-down-walls

Mon, 08 Jul 2019 07:30:00 +0000

629: John Stage on Always Under Construction

In 1988, tired of the gypsy lifestyle, John Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhattan, Troy, Newark, New Jersey, Stamford, Brooklyn, and Buffalo.

Show Notes Success Quote or Mantra

"The road to success is always under construction."

In this episode with John Stage we will discuss:

No straight line to success
It’s not easy so you must love it
How to go from biker to restaurant owner
John’s history before Dinosaur Bar-B-Que
How to name and brand a restaurant
The inspiration of long-established forms of cooking
Bringing southern food to NYC
Mobile foos operations
Getting capital
Rough opening days
Altering the business based on volume
Successfully bringing different demographics together at your restaurant
Aim, put people in place to help you succeed…and THEN shoot
Recognizing when you need help
Your culture suffers when you open too many restaurant too soon
Selling one of your products in retail

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Curiosity and Perseverance

What is your biggest weakness?

Patience, too eager

What's one question you ask or thing you look for during an interview?

Curiosity, engagement, body language, a connection

What's a current challenge? How are you dealing with it?

Lack of people in the workforce

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

One approach does not work for everyone, tailor the experience to the table

What's one book we must read to become a better person or restaurant owner?

Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Respect people
Love what you do, passion
Give back and work with your community

Contact info:

Dinosaur Bar-B-Que website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to John Stage for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/629-john-stage-on-always-under-construction

Thu, 04 Jul 2019 18:42:40 +0000

628: Kim Alter on Pushing Harder to Be Better

Growing up in Laguna Beach, CA, Chef Kim Alter is a graduate of the California Culinary Academy. She went on to work in some of the Bay Area’s most notable restaurant kitchens before joining the Daniel Patterson Group where she served as Executive Chef for Haven and Plum in Oakland, CA. Today, Kim Alter is the chef/owner of Nightbird and the adjoining cocktail concept, Linden Room, in San Francisco’s Hayes Valley.

Show notes… Favorite success quote or mantra:

"Success isn't just about what you've accomplished, it's about what you've inspired other people to do."

In this episode with Kim Alter we will discuss:

You inspire others around you positively
Using food to make people happy
Food as acceptance
Creating impactful “food memories”
Mental health in the restaurant industry
Tell your staff that they’re doing a good job
The hard work angle
Ego
Mentors
Learning something new every single day
Constantly improve your business
Experiencing failure
Fear of failure
The inevitability of doing something wrong
Thoughts on awards
The importance of non-transactional relationships in the kitchen
Money and waste management in the kitchen
Diffusing angry guests
Supporting the restaurants in your community
Tasting menus
Acquiring permits
The importance of respect
Women in the industry
Culture v. Systems
Working with your life partner

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being humble

What is your biggest weakness?

Too much time in the kitchen and not enough promoting

What's one question you ask or thing you look for during an interview?

Personality, goals, how do they treat the dishwasher?

What's a current challenge? How are you dealing with it?

Issues with the city impeding customer flow

Share one code of conduct or behavior you teach your team

Treat each other with respect

What is one uncommon standard of service you teach your staff?

BOH and FOH are one in the same

What's one book we must read to become a better person or restaurant owner?

The Art of Fermentation by Sandor Ellix Katz
Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Social media

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Put your head down and work hard
Treat people with respect

Contact info:

Night Bird website

Instagram: @kimalter @nightbirdsf

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kim Alter for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/628-kim-alter-on-pushing-harder-to-be-better

Mon, 01 Jul 2019 07:30:00 +0000

627: Jed Davis on Working Harder Than Everyone Else

7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis.

In 2010 with the help of 3 partners and approximately 20 investors, Davis founded Farmhouse Tap and Grill. The restaurant didn't take long to evolve into the Farmhouse Group, which today consist of 5 unique concepts and 7 locations with the addition of El Cortijo Taqueria and Cantina, Guild Tavern, Pascolo Ristorante, and Bliss Bee. The restaurant group also runs two catering operations.

Show notes… Favorite success quote or mantra:

"If the only thing separating you from success is effort then you have no excuse."

In this episode with Jed Davis we will discuss:

Early mentors
The lack of appreciation given to staff
Getting to know the people who work for you/with you
The importance of working harder than everyone around you
How to deal with unruly customers
Being successful in a small market
Becoming a person of value
Boot-strapping a new brand/restaurant
Business plans
The importance of having advocates in your community
Adapting to an evolving market
Sourcing product locally
Catering
Delivery

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Charisma

What is your biggest weakness?

Remembering people's names

What's one question you ask or thing you look for during an interview?

What are you looking for? Why do you want to work with us?

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

Don't ever let anyone outwork you

What is one uncommon standard of service you teach your staff?

Find one way to do something else for every guest that their not expecting

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Thank their employees personally

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Owning a restaurant is an opportunity for many more than three reasons.....

Contact info:

The Farmhouse Group website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jed Davis for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/627-jed-davis-on-working-harder-than-everyone-else

Thu, 27 Jun 2019 11:55:04 +0000

626: Will McNeil on Staff First/Customer Second

Born and raised in Burlington, VT Will Mcneil is a graduate of the Culinary Institute of America. After graduation McNeil cooked at various locations before becoming a FOH manager for Hen of the wood in 2006. By 2011 McNeil was offered a partnership by Chef Eric Warnstedt. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW in Waterbury, VT.

See Episode 625 to hear from Eric Warnstedt.

See Episode 613 with Horst Schulze to learn about the 24 Standards of Service.

Show notes… Favorite success quote or mantra:

Empowering each of our managers to make the right decisions and run the business for us.

In this episode with Will McNeil we will discuss:

Building the perfect team to surround you
Staff first; customer right behind it
Will’s time at CIA
Will’s mentors at CIA
The most important steps of good service
The importance of first and last impressions at FOH
Transitioning from Sous Chef to FOH manager
Horst Schulte’s 24 Standards of Service
Smile while delivering discipline
A minimalist approach to aesthetics
Cutting down FOH costs
Importance of a post-service meeting
Partnerships
Learning as much as you can about restaurant tech and how it serves you
Respect for your partners
Partnerships as a marriage
What’s behind a name
Opening a second restaurant is always the hardest
Inward growth

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic

What is your biggest weakness?

To detail-oriented

What's one question you ask or thing you look for during an interview?

Interests outside work/true passion

What's a current challenge? How are you dealing with it?

Kitchen staffing

Share one code of conduct or behavior you teach your team.

Treat everyone on staff as equals

What is one uncommon standard of service you teach your staff?

Greet gusts within 2 minutes

What's one book we must read to become a better person or restaurant owner?

Kitchen Confidential by Anthony Bourdain
Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Care

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Resy
PlateIQ

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Staff first
Customers have right-of-way in the restaurant
Empower managers

Contact info:

Websites:

Hen of the Wood

Prohibition Pig

Doc Ponds Eat and Drink in Stowe

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Will McNeil for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/626-will-mcneil-on-staff-firstcustomer-second

Mon, 24 Jun 2019 07:30:00 +0000

625: Eric Warnstedt on Food with Soul and Roots

Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNeil, Warnstedt opened Hen of the Wood - Waterbury. It would be the beginning of a commitment to amazing farmers, cheese makers, and others who've made Vermont so special. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW's in Waterbury, VT.

Show notes… Favorite success quote or mantra:

"If we can find a harder way to do it, we'll do it."

In this episode with Eric Warnstedt we will discuss:

Eric’s first restaurant job in college
Eric’s first impression of the restaurant industry
Opening a restaurant
How NOT TO OPERATE a restaurant
The importance of being in touch with nature
Cookbooks as Eric’s early mentors
Where to find mentors
Role changes when you scale
Business plans
Food needs to have soul and roots
Learning how to lead
The necessary numbers and capital for opening
The harsh realities of opening
You must be SERIOUS about your restaurant and willing to make it YOUR LIFE
Having good relationships with everyone your interact with (vendors)
Partnerships
The decision to open new locations
Make your original location 100% before opening another location
Growing from within
Staying in your lane
Branding
Real BBQ in Vermont
Buying an existing restaurant
The restaurant industry as a whole and what it needs today

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Strong vision

What is your biggest weakness?

Too harsh, too weak

What's one question you ask or thing you look for during an interview?

What do you want to be doing?

What's a current challenge? How are you dealing with it?

Getting to know everybody

Share one code of conduct or behavior you teach your team.

Be open and polite; kindness wins

What is one uncommon standard of service you teach your staff?

Gracious hospitality

What's one book we must read to become a better person or restaurant owner?

Radical Candor by Kim Scott
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Missing the big picture

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be nice to each other
Be kind/gracious
Plug in/dig deep

Contact info:

Email: eric@henofthewood.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric Warnstedt for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/625-eric-warnstedt-on-food-with-soul-and-roots

Thu, 20 Jun 2019 07:30:00 +0000

624: Michael Kloeti on Keeping an Open Mind

Born, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York City's 4-star Lespinasse to upcountry comfort food in Hawaii, and back to NYC's Manhattan as Chef de Cuisine in the St. Regis Hotel. In pursuit of work-life balance, in 2002 Kloeti left the big city to open Michael's on the Hill Restaurant in Waterbury, VT.

Show notes… Favorite success quote or mantra:

"Don't take yourself too seriously."

In this episode with Michael Kloeti we will discuss:

The family dynamic of a kitchen
Keeping your mind open
Ignorance
Sympathy and empathy
Problem solving
The importance of being part of a team
The importance of being quiet and listening to others
Dealing with unions
Eye-opening experiences
How to motivate people who just work for a paycheck
Know yourself before you try to tell others how to be
The problem with chefs who get angry at staff and thrown tantrums
Controlling your emotions in the workplace
Giving second and third chances
Avoiding debt
Failure is not an option
Learning from failures
Community

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Giving people second chances

What is your biggest weakness?

Giving people third chances

What's one question you ask or thing you look for during an interview?

Personality

What's a current challenge? How are you dealing with it?

Finding qualified staff

Share one code of conduct or behavior you teach your team.

Don't take yourself too seriously

What is one uncommon standard of service you teach your staff?

Hospitality

What's one book we must read to become a better person or restaurant owner?

The Old man and the Sea by Ernest Hemingway
Setting the Table by Danny Meyer
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Hospitality

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Cell phones

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't take yourself too seriously
Be open-minded
Recognize your own ignorance

Contact info:

Michael's On the Hill website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Kloeti for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/624-michael-kloeti-on-keeping-an-open-mind

Mon, 17 Jun 2019 11:23:20 +0000

623: Zeb Stewart on The Importance of Chaos

Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant role in the growth and development of the neighborhood’s social scene over the years. In 2016 Zeb joined forces with Jud Mongell and Warren Baired to form Brightside Hospitality. With their over 60 years of combined experience, the trio offers a full range of consulting services.

Show notes… Favorite success quote or mantra:

"Authenticity is everything."

In this episode with Zeb Stewart we will discuss:

Don't chase the "cool"
Building for yourself
Zeb's eye for design
How a space dictates the flow of space in a restaurant
Forcing organic interactions on your space
Partnerships
First restaurants as learning experiences
Know your lane and stay in it
Managing good mental health
Getting yourself out of the day-to-day work in the restaurant
Your relationship with your customers as an open conversation
Sharing and balancing multiple restaurants
Learning from others every chance you get
Building a healthy community for your team
Starting a restaurant group
Consulting

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Emotionally involved

What is your biggest weakness?

Too emotionally involved

What's one question you ask or thing you look for during an interview?

Trying to connect with the candidate

What's a current challenge? How are you dealing with it?

How to move forward without abandoning in your past projects

Share one code of conduct or behavior you teach your team.

Give everyone a chance, break up with a customer if necessary

What is one uncommon standard of service you teach your staff?

Fight for the clientele, let people know you want them back

What's one book we must read to become a better person or restaurant owner?

A Pattern Language by Christopher Alexander
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Travel

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Social media

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do what you love or don't do it
Love who you're with
Be kind to strangers

Contact info:

Brightside Hospitality website

Instagram: @zeberino

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Zeb Stewart for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/623-zeb-stewart-on-the-importance-of-chaos

Thu, 13 Jun 2019 07:30:00 +0000

622: Lauren Brie Lynch on The Power of Improvising

The University of Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on to open At The Wallace in 2014, followed by The Honey Well in 2016. All three restaurants continue to go strong to this day. Addition, there is a food hall opening on the horizon in Washington Heights.

Show notes… Favorite success quote or mantra:

"Make something good and the money will come."

In this episode with Lauren Brie Lynch we will discuss:

How technology can positively impact you as the owner
Knowing your lane and staying in it
Defining roles
The importance of mentoring your younger staff
Stress management
The numbers game for opening
Risk factors
Opening/building pains and how to deal
Theft
Building relationships with your staff
The importance of checklists
Social media
Aesthetic is secondary
The ins and outs of partnerships
Technology in the restaurants
Empower your staff

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Communication

What is your biggest weakness?

"Getting stuck in my own head"

What's one question you ask or thing you look for during an interview?

Do I want to hang out with this person

What's a current challenge? How are you dealing with it?

Remaining open-minded and staying relevant

Share one code of conduct or behavior you teach your team.

Be welcoming

What is one uncommon standard of service you teach your staff?

Asking how the guests is doing

What's one book we must read to become a better person or restaurant owner?

The Tipping Point by Malcolm Gladwell
The Checklist Manifesto by Atul Gawande
Daring Greatly by Brené Brown
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Humanizing staff

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Other people will come in and do something better
I want to be like the cheers bar that welcomed anybody
Many ways to skin a cat

Contact info:

Social media: @harlempublic @thehoneywellnyc @atthewallace

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lauren Brie Lynch for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/622-lauren-brie-lynch-on-the-power-of-improvising

Mon, 10 Jun 2019 07:30:00 +0000

621: Beejhy Barhany on Following Your Instincts

Born in Ethiopia, Beejhy Barhany made it to the USA by way of Kenya, Uganda, Europe, Isreal, and South America before setting roots in New York City. In 2000 Barhany founded Beta Israel of North America , a non-profit organization dedicated to educating about the culture and heritage Ethiopian Jews. In 2014 Barhany, and husband, Padmore John, opened Tsion Café in the historic Harlem district of Sugar Hill. 5 years later the café continues to thrive, serving the community as a place to put differences aside and to celebrate the arts over Ethiopian and Israel inspired food.

Show notes… Favorite success quote or mantra:

"Follow your instincts."

In this episode with Beejhy Barhany we will discuss:

Beejhy's childhood in escaping Ethiopia
A general history of Ethiopian Jews
The melting pot of Jerusalem when Beejhy arrived there
Beejhy's early influences and mentors
Beejhy's life in the Israeli army
The importance of discipline
The power of momentum, "keep moving"
The importance of learning from other people who are very different from you
The importance of travel
Beejhy's time traveling through South America
Why Beejhy settled in NYC
The MASSIVE importance of community and helping others
Very friendly competition
Choosing a location for your business
The hardships of dealing with contractors
Obtaining permits for your business
Scaling into a more robust liquor and beer selection
The more you do, the better you become at doing
Being true to who you are in life and your business
The importance of being face-to-face with your guests
Importance of training
Advice for venues that want entertainment (live music)
Introducing new and different cuisine to a market

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Determination

What is your biggest weakness?

Perfectionist

What's one question you ask or thing you look for during an interview?

Understanding and aligning with the vision

What's a current challenge? How are you dealing with it?

Need to be more firm with staff

Share one code of conduct or behavior you teach your team.

Honesty, integration into our culture, all about family and providing a wholesome experience

What is one uncommon standard of service you teach your staff?

What you are providing must be something you would want for yourself

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Go to other restaurants and businesses to learn from them and see what you can do better

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Breadcrumb (Upserve) software

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be honest
Be compassionate
Be patient

Contact info:

Website: tsioncafe.com

Instagram: @tsioncafe

Email: tsioncafe@gmail.com

Call: 212-234-2370

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Beejhy Barhany for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/621-beejhy-barhany-on-following-your-instincts

Thu, 06 Jun 2019 03:12:36 +0000

620: Steve DiFillippo on Following Your Passion

Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA.

The Davio's brand also has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls.

Lastly, Mr. DiFillippo is the author of the restaurant business book It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way

Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable.

Show notes… Favorite success quote or mantra:

“Follow your passion. Figure out what you want to do in life and do it.”

In this episode with Steve DeFillippo we discuss:

Julia Child
Learning to cook as a child
The love of serving people and cooking
Passion for people
If you’re not a people person, don’t get into the restaurant industry
Food is important but hospitality matter more
Mentors
Learning how to deal with people
Pay attention (situational awareness)
Learn more from people in other environments
Mindfulness
Never quitting
Do your best, but don’t worry about winning
It’s not about money, its about knowledge
Loving what you do
The history of Davio’s prior to Steve’s acquisition
The importance of culture
The importance of adhering to your own standards
The importance of a to-do list
Knowing when to grow
Can’t have your head in the sand
Self-awareness
Accountability

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs:

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Run every morning

What is your biggest weakness?

Eat too much

What's one question you ask or thing you look for during an interview?

"What do you do to be philanthropic?"

What's a current challenge? How are you dealing with it?

Finding the right people

Share one code of conduct or behavior you teach your team.

Be yourself

What is one uncommon standard of service you teach your staff?

do whatever it takes. Eye contact. Never say no.

What's one book we must read to become a better person or restaurant owner?

The TB12 Method by Tom Brady
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

They don't take care of their people as much as they should.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Cameras

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Love what you do.
Show up every day, give it your all, don't coast
Never forget where you came from, stay humble

Contact info:

Email: steve@davios.com

Davio's website

Twitter: @stevedefillippo

Instagram: @daviosrestaurant

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Steve DeFillippo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/620-steve-difillippo-on-following-your-passion

Mon, 03 Jun 2019 07:30:00 +0000

619: Zaid Ayoub on Knowing Your Customer's Customer

Zaid Ayoub has a background in entrepreneurship, angel investing, and start-up growth. Today, he serves as SAJJ Mediterranean's founder & CEO. Currently SAJJ Mediterranean consists of nine brick-and-mortars and two food trucks, with the goal of having 20 corporate-owned locations in the works by end of 2020. SAJJ was recently named one of the Top 100 Fastest Growing Private Companies in the Bay Area by San Francisco Business Times, as well as one of QSR's 40/40, indicating that industry authorities expect the brand to continue along this trajectory.

Show notes… Favorite success quote or mantra:

Make people healthier and happier.

In this episode with Zaid Ayoub, we will discuss:

The similarities between running a tech company and a restaurant
Consistency and freshness
People and culture are the most important aspect of your business no matter the industry
Transparency
The restaurant industry as a grind and the need for time off
Marketing
Keeping the numbers clean and organized
Customer-focused
Learning lessons the hard way
Catering
Food trucks
Be proactive, not reactive
Attracting investors
Scaling
Speed bumps in scaling
Open-concept restaurants
Brand ambassadors
The benefits of constant gentle pressure
How to scale your culture

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Honesty and being a "doer"

What is your biggest weakness?

Move to fast, too trusting

What's one question you ask or thing you look for during an interview?

Personality, humility, friendliness

What's a current challenge? How are you dealing with it?

Maintaining culture while growing

Share one code of conduct or behavior you teach your team.

Transparency, be open

What is one uncommon standard of service you teach your staff?

Be open and generous

What's one book we must read to become a better person or restaurant owner?

What's the one thing you feel restaurateurs don't do well enough or often enough?

Understanding the customer, both needs and behavior

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be transparent
Focus
Know its all about people.

Contact info:

zaid@sajjstreeteats.com

SAJJ Mediterranean website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Zaid Ayoub for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/619-zaid-ayoub-on-knowing-your-customers-customer

Thu, 30 May 2019 16:41:08 +0000

618: Chris Simms on Emotional Capital

Los Angeles native and Cornell University Graduate, Chris Simms, is a third generation restauranteur who has built his company Lazy Dog Restaurants on the philosophy of taking care of people first. Today, there are 30 Lazy Dog Restaurant & Bar locations across California, Nevada, Colorado, Illinois, and Texas with future growth planned for Georgia, Florida, Virginia and more. The company expects to double within 3-4 years. Each Lazy Dog restaurant employs about 200 people, and the restaurants lead the industry with high volumes and the lowest employee turnover. Show notes…

Favorite success quote or mantra:

"Never settle"

In this episode with Chris Simms, we will discuss:

Making people happy with food and what it means to Chris
The hospitality gene
Going above and beyond
Exceeding expectations
The definition of hospitality
The importance of knowing more than just food and hospitality in your restaurant endeavors
Chris's time with PF Chang's
The importance of keeping your cool in heated situations
Emotional capital
Being humble
People over numbers
The opposite of hospitality
Understanding when to scale
Profitability
Compiling a business plan prior to opening
Maintaining culture as you scale and why it's important

Today's sponsor:

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Emotional intelligence

What is your biggest weakness?

Emotional intelligence

What's one question you ask or thing you look for during an interview?

Look for givers, natural-born, hospitality-driven people

What's a current challenge? How are you dealing with it?

Building 14 restaurants across the country in the next 15 months

Share one code of conduct or behavior you teach your team.

Never settle

What is one uncommon standard of service you teach your staff?

Empowerment, empowering our teammates to take care of our guests

What's one book we must read to become a better person or restaurant owner?

The Coaching Habit
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Listen to the guests and listen to your teammates

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Wisely - Smarter Front-of-House

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Never settle
Be humble
Empathize

Contact info:

chris@lazydogrestaurants.com

Lazy Dog Restaurants website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Simms for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/618-chris-simms-on-emotional-capital

Mon, 27 May 2019 07:30:00 +0000

617: Kristi Turner on Compeat Restaurant Management Software

Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry.

Compeat has been recommended organically 11 times on the show. Sooo....

Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions.

Please refer to Episode 477: Mason Ayer on The Benefits of Open-book Management as referenced in this episode.

Show notes… Favorite success quote or mantra:

"The most exhausting thing you can be is inauthentic."

In this episode with Kristi Turner, we will discuss:

Being true to yourself in every stage of your life
A full-on breakdown of how Compeat can help your company
Compeat's interesting history
Kindness in this industry and it's importance
What Compeat customers say about the company
Kristi's history in the industry and her road to becoming CMO of Compeat
Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company
The importance of a wholistic approach to restaurant management software
The importance of consistent integrated systems
The future of the industry as business intelligence
The future of technology and data gathering in our industry

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

Compeat website

Kristi Turner on LinkedIn

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kristi Turner for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/617-kristi-turner-on-compeat-restaurant-management-software

Thu, 23 May 2019 07:30:00 +0000

616: Dan Simpson on Connectivity Through Food

Dan Simpson has been spearheading innovation and business development for startups, for-profit, and non-profit organizations for the past 20 years. Prior to joining Taziki's Family, Simpson was the founder and CEO of ToGoTechnologies. Simpson would go on to serve as a Taziki's franchisee and managing partner at Fresh Hospitality. Simpson became the CEO of Taziki's Mediterranean Café in 2018 and previously Simpson served as the restaurant's chief innovation officer.

We had Kieth Richards, founder of Taziki's, on the show (episode 511) so please reference that discussion for the come-up story and the core values of that organization.

Show notes… Favorite success quote or mantra:

"Whatever business you're in, you're in the people business."

In this episode with Dan Simpson, we discuss:

Becoming a person of value
Restaurant technology
The value of curiosity
The importance of listening to people
Learning from working for a non-profit
The Art Of The Pivot
Be able to shift at any moment/embrace change
There is no ONE WAY to achieve goals/try different approaches/adapt
Working for brand that you care about
Understanding the "why" before changing direction
Cash calls and when you need them
The benefits of transformative relationships with your staff
Refreshing your brand
The importance of clarity
Don't take short cuts
Dealing with conflict properly
Courage through selflessness

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Positive energy

What is your biggest weakness?

Setting pace

What's one question you ask or thing you look for during an interview?

What is your personal driving purpose? What percentage of that can be applied to your work?

What's a current challenge? How are you dealing with it?

Finding enough great people for our team

Share one code of conduct or behavior you teach your team.

Clarity is bigger and more important than hyperbole

What is one uncommon standard of service you teach your staff?

Celebrating the ingredients, celebrating the farmers

What's one book we must read to become a better person or restaurant owner?

Conscious Capitalism
The Advantage
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Prioritizing off-presence guests over on-presence guests

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Square POS
ToGoTechnologies

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

We are all in the people business
Celebrate farmers
Celebrate success stories

Contact info:

Taziki's website

For franchising: growwithtazikis.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dan Simpson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/616-dan-simpson-on-connectivity-through-food

Mon, 20 May 2019 12:50:40 +0000

615: Seven Chan on Taking a Step Forward

Growing up in New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand. 2.5 years later they've scaled the business to 2 locations with an additional 12 locations expected to open in 2019.

Show notes… Favorite success quote or mantra:

"Take a step forward on the business every day."

In this episode with Seven Chan, we discuss:

Meeting mentors early in life
Anyone can be a business person
Lead by example
Thinking bigger/anything is possible
Becoming a millionaire at 18
Using what you know and who you are to be successful
Being business-savy
Marketing
Niche marketing
The importance of not following rules
Create your own vertical
Finding a business partner
Creating win-win deals for yourself
Make being the best at what you do your goal
Food court model
Becoming an ally with bloggers and local media elites in your area
Unique marketing
Secret menus
Franchising
Scaling
Fast-casual sushi-is it a trend?

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Be different

What is your biggest weakness?

Trying to take on too many things at once

What's one question you ask or thing you look for during an interview?

"I need you to believe in us"

What's a current challenge? How are you dealing with it?

"Trying to find good people to add to my team." Trial and error.

Share one code of conduct or behavior you teach your team.

Be the best. It applies to everything.

What is one uncommon standard of service you teach your staff?

If you are unhappy for any reason I will give you a free meal.

What's one book we must read to become a better person or restaurant owner?

Level Up Your Life
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Don't focus on the business side. Be different.

What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?

Social media

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take steps forward every day
Plan for every possible scenario
Do something you love doing otherwise you won't be able to do it for a long time

Contact info:

Poke Burri website

Lifting Noodles Ramen website

Instagram: @pokeburri

Instagram: @liftingnoodlesramen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Seven Chan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/615-seven-chan-on-taking-a-step-forward

Thu, 16 May 2019 07:30:00 +0000

614: Sara and Paul Burden on Ski Bums to Burger Buns

Husband and wife, Sara and Paul "Buff" Burden, had a dream of one day opening a burger joint that had an emphasis on local, natural, and sustainable ingredients. Paul, originating from the UK, and Sara, a native to Houston, knew Texas was the place to pull it off. So, they packed up and moved south to Sara's hometown. In March of 2015, BuffBurger, a gourmet fast-casual burger restaurant, was born. Almost 4 years later they've scaled the concept to 3 locations.

Show notes… Favorite success quote or mantra:

Balls to the wall. Just keep going.

In this episode with Sara and Paul Burden, we discuss:

Opening a restaurant with minimal experience
Switching from ski instructors to restauranteurs
Finding mentors no matter where you are or what you're doing
"Just try it."
Making an impressive, professional business plan to secure funds
Systems/processes
What next after securing funding? Finding real estate!
The importance of customer service
Make sure customers are happy and given the best possible ingredients
Chaotic restaurant openings and how to navigate them
A need for control and an obsession with quality
Importance of making ALL of your food in the same kitchen
Utilizing a commissary
Stumbling early-on
Getting ahead of yourself and signing too many leases while attempting to scale!
Knowing when to take the shot or hold back
Opening a new location without enough staff
Charging what the product is worth
Work/life balance
Friendly competition SHOULD BE FRIENDLY!

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Sara: Serving people how you like to be served makes it easier
Paul: Quality

What is your biggest weakness?

Sara: Sometimes too careful with money
Paul: Growing too fast

What's one question you ask or thing you look for during an interview?

Grit

What's a current challenge? How are you dealing with it?

Cash flow

Share one code of conduct or behavior you teach your team.

BOH: How the food looks when delivered to the table. FOH: Be nice, kind, and constantly check on people

What's one book we must read to become a better person or restaurant owner?

Setting the Table
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

It's hard to be critical of anyone in this industry

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Cameras

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Believe in yourself
Work your ass off
Believe in the people around you/who work for you

Contact info:

BuffBurger website

Instagram: @buffburger

Facebook: @EatLiveLocal

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sara and Paul Burden for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/614-sara-and-paul-burden-on-ski-bums-to-burger-buns

Mon, 13 May 2019 12:16:44 +0000

613: Horst Schulze on the 24 Standards of Service

This is Mr. Schulze's second appearance on Restaurant Unstoppable. Head over to Restaurantunstoppable.com/579 to hear Mr. Schulze's back story and to absorb his business philosophies in his book: Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise.

If you didn't listen to that episode, let me catch you up...

Hailing from a small German town, Horst Schulze knew from a young age that he wanted to work in the hotel industry. So he got his start, like most of us do, as a dishwasher. From the bottom rung, he climbed his way to the top, traveling the world while working in 5-star hotels along the way. In 1983 he co-founded the Ritz Carlton and set the standards for the service industry going forward.

It's standard that we're going to dive into, specifically the 24 standards of service The Ritz Carlton Teaches its staff.

This is one you surely won't want to miss!

Show notes… Favorite success quote or mantra:

“Whatever it is you want to do in life… Do it with excellence.”

In this episode with Horst Schulze, we discuss the 24 standards of service:

Before we dive into the 24 standards of service Why is repetition so important:
- repetition becomes habit
- Identify what makes your organization excellent and repeat it
- Customer expectations must be known to everyone on staff

The 24 Standards of Service:

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

Capella website

Buy his book here: Excellence Wins: A No-Nonsense Guide to Becoming the Best in a World of Compromise

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Horst Schulze for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/613-horst-schulze-on-the-24-standards-of-service

Thu, 09 May 2019 13:01:36 +0000

612: Jonathan Horowitz on Avoiding the Bubble

Raised in NH, Jonathan Horowitz attended Rice University then South Texas School of Law. After graduation Horowitz spent 5 years practicing law before joining Lasco Enterprises in 2005 as Vice President of Marketing and Communication and later as their Chief Brand Officer. As a partner Horowitz helped oversee the growth of the business for 10 years, to more than 15 locations and 600+ employees. Today Horowitz serves as CEO for Legacy Restaurants group which consist of The Original Ninfa's on Navigation and 3 Antone's Famous Po' Boys locations.

Show notes… Favorite success quote or mantra:

"Treat people well and they will treat you well."

In today's episode with Jonathan Horowitz, we discuss:

Treat EVERYONE WELL, not just your customers
Important to be perceived as someone who is easy to work with
Self-awareness is key
Switching dreams/plans early in life
Opportunities from cold call emails
Getting into the industry
Admitting when you need help
Scaling a small restaurant
Creating a concept that is welcoming to ALL kinds of people
Strength-based leadership
Leveraging your story for marketing
The importance of getting people to walk through your door
Relationship marketing
Growing your business through growing your brand
Avoiding isolation
Consistency
Even if things are good they can always be better
Collectively deciding what is better in terms of operations, don't adjust without discussion
Make your staff feel involved and invested
Simplicity is key
Seeking advice from other restauranteurs in your community, don't live in a bubble, avoid isolation

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Empathy

What is your biggest weakness?

Procrastination

What's one question you ask or thing you look for during an interview?

What would your previous subordinates or direct-reports say about you? How have you developed people?

What's a current challenge? How are you dealing with it?

Labor market. Cast a broader net.

Share one code of conduct or behavior you teach your team.

Be honest

What is one uncommon standard of service you teach your staff?

Contribute to your community at all times

What's one book we must read to become a better person or restaurant owner?

We Fed An Island
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Get training in disciplines with which they're not familiar.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

bMobile route software

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do no harm
Contribute to your community
Take care of your people

Contact info:

Legacy Restaurants website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jonathan Horowitz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/612-jonathan-horowitz-on-avoiding-the-bubble

Mon, 06 May 2019 07:30:00 +0000

611: Adam Barnosky on Restaurant Real Estate and Leasing

Adam Barnosky is a member of the Ruberto, Israel & Weiner law firm based in Boston, Massachusetts. His practice is concentrated in the representation of real estate developers, restaurateurs, commercial landlords/tenants, cannabis operators/developers and hospitality industry clients in New England.

Joining me to ask questions and get the most out of this conversation is Andrew Wilkinson, founder and operator of Pizza Llama, a mobile wood fire pizza oven serving north eastern Maryland for the past 4 years.

Show Notes

Favorite Success Quote or Mantra:

Adam: The people who make it look easiest are the ones working the hardest. Work hard, plan, and follow through.
Andrew: Drop the (metaphorical) rope. Use it to get yourself up and drop it down for the next person behind you.

In this episode with Adam Barnosky, we will discuss:

Letters of intent/leasing
Commercial real estate focused on the hospitality industry
The Boston scene's real estate/hospitality expansion
Too many restaurants are opening - what do we do about it?
Hospitality fees for back-of-the-house
Lease vs. Letter of Intent (LOI)
Zoning
Licensing
Exit strategies
FAQs for leasing and restaurant real estate
Andrew's story building Pizza Llama
Going from making pizza for free to starting a pizza business
Slow and steady scaling
The need to scale back

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Please refer to Episode 569: David Denney on What To know Before Entering a Partnership for information on partnerships, as mentioned in today's episode.

RestauranOwner.com's Checklist for Restaurant Leasing

RestauranOwner.com's Nonbinding Letter of Intent draft

Contact info:

Adam's contact info:

Website: Ruberto, Israel & Weiner

Email: arb@riw.com

Andrew's contact info:

Pizza Llama Instagram: @_pizzallama

Personal Instagram: @freepza

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Adam Barnosky and Andrew Wilkinson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/611-adam-barnosky-on-restaurant-real-estate-and-leasing

Thu, 02 May 2019 10:09:15 +0000

610: Bien Tran on Compassion as the Most Valuable Currency

Bien Tran attended Duke School of Law and started his career at Fulbright & Jaworski LLP as a litigation lawyer and operated his own law office prior to joining Bush & Ramirez L.L.C.

In 2012 Bien decided to take a stab at the world of hospitality with Hughes Hangar, a bar and event space. Hughes Hangar was followed by The De Gaulle, and Bien's most recent project Chapman and Kirby.

In addition, Bien has been active in the political landscape for over a decade. Bien has also been active in the business community with the belief that we've all been given great opportunity, and we have an obligation to pay it forward by creating opportunity for the next generation.

Show notes… Favorite success quote or mantra:

"I don't have to do anything today except be grateful for what I have." It puts everything else into perspective.

In this episode with Bien Tran, we discuss:

- Putting your responsibilities into perspective
- Bien's escape from Vietnam at the close of the war
- Learning to acclimate to a new country/culture
- Gratitude
- Being mindful that there are always people worse-off than you are
- Planning your life from a very early age
- Envisioning what your end goal is and planning/taking the proper steps to achieve that
- Bien's strong desire to help people and enact change
- Balancing law and hospitality
- Investing in a restaurant/restaurateur
- Legal documents shouldn't be your only safety net; get involved with trustworthy, decent people
- Money is only a small portion of what you're looking for when finding a business partner
- The importance of creating a unique atmosphere
- Opening a corporate event space
- Being happy/avoiding stress
- Recognize what is important and give back

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being creative

What is your biggest weakness?

Inability to disconnect, need more time to recharge the batteries

What's one question you ask or thing you look for during an interview?

Give them a tour of the space and ask what they would change about it

What's a current challenge? How are you dealing with it?

"Early on I didn't thank the staff enough after a stressful shift." Constantly remind yourself to show gratitude to your staff

Share one code of conduct or behavior you teach your team.

Make the guests feel comfortable

What's one book we must read to become a better person or restaurant owner?

Bill and Melinda Gates annual letter
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Lack of creativity, being too similar to every other restaurant

What's one piece of technology you've adopted within your four walls and how has it influenced operations?

video cameras

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

The most important currency in life is compassion
Love is a one way street; love people for who they are not for whether they love you back
Stop worrying so much about yourself; take care of yourself but be less ego-centric

Contact info:

Chapman and Kirby website

Facebook: @ChapmanAndKirby

Twitter: @chapmanandkirby

Instagram: @chapmanandkirby

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Bien Tran for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/610-bien-tran-on-compassion-as-the-most-valuable-currency

Mon, 29 Apr 2019 11:01:32 +0000

609: Jim and Kelli Laube on The Difference Between Hospitality and Service

Show notes… Favorite success quote or mantra:

Jim: Gratitude is the greatest of all virtues and is the cornerstone of all others.

Kelli: Everyone you meet is fighting a battle you know nothing about so be kind always.

In this episode with Jim and Kelli Laube we discuss:

Emotional intelligence
Being mindful
Treating guests like they matter always
Making guests lives better through hospitality/service
Being thankful/grateful
Always try to grow
RestaurantOwner.com's resources and values
Inventory control
The importance of leadership and culture
The importance of knowing how to operate ALL aspect of you business from serving up through management
Hospitality can turn a bad experience into a good experience
Human beings as emotional beings
Hospitality MUST expand to your servers
Leave guests happier than how they arrived
The importance of repeat business
Hospitality as an infinite, free resource and how YOU MUST utilize it
Hospitality causes your restaurant to stand out
The "hospitality gene"
Hiring the right people
How to work hospitality into your staff and members of leadership
YOU MUST show that you care about your staff on a one-on-one level
The importance of pre-meal/pre-shift
SMILE!!!

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Recommended Books:

Contact info:

RestaurantOwner.com

Email: jim@restaurantowner.com

Email: kelli@restaurantowner.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jim Laube and Kelli Laube for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/609-jim-and-kelli-laube-on-the-difference-between-hospitality-and-service

Thu, 25 Apr 2019 07:30:00 +0000

608: Aaron Lyons on Believing In Your Concept

Always an entrepreneur at heart, Aaron Lyons was raised in Austin, TX and is a graduate University of Texas where he obtained his MBA with a focus on entrepreneurship and marketing. In 2014 after 2 years of searching for a location and investors, Lyons opened Dish Society in Houston, TX. 5 years later Lyons and his team have scaled the concept to a total of 5 location in and around Houston. Lyons attributes his success to the focus put on purchasing from local farmers and purveyors and the people he has surrounded himself with.

Show notes… Favorite success quote or mantra:

Everyone has a plan until they get punched in the mouth.

What you allow in your presence is your standard.

In this episode with Aaron Lyons, we discuss:

- Creating a concept that was scalable
- Creating a $30 experience on $15
- Attention to detail
- Executive presence
- The importance of self-awareness
- BE OPEN-MINDED
- The importance of education
- Make steps toward your goal WITH INTENTION
- Education vs. experience
- Securing capital
- Bluffing to get capital
- Believing in yourself
- Passion and body language
- Do MORE RESEARCH before opening your restaurant
- Accepting the need to compromise
- Do you need a publicist?
- Your culture is a reflection of you

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Naturally aware if what guests want

What is your biggest weakness?

Impatience

What's one question you ask or thing you look for during an interview?

A natural inclination toward hospitality and guest-focused thinking

What's a current challenge? How are you dealing with it?

Hiring really solid people and having enough staff to accommodate growth

Share one code of conduct or behavior you teach your team.

Always asking "what are we tolerating and why?"

What is one uncommon standard of service you teach your staff?

Exceptional experiences

What's one book we must read to become a better person or restaurant owner?

Way of the Shepard
Positively Outrageous Service
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't do well enough or do often enough?

Business acumen and legal acumen

What's one piece of technology you've adopted within your four walls and how has it influenced operations?

Compeat - ERP System

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Chase your dreams
Surround yourself with people who will make you better
Don't be a dick, be vulnerable, don't act like you know everything.

Contact info:

Dish Society website

Instagram: @dishsociety

Facebook: @DishSociety

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Aaron Lyons for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/608-aaron-lyons-on-believing-in-your-concept

Mon, 22 Apr 2019 07:30:00 +0000

606: Dee Lincoln on Translating Your Vision

Dee Lincoln, a.k.a. the “Queen of Steaks,” is recognized as a female powerhouse in the male-dominated steakhouse business. Born on the Fourth of July and raised in New Orleans, Lincoln's humble entrance into the restaurant industry can be traced back to a single Del Frisco’s Steakhouse in her hometown. In the early 80's The Del Frisco's brand made its way to Dallas, which is how Dee found her way to Texas.

Fast forward 30 years in the steak business and the Dee Lincoln Brand was born. Today the Dee Lincoln Brand includes a Dee Lincoln's Tasting Room & Bubble Bar at the Dallas Cowboys AT&T Stadium, Dee Lincoln Private Events in Uptown Dallas, and her most recent project, Dee Lincoln Prime, located at the Star in Frisco.

Dee has garnered local, regional and national recognition for her many achievements, including the coveted Restaurants and Institutions’ Ivy Award, the winner of which is selected by restaurant industry peers across the country.

Among others, Lincoln also has earned The Texas Restaurant Association’s Restaurateur of the Year Award; Savor Dallas's Spirit Award; Dallas Business Journal’s Top Women in Business Award; Northwood University’s Distinguished Women Award; and Nation’s Restaurant News's Fine Dining Award.

Show notes…

Favorite success quote or mantra:

"Life is for living"

In this episode with Dee Lincoln we discuss:

Mentors
Finding the right business partner
Overcoming personal tragedy and moving on in the industry
Opening issues and how to resolve them
Quirky marketing and how it helps you
Owners/operators need to be within the four walls
The importance of touching each table
Make one location the best it can be before you create a second
Branding
Guest should want to come to you for YOU, not just your food
Understanding leadership
Understanding the importance of being in your own restaurant daily
Scaling
Franchising
Going public
If you're not happy, walk away
Becoming an asset
The importance of knowing your numbers
Accountability
Do one thing great!!!

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

People

What is your biggest weakness?

Care too much

What's one question you ask or thing you look for during an interview?

What are people's immediate goal? Attitude and will over experience.

What's a current challenge? How are you dealing with it?

Staffing

Share one code of conduct or behavior you teach your team.

First name, understanding what they love, like and dislike

What is one uncommon standard of service you teach your staff?

Be kind

What's one book we must read to become a better person or restaurant owner?

Setting the Table
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't do well enough or do often enough?

Hands-on

What's one piece of technology you've adopted within your four walls and how has it influenced operations?

POS: Focus

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Always be honest
Stay humble
Carry on my legend

Contact info:

Website: Dee Lincoln Prime website

Instagram: @deelincolnprime

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dee Lincoln for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/606-dee-lincoln-on-translating-your-vision

Mon, 15 Apr 2019 09:17:42 +0000

605: Chris Hill on Building Retaining and Maintaing Great Teams

Chris Hill is an author, speaker, and podcaster with a background in marketing and business strategy. After a quarter-life crisis, Hill decided to take a leap of faith into the world of restaurants. Today Hill primarily consults in the restaurant industry on leadership, company culture and menu development, as well as speaking to various industry organizations including Fortune 500 brands like Texas Roadhouse, National Restaurant Association, ACF, TEDx and to various culinary schools including Johnson & Wales and Miami Culinary Institute

Show notes… Favorite success quote or mantra:

You can either make excuses or make it happen. You CAN NOT do both.

In this episode with Chris Hill, we discuss:

The challenges that come with building a high-performing team.
Interweaving your core values into your brand so that you attract onto yourself team members who share similar core values.
Knowing what your employees want and giving it to them. Treating your employees with the same hospitality you treat your guest.
Giving up equity in the business to attract onto yourself top talent.
Being clear with vision and roles so partnerships work.
How to retain great staff once you have them.
The role transparency plays in retaining employees.
The role empathy plays in retaining staff.
How getting your team more involved into the decision making process helps with staff retention.
Using expectations accountability, standards, and polices to maintain a high quality team.
Why you don't necessary want all "A players".
Using feedback mechanisms in your business to maintain a high level of culture.

Resources mentioned in todays episode:

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

chrishillonline.com

Facebook.com/chefchrishill

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Hill for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/605-chris-hill-on-building-retaining-and-maintaing-great-teams

Thu, 11 Apr 2019 07:30:00 +0000

604: Thomas Nguyen on Successfully Starting Life Over

Hailing from Houston, TX, Thomas Nguyen completed his law degree at the University of Texas at Austin and started his career as a litigation attorney. Dissatisfied with the path he was on, he left his legal career behind to pursue his passion in business and marketing.

In 2009, Nguyen Co-Founded Peli Peli, a fine-dining restaurant specializing in South African comfort food. In October of 2016 Nguyen Co-Founded Peli Peli Kitchen a fast-casual version of the original concept. To date, the restaurant group operates 5 total locations, 3 Peli Peli locations, and 2 Peli Peli kitchen locations.

Show notes…

Favorite success quote or mantra:

"You can't be good at something unless you are truly passionate about it."

In this episode with Thomas Nguyen we discuss:

The passion for providing something for your community
The best ways to keep yourself motivated in the industry
Sacrifice
Impacting your community
Finding your lane
The importance of getting pleasure from what you do
Starting life over
The value of experimentation
Marketing!!!
Whatever you represent, you must be able to back it up
South African cuisine
Introducing a market that doesn't exist
Making a guest's day better by coming to your establishment
Realizing when you're burnt out
Guerilla marketing
Branding!!!
Building a trusting relationship with your guests
People what to know who's driving your engine: it's YOU!
"Restaurant Startup"
Putting your restaurant on television
Adapt to your market OR change the market
The difficulty of navigating new social media platforms
How to tell a story with your social media posts
Don't just say your food is good; present what you are about and what your values are
The power of collaboration and helping other restauranteurs

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Passion

What is your biggest weakness?

Prioritizing time

What's one question you ask or thing you look for during an interview?

Pick something you like and sell it to me

What's a current challenge? How are you dealing with it?

Understanding the importance of building proper systems

Share one code of conduct or behavior you teach your team.

Always have a positive attitude

What is one uncommon standard of service you teach your staff?

We want our staff to be stars. Guests should come back not only for the food but for the staff as well.

What's one book we must read to become a better person or restaurant owner?

Setting the Table
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Marketing and branding their concept

What's one piece of technology you've adopted within your four walls and how has it influenced operations?

Trello

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Understand your responsibility to give back to the world
Find your passion, no one will be able to outwork you
Spend time with the people that mean the most to you

Contact info:

Email: thomas@pelipeli.com

Instagram: @southafricanasian

Instagram: @pelipelihouston

Instagram: @pelipelikitchen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Thomas Nguyen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/604-thomas-nguyen-on-successfully-starting-life-over

Mon, 08 Apr 2019 07:30:00 +0000

603: Calvin Nguyen on Learning How to Scale

Calvin Nguyen has always had a mind for business, management, and marketing. His first experience in the restaurant industry was a two-year stint managing the restaurant Zhabuki. In 2015 Calvin open OMG Tacos. By 2018 they scaled OMG Tacos to 3 locations, and they have opened two additional concept , Chubby Tuna and Sweet Dayze. Needless to say 5 restaurants opened in less the 4 years...yeah, you've got my attention.

Show notes…

Favorite success quote or mantra:

"Control what you can; let go of what you can't." In this episode with Calvin Nguyen we discuss:

Starting from scratch
Not knowing what you want to do when you're younger
Creating your own opportunities
The importance of mentors
How to strategize inventory and ordering
Realizing when to step down
Pulling off "the impossible"
Staring out in the restaurant industry not know ANYTHING about how to open
Asking for help from mentors
Opening with very little experience in the industry: trial and error.
Learning how to scale
The science and art of cooking
Promoting from within
Figuring out what makes you stand out
Trusting your managers
Opening near a university as a great idea
Finding your lane and sticking to it
The decision to close a restaurant
Always find someone who works harder than you and get to know them
Use social media to engage your guests

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Getting things done fast

What is your biggest weakness?

Don't sleep enough

What's one question you ask or thing you look for during an interview?

What's something new you can bring to the processes

What's a current challenge? How are you dealing with it?

Currently opening a new restaurant with a full bar.

Share one code of conduct or behavior you teach your team.

Zero-waste policy

What is one uncommon standard of service you teach your staff?

We are more laid back

What's one book we must read to become a better person or restaurant owner?

The Checklist Manifesto: How To Get Things Done Right
The Four Agreements
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Zero waste policy

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Jolt
QSR Magazine
Groupme

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be adaptable
Overcome your pride; be teachable; be a goos student
Step out of your comfort zone

Contact info:

Instagram: @calviin

Instagram: @omgtacostx

Instagram: @sweetdazetx

Instagram: @chubbytunatx

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Calvin Nguyen for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/603-calvin-nguyen-on-learning-how-to-scale

Thu, 04 Apr 2019 08:47:38 +0000

602: Jeffrey Yarbrough on Being Transparent

Dallas, Texas native Jeffrey Yarbrough has never been a great student but from a young age he's always been able to hustle as an entrepreneur. His mother, seeing his creativity and entrepreneurial spirit, connected him with a job in New York in marketing. It was there that he fell in love with networking and paying attention to the social scene. In 1990 Yarbrough headed back to Texas to try his hand as a restaurateur and has never looked back. To date Yarbrough runs bars, restaurants, a PR and media company, and now has a thriving restaurant real estate business operating under the bigInk brand.

Show notes… Favorite success quote or mantra:

"Let's get shit done; G.S.D."

In this episode with Jeffrey Yarbrough we discuss:

An early on desire to sell
Money gives you freedom
Avoiding debt
The different ways to learn/nontraditional education
Emotional intelligence
Public school system
How to sell
Networking
Being able to adjust
Coming to the market ahead of the curve
Finding the right business partner
Discussing how a partnership will dissolve in the "honeymoon phase"
The importance of being transparent
Guerilla marketing
DON'T LET FAILURE FREEZE YOU!!!
The importance of finding a reputable real estate broker
Don't be afraid of failure
Finding out where your needed/wanted
Do your homework before you come to a market
Being cautious
Passion

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Networking

What is your biggest weakness?

Not saying no fast enough

What's one question you ask or thing you look for during an interview?

Tell me stories vs. give me answers

What's a current challenge? How are you dealing with it?

Getting tasks done with very little support and not enough capital

Share one code of conduct or behavior you teach your team.

No lying, no stealing. Period.

What is one uncommon standard of service you teach your staff?

If you know something is not going to pair well with a dish, give them something that WILL pair well.

What's one book we must read to become a better person or restaurant owner?

Richest Man In Babylon
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Signing with an exclusive real estate broker.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

iPhone

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Trust in God (know there is a higher power looking after you)
Work hard (it still counts)
Having a group of like-minded entrepreneurs that you can ask any question and not be judged

Contact info:

jeffery@bigink.com

Big Ink RE website

Big Ink Facebook

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jeffrey Yarbrough for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/602-jeffrey-yarbrough-on-being-transparent

Mon, 01 Apr 2019 08:18:54 +0000

601: Chris Dahlander on Balancing Soul and Profit

Chris Dahlander is a graduate of Texas Tech University with a degree in Advertising. Previous to starting Snappy Salads, Dahlander served 4 year as a project manager for the Forbes Group and 8 years as the Director of Marketing for Romano’s Macaroni Grill. In 2006 Dahlander opened Snappy Salads with the mission to make the world healthier than the way he found it. 13 years later Snappy Salads has scaled to 17 locations and growing throughout Austin, Houston, Dallas, and Fort Worth.

Show notes… Favorite success quote or mantra:

Sacrifice and persistence are the only two items that you need for success

In today's episode with Chris Dahlander, we will discuss:

Sacrifice and persistence as the only two necessary items required for success in any category of life
The importance of family
Leaving any place as HEALTHIER than the way you found it
Operational excellence
Consistency
Hire slow/fire fast
The importance of volunteering
Trademarking your brand and ideas
The legal side of restaurant/concept development
The importance of learning what NOT to do
Balancing SOUL and PROFIT
Seeing the absence of a concept and building it
Appreciating sponsors!
Doing what's RIGHT, not what's easy
Knowing when to give up
self-regulations
Being more environmentally-conscious in the restaurant industry
Scaling
Getting game-changers and leaders in your organization
Reflection

Today's sponsor:

Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Leadership

What is your biggest weakness?

Being too humble

What's one question you ask or thing you look for during an interview?

Leadership

What's a current challenge? How are you dealing with it?

Staffing. Promote what we do well and how we treat our team members.

Share one code of conduct or behavior you teach your team.

One rule: do the right thing sincerely and automatically regardless of the situation

What is one uncommon standard of service you teach your staff?

Make the guests' dining experience so great that they want to return tomorrow

What's one book we must read to become a better person or restaurant owner?

The Greats on Leadership: Classic Wisdom for Modern Managers by Jocelyn Davis
Leaders Eat Last: Why Some Teams Pull Together and Others Don't by Simon Sinek
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Have a purpose other than to make money.

What's one piece of technology you've adopted within your four walls and how has it influence operations?

POS: Olo. Punchh app.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

We are all one
Everything has already been revealed
We are all perfect in our own imperfectedness

Contact info:

Email: chris@snappysalads.com

Snappy Salads website

Instagram: @snappysalads

Facebook: @SnappySalads

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Dahlander for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/601-chris-dahlander-on-balancing-soul-and-profit

Thu, 28 Mar 2019 10:13:53 +0000

600: Chad Houser on Setting Tangible Goals

Dallas native and Graduate of El Centro College, Chad Houser has over 20 years of experience in hospitality. After 17 years as a chef, Chad sold his partnership of Parigi Restaurant to devote his full attention to Café Momentum in 2012. Café Momentum is a Dallas-based restaurant and culinary training facility, that transforms young people’s lives by providing a positive environment in which at-risk youth who have spent time in juvenile facilities receive intensive mentoring, culinary, job and life-skill training enabling them to achieve their full potential.

Show notes… Favorite success quote or mantra:

People that actually solve problems very rarely complain about them.

In this episode with Chad Houser, we discuss:

Problem solving
You are the only person who can make your life better
Time management
Fulfilling obligations
The importance of mentors
The NECESSITY of setting tangible goals
Making mistakes and learning from them
The importance of patience
Finding a good partnership
Realizing when an aspect of your company is not garnering the return it should be
There are NO SHORTCUTS!
Surrounding yourself with people that are greater than or equal to yourself
The immense importance of GIVING BACK
Food should be about camaraderie rather than making money
Racial prejudice
Subverting expectations
Working a non-profit
Rising to expectations
Team work
Scaling
Not taking things for granted
Exploring and accepting your own flaws

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Perseverance

What is your biggest weakness?

Sour Patch Kids

What's one question you ask or thing you look for during an interview?

If a staff member came in and was high, what would you do?

What's a current challenge? How are you dealing with it?

Time management. Your time spent must be on YOUR time.

Share one code of conduct or behavior you teach your team.

Integrity

What is one uncommon standard of service you teach your staff?

Emotional intelligence.

What's one book we must read to become a better person or restaurant owner?

Outliers: The Story of Success by Malcolm Gladwell
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't do well enough or do often enough?

Take the time to stop and smell the roses.

What's one piece of technology you've adopted within your four walls and how has it influence operations?

groupme, Microsoft Outlook calendar

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Despite all of its flaws the world is beautiful
Embrace that we are all different
Our goal in life should be to leave this world a better place than we found it

Contact info:

Café Momentum website

Facebook: Café Momentum

Instagram: @viva_chato @cafemomentum

Twitter: @viva_chato @cafemomentum

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chad Houser for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/600-chad-houser-on-setting-tangible-goals

Mon, 25 Mar 2019 08:48:50 +0000

599: Nikky Phinyawatana on Making It Fun

Nikky grew up in Bangkok, Thailand and ventured to Dallas, Texas. She received her Bachelors in Business Administration majoring in Entrepreneur Studies and Marketing from Babson College, in Wellesley, Massachusetts. She continued her studies at El Centro College Culinary School in Dallas, Texas. Since opening Asian Mint in 2004, Phinyawatan has received countless awards and accolades. Over the past 15 years Asian Mint has scaled to three locations within Dallas. In 2018, Nikky took a crack at the fast-casual world with Enjoy Mint, where they serve fast, fresh, Thai Bowls.

Show notes… Favorite success quote or mantra:

Just go out and do it

In this episode with Nikky Phinyawatana, we discuss:

Studying entrepreneurship
Studying at Babson College
Nikky's mentors
Learning from observing
Nikky's upbringing and how it influenced her entrepreneur mentality
Her father as a mentor
The importance of having a clear vision and a solid business plan
Teach by showing not telling
Failures and overcoming them
The importance of getting legal paperwork correct prior to opening
Doing it yourself
Educating your guests/fans
You must be authentic
Have a marketing plan
Social media marketing
Kiosk ordering in fast casual
You must be able to showcase what you sell
Live and breathe your culture to pass it on to your staff

Today's sponsor:

Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Humbling, grateful, authentic

What is your biggest weakness?

Move to fast sometimes

What's one question you ask or thing you look for during an interview?

Passion

What's a current challenge? How are you dealing with it?

Keeping people motivated all the time. Stay motivated.

Share one code of conduct or behavior you teach your team?

Inspire yourself and others

What is one uncommon standard of service you teach your staff?

Do your best with the best intentions

What's one book we must read to become a better person or restaurant owner?

One Minute Manager by Ken Blanchard and Spencer Johnson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Compliment your employees. Be specific in your compliments.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

7 Shifts

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do what you love, love what you do
Make sure you put your family and friends first
Know your priorities

Contact info:

Asian Mint website

Enjoy Mint website

Instagram: @nikkyfeedingsouls @asianmint @enjoymintkitchen

YouTube channel: Nikky Feeding Souls

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nikky Phinyawatana for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/599-nikky-phinyawatana-on-making-it-fun

Thu, 21 Mar 2019 16:11:09 +0000

598: Kyle Noonan on Creating Remarkable Memories

College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz, have a combined 20 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.

It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl and Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public.

Show notes… Favorite success quote or mantra:

Create remarkable memories.

In this episode with Kyle Noonan, we discuss:

Creating the perfect mission statement
Minimize your mission statement, keep it short and sweet
Make your guests dining experience about good memories
Find a partner who compliments you
Invest in training the right people
Teach the "why" in addition to the "what"
Teach your team members everything about your history and intentions
Save, save, save in order to gain opening money
Never get comfortable, always look for places to save money
Finding a location
If your idea is good and you have the right talent you can make a startup happen
Stamina is key in completing a project
Budgeting
Have a good, clear vision for the FUTURE; don't just rely on your resume
Concept first, location to suit
Learn to say no to opportunities that aren't in line with what you are trying to do
Honesty is key!
The restaurant industry will beat humility in you and it's a good thing

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I think big, not afraid to take "moon shots"

What is your biggest weakness?

Same as strength

What's one question you ask or thing you look for during an interview?

Hospitality, positive energy

What's a current challenge? How are you dealing with it?

Saying no to projects

Share one code of conduct or behavior you teach your team.

Take care of others first

What is one uncommon standard of service you teach your staff?

to create remarkable memories

What's one book we must read to become a better person or restaurant owner?

Good to Great by Jim Collins
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Talk to their guests

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Hotschedules

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat others well
Be kind
Be sincere

Contact info:

Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel

Facebook: Kyle Noonan

Twitter: @kylenoonan

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Noonan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/598-kyle-noonan-on-creating-remarkable-memories

Mon, 18 Mar 2019 07:30:00 +0000

597: Kyle Hilla on Working For Your Dream

Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel.

Show notes… Favorite success quote or mantra:

Dreams don't work unless you do.

In this episode with Kyle Hilla, we will discuss:

Doing the work!
Bartending industry
Influences in the industry
Passion in staff translates to passion in your guests
The "proper way" to be angry and how to prove a point
The importance of energy and sociability
The importance of the "slow period" in a restaurant
People are at their best with at least some stress
Keep the customer's perspective in mind
Chaos as a motivator
Managing liquor costs
Don't ever stop learning
Observing experts is the best way to learn from them
Don't have a confusing menu
Be "on brand" but maintain effective communication in the menu
Capitalizing on a happy hour
The point of happy hour is to get butts in seats
Creating loyalty
Ego in the industry
Hospitality as a way of life

Today's sponsor:

Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Adaptability. Avoid complacency and stay hungry.

What is your biggest weakness?

An eagerness to always be right. A tendency to keep things black and white.

What's one question you ask or thing you look for during an interview?

Past jobs and how they talk about them. Bad experiences and how they reflect on them.
People's phone screen (how they take care of their belongings)

What's a current challenge? How are you dealing with it?

People entering the industry just for money, not for their passion for hospitality.

Share one code of conduct or behavior you teach your team.

Keep in mind the guest's perception of time. The guest's perception of time is longer than yours if you're working.

What is one uncommon standard of service you teach your staff?

Shaking the hand of the guest before you drop the check.

What's one book we must read to become a better person or restaurant owner?

The Flavor Bible by Karen Page and Andrew Dornenburg
The Fountainhead by Ayn Rand
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

The process of opening a restaurant in terms of budgeting, people, training, taking your time with a good first impression.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Dehydrators; control your waste.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Train your replacement. Mentor someone.
Hospitality isn't an industry; it is a way of life.
Have a positive impact on someone every day.

Contact info:

The Statler Hotel 1914 Commerce St, Dallas TX

Instagram: ghostfacehilla

Facebook: Kyle Hilla

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Hilla for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/597-kyle-hilla-on-working-for-your-dream-0

Thu, 14 Mar 2019 11:46:28 +0000

- 未知的檔案類型。

597: Kyle Hilla on Working For Your Dream

Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel.

Show notes… Favorite success quote or mantra:

Dreams don't work unless you do.

In this episode with Kyle Hilla, we will discuss:

Doing the work!
Bartending industry
Influences in the industry
Passion in staff translates to passion in your guests
The "proper way" to be angry and how to prove a point
The importance of energy and sociability
The importance of the "slow period" in a restaurant
People are at their best with at least some stress
Keep the customer's perspective in mind
Chaos as a motivator
Managing liquor costs
Don't ever stop learning
Observing experts is the best way to learn from them
Don't have a confusing menu
Be "on b

https://restaurantunstoppable.libsyn.com/597-kyle-hilla-on-working-for-your-dream

Thu, 14 Mar 2019 11:45:16 +0000

596: Sharon Van Meter on The Best Possible Team

A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area.

Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris’ Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures.

Show notes… Favorite success quote or mantra:

Never, never, never, never, never.....give up!

In this episode with Chef Sharon Van Meter, we discuss:

Relentlessness.
Chef Van Meter's beginnings and how she learned to cook.
The pros and cons of fearlessness.
Being the only woman in a male-dominated school/profession.
Don't let your fears interrupt your success.
Tackling obstacles one by one.
Letting fear and discomfort motivate you.
Kicking back and listening to others before you give your opinion.
The best leaders create the best organizations and surround themselves with the best people.
All power does not begin and end with one person.
Territorializing your kitchen.
Letting your individual team members grow.
Work/life balance.
The importance of family.
The generations that come after you and how to judge them.
Being more lenient and understanding of your younger team members.
Diversifying your interests.
Concentrate less on people's faults.
The importance of making everyone around you feel their best.
Don't just get a little involved, go in 200%.
Create YOUR OWN work/life balance.
team building

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

I'm fearless

What is your biggest weakness?

I'm fearless

What's one question you ask or thing you look for during an interview?

Loyalty

What's a current challenge? How are you dealing with it?

Not enough time in the day

Share one code of conduct or behavior you teach your team.

Always put the customer first

What is one uncommon standard of service you teach your staff?

Treat this business like it's yours and it will be one day

What's one book we must read to become a better person or restaurant owner?

The One Minute Manager by Ken Blanchard and Spencer Johnson
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Not consistent enough
Training based on consistency

What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?

My iPhone is my office now

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

One thing: we need to be better, kinder, more loving people.

Contact info:

3015 At Trinity Groves website

Instagram: 3015tg

Physical Address: 3015 Gulden Lane, Dallas, Texas

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Sharon Van Meter for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/598-sharon-van-meter-on-the-best-possible-team

Mon, 11 Mar 2019 09:00:57 +0000

595: Roger Kaplan on The Desire to Learn

A graduate of the Culinary Institute of America, Roger Kaplan has over 40 years experience in the hospitality industry as a nationally acclaimed chef, owner, operator, entrepreneur, concept developer, manufacturing liaison and consultant.

Now, as Founder of RK Innovations, a restaurant support and collaborative consulting company, Roger brings experience from various leadership positions including, nationally-acclaimed Chef Chef Owner of City Grill, VPO of Ruth’s Chris Steak House, as a Director of R&D for Boston Market, and as a restaurant entrepreneur.

Show notes… Favorite success quote or mantra:

Seek perfection. Accept excellence.

In this episode with Roger Kaplan, we discuss:

Growing up in a food-conscious household.
What we do and do not learn in culinary school.
The value of education vs. experience.
The importance of the desire to learn.
Everyone you meet could teach you something.
The importance of learning.
Your sphere of influence.
You must know everything about your craft.
You need mentors in your life and career.
Create a successful and impactful culture.
Create a narrow, focused vision.
Vision statements.
You must provide the tools for success in order to breed success.
Passion for people.
The restaurant industry as the best industry.

Today's sponsor:

Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Relentless pursuit of success.

What is your biggest weakness?

I assimilate information too quickly.

What's one question you ask or thing you look for during an interview?

Can do, will do attitude. Can you fit in? Are you willing to improve?

What's a current challenge? How are you dealing with it?

Getting people to understand that although restaurant can be very successful, the first five years will be the biggest trial. Just because you were successful in the past doesn't always mean it will cross over.

Share one code of conduct or behavior you teach your team.

Take responsibility for yourself. Live for execution. You are measured by what you achieve, not what your intent was.

What is one uncommon standard of service you teach your staff?

Every person that walks into your establishment needs to be happier when they leave.

What's one book we must read to become a better person or restaurant owner?GET THIS BOOK FOR FREE AT AUDIBLE.COM

Execution by Larry Bossidy and Ram Charan

What's the one thing you feel restaurateurs don't know well enough or do often enough?

They don't invest in education and development.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Data inventory technology. Star Chefs.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Embrace your family. Embrace your friends. Be successful.

Contact info:

Instagram: @RKinnovation

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Roger Kaplan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/595-roger-kaplan-on-the-desire-to-learn

Thu, 07 Mar 2019 08:30:00 +0000

594: Scott Gottlich on Leaving Emotion Out of Business Decisions

Originating from Dallas TX, Chef Scott Gottlich studied at Oklahoma University and Johnson and Wales University. After graduating, Gottlich jumped between the East and West coast working for some great mentors, including Tim Goodell, Eric Ripert, and Chris Muhler. With Considerable experience under his belt, Gottlich returned to Dallas, TX, where he took his first role as executive Chef, at Lola. After 3 years of getting familiar with the Dallas Market, Gottlich opened his first Concept, Bijoux. Since, Gottlich has opened two additional locations, which includes his latest concept, 18th and Vine, Located in Dallas, TX.

Show notes… Favorite success quote or mantra:

"Make it nice, or make it twice."

"The Chef is always right."

In this episode with Scott Gottlich, we discuss:

Surrounding yourself with the best to become even better.
Giving your services for free, in order to create opportunity for yourself. You got to give before you get.
How to teach unwavering standards.
Having a zero tolerance policy for overworking your staff.
Being your own trigger for opportunity. Opportunity doesn't come to you. It's something you create.
If you want to open a restaurant work for someone who's opening a lot of restaurants; opening restaurants and working in them are totally different challenges.
The challenges of opening a chef driven concept.
Never making an emotionally charged decision.
The significance of simplifying and doing one thing really well.
What a Private Placement Memorandum (PPM) is.

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic.

What is your biggest weakness?

Procrastination.

What's one question you ask or thing you look for during an interview?

Look to see if they're excited about the opportunity; it can't just be a job.

What's a current challenge? How are you dealing with it?

staffing

Share one code of conduct or behavior you teach your team.

Integrity.

What is one uncommon standard of service you teach your staff?

Make it personal.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Lessons of Excellence

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Pay attention to the details.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Excel

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

know love.

Work harder than everyone else.

Have integrity.

Contact info:

Fruitionhospitality.com

Scott@fruitionhospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Scott Gottlich for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/594-scott-gottlich-on-leaving-emotion-out-of-business-decisions

Mon, 04 Mar 2019 13:40:44 +0000

593: Jack Gilmore & Tom Kamm on Server Logs & Motivating Your Staff

After a 20 year run as Executive Chef and Director of Operations at Z'Tejas restaurant chain, Jack Gilmore and Tom Kamm , decided to strike out on their own, opening Jack Allen’s Kitchen in late 2009. 10 years later they've scaled the Jack Allen's concept into 4 locations. Additionally, they've created Salt Traders Coastal Cooking in 2016, which is about to open its second location later this year. Today, Gilmore and Kamm are among the most respected names in Austin's culinary scene, not only for what they've accomplished with their restaurants, but also for the work they've done in their community.

Show notes… Favorite success quote or mantra:

"Have fun. Do what you do."

"Surround yourself with great people. It makes life a lot easier."

In this episode with Jack Gilmore and Tom Kamm, we discuss:

How Jack and Tom got their start in the restaurant industry.
The simple power looking someone in the eye and smiling has.
What passion is; giving a shit.
Going into new situations with the intention to learn.
Leveraging a servers logs.
Being willing to learn from you mistakes.
Being mindful of how you address your employees. Ask yourself, "Would I let someone talk to one of my loved ones like this?"
How Jack Groomed his son for a successful career.
How you cannot be successful in this industry, unless you have support from your family.
Why who you know is more powerful than a solid business plan.
The importance of having key players on your team early on and how Jack and Tom got their key players.
Why integrity is so important. Do what you say. Say what you do.
Checking your ego at the door.
Trusting the people you've surrounded yourself with to make the right decision.
Growing your people before growing your physical locations.
Jack and Tom's strategy for growth, specifically when determining locations.
The role systems have with scaling.
How to motivate your team without being aggressive.
How good training influences motivation.

Today's sponsor:

Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Passion.

What is your biggest weakness?

Jack: Organization.
Tom: Saying no.

What's one question you ask or thing you look for during an interview

Likability

Share one code of conduct or behavior you teach your team.

Be a team player.

What is one uncommon standard of service you teach your staff?

If something, anything goes wrong, no one gets in trouble, but you HAVE to tell a manager so the restaurant can make it right.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

They don't listen to their guest.
They don't eat in their own restaurants.
Make it easy to take guest money.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

a restaurant management system that is hooked into your reservation system. They use Restaurant Connect.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Surround yourself with great people.

Be humble.

Stick with what sticks.

Leave the community better than when you entered it.

Contact info:

www.jackallenskitchen.com

@jackallenskitchen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jack Gilmore & Tom Kamm for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/593-jack-gilmore-tom-kamm-on-server-logs-motivating-your-staff

Thu, 28 Feb 2019 08:30:00 +0000

592: Eric Silverstein on Discipline, Sacrifice, & Playing The Long Game.

Eric Silverstein spent the first 10 years of his life in Japan, before moving to Atlanta Georgia. He would go on to study marketing, finance, and law at Washington University. In 2010, Silverstein left his life of litigation for a life of roaming the streets of Austin in his food truck, The Peached Tortilla, where he served Asian and Southern-inspired tacos and sliders. Over the years, he has continued to grow the business, turning into a multi-truck operation, boutique full-service catering company, two brick and mortar restaurants, and a social house.

Show notes… Favorite success quote or mantra:

"You miss 100% of the shots you don't take."

-Wayne Gretzky

In this episode with Eric Silverstein, we discuss:

Why Silverstein left his life of as a lawyer to open a food truck.
What Silverstein learned watching his fathers experience with being a restaurateur; don't grow too fast and take your time to build a time.
How his experience studying law taught him discipline.
How to develop discipline.
Why he chose the route of opening a food truck.
How he believes the food truck model is broke.
Asking for those your respect and admire for help.
How growth comes from creating opportunity for people.
How owners can get in trouble trying to wear too many hats.
As a lawyer, Silverstein's advice to pay close attention to the termination section in contracts; make sure you have terms to exit the agreement.
Knowing your target market and giving the people what they want.

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard Work.

What is your biggest weakness?

Incredibly emotional about his business.

What's one question you ask or thing you look for during an interview?

Hire people who are a good fit for your culture. Silverstein ask's, "Would I invite this person over to my home for dinner?"

What's a current challenge? How are you dealing with it?

Minimize day to day task so he focus more no workin on this business.

Share one code of conduct or behavior you teach your team.

Be ready. Be fucking prepared.

What is one uncommon standard of service you teach your staff?

Silverstein has his team adopt the mentality that the restaurant is their home and that the people they are serving our their actual guests.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take an honest assessment on their brand.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

TouchBistro

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

It's a marathon; not a sprint.

Hard work and determination is half the battle.

There is no success without sacrifice.

Contact info:

www.thepeachedtorilla.com

www.barpeached.com

www.peachedsocialhouse.com

@projectpeached

@peachtortilla

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric Silverstein for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/592-eric-silverstein-on-discipline-sacrifice-playing-the-long-game

Tue, 26 Feb 2019 17:47:12 +0000

591: Mark Buley on The Engine That Drives Your Business

Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual.

Show notes… Favorite success quote or mantra:

"Your future depends on many things, but mostly you."

In this episode with Mark Buley, we discuss:

Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way.
Why successful people in hospitality often did very poorly in school.
The benefits from culinary school.
Why you need to take risks before you're ready; you'll never be ready.
Coming together with a common goal and vision.
Keeping calm, cool, and setting the example for your team.
Showing your team how much you care for them with your actions.
Surrounding yourself with people who make up for your shortcomings.
How the team for the Odd Duck came together.
Working things like non-compete clauses into your partnership agreement.
How to keep your team driven and motivated.
How to approach someone in a non threatening way if you believe that are under motivated or underperforming.
How to transition from focusing on one location to two locations.
How important it is to have someone on your team on the pulse of your finances.

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Curiosity

What is your biggest weakness?

Attention span.

What's one question you ask or thing you look for during an interview?

Find out if they're are a team player or not.

What's a current challenge? How are you dealing with it?

Finding way to keep his team motived and focused on the vision.

Share one code of conduct or behavior you teach your team.

Always help the dishwasher.

What is one uncommon standard of service you teach your staff?

Service extends beyond the guests and to your team.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Start with Why: How Great Leaders Inspire Everyone to Take Action.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

They don't take care of local farms.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Food and hospitality are always improved by care from the source.

All great restaurants are a product of their place and time. Embrace it.

How you treat people is everything.

Contact info:

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mark Buley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/591-mark-buley-on-the-engine-that-drives-your-business

Thu, 21 Feb 2019 19:32:14 +0000

590: Jake Maddux on Using Pop-Ups to Create Culture and Brand

Jake Maddux hails from Bartlesville, OK, and is graduate of Oklahoma University. Prior to getting involved in the world beer and hospitality, Maddux served as a U.S. Marine. After his service, Maddux found himself in San Francisco, working for one of the most renowned breweries in the world, Anchor Brewing Company. Maddux also spent some time with another industry great, New Belgium Brewing Company, before finding his way to Austin. In 2018 Maddux, founded The Brewers Table, where their focus is on community, collaboration, and creating beer as good as the food and food as good as the beer.

the founder of the project and a veteran of both the United States Marine Corps and Austin’s respected craft brewing scene

As a 25-year-old former U.S. Marine, Maddux moved to the San Francisco Bay Area to work at a winery. He found a roommate on Craigslist and later discovered that her uncle was Fritz Maytag, the former owner of Anchor Brewing Company.

Show notes… Favorite success quote or mantra:

"Push through it."

In this episode with Jake Maddux, we discuss:

How Jake discovered his passion for beer.
The importance of consistency and discipline and how to maintain a culture of consistency and discipline.
Having core values and higher purposes underlying your company to attract onto yourself top talent.
The impact of knowing someone believes in you.
Giving your employees the room to grow on your dollar and time.
Why it is important to differentiate yourself.
What approach to take when networking.
Why Maddux chose to focus on on-site consumption.
Caring about the right things; quality.
Using pop-ups to create a culture and brand.
Being a part of the solution.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Stubbornness

What is your biggest weakness?

Pride.

What's one question you ask or thing you look for during an interview?

Enthusiasm.

What's a current challenge? How are you dealing with it?

Controlling labor. He's controlling his labor expense with budgets.

Share one code of conduct or behavior you teach your team.

Respect for yourself and others.

What is one uncommon standard of service you teach your staff?

Predictive hospitality.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Rules from a night.
Brewing Up a Business: Adventures in Beer From the Founder of Dogfish Head Brewery

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Maintaining enthusiasm.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind.

Be Generous

Be Professional.

Contact info:

@thebrewerstableaustin

@beerevangelist

www.thebrewerstable.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jake Maddux for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/590-jake-maddux-on-using-pop-ups-to-create-culture-and-brand

Mon, 18 Feb 2019 08:30:00 +0000

589: Ryan Salts on Removing the "Passion Blinders" to get Perspective

Ryan Salts Restaurant Unstoppable Podcast

Hailing from San Antonio and graduate of St. Mary’s University with a BBA in Accounting, Ryan Salts' experience includes working at the 80/20 Foundation and Geekdom prior to helping open Launch SA (formerly Café Commerce). Through Launch SA, Ryan created many of the programs now operating, including Break Fast & Launch, Pitch Tab and San Antonio Entrepreneurship Week. His greatest value is his network and helping provide opportunities for entrepreneurs to create valuable connections.

Show notes… Favorite success quote or mantra:

Every day is a new day.

In this episode with Ryan Salts, we discuss:

How powerful taking an interest in others can be.
Once you've gained an idea of who is who, helping people connect.
What attracted Ryan to entrepreneurism.
How part of Ryan's mission with Break Fast & Launch is to paint a realistic picture of how hard it is to opening a food and beverage operation.
How beneficial it is for entrepreneurs to get involved with organizations like Launch SA simply for the perspective it offers.
What most food entrepreneurs miss when they're opening their food business.
Communicating with the regulatory entities instead of seeing them as if they are the bad guys.
Setting your business up with the right tools on day one so you don't have to fix things while your business is running.
Taking the time to think about what you want to become so you can set yourself up better to get there.
Surrounding yourself with not only mentors who have done what you are doing, but also with peers who are going through the same thing.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

If you have any questions throughout the program please feel free to contact him directly via email or phone (rsalts@launchsa.org, 210.885.5914) –

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ryan Salts for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/589-ryan-salts-on-removing-the-passion-blinders-to-get-perspective

Thu, 14 Feb 2019 08:30:00 +0000

588: Tim McDiarmid Says Hire the Right People, Believe, & Make More Money

Chef Tim McDiarmid was raised on a farm in rural Canada. After a decade working in some of the most visionary whole foods restaurants in New York City, Tim chose to settle down in sunny, laid back San Antonio. As a single mother, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, playful diet she’d always enjoyed. Tim the Girl Catering was born in 2011. Since then, Tim has won numerous awards and accolades, and opened a second business, The Good Kind Café.

Show notes… Favorite success quote or mantra:

"Ultimately, nothing is so important that it is worth losing your cool, if things go wrong."

In this episode with Tim Mcdiarmid, we discuss:

How Mcdiarmids childhood help influence who she is today.
What it was like moving to NYC after growing up in rural Canada.
How mentors don't necessarily have to be older individual; they can be peers.
The power of keeping a cool, calm, and collected persona.
Finding a unique selling proposition.
Not being gimmicky.
Going from working in the business to working on the business.
Just believing that when you hire people they will help you make more money so that you can afford them.
Build a network, and learn to ask for help.
How to get the right people around you. Hire slowly. Fire quickly.
Being very clear about your vision so you can attract onto yourself the right people.
How having an established brand helps with the hiring process.
Knowing when to bring on partners vs hiring for help.
How if you think a good business lawyers and consultant is too expensive, just wait until you see how expensive hiring a cheap one could be.
Being transparent with your intentions and who you are to attract onto yourself like minded individuals.
When things go wrong, taking the time to find out why and to create systems to correct for it.
While systems are good, it is possible to have too many systems.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Building an emotional connection with guest and network.

What is your biggest weakness?

Having too much compassion.

What's one question you ask or thing you look for during an interview?

Ask, "What is your worst job? How long did you last?"

What's a current challenge? How are you dealing with it?

Keeping her eye on the big picture while scaling

Share one code of conduct or behavior you teach your team.

building an emotional connection with their guests.

What is one uncommon standard of service you teach your staff?

Educate and teach guest.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Make good food.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Slack.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't let the hard lessons in life harden your heart.

Do something you love.

Take the time to appreciate the good parts of life.

Contact info:

TimTheGirl.com

TheGoodKind.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tim McDiarmid for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/588-tim-mcdiarmid-says-hire-the-right-people-believe-make-more-money

Mon, 11 Feb 2019 08:30:00 +0000

587: Stephen Paprocki on Getting a Team to Follow You Wherever You Go

Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University.

Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA.

Show notes… Favorite success quote or mantra:

One team. One goal

In this episode with Stephen Paprockir, we discuss:

The difference between the hotel industry and the restaurant industry from an employee standpoint.
The importance of finding work life balance.
How to get a team to follow you wherever you go.
Giving your place of employment plenty of notice before you leave.
Doing your research before going into business with an organization.
Not getting involved with an organization as a partner if they're not willing to show you the numbers.
The power of being open and honest with the people you employ.
How the command and control leadership style doesn't work anymore. You need to have fun.
Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it.
How Stephen got the idea of Texas Black Gold Garlic.
Selling a products back to the company you work for.
Taking advantage of any local incubators or entrepreneurial support systems you city may offer.
How there is opportunity in food as medicine.
Knowing where your food comes from.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic.
Setting standards.
One team one goal.

What is your biggest weakness?

Empathy.

What's one question you ask or thing you look for during an interview?

Just getting people to show up to the interview is enough of a challenge.

What's a current challenge? How are you dealing with it?

Find a new property for expansion.

Share one code of conduct or behavior you teach your team.

Treat people the way they want to be treated.

What is one uncommon standard of service you teach your staff?

Other bodies.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Kitchen Confidential: Adventures in the Culinary Underbelly

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Treat people well.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Excel.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

One team. One goal.

Treat people the way they want to be treated.

Think about how you want people to speak about you some day.

Contact info:

Blackgoldgarlic.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stephen Paprocki for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/-on-getting-a-team-to-follow-you-wherever-you-go

Thu, 07 Feb 2019 08:30:00 +0000

586: Jody Bailey Newman on Seeing the Bigger Picture

Former audio engineer, radio personality, and insurance claims adjuster, Jody Bailey Newman took a stab at the food an beverage industry with husband, Steve Newmen, in 2009 with their unique concept, The Friendly Spot. 10 years later, Jody is a leading craft beer entrepreneur and Chief Friend behind The Friendly Spot Ice House, B&D Ice House Hills and Dales Ice House. In addition, Jody often mentors future small business owners and female business owners through Launch SA, and as an SA2020 Ambassador.

Show notes… Favorite success quote or mantra:

"Have faith. Dive in."

In today's episode with Jody Bailey Newman, we discuss:

Just diving into what scares you.
What made San Antonio a city of opportunity.
The role freedom has on happiness and the state of one existence.
The importance of having an operating agreement.
Doing what gives you peace.
Not getting caught up in the past.
Why Jody has chosen not to fire people who have stolen from her in the past.
How to stay true to who you are.
Making decisions that are not just best for your business, but other businesses in your community.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Will try anything twice.

What is your biggest weakness?

People taking advantage of her good nature.

What's one question you ask or thing you look for during an interview?

Hiring the wrong people.

What's a current challenge? How are you dealing with it?

Getting her children to say, "You're good, solid, Mom."

Share one code of conduct or behavior you teach your team.

Jody encourages her people to look up and open their eyes.

What is one uncommon standard of service you teach your staff?

No questions asked, "tap out" policy.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Good Night Stories for Rebel Girls
You can learn just as much from good people as you can from good books

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Most small business owners are doing what they can, and they should continue doing it.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Find a way to communicate with your staff. Let them choose the channel.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Your family.

Quality and diversity in the work place.

Contact info:

Jody@thefriendlyspot.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jody Bailey Newman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/586-jody-bailey-newman-on-seeing-the-bigger-picture

Mon, 04 Feb 2019 08:30:00 +0000

585: Akash Kapoor on Using Expectation to Keep Your People Happy.

Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi’s Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations.

Show notes… Favorite success quote or mantra:

"Status quo sucks. There has to be change."

"If you don't get better you get worse."

In this episode with Akash Kapoor, we discuss:

Challenging the status quo. don't just accept things how they are.
When developing your brand, really digging at what makes you different.
Why its worth taking care of your employees.
Never turning people away, even if you're closed.
How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low.
Some of the reasons why the bar for hospitality and service has been set so low.
The story behind Curry Up Now.
Having a, "failures not an option mentality." and just knowing in your gut that it will work.
Scaling into your business VS going all in on day one.
Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes.
Having clear expectations.
Staying ahead of the curve with your brand.
Being mindful of how you can remove barriers the barriers between your guests and your food.
How to maintain the quality of your brand and culture while you scale.
Using technology to keep your presence and values top of mind at all of your restaurants.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Getting better everyday.

What is your biggest weakness?

Having high expectations from his team.

What's one question you ask or thing you look for during an interview?

They have got to love food.

What's a current challenge? How are you dealing with it?

Making sure there is someone in each one of his restaurants who cares about as much as he does.

Share one code of conduct or behavior you teach your team.

If you take care of people the people will take care of your P&L.

What is one uncommon standard of service you teach your staff?

Touch your guest at least 5 times (fast casual concept).

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Table: The Transforming Power of Hospitality in Business.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take care of their guests.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Revel

C-tuit

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

getting better with your values

taking care of your employees and they will take care of your guest. Akash Kapoor Restaurant Unstoppable Podcast

Contact info:

CurryUpNow.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Akash Kapoor for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/585-akash-kapoor-on-using-expectation-to-keep-your-people-happy

Thu, 31 Jan 2019 08:30:00 +0000

584: Sam Hellman-Mass on Progression Through Teaching

Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business, Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant."

Show notes… Favorite success quote or mantra:

"If you do what you love and what you're passionate about, you'll always end up finding the most success."

In this episode with Sam Hellman-Mass, we discuss:

How to follow your passion.
Going after what you want, head first.
Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself.
That when you take the time to be the teacher you eventually become a master.
How to balance being a boss and a friend with relation to your team members.
When managing relationships, coming from a place of caring.
How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable.
Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome.
Advice for managing partnerships.
Advice for managing team members.
How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to.
Focus on being the best at one thing. Have a "Unique Selling Proposition".
Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand.
Build a restaurant where you have roots.
When making financial decisions for a restaurant, keep them simple.
The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Following his passion.

What is your biggest weakness?

Being annoying.

What's one question you ask or thing you look for during an interview?

Will this person still be here when it gets tough?

What's a current challenge? How are you dealing with it?

Trying to keep his people happy.
He's combating this by constantly asking his people what they want/need.

Share one code of conduct or behavior you teach your team.

Be nice to people.

What is one uncommon standard of service you teach your staff?

Try to make it a "yes."

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Table: The Transforming Power of Hospitality in Business.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take a day off.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Hotschedule's Messenger Board.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

A good meal always starts with good ingredients.

Serving food that fulfills you, first.

Be nice.

Contact info:

suerteatx.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sam Hellman-Mass for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/584-sam-hellman-mass-on-progression-through-teaching

Mon, 28 Jan 2019 08:30:00 +0000

583: Benjamin Seabury on Respecting Your Employees

Benjamin Seabury Restaurant Unstoppable Podcast

A retired semi-pro football player, Ben Seabury has been managing and owning food and beverage operations for over a decade. He's scaled a cupcake concept, served as Executive Chef, GM, Direct of Operations, and Founder. Seabury's current title is President of the 1100 Group. The 1100 Group consist of 4 unique concepts, event management, catering, and a consulting division. On top of this Ben also owns Wheelhouse construction, a commercial construction company specializing in restaurants and commercial kitchens.

Show notes… Favorite success quote or mantra:

"A ship in the harbor is safe, but that is not what ships are built for."

In This episode with Benjamin Seabury, we discuss:

How you can get the equivalent of a degree in business, by just going to work for the best.
Leveraging technology to get dialed in on labor expenses.
The importance of taking the high road when departing a business for new opportunities.
What Seabury learned about respect; treat your employees as an equal.
Why it is so important to respect your body and health.
Some hidden challenges of operation a food truck.
Some hidden challenges that come with operating a commissary kitchen.
If you're going to do it, make sure you are the best at it.
Find partners who are strong where you are weak and sharing equity to attract the right people.
Advice on how to scale a restaurant group.
Before accepting a lease on a space, make sure the space will support the volume you'd need in order to afford the space.
When your head chef shows up on day one drunk... don't let them back for day two.
Knowing what you know and sticking to what you know.
Why our industry need to experience change.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Transparence and active leadership.

What is your biggest weakness?

Overextending himself.

What's one question you ask or thing you look for during an interview?

Hire from your gut.

What's a current challenge? How are you dealing with it?

Being able to take risk and not think twice about it.

Share one code of conduct or behavior you teach your team.

expect trouble and be ready to respond to it.

What is one uncommon standard of service you teach your staff?

Be uniquely you.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

They treat their employees like people often enough.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Revel Systems

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be kind.

If you're going to do something, be the best at it.

Spend time with family.

Contact info:

1100group.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Seabury for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/583-benjamin-seabury-on-respecting-your-employees

Thu, 24 Jan 2019 08:30:00 +0000

582: Evan LeRoy on Why it's Better to be Different than the Best

Evan LeRoy Restaurant Unstoppable Podcast

As an Austin native and graduate of Texas Culinary Academy, Evan LeRoy has garnered international acclaim as a top tier barbecue chef cooking at NYC's Hill Country Barbecue Market and Austin's Freedmen's Bar. He's traveled as far as Russia and Australia to train and teach his skills. In 2017, he and business partner, Sawyer Lewis, opened Leroy and Lewis and was quickly identified as one of the best BBQ options in Austin.

Show notes… Favorite success quote or mantra:

"BBQ may not be the road to world peace, but it's a start."

In this episode with Chef Evan LeRoy, we discuss:

Why LeRoy transitioned from writing about food to cooking food.
That culture comes from the top down. If you want people to respect and work well with each other you need to respect and work well with your people. Set the tone.
How the best restaurants ask their people to treat the business like they own it. They also teach them how to own it.
Using photos and videos to maintain standards, especially with recipes and plating.
How to create a high level of accountability.
How you really don't know something until you can teach it.
If you want to be the best at something, go to work for the people who are the best at what it is you want to do.
Taking care of your people AND the numbers.
Joining teams that have the same standards as you.
Creating a team of people who compliment you well.
Using pop-ups to create buzz.
Using double-and-out-loans to start your business.
The realities of operating a food truck.
The power of finding a niche' or a "unique selling proposition"
Why a mission is so important, not necessarily for attracting business, but to keep you and your team going.
Creating repeat guests by pushing them out of their comfort zone with samples, specifically, samples that are unique to your business.
Finding the fine balance between controlling the business with systems while also giving your people freedom to exceed expectations.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being able to see the big picture.

What is your biggest weakness?

Organization.

What's one question you ask or thing you look for during an interview?

LeRoy asks himself, "Can I see this person doing the dirtiest job?"

What's a current challenge? How are you dealing with it?

Combating the constantly changing weather. Especially when estimating what needs to be purchased.

Share one code of conduct or behavior you teach your team.

Good communication.

What is one uncommon standard of service you teach your staff?

Be willing and patient to explain everything on the menu.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Most restaurant owners or either connected to the money or connect to the work, but in oder to be successful you need to be connected to both.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

groupme

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work together.

It's better to be different than the best.

operate honestly.

Contact info:

@evanleroyBBQ

@Leroylewis

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Evan LeRoy for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/582-evan-leroy-on-why-its-better-to-be-different-than-the-best

Mon, 21 Jan 2019 08:30:00 +0000

581: Justin Elliott on Cafting an Award Winning Cocktail Menu

This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557.

Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more.

This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus.

Today, Elliot is here to take us through his creative process of designing a cocktail menu.

Show notes… Favorite success quote or mantra:

"Fight chaos every day!"

In today's episode, Justin Elliott shares:

Where the creative process starts: The physical space should be a crucial place to begin.
How the physical space ties back to the menu.
What signifiers are and how you can use them to make your menu pop.
Why you should not feel compelled to list every ingredient on you cocktail menu.
Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink.
The level of detail that goes into an award winning cocktail program.
Understanding what your employees like.
A couple cocktail trends to be aware of going into the future.

Resources mentioned:

cocktail menu dev checklist

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

@jdanelliott

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Justin Elliott for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/581-justin-elliott-on-crafting-and-award-winning-cocktail-menu

Fri, 18 Jan 2019 00:07:58 +0000

580: Fiore Tedesco on Creating a No Tipping Culture

After early influences at his Uncle’s deli, a stint as a professional drummer and a decade of experience at restaurants like New York City’s Gramercy Tavern, Roberta’s in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened L’Oca D’Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy.

Show notes… Favorite success quote or mantra:

Be gracious. Be kind. Listen.

In today's episode with Fiore Tedesco, we discuss:

How Tedesco got into the industry.
How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence.
Why it is so important to have confidence in yourself, especially when taking a chance.
How powerful a vision and purpose can be.
The mindset you need to be a good employee.
Why Tedesco and Orman chose to implement a no tipping policy.
The challenges of transitioning to a no tipping policy.

Resources mentioned:

New York Times Article on Tipping

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Trusting his intuition.

What is your biggest weakness?

Being wildly erratic.

What's one question you ask or thing you look for during an interview?

Can I trust you to be a good compassionate people around you.

What's a current challenge? How are you dealing with it?

Trusting that the sun will come up tomorrow.

Share one code of conduct or behavior you teach your team.

Regardless of your race, gender, or orientation we are all the same.

What is one uncommon standard of service you teach your staff?

Take care of your team first and you'll be better prepared to take care of the guest.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Table: the Transforming Power of Hospitality in Business

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Regonizing where you sole lives and being able to connect people to it.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Gather

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Faith in man kind is only progressed by continuing faith in mankind.

You can only achieve what you dream.

Love the people around you.

Contact info:

www.locadoroaustin.com

Fiore@locadoraustin.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Fiore Tedesco for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/580-fiore-tedesco-on-creating-a-no-tipping-culture

Mon, 14 Jan 2019 08:30:00 +0000

579: Horst Schulze on The 3 Fundamental Gust Expectations

Hailing from a small German town, Horst Schulze knew from the age of 5 that he wanted to work in the hotel industry. So he got his start, like most of do, as a dish washer. From the bottom rung he climbed his way to the top, traveling the world and working in 5 star hotels along the way. In 1983 he cofounded the Ritz Carlton and set the standards for the service industry going forward.

Schulze joins me to dive into how he got his start and the mentors who influenced him along the way. Then we dive into his newly published book, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise.

This is one you surely won't want to miss!

Show Notes Success quote or mantra

"Whatever it is you want to do in life... Do it with excellence."

In this episode with Horst Schulze, we discuss:

How Schulze got into the hotel industry, like many of use, on the bottom rung.
How he learned from his mentor, Karl Zeitler, if you approach everything you do with excellence, no matter what is, you can be important.
The impact one person can have on another on their career path. Be mindful of your influence on others. You could change someones life.
How excellence starts with a decision.
Using constant reminders, like messages on a mirror, to remind you to be excellent.
How you need to be able to lead yourself before you can lead others.
Where Horst Schulze got his inspiration to write, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise
How creating an environment where people WANT to do the work, comes from great leadership; not great management.
How great customer service starts with identifying guest needs then creating processes to meet those needs.
How to handle guest complaints; with the objective to never lose a guest.
The 3 fundamental expectations a customer has.
How to get your people to care for your guest.
While process is important, it can't shadow a clearly defined vision and mission.
How too many systems can stunt the human element of creativity and soul.
Whats most important to your employees.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Horst Schulze for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/579-horst-schulze-on-the-3-fundamental-gust-expectations

Thu, 10 Jan 2019 08:30:00 +0000

578: David Scott Peters on Effective Budgeting

David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing in coaching and training independent restaurant owners.

He is the developer of SMART Systems Pro, an online restaurant management software designed specifically for independent restaurant operators.

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

This is David's 3rd time on the show! I HIGHLY suggest you check out his first 2 interviews:

Today we're here to discuss budgeting. Specifically, we'll cover:

Why a budget is so important,
Why Most Restaurant Owners Don't have a budget,
The benefits of having a budget, and
How to build a budget the right way
Also we'll discuss the first steps you can take to getting a budget

Show notes…

Favorite success quote or mantra:

"Trust the process."

In this episode with David Scott Peters, we discuss:

Why a budget is so important to controlling costs.

Responsibility to be profitable.
Roadmap to profits.
Goal setting and tracking.

Why Most Restaurant Owners Don't have a budget.

Follow their gut.
Think they know their number in the head.
Don't want to give up control.
Don't want to share their numbers.

Benefits to having a budget.

Reactive VS Proactive.
Recover From Unexpected road blocks.
Management bonuses.
Labor Controls.

How to build a budget the right way.

Right tool- Budget Creator Pro.
Prime cost, the prime cost formula.
- Materials and labor involved in it is production, excluding fixed costs. Rent?
Where to get the numbers.
What to do if you don't have the numbers.
Budget Webinar

Resources Mentioned

- Smart Systems Pro
  - CALL 1-877-457-6278 EX 106 MENTION "RESTAURANT UNSTOPPABLE" AND GET Smart Budget Pro FREE!

Free Webinar- How Erase Your Fear Of Budget Forever

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

1-877-457-6278 EX 106 Mention "RESTAURANT UNSTOPPABLE" get Smart Budget Pro software free, and be sure to learn more about Smart Systems Pro.

The Restaurant Expert Youtube Channel

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/578-david-scott-peters-on-effective-budgeting

Mon, 07 Jan 2019 08:30:00 +0000

577: Eric Cacciatore on 5 Years of Reflection & a Glimpse of The Future

Today is a big day! It marks Restaurant Unstoppable's 5th year of producing content! To celebrate, I've ask my good friend and new partner, Brandon Hull, to flip the table on me.

Side note: Brandon will be joining Restaurant Unstoppable as my new DOO and CMO. I couldn't think of a better person to join the team.

The purpose of todays conversation is to reflect on the past 5 years and the biggest lessons I've learn. Not only to we reflect on major take-aways, but we also dive into some of the struggle I've experienced and how I overcame those challenges.

Lastly, pier into the future and discuss what we want Restaurant Unstoppable to become.

Show notes… Favorite success quote or mantra:

"Behind every great restaurant is a great person. If you want to own a great restaurant don't focus on making the restaurant great, focus on making yourself great."

Sponsors

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

Eric@restaurantunstoppable.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brandon Hull for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/577-eric-cacciatore-on-5-years-of-reflection-a-glimpse-of-the-future

Thu, 03 Jan 2019 08:30:00 +0000

576: Anthony Pigliacampo on Start-Ups and Capitalism Being The Solution

Graduate of the University of Colorado Boulder, entrepreneur, health enthusiast, and engineer who likes to build businesses that make the world a more interesting and sustainable place, Anthony Pigliacampo is the founder and co-CEO of Modern Market.

Modern Market opened its doors in 2009 with the mission is to serve delicious, healthy food that moves us forward.

Since it's first location almost 10 years ago, Modern Market has scaled to 28 restaurants in 5 states with many more in development.

Show notes… Success quote or mantra

"Onward and upward."

"Treat every day like day one."

In today s episode with Anthony Pigliacampo, we discuss:

How Anthony broke into the industry.
What he learned about the food system and food economics while working as an engineer for MacDonalds.
How Anthony wanted to create a restaurant that wasn't only economically healthy, but that also served healthy food.
The benefits of treating your small business like a big business from day one.
How to raise money for a restaurant with no prior experience in the restaurant industry.
"Blocking and tackling" projects and challenges.
Having cash reserves in the bank to live off during the early lean days.
When tackling challenges, starting with the end in mind and reverse engineering a solution.
The benefits of having a partner to divide and conquer the work load. Especially, in the early days when you're developing, and fine tuning your systems while managing and growing relationships with guests and team members. It is a lot to do by yourself.
Staying dialed into your numbers, so you can track the impact of your efforts and keep your thumb on progress.
The significance of trust in a partnership.
How partnerships hinge on agreeing to the same long-term goals. While you must agree on the long-term goals, it is actually healthy to disagree on the day-to-day decisions.
Why you need to be fully committed to removing yourself from the day-to-day, if you desire to scale.
How prioritizing, blocking, and tackling plays its role on removing yourself from the day-to-day.
Creating a culture where your line staff is encouraged to speak up and share when they see something being done wrong or something that could be done better.
If you want people to buy in, then do what you say you're going to do.
Scaling culture:
- Using technology to expand your reach and presence; Anthony holds live chats that anyone who works for him can attend.
- Taking the extra time and effort to hire people with the same values as you.
Why capitalism is the solution to effective change.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Grit.

What is your biggest weakness?

Disorganization.

What's one question you ask or thing you look for during an interview?

Energy.

What's a current challenge? How are you dealing with it?

Scaling his culture at the same rate he's scaling his business.

Share one code of conduct or behavior you teach your team.

The power of "yes".

What is one uncommon standard of service you teach your staff?

Instill the level of service that a full service restaurant would deliver in a casual quick service environment.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Pre-Suasion: Channeling Attention for Change

What's the one thing you feel restaurateurs don't know well enough or do often enough?

They don't think about the impact their food has on the health of their guests.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Sticky Chit printers. Sticky paws
Par POS
Long-Range Systems

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

People need food that makes them feel good.

The people make the restaurant. Success is just as much about serving your team as it is about serving your guests.

The industry will never change if you're going to leave it to the accumbent.

Contact info:

ModernMarket.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Anthony Pigliacampo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/576-anthony-pigliacampo-on-start-ups-and-capitalism-being-the-solution

Tue, 01 Jan 2019 01:03:19 +0000

575: Anna Tauzin Rice- Are Restaurant Assoc. Still Worth It?

Today we're speaking with Anna Tauzin-Rice. Initially, she served the National Restaurant Association as Manager of Digital Innovation, and later as Head of Innovation & Entrepreneurial Services. Today, she serves the Texas Restaurant Association as Vice President of Marketing and Innovation.

The topic of our discussion: Do restaurant associations still carry the same weight they use to?

This is the first interview of its kind. The mission is to address the topic head on and to get a different perspective. We can't just listen to rumors and form opinions without educating ourselves.The purpose is NOT to shine poor light on a person, organization, or idea. The purpose is simply to ask the hard questions and have a constructive conversation to fully understand.

Show notes… Favorite success quote or mantra:

"Sell problem you solve, not the product you make."

"That which blocks the path, is the path."

Here are the specifics of our conversation:

Whats the history of restaurant associations?
The 4 purposes restaurant associations exist to serve: legislation, education, products & services, community development.
How the biggest impact that restaurant associations is in legislation and lobbying for our industry.
Why restaurant associations no longer lead in respect to the education functions.
How restaurant associations can help you save money.
If there has there been an issue in the past with restaurant associations giving priority to their sponsors and affiliates over their members.
Some of the variable that has caused restaurant associations to have a less significant impact.
What the future of the restaurant association looks like.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

www.txrestaurant.org

512 457 4100

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Anna Tauzin-Rice for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/575-anna-tauzin-rice-are-restaurant-assoc-still-worth-it

Fri, 28 Dec 2018 08:30:00 +0000

574: Ben Gaddis How to Step Up Your Takeout/Delivery Game

Ben Gaddis is the President of T-3, an Austin advertising agency dedicated to helping clients build useful brands and create exclusive, meaningful relationships with their customers.

Today, we're here to discuss the shifting marketplace. Specifically, why fewer people are going out to eat and what you can do about it.Here's what Ben believes you can do about it: 1) Owning your relationships online, 2) Creating, maintaining and evolving signature experiences, and 3) Addressing the changing nature of space.

Show notes… Favorite success quote or mantra:

"If it is not true it should be."

In this episode with Ben Gaddis, we discuss:

Ben tells us a little bit about what makes him an authority on today's topic.
Why delivery and eating at home are on the rise.
Owning the relationship with your guests online.
Owning your e-commerce sites. Make people want to order from you.
What tools you can be leveraging to get online ordering that you can control.
Creating, maintaining and evolving signature experiences.
Addressing the Changing nature of space.

Resources mentioned

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

twitter

ben@t-3.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Gaddis for joining me for another awesome episode. Until next time.

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/574-ben-gaddis-how-to-step-up-your-takeoutdelivery-game

Wed, 26 Dec 2018 08:30:00 +0000

573: Callie Speer on Extending Creative Freedom to Your Team

Early in her career, Austin native, Callie Speer, influenced the pastry and bread program for Parkside under Shawn Cirkiel. Her experience also includes working as the pastry chef for Chameleon Group, and as the executive pastry chef for the Hotel Van Zandt.

In 2013, she was nominated for Food and Wine Magazine’s “People’s Best New Pastry Chef”. In 2015, she was awarded Pastry Chef of the Year by Culture map.

Equipped with experience, acclaim, and passion, Speer set out to open Holy Roller in 2017, which instantly became and continues to be a staple in the Austin dinning scene. Shortly after opening Holy Roller Speer won Eater Austin's Chef of the year Award.

Show notes… Favorite success quote or mantra:

"Show up."

In this episode with Callie Speer, we discuss:

How and why Speer got into the industry.
Every master was once a disaster. Dive in. It is the only way you'll get better.
How Speer lied about her ability, a few times, to get the job. Fake it till you make it.
How Speer learned about high standards working for Shawn Cirkiel.
Knowing this career path isn't going to be easy and being OK with that.
Keeping your calm in disastrous situations.
Compartmentalizing the aspects of your life, and knowing that it is OK to want other aspect of your life that work.
Why you should never serve something that looks like poop, no matter how good and unlike poop it may tastes.
Keeping your calm during stressful situations. If you lose your shit as a leader, you'll cause everyone else to lose their shit.
Once you take a leadership role and earn a certain level of acclaim, you have a responsibility to pay it forward to those who come to work for you. If you party, think about yourself, and leave nothing in the tank for those who want to learn from you, you're being selfish.
How Speers life turned around once she got sober.
The story behind how Speer opened Holy Roller.
Taking care of what you do have, not what you want to have.
The power of giving your people creative freedom and how that contributes to authenticity.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activity feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Not being afraid to make an ass of herself.

What is your biggest weakness?

Procrastinating.

What's one question you ask or thing you look for during an interview?

Look for silent confidence.

What's a current challenge? How are you dealing with it?

Staying fresh.

Share one code of conduct or behavior you teach your team.

Don't yell. If you're going to lose your shit, leave.

What is one uncommon standard of service you teach your staff?

Make a great first impression by giving them a little something extra.
Know your guest's name.
If you see a regular come in with a friend, buy that friend a little something extra.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Down and Out in Paris and London

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Considering the guest experience.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast's handheld tablets.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take your time.

Be uniquely you.

Put your head down and work.

Contact info:

@holyrollerATX

@calliespeer

holyrolleraustin.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Callie Speer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/573-callie-speer-on-extending-creative-freedom-to-your-team

Mon, 24 Dec 2018 08:30:00 +0000

572: Robert Mescolotto on How to Get the Most Out of Your General Contractor

Robert Mescolotto is the Founder and Owner of Hospitality Construction Services, who specializes in building Michelin Star and Bib Gourmand Star restaurants in DC. They work very closely with the chef/owner to discuss their needs and provide value engineering and other solutions for delivering unbelievable spaces on time and under budget.

Today we're here to discuss three topics: 1) How to Select the Best General Contractor for the Job, 2( How to Get the Most Out of Your Meeting with a General Contractor, and 3) Construction Shortcuts You Should Never Take.

Show notes… Favorite success quote or mantra:

"Treat people the way you want to be treated."

"Success is defined differently among different people."

Selecting the Best General Contractor for the Job

Interview multiple.
Listen to what your industry partners have to say about their experiences.
Is hard bid your best option?
Get subcontractor references.
What is their track record… restaurants are complicated.
What do KEC have to say about the difference GC’s… the market is small.
Do they know the ins and outs of permitting and inspections related to restaurants (liq lic, health, etc)

How to Get the Most Out of Your Meeting with a General Contractor

Discuss budget.
Discuss availability.
Review drawings together.
Understand the cost of materials being specified.

Construction Shortcuts You Should Never Take

Skipping the value engineering the project… 5% can be saved just by making smart choices.
Not meeting the sub contractors, personally.
Not listening to experts and/or maintaining schedules with all parties.
Not budgeting with a contractor in advance of final plans.
Starting too early and dragging the project – reduces contractor efficiency.
Know the % of each division… are you top heavy in one area?
Setting aside money for opening.
Know when Tenant Improvement monies are due from the landlord.
Ask questions about better ways to build… not all drawings are created equal.
Learn how to read blueprints with your GC… glad to help!

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

hospitalitygc.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Robert Mescolotto for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/572-robert-mescolotto-on-how-to-get-the-most-out-of-your-general-contractor

Fri, 21 Dec 2018 17:35:58 +0000

571: Carol Huntsberger on Creating Relationships with Brutal Honesty

In 2003, Paul and Carol Huntsberger purchased Quality Seafood Market from Same Eaves.Under Paul and Carol, the restaurant blossomed from a fried food kitchen into a place where families could gather to enjoy fresh seafood.

In 2010 Carol become the sole proprietor of Quality Seafood Market. Under the Leadership of Carol Huntsberger, Quality Seafood Market has continued expanded it's walls, added private dining room, oyster grill, food truck and has grown it's off site catering department.

Show notes… Favorite success quote or mantra:

"What you think about is what you bring about."

In this episode with Carol Huntsberger, we discuss:

We're never given more than we can handle. You're prepared. Get after it.
A brief history of Quality Seafood and how Huntsberger became it's owner.
How Huntsberger's success was built on relationships and listening to the people she had surrounded herself with.
How when Carol broke into this industry she was brutally honest and real with herself and her clients. This only helped to garner more respect.
The first step to taking over a failing business. Stop the bleeding!
The role education plays in turning around a business. Not only educating yourself, but educating your clients and guests.
Tips on building an email list and using it to drive traffic.
Sharing your story with your clients and guest. People want to know whats going on behind the scene.
The importance of being flexible and having a back up plan.
How staying open and optimistic creates opportunities.
Instead of buying ad space, donate your product to a good cause or at least a gift card.

Today's sponsor:"

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Positivity.

What is your biggest weakness?

Overthinking.

What's one question you ask or thing you look for during an interview?

Read their body language.

What's a current challenge? How are you dealing with it?

Traffic. It is putting a dent in their dinner business.

Share one code of conduct or behavior you teach your team.

Treat people the way you want to be treated.

What is one uncommon standard of service you teach your staff?

Greet people with a smile.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Simple Truth of Service: Inspired by Johnny The Bagger

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Recenter with the purpose it all.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Google Docs

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Keep caring.

Be honest.

Make other people feel special.

Contact info:

qualityseafoodmarket.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Carol Huntsberger for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/571-carol-huntsberger-on-creating-relationships-with-brutal-honesty

Wed, 19 Dec 2018 08:30:00 +0000

570: Sharon Watkins on Never Being Above Asking For Help

In 1988, Sharon Watkins closed her Austin ad agency and purchased a defunct little dive, Chez Fred. Her vision was to combine the delectable delights of an old-world bakery with the convivial cuisine of an American-style bistro.

She kept the old restaurant’s sign, bought a vowel and a ‘Z’, and in 1989 the newly-christened Chez Zee opened its doors. Their whimsical restaurant has been charming Austin locals and winning awards ever since.

Show notes… Favorite success quote or mantra:

"All they can do is say no."

In this episode with Sharon Watkins, we discuss:

Why it is so valuable to know that the worst thing that will happen if you ask somebody for information or help, is that they could say, "No."
What Sharon had going on before Chez Zee.
Just saying "Yes" and figuring the rest out later.
Know where you are in the restaurant lifecycle and responding appropriately. Know, that at any point in the life cycle of a restaurant, if you rest on your laurels it is game over.
Why it is so important to not lose focus of the little things in your business.
Being devoted to the numbers in your business. Track them. Know them. Do 13 accounting periods a year. Do an inventory once a week.
Being conservative in your estimates.
Energy, resilience and courage being best qualities to have in this industry.
Tackling potential altercations from a place of curiosity. Come from a place of just trying to figure out why. Be polite. Get the answers. Do something with the new data.
How Chez Zee continues to break sales records after 30 years of being open for business; just say yes; do what no one else is doing.
How to build loyalty and stay relevant.
The importance of an inspiring and physically sound vision.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Smile.

What is your biggest weakness?

Having too man ideas.

What's one question you ask or thing you look for during an interview?

Do they smile?
How much energy do they have?

What's a current challenge? How are you dealing with it?

Staffing.
Don' t focuses on getting new people focus on keeping the people you have.

Share one code of conduct or behavior you teach your team.

Act out of integrity all the time.

What is one uncommon standard of service you teach your staff?

Go the extra mile.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Art of Gathering: How We Meet and Why It Matters

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Pay attention to the numbers.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Compeat

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be brave.
B e strong.
Be kind.

Contact info:

chez-zee.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sharon Watkins for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/570-sharon-watkins-on-never-being-above-asking-for-help

Mon, 17 Dec 2018 08:30:00 +0000

569: David Denney on What To Know Before Entering a Partnership

Today we're here to discuss partnerships. Specifically, how to enter partnerships and protect everyone's interests. We'll explore two verticals: 1) strictly financial partners; and 2) partners who will be working in the business with you.

You may remember, I recently had Jason Boso on the show. During that interview, Boso stressed the importance of finding a lawyer to help you protect your intellectual property. That lawyer who helped Boso, that was David T. Denney, and that's who we're speaking with in today.

David T. Denney Founded the Denney Law Group in early 2007, where he and his team represent founders, innovators, entrepreneurs and companies doing hospitality well.

Before forming his group David practiced with a large Dallas law firm where he created the Food, Beverage and Hospitality Practice Group.

On top of all this david will be president of the Greater Dallas Restaurant Associate in the 2019-2020 fiscal year.

Show notes… Favorite success quote or mantra:

"business like life is all about how you make people feel. It is that simple and that hard.

In this episode with David T. Denney we discuss:

Getting into the right mindset before approaching investors.
- You're not protecting yourself from investors, you're protecting yourself from yourself.
- Don't go to investors looking to get value. Go to investors looking to be of value to them.
Starting with the end in mind when you are structuring your business on paper and legally. Do you want to be a franchise, or a single unit? Ask yourself what is the ultimate goal looks like, and start building your business, on day one, to achieve that ultimate goal.
Before locking down a domain name, make sure you can get the name of your business and brand federally trademarked.
Making your business plan compliant with law before reaching out to investors.
How to structure an operations agreement in a way that gives operational control to the concept creator and a good return for investors.
Things you can do to make investing in your restaurant more appealing to investors.
Why investor communication is so critical.
Being more open-minded to what you could and should be trademarking in your business.
How to arrange an operations agreement with partners who will be working in the restaurant with you.
Protecting yourself from the 4 D's (Death, Disability, Divorce, and Deadbeats) with a buy sell agreement.
Working "tie breakers" into your operations agreement.
Factoring in an exit strategy with a "tag along and drag along provision".

Resources mentioned:

Legal Checklist When Entering Partnerships (PDF)

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

David@foodbevlaw.com

foodbevlaw.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David T. Denney for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/569-david-denney-on-what-to-know-before-entering-a-partnership

Fri, 14 Dec 2018 08:30:00 +0000

568: Nic Yanes on Managing Your Managers

Originating from Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study Culinary Arts at Western Culinary Institute.

Between 2004 and 20011, Yanes bounced between Dallas TX and Portland Oregon fine tuning his craft. In 2012, found himself in Austin, TX taking on the role of Chef at Uchi.

Eventually he would earn the title of Creative Director. In 2015 Yanes broke off on his own to open Juniper and has been landing on the cities best of lists ever since.

Show notes… Favorite success quote or mantra:

"Respect."

In this episode with Nic Yanes, we discuss:

If you want to make changes in your life sometimes it takes changing your environment and the people you're surrounding yourself with.
The role confidence plays in leading.
As a line cook, manage your managers. Be proactive. Anticipate their needs.
The importance of systems in your business. Using technology to systematize your business so you can use your time more wisely.
Living the expectations and standards you set for your staff.
Why being condescending, mean, and short with people doesn't pan out in the long-run.
How if you're not happy in a job or just where you are in life in general, make a pivot. Do something about it.
Making all new hires start at the bottom and work there way to the top. They may know how to cook, but do they know your cultures?
Before opening a restaurant in a city you're new to, spend some time working for the best in that city. develop a network, and tie your personal brand to other successful personal brands.
While valuable, staging short-term, is not enough to really absorb and learn from the greats. Give the restaurants you work for at least a year.
Being less focused on the cash that is coming in and more focused on the cash going out. Work with what cashflow you've got. Stay lean. Don't assumed a bunch of cash is going to start flooding in.
How being a restaurateur is just as much about being a business man as it is about being a creative.

Resources mentioned:

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Not wanting to let anyone down.

What is your biggest weakness?

Not wanting to let anyone down.

What's one question you ask or thing you look for during an interview?

Ask where they go out to eat.
Look for honesty.

What's a current challenge? How are you dealing with it?

Continually staying creative.

Share one code of conduct or behavior you teach your team.

Be timely.

What is one uncommon standard of service you teach your staff?

Be nice.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Table: The Transforming Power of Hospitality in Business

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Engage with their staff on a personal level.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Slack

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be respectful.

Pay attention to the pennies

Have a beer.

Contact info:

@JuniperAustin

juniperaustin.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nic Yanes for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/568-nic-yanes-on-managing-your-managers

Wed, 12 Dec 2018 08:30:00 +0000

567: Matthew Bolick on The Power of an "Us" Mentality

Hailing from Fort Worth, TX Matthew Bolick eventually found his way to Austin were he began working in cafes.

While working as a barista at Frank Restaurant, Bolick met Matt and Grady Wright, who were working in the tech and construction industries. Rather naturally, the three started the conversation around opening their own coffee shop and beer bar some day.

In 2012, Bolick left Frank to join Sterling Roberts in opening Flat Track, a coffee roaster and cafe which is still going strong today.

A few years later Bolick joined the aforementioned write brothers to open Wright Bros. Brew and Brew. After a few years of success it was time for the trio to open their second, new concept, Better Half Coffee and Cocktails, which opened in early 2018. It didn't take long for their concept to be recognized as one of the hottest spots in town and was just recently named Eater Austin's "Best Restaurant of the Year"

In addition, the trio plans to open Hold Out Brewing and Little Brother Bar.

Show notes… Favorite success quote or mantra:

"Onward, through the foam!"

In this episode with Matthew Bolick, we discuss:

How customers service boils down to genuinely caring.
If you're young and opening a food or beverage operation, you get to be dumb. Take advantage of it. Just start and ask for forgiveness later.
Knowing where you skill set ends and others begin. In other words, know your lane.
Regarding partnerships, get a lawyer involved, and get super honest with each other about what you need from one another.
Why an "us" mentality almost always trumps a "us versus them" mentality.
The pros and cons of opening a business with partners, especially in the early, lean days.
How to develop organic "lanes" for your leaders.
How Bolick and his partners secured that capital for their vision.
Why it is so important to transition from working in the business to working on the business.
Mentally preparing from projects to go over budget and overtime.
The value in having a deep network within the hospitality industry.
Having the, "You don't work for me, but I work for you" mentality.
When you have multiple people contributing to a project, why it is so important to have one person with veto power so the project continues to move forward.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Resilience

What is your biggest weakness?

Numbers

What's one question you ask or thing you look for during an interview?

Find out what their favorite bars and restaurants are and why.

What's a current challenge? How are you dealing with it?

Learning the construction lingo while building out new projects.

Share one code of conduct or behavior you teach your team.

"Respect the chill."

What is one uncommon standard of service you teach your staff?

Using a heads-up service style. Make eye conduct.
When serving a cup of coffee, hold the cup by the handle. that is why handles are made.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Desert Solitaire: A Season in the Wilderness

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Give the people what they want, or "play to the crowd."

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Google Keep.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

work doesn't define

You're only as good as the people you surround yourself with.

Figure out where your skill sets end and your partners skillsets begin.

Contact info:

www.thebrewandbrew.com

@thebrewandbrew

www.betterhalfbar.com

@betterhalfbar

@LittleBrotherBar

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matt Bolick for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/567-matthew-bolick-on-the-power-of-an-us-mentality

Mon, 10 Dec 2018 08:30:00 +0000

566: Nathan Lemley on Taking Over a Brand and Making it Your Own

Nathan Lemley grew up in Katy, TX and attended the The Art Institution of Houston. After graduation, Lemley worked in some of Houston finest restaurants before making the move to Austin where he accept the position of Chef de Cuisine at the newly opened Foreign & Domestic.

He spent the next few years traveling and staging across the country, before connecting with Chef Shawn Cirkiel at Parkside on 6th, back in Austin.

At Parkside, Lemley met future business and life partner, Sarah Heard. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.

I recently interviewed Lemley's business partner, Heard. Listen here: episode 564

Show notes… Favorite success quote or mantra:

"Give your all, and do your best every single day."

In this episode with Nathan Lemley, we discuss:

How and why Lemley got his start in the industry.
Waiting until you're mature enough to invest in culinary school.
How Chef Lemley learned about consistency and why it is so important.
Why working directly WITH the person who owns a restaurant is different than working directly FOR them. Their passion and work ethic is contagious.
Creating a culture of high standards.
Why everyone should stage early and often in their career.
How to know it is time to push your cooks out of your kitchen so they can continue to grow and develop professionally.
How managing personalities is a big part of managing restaurants.
Guiding your team members to the solution, not just giving it to them. You've got to get your people to think for themselves and help the develop the habit of thinking for themselves.
Anticipating your restaurant needs and being ahead of your restaurant needs, especially when it comes to people. Is your sous chef sticking around? Are you sure? Do you have a back up for when they leave?
How Lemley and Heard secured their financing and what they learned from the process.
Hiring specialists like lawyers, and accountants.
How Lemley is focusing on keeping Foreign and Domestic "fresh".
Why it is so important to have ONE thing that is unique and that you can be the best at.
Why being hot headed in the kitchen does not pay off in the long run.

https://restaurantunstoppable.libsyn.com/566-nathan-lemley-on-taking-over-a-brand-and-making-it-your-own

Fri, 07 Dec 2018 08:30:00 +0000

565: Ben Sabin on Growing Your Network Before Growing Your Brand

Hailing from Houston, TX, Ben Sabin is a Graduate of Edwards University where studied Communication, Advertising, PR, and Marketing. A few years after graduation Sabin did some independent contracting before bartending and managing at the Whip In. Sabin spent the next 5 years serving Thirsty Planet Brewing Company in numerous roles. In 2015 Sabin joined forces with friend and business partner Devon Ponds and they founded Friends and Allies Brewing Company, where the Austin Chamber of Commerce awarded them for Outstanding Business Growth and first time entrepreneurs in 2017.

Show notes… Favorite success quote or mantra:

"Go get it. It's not going to fall out of the sky, and if you don't show up, it is not going to happen."

In this episode with Ben Sabin, we discuss:

Getting after your dreams. Dreams won't just happen on their own. You gotta go get them!
The importance of first impressions and first experiences.
Telling the story behind your business.
How to approach people to get their business. Take an interest in your guest or client and they'll take an interest in you.
Slow, steady growth. Stick with your core products and don't get too distracted.
Why self-distribution is the best approach, in reference to breweries.
Creating and selling your brand before you have a physical product to sell. Create some hype!
Being as loud as you can on social media when you're growing your brand.
How to prioritize the scaling process.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being in front of his clients as much as possible.

What is your biggest weakness?

Breaking into the North Austin Market.

What's one question you ask or thing you look for during an interview?

Are you from North Austin?

What's a current challenge? How are you dealing with it?

Staying relevant in a market that always wants the next new thing.

Share one code of conduct or behavior you teach your team.

Be on time. Do someone else's job as much as you possibly can.

What is one uncommon standard of service you teach your staff?

Help organize someone elses' product

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Get in front of the people

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Ecos

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do whats right.

Do it often.

Do it again.

Contact info:

@benthererunthat

@friendsandalliesbrewing

www.friendsandallies.beer

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Sabin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/565-ben-sabin-on-growing-your-network-before-growing-your-brand

Wed, 05 Dec 2018 08:30:00 +0000

564: Sarah Heard on a Building a Company of Managers

Sarah Heard split her time growing up between Conroe and Lockhart, TX. In high schools a way to pay for her first car, she started working at a local restaurant and immediately fell in love with the industry. A few years after, Heard was hired as an executive sous chef at The Mansion at Judges Hill in Austin, Texas, and it has been peddle to the metal ever since. Heard went on to manage kitchens with some of the best chefs in Austin. One of her most notable jobs was at the Parkside on 6th where she met future Business Partner and life partner, Nathan Lemley. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.

Show notes… Favorite success quote or mantra:

"Keep up that intensity!"

In this episode with Sarah Heard, we discuss:

How being ridiculously observant, and showing up the next day better than you were the day before helped Heard move up the ranks at her first restaurant gig.
What it looks like to have ownership of your restaurant.
How proper kitchen culture is all about respect, discipline, and being orderly.
That if a manager walks past a piece of trash and doesn't pick it up, then they're not fit to be a manager.
Recognizing when you've made a mistake and choosing to learn from it.
The impact of keeping a manager's log.
Why Heard and business partner, Nathan Lemley, chose to keep the "Foreign and Domestic Name" when buying the business.
How to take over an established brand without rocking the boat too much.
How using technology in the kitchen has had an impact on efficiency and their bottom line.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Respect for the process.
Welcoming demeanor toward the guest.

What is your biggest weakness?

Anxiety; Getting inside her own head.
The little things can sometimes distract her from the bigger, more important things.

What's one question you ask or thing you look for during an interview?

Heart and drive.

What's a current challenge? How are you dealing with it?

Getting paperwork done. She's combating this challenge by trying to stay more organized.

Share one code of conduct or behavior you teach your team.

Respect.

What is one uncommon standard of service you teach your staff?

Replacing the cutlery between each plate.
Keeping water and wine glasses full without being asked.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More than 175 Recipes.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Staying intense when things are going well.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

OpenTable

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be respectful.

Be accountable.

Have heart.

Contact info:

www.fndaustin.com

@fndaustin

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sarah Heard for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/563-sarah-heard-on-a-building-a-company-of-mangers

Mon, 03 Dec 2018 08:30:00 +0000

563: Harland Scott on Building Your On-Boarding Standards

Today, we're here to do a deep dive into the on-boarding process and why standards are so important. By the end of this conversation you'll know what the on boarding process done right looks like. To lead the discussion I've welcomed back on the show, Harlan Scott. Scott is the founder of Harlan Scott Hospitality, where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and other employees. Again, this is Scott's second time on the show, to hear his full story and advice, head over to wwww.restaurantunstoppable.com/544

Show notes… Favorite success quote or mantra:

" Give your people the "why". It is not enough to know what to do, your people need to know "why" behind it all."

In this episode with Harlan Scott, we discuss:

Sharing the "whys" behind your restaurant with your team.
What the on-boarding process done right looks like.
Treating your small business like a big business, early on.
What chapters your on-boarding manual should have.
Having the appropriate testing to coincide with training and on-boarding process.
Creating trainer checklists.
What subchapters should be included in the "Standards" section.
The appropriate way to communicate training manual updates to your staff.
What should be included in your risk management section.
How a management log is tied to risk management.

Resources Mentioned

HR/Payroll Service

Labor Management

RestaurantOwner.com for training templates other other useful resources.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

HarlanScottHospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Harlan Scott for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/563-harland-scott-on-building-your-on-boarding-standards

Fri, 30 Nov 2018 08:30:00 +0000

562: Travis Tober on Attention to Detail, Service, and Programming

Hailing from Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays. Tober Settled in Austin for good in 2011, where he continued to refine his skill and build his resume at The Four Seasons. In addition, Tober has consulted on beverage programs at Ruth's Chris Steak House, Landry's, Hard Rock Cafe and TGI Fridays. After having helped open Vox Table, Tober left to join forces with other Austin restaurant leaders to open Nickel City in 2017. Nickle City has quickly risen to be one of the most respected bar programs in the nation.

Show notes… Favorite success quote or mantra:

"High fives and handshakes.".

In this episode with Travis Tober, we discuss:

How to go from not having a shift available to having any shift you want.
Going above and beyond what is expected from you to create opportunity. Just out hustle everyone else.
When going out to eat, keep a mental catalog of what restaurants and bars are doing to drive traffic through their doors. Over time you'll develop your own playbook.
Letting your team members get creative and contribute beyond just doing their job.
Never sacrificing quality.
Before you go asking for money, take a few years to build your network and your resume.
When you're new to a city, research who is the best at what you want to do and become friends with them.
Keep the restaurant people in the restaurant and keep the money out of operations.
Why it is so important to develop your own personal brand. Also, we discuss how branding is more than a logo; its your story and an extension of who you are.
"Hype" your social media presence.
Partnering with people who make you better and who are strong where you are weak. Collectively you need to be the complete package. However, even though you're different you need to same vision.
Creating perceived value.
Being the Disney World of dive bars; focusing on detail and service.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Don't be a dick.

What is your biggest weakness?

Clutter.

What's one question you ask or thing you look for during an interview?

Hire humans.

What's a current challenge? How are you dealing with it?

Staying relevant. They're combating this by just having fun.

Share one code of conduct or behavior you teach your team.

High fives and handshakes.

What is one uncommon standard of service you teach your staff?

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Brandwashed: Tricks Companies Use to manipulate Our Minds and Persuade Us to Buy

Buyology: Truth and Lies About Why We Buy

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Be present.
Play the long game.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Slack

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have great time.

Entertainment and value rule.

Contact info:

www.nickelcitybar.com

@NickleCityATX

@TheTober

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to TRAVIS TOBER for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/663-travis-tober-on-attention-to-detail-service-and-programming

Wed, 28 Nov 2018 08:30:00 +0000

561: Philip Speer on Bouncing Back After Losing It All

Hailing form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc's Bistro, and Jean George Vongerichten's Bank. In 2005, Speer took the role of Pastry Chef at Uchi in Austin, which is when his career really started to accelerate. Speer would climb the latter to serve as Culinary Director for the Uchi Restaurant Group. It was here he earn 4 nominations for James Beard "Outstanding Pastry Chef", before moving on from Uchi in 2015. Since, Speer has open Bonhomie, My name is Joe Coffee Co, and current project will be opening in late winter 2019

Show notes… Favorite success quote or mantra:

"If you don't have time to do it right, when will you have time to do it again?"

In this episode with Philip Speer, we discuss:

Taking time to go through the movements the right way. If you rush something, because you're worried about time, then you'll really be in trouble when you have to do the thing all over again.
What the apprentice approach looks like if you're thinking of going that route.
How to craft a life in the restaurant industry that allows you to express your passions and interests, instead of resenting your "job."
The best way to become a certain type of restaurant professional is by surrounding yourself with those types of professionals you want to become.
Mentally going through movements before physically going through movements.
Creating opportunities for yourself within a restaurant group by finding weak links and improving them.
Why you can't create great food without a system for consistency.
Opening restaurant for the purpose of creating opportunity and careers for those you've mentored.
How Speer lost it all due to his alcohol abuse and how AA's 12 steps has really helped to turn his life around.
How taking care of your mental health can start with taking care of your physical health.
How recovery comes from not focusing on who you were in the past, instead, it comes from focusing on who you want to be in the future.
Why not injecting your identity in your brand can hurt you.
The role instagram and an abundance of restaurants has on an increasingly transactional society.
Why you need to be open, honest, and transparent with your business partners.
Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

The ability to adapt and evolve.

What is your biggest weakness?

Always second guessing.

What's one question you ask or thing you look for during an interview?

Speer looks for Mutual respect.

What's a current challenge? How are you dealing with it?

Building a team for his new restaurant.

Share one code of conduct or behavior you teach your team.

Always be open minded.

What is one uncommon standard of service you teach your staff?

Anticipating guest needs.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Wooden on Leadership: How to Create a Winning Organization

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Collaborate. Listen.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take care of yourself, first.

Be open to new opportunities to learn.

Take in experiences soak it up.

Contact info:

@PhilipSpeer

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Philip Speer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/561-philip-speer-on-bouncing-back-after-losing-it-all

Mon, 26 Nov 2018 08:30:00 +0000

560: Zane & Brandon Hunt on Treating Your Small Business Like a Big One

Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost 10 years ago with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Today. Via 313 operates 2 trailers and 3 brick and mortar locations.

Show notes… Favorite success quote or mantra:

"If you can't change your people, change your people.

In this episode with Zane and Brandon Hunt, we discuss:

Approaching successful people asking to learn from them. You'll be surprised how many people are willing to share their knowledge.
Understanding that you do not need to be good at everything to run a successful business. You just need to know what you're good at and who is good at what you're not.
When scaling, offloading the things you're not good at or don't enjoy doing, first.
Why you need to do something if you expect people to invest in you. People don't invest in ideas. People invest in other people and what their capable of. Show people what you got.
Starting where you can, and scaling into your ultimate vision.
Creating your systems, processes and procedures while you're still small so you have something to scale into.
Matching your vision with a community and demographic that will support it.
Giving up responsibility to people who want it so you can create balance in your life.
Knowing your strengths and staying in your lane.
What you know where you're strong, look to other business owners to partner with.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Great food, attention to detail, and taking care of your people at all costs.

What is your biggest weakness?

Over expanding too fast.

What's one question you ask or thing you look for during an interview?

Hire your weakness.

What's a current challenge? How are you dealing with it?

Staffing.
Higher pay. Don't ask, "What can you do for me?" Instead, ask, "What can I do for you?"

Share one code of conduct or behavior you teach your team.

Be truthful.

What is one uncommon standard of service you teach your staff?

Bring free ice cream to first time guest.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Think and Grow Rich

How to Win Friends and Influence People.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Spend money on things that will help them make more money.

What's one piece of technology you've adopted within your four walls of your restaurant and how has it influence operations?

Toast

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do what makes you happy.

Don't sweat the small things.

Give it back to your community.

Contact info:

via313.com

@via313

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Zane and Brandon for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/560-zane-brandon-hunt-on-treating-your-small-business-like-a-big-one

Fri, 23 Nov 2018 08:30:00 +0000

559: Leslie Martin on Drive and Passion Creating Opportunity

In the summer of 2000, owner Leslie Martin took her passion for the artsy cafe and love of the service industry and started Bouldin Creek Cafe in a 700 square foot shack. 18 years later Bouldin Creek remains one of the most popular vegetarian restaurants in the country, employs 95 people, supports animal and human rights organizations, promotes local artists, and works hard to be as eco-friendly as possible.

Show notes… Favorite success quote or mantra:

"Teamwork makes the dream work."

In this episode with Leslie Martin, we discuss:

How to be a server that is control of situations.
How accountability plays a role in consistency and employee retention.
Going beyond creating a brick and mortar restaurant, to creating relationships, and community that support the restaurant.
Just starting and learning as you go.
Keeping your ear to the ground for closing restaurant in order to be someones exit strategy.
If you're driven, that may just be what it takes to win a future investor over. Don't let not having money or credit be what stands in the way of you taking a chance. Just go for it.
Checking your ego at the door and being open to feedback and suggestions.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Acceptance.

What is your biggest weakness?

Too sensitive.

What's one question you ask or thing you look for during an interview?

Ask, "What did you hate most about your current job?"

What's a current challenge? How are you dealing with it?

Being too sensitive.

Share one code of conduct or behavior you teach your team.

To be equally accepting to all guest, whether they eat meat or not.

What is one uncommon standard of service you teach your staff?

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Book: the Transforming Power of Hospitality in Business.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

meeting with their staff.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

NoWait

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take time for yourself.

Never take your business for granted

You can learn from everybody.

Contact info:

bouldincreekcafe.com

@bouldincreekcafeatx

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Leslie Martin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/559-leslie-martin-on-drive-and-passion-creating-opportunity

Wed, 21 Nov 2018 08:30:00 +0000

558: Brooke Greer on Scaling a Catering Business

Brooke Greer, a Dallas native & graduate of Baylor University in Waco, moved to Austin in 2004. After working in sales and crafting her management skills in customer-service, Greer founder her calling in events-planning. Over the years she's worked for Austin’s Word of Mouth Catering, and Olive & June. In 2014 Ben Edgerton, Owner of Contigo Restaurant, approach Greer with the opportunity to run their restaurants catering; today, she's a partner.

Show notes… Favorite success quote or mantra:

"I'd rather be looking at it than for it."

In this episode with Brooke Greer, we discuss:

How important it is, especially as a caterer, to always be prepared. Greer suggests using checklists and traveling to the event site to look for any possible issues.
How being calm and patient with clients has served Greer.
If you want to progress in your career, don't wait to be told to take initiative. Take action now, ask for forgiveness later.
How the client or guest, is not always right. Also, how to handle a client or get who isn't right.
The benefits of offering equity to someone to start and control a new appendage of your business, such as a restaurant starting a catering arm.
If you're adding catering to your restaurant, why it makes sense to treat it like a separate
business.
Having the mindset that catering have no limits, especially when it comes to the physical space. Your real only limit is the budget of your client.
How to scale a catering business.
How to approach a mentor.
How differentiation will help you become more competitive.
How to grow the relationship with your clients.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Drive

What is your biggest weakness?

Not getting emotionally attached to thebusiness

What's one question you ask or thing you look for during an interview?

Look to see how the person apply organizes them self.

What's a current challenge? How are you dealing with it?

Share one code of conduct or behavior you teach your team.

Operate with a servants heart.

What is one uncommon standard of service you teach your staff?

Smile!

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Mastering the Rockefeller Habits: What You Must Do to Increase the Value of Your Growing Firm

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Cook food

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Total Party Planner

Slack

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat your employees like family.

Take initiative.

Enjoy you job and have fun doing it.

Contact info:

Contigo Restaurant

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brook Greer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/558-brooke-greer-on-scaling-a-catering-business

Mon, 19 Nov 2018 15:41:50 +0000

557: Justin Elliott on Deploying Technology Into Your Systems

Graduate of the University of Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin’s 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant.

Show notes… Favorite success quote or mantra:

"Fight chaos every day."

In this episode with Justin Elliott, we discuss:

How Elliotts back ground in theater influences his career in hospitality.
Leading from the front and working harder than everyone else being the best way to earn respect.
Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously.
Documenting the creative process when developing new drinks and recipes.
Creating a culture where people WANT to document and follow processes.
Leveraging free technology to improve your systems and communication.
being on the same page and having the same vision as your partners.
Making the less glamorous stuff more fun with gamification and creativity.
Doing something about the tipping issue in the restaurant industry.

Resources Mentioned:

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being reflective.

What is your biggest weakness?

Hates saying things twice.

What's one question you ask or thing you look for during an interview?

Ask, "What other restaurants in town are you interested in."

What's a current challenge? How are you dealing with it?

Inventing systems to keep his systems together.

Share one code of conduct or behavior you teach your team.

Fucking push.

What is one uncommon standard of service you teach your staff?

The trey is the way.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Story of Sushi: An Unlikely Saga of Raw Fish and Rice

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Handle the tipping situation.

What's one piece of technology you've adopted within your four walls and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Restaurant work is honest, spiritual work.

You can only do lasting work in this world if the work is true to yourself.

It never gets easier, but it does get more fun.

Contact info:

Bill man

billy hanky king b

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Justin Elliot for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/557-justin-elliott-on-deploying-technology-into-your-systems

Fri, 16 Nov 2018 17:59:30 +0000

556: Jason Boso on Securing Your Intellectual Property

Chefs Jason Boso & Quincy Hart met in culinary school, after jobs as stock brokers and telephone line repair men. After paying their dues working the line at The Four Seasons & Pappas Bros, Jason & Quincy finally opened Twisted Root Burger Co. in the Deep Ellum neighborhood of Dallas, Texas in 2006. While Twisted Root Burger Co. has seen incredible growth, (19 location in total) Jason & Quincy have stuck to their roots and their senses of humor, using a hands-on approach to high-quality, fresh food in an casual atmosphere with tons of personality. Twisted root was followed by Tacos and Avocados in 2012 and the Truck Yard in 2013, and the groups latest concept Greenville Theater. All these concepts operate under the Brain Storm Shelter Restaurant Group.

Show notes… Favorite success quote or mantra:

"Avoid paralysis by analysis. Jump!"

In this episode with Jason Boso, we discuss:

How the timing is never going to be just right to start. Just start.
If you like cooking at home, thats not enough of a reason to want to open a restaurant. This industry is hard, it will chew you up and spit you out if you're not ready.
Going to successful restaurateurs early in your career to seek mentorship and advice. When they give you their honest feedback, listen. Listen, even if it is not something you want to hear.
How giving advice to the next generation will come back to serve you some way or some how.
If you want to open a restaurant, get to know how all aspects of the business work. It is not enough to be a specialist in one area of the industry. You need to nail it all.
When you have an idea for a restaurant you need to get it out into the universe! Find your evangelist and get them spreading the good word.
Knowing your identity before opening a restaurant so you can extend your identity into it.
When you're getting funding to open your restaurant, factor in the cost to pay a lawyer so you can protect your intellectual property.
How Guy Fieri's Diners, Drive Ins, & Dives helped triple twisted burgers revenue at a time when they just opened two additional locations.
Scaling your people before scaling the amount of physical locations you own.
Slowing down to speed up.
Using psychological test to find which lanes your employees belong in.
Making it clear to your guest when you've added value. You need to highlight your unique selling propositions.
Scaling culture along side

https://restaurantunstoppable.libsyn.com/556-jason-boso-on-securing-your-intellectual-property

Wed, 14 Nov 2018 08:30:00 +0000

555: Michael Serpa on the Art of Creating Regulars

Hailing from a family of chefs, Michael Serpa grew up in the restaurant industry living between Miami and Pennsylvania. After dropping political science at Penn State Serpa attended the Culinary Institute of America in Hyde Park, NY. In New York, Michael connected with the Olives NY group and worked under chef Michael Crain and eventually would make his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End, where he stayed 7 years. With a need to continuing challenging himself, Serpa departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015.

Show notes… Favorite success quote or mantra:

"Keep it fresh."

In this episode with Michael Serpa, we discuss:

How to create a culture of "keeping it fresh."
The value in following your gut.
The pros AND cons of getting a culinary degree.
Reinforcing positive behavior. Not scolding negative behavior, correcting it, instead.
Working for other restaurants to round off your skills and to create a foundation for self-exploration and personal clarity.
Attaching your personality to a restaurant space.
Being good at adapting and changing on the fly.
Why your reputation within the industry is so crucial when it comes to building your team and opening a restaurant.
How to create a regulars.
Doing projects right the first time.
Being mindful of the bar you set for yourself. The bar you set for yourself is the same bar your set for your staff.
Always making small improvements and never getting too comfortable with how things are.
Finding the balance between staying fresh and being consistent.
Being versed in all elements of a restaurant, not just what you're an expert at.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic.
Adaptability.

What is your biggest weakness?

Self-promotion.

What's one question you ask or thing you look for during an interview?

Look to see if they're excited for the opportunity.

What's a current challenge? How are you dealing with it?

Opening a second location.

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

Making a personal connecting with your guest.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Islands in the Stream.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Attached their personality to the restaurant.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Live it up.

Be kind to people.

Be passionate about what you do.

Contact info:

SelectBoston.com

@selectoysterbar

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Serpa for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/555-michael-serpa-on-the-art-of-creating-regulars

Mon, 12 Nov 2018 08:30:00 +0000

554: Matty Bailey on 4 Ways To Improve Your Draught Beer System & Save Money

Hailing from North Andover, MA Matty Bailey got his start in the industry as a line cook. He would go on to Columbus Hospitality Group and Garrett Harker's family of restaurants. It was at Row 34 where Matty met his to be partner, Kristopher Crowell, and realized something in the draught systems world had to change. In 2016 Modern Draught was born.

Show notes… Favorite success quote or mantra:

"Perfect will do just fine."

In this episode with Matty Bailey, we discuss:

How individuals with dyslexia seem to excel in the restaurant industry and why that may be.
How the customer is not always right.
How taking time to educate and care for your guest is real hospitality.
How to weave education into your culture.
The story behind how Bailey and his partner started Modern Draught.
Why it is better to admit what you don't know, instead of pretending you know everything.
Why it is more important than ever to have clean draught system.
How to maintain a clean draft system.
Get familiar with the hardware. Make sure you know the name of all the parts (couplers, faucets, ect.)
Clean the whole system, not just the lines.
Avoid brass in your system. Go for stainless steel. It will help minimize foaming.
Foam is manageable. Don't dump it. Fix it. It can be as easy as adjusting the pressure.

Resources Mentioned:

549:Michael Cooney on Exploring, Learning, and Growing.
Calculator for draft beer dispensing: McDantim App
American Brewers Association- guidelines to draft maintenance.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

moderndraught.com

info@moderndraught.com

(857) 278-2005

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matty Bailey for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/554-matty-bailey-on-4-ways-to-improve-your-draught-beer-system-save-money

Fri, 09 Nov 2018 08:30:00 +0000

553: Haley Fortier & Kristie Weiss on Cherishing and Cultivating Relationships

Haley Fortier & Kristie Weiss Restaurant Unstoppable Podcast

Haley Fortier & Kristie Weiss bring over a 20 years of restaurant experience combined. Haley came up through the Laundry Group and the Barbra Lynch Gruppo. Kristie by way of the Yard House, Blue Ginger, Alta Strada, and No. 9. Park. In 2016 the two came together by fait, a broken ankle, and coffee. Haley was in search of the perfect partner and Kristie was looking for a change. The two joined forces to open their first restaurant, haley.henry, located in Boston, MA, to much acclaim. Their most recent project, Nathálie Bar, is salso located in Boston, MA.

Show notes… Favorite success quote or mantra:

"Work smarter, not harder."

In this episode with Haley Fortier & Kristie Weiss, we discuss:

How the corporate scene values of focusing on the bottom line, didn't jive well with Fortier.
How to handle stressful situations.
How tempers no longer flying in the professional restaurant environment.
Stripping the pretension from the dining experience.
Going above and beyond to care for your staff. Up front, it might be more expensive and inconvenient, but it always pays off in the long run.
Creating extreme standards food "allergy best practices". Also, how going to extreme standards to make sure your guests are safe, translate to your guest how much you care.
Doing your research before taking a job at a restaurant. Does the tone of that restaurant match your tone? Will the owner be a hands on owner? What matters to you? Ask questions during the interview.
Things Fortier and Weiss did right before opening their restaurant: planning details ahead of time, cultivating relationships, and starting small.
Why you shouldn't start the build out of your restaurant until you are fully invested.
Being patient and having high standards on who you higher, especially in leadership roles.
The impact you can make when you stay small.
Why it is so important to let your staff be themselves.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Haley: Humor.
Kristie: Reliability.

What is your biggest weakness?

Haley: Being a Libra, she likes balance, but sometimes she needs to be better about taking charge and setting the tone.
Kristie: Anxiety.

What's one question you ask or thing you look for during an interview?

Ask if they have a weakness. If they can't admit that they have a weakness then

What's a current challenge? How are you dealing with it?

Staffing.
to overcome this challenge they're doing their best to make sure the people on their team stay by making them feel like family.

Share one code of conduct or behavior you teach your team.

Be yourself; everyone else is already taken.

What is one uncommon standard of service you teach your staff?

Zero Skype.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's the one thing you feel restaurateurs don't know well enough or do often enough?

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Google Docs

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

You're never going to know as much about wine (or the restaurant industry) that you think your know, so never stop learning.

Be kind to everyone.

Listen to your staff and have their back; the guest is not always right.

Contact info:

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Haley Fortier & Kristie Weiss for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/553-haley-fortier-kristie-weiss-on-cherishing-and-cultivating-relationships

Wed, 07 Nov 2018 08:30:00 +0000

552: Rob Evans on Growing by Taking Risks

Rob Evans Restaurant Unstoppable Podcast

Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. Evans returned to Portland’s restaurant scene in 2000, when he and his wife, Nancy Pugh, took over Hugo’s. In 2009, Rob won the James Beard Award, “Best Chef in the Northeast.” In 2012, Rob and Nancy left Hugo’s to focus on Duckfat, which they had previously opened in 2005. Evans latest project is Duckfat Friteshack which opened in 2018

Show notes… In this episode with Rob Evans, we discuss:

How Evans got into the industry.
Using the restaurant industry to explore, get experience, and clarity on what you want to spend the rest of your live doing.
When traveling, exploring, and gaining experience, giving the restaurants you work for a minimum of 1 year of your time in exchange for the lessons.
Treating every dish you serve or meal you cook as a job interview, because you never know who your future investor could be.
As an owner, working through your upper management to maintain high standards of detail and overall culture.
What Evans did to earn a letter of recommendation from The Inn at Little Washington's Patrick O'Connell to work at the French Laundry.
From the sous chef to the dish washing, creating a culture where there is an equal amount of "giving a shit".
The value and admitting your mistakes.
Going into business with people who counter you well.
Repacking gourmet or fine dining dishes to be more approachable when going from cooking for white collar to blue collar guests, Repacking gourmet or fine dining dishes to be more approachable.
How Evans style of "no waste" came from his attempts to maximize profit so he could stay afloat during the early years.
Having a genuine and generous approach to style of service.
How taking risks has served Chef Evans.
Finding the right people to take over your business.
Creating a business that is less dependent on creativity and skill level and more depending on systems, standards doing one thing better than everyone else, over and over again.
Using technology to streamline processes.
leveraging the gestalt management style.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Overly enthusiastic.

What is your biggest weakness?

Caring too much about what people think.

What's one question you ask or thing you look for during an interview?

Have you played organized sports.
Look to see if they understand teamwork.

What's a current challenge? How are you dealing with it?

Getting his newest project on auto pilot.

Share one code of conduct or behavior you teach your team.

Don't belittle anyone.

What is one uncommon standard of service you teach your staff?

The golden rule.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Self Observation: The Awakening of Conscience: an Owners Manual

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Money.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take risks.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Hand held POS.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Golden rule.

take risks.

Appreciate the moment.

Contact info:

Duckfat

www.duckfatfriteshack.com

@duckfatmaine

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Rob Evans for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/552-rob-evans-on-growing-by-taking-risks

Mon, 05 Nov 2018 08:30:00 +0000

551: Belinda O’Kelly and David Kasprak on The 5 Most Overlooked Elements of Design

Belinda Okelly David Kasprak Restaurant Unstoppable podcast

Today we're here to discuss the 5 most overlooked elements in restaurant design.

Today we're speaking with Belinda O’Kelly and David Kasprak. The Question: What are The 5 most overlooked elements in restaurant design?

Belinda and David are behind O'Kelly Kasprak, a full service architecture, interior design and project management firm known for bringing a hospitality perspective to all types of commercial spaces. Their portfolio includes a variety of hotels, restaurants, bars, clubs, entertainment venues, sport and recreation facilities, theaters, corporate spaces, retail stores, and specialty projects.

Today we're here to discuss what the

Show notes… Favorite success quote or mantra:

"Busy is good."

In this episode we discuss: The "5 Most Overlooked Restaurant Design Elements"

Lighting, LIGHTING, LIGHTING!

Stay on Brand.

Design For Flexibility.

Seating Mix.

Flat Tech Table Stablizers

Making It a Complete Package.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

okellykasprak.com

Belinda@okellykasprak.com

David@okellykasprak.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks toBelinda O’Kelly and David Kasprak for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!f

https://restaurantunstoppable.libsyn.com/551-belinda-okelly-and-david-kasprak-on-the-5-most-overlooked-elements-of-design

Fri, 02 Nov 2018 07:30:00 +0000

550: Karen Akunowicz on The Hardest & Most Important Thing to Learn

Karen Akunowicz Restaurant Podcast

Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future business partner Christopher Myers. After living and cooking in Italy for a year, Akunowicz returned to Boston to continue working for the city's finest restaurants, including Meyers + Chang where she eventually become a partner. It was also at Myers + Chang that she become a three time James Beard Nominee for Best Chef Northeast. In 2018 she took the title James Beard, "Best Chef Northeast".Currently, Akunowicz is working on her first solo restaurant project, Fox and The Knife scheduled to open Winter 2019.

Show notes… Favorite success quote or mantra:

"Second start on the left, straight on til' morning."

In this episode with Karen Akunowicz, we discuss:

How Akunowicz got into the hospitality industry.
Focusing on being helpful before being critical.
Being open minded about the path you take in life; there are numerous ways to get anywhere in life.
How it is not enough to do your job, you need to be immersed in your job to really excel.
That if you're struggling or finding it difficult to get immersed in your work, you're not working at the right place.
Why it is so important to admit when you don't know how to do something or when you don't know what something means. Its ok not to know. It is not ok to pretend to know.
Letting what you want be known.
What Akunowicz learned spending a year in Italy.
How work ethic combined with a lack of ego or pretense are great attributes of a leader.
The specifics that keep Akunowicz coming back to the restaurant industry.
How you can't expect to get anything out of the world if you don't give anything to it.
While it is important to give, you can't give all of yourself away. You need to put some of your energy back into yourself.
Having business partners that have the same values and vision as you.
How being in a business partnership is not much different than being in a marriage.
Making sure you want the same things as your business partners.
Staying focused on your vision.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Tenacity.

What is your biggest weakness?

Order, and control.
It can be hard for others to cope with her attention to detail and high standard.

What's one question you ask or thing you look for during an interview?

What do you want?

What's a current challenge? How are you dealing with it?

Balancing everything that comes with opening a restaurant.

Share one code of conduct or behavior you teach your team.

Respect.

What is one uncommon standard of service you teach your staff?

Connecting with your guest.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting The Table: The Transforming Power of Hospitality in Business

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Relying on their staff.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Respect everyone

Work Ethic

Do it because you want to; not because you have to.

Contact info:

@KarenCake

@FoxandKnife

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Karen Akunowicz for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/550-karen-akunowicz-on-the-hardest-most-important-thing-to-learn

Wed, 31 Oct 2018 07:30:00 +0000

549: Michael Cooney on Exploring, Learning, and Growing

Michael Cooney Restaurant Podcast

As far back as he can remember, Michael Cooney has always enjoyed being around small business owners. Growing up in a big Irish family, Cooney was no stranger to good food either, as there was plenty of home cooking. Cooney wouldn't REALLY understand food until he moved to California, where he worked for the Malibu Group. Cooney would return to Boston and work for Public House and Sorriso. It was at Sorriso where Cooney met future business partner, John Paine and the dreaming commenced. By 2014 Brewers Fork, located in Charlestown, MA, was founded and the team has been receiving nothing but praise ever since.

Show notes… Favorite success quote or mantra:

"Would you serve it to your mother?"

In this episode with Michael Cooney, we discuss:

How Cooney got his start in the industry.
Letting the authentic personality of your servers shine through.
Using work ethic and hustle to get ahead.
Don't wait to do something. Take initiative. Communicate what you did. Ask for forgiveness later.
The difference between doing something FOR someone and TO someone.
How bar tending is really about making people feel comfortable and like they belong at your bar.
The benefits of taking a job where you can "run your own show." In others words, working a job where you have freedom to manage yourself and be creative. It is in managing yourself and having freedom to create where you truly grow.
Being aware that you never know who you future investors could be, so treating everyone like they're a future investor.
How to get on the same page as your business partner, and what to consider when going into business with someone.
How to approach someone you want to barrow money from. Make sure they're investing in you, not the business. Also, being clear from the beginning, what that conversation is going to look like.
Banding together with our business and restaurant owners in your community.
How creating a culture where your staff have their own regulars comes from giving your team knowledge and freedom.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Work ethic.

What is your biggest weakness?

Patience.

What's one question you ask or thing you look for during an interview?

Eye contact.

What's a current challenge? How are you dealing with it?

Staffing.
Don't focus on find new staff, focus on retaining staff.

Share one code of conduct or behavior you teach your team.

Would you serve that to your mother?

What is one uncommon standard of service you teach your staff?

Have fun with your table.
Don't worry about joking.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

7 Habits of Highly Effective People: Powerful Lessons in Personal Change.

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Toast.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Share knowledge.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Pandora Business

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

When given the option, drink the better beer or wine.

Always take everything with a grain of salt.

Always hug your mother.

Contact info:

@Brewers_Fork

Brewersfork@gmail.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Cooney for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/549-michael-cooney-on-exploring-learning-and-growing

Mon, 29 Oct 2018 07:30:00 +0000

548: Jeffrey Fournier on Getting The Best Out of The Restaurant Industry

Hailing from Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia Shire in her Boston restaurants before he took the role of Executive Chef for the Metropolitan Club. In January, 2007, Fournier opened his first independent restaurant, 51 Lincoln in Newton, MA. where he got multiple "best chef" nods. Fournier's second location, Waban Kitchen came in 2013. In 2015, In a search for better quality of life, Fournier moved his family to Jackson, NH where he opened Thompson House Eatery.

Show notes… Favorite success quote or mantra:

"Fine is not good enough"

In this episode with Chef Jeffrey Fournier, we discuss:

Why "fine" is not good enough and what is good enough is 100% effort.
How as you evolve and grow you learn that success comes from not putting the focus on yourself as the chef, but instead, putting the focus on the team. Thats when the magic really happens.
How chasing accolades and riches is not a healthy way to go about business as a restaurateur. The more money you make and accolades you earn, will not effect your happiness.
What Chef Fournier learned from the brigade system.
Being super intentional about the next job you take. Do your home work. Only work for the best. You will become the average of those you work for.
Cultivating a team with layers of talent.
What "deep hospitality" looks like: Selflessness.
Aligning your personal brand with other successful brands in the industry to garner the attention of investors.
Establishing non negotiable terms and conditions with your investors.
Having a "what's next mentality" instead of getting caught up in your achievements.
The challenges of being a chef with BOH experience opening a restaurant with no FOH representation.
Doing what makes you happy. Otherwise, it is just not worth it.
If you don't like working in this industry, it's not worth staying in it.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Attention to detail.
Care.

What is your biggest weakness?

Taking things too personally.

What's one question you ask or thing you look for during an interview?

Ask, "What do you want out of this."
look for someone who wants to create something bigger than them self.

What's a current challenge? How are you dealing with it?

Sourcing good ingredients.

Share one code of conduct or behavior you teach your team.

Respect. Just be nice.

What is one uncommon standard of service you teach your staff?

There are no customers. There are only guests.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Don't worry about your name being in the paper; just worry about taking care of your people.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Not open restaurants.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Excel.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have fun or enjoy yourself.

Push yourself to do your best; even when you're tired.

take time to recharge and gain perspective.

Contact info:

thethompsonhouseeatery.com

@thompsonhouseeatery

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Jeffrey Fournier for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/548-jeffrey-fournier-on-getting-the-best-out-of-the-restaurant-industry

Fri, 26 Oct 2018 07:30:00 +0000

547: Paige Gould on Never Taking "No" For an Answer

paige gould central provision tipo

Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA. Paige, with her future husband and business partner, Chris Gould, made the decisions to hang out for a few years where they learned under some incredible restaurants. Chris did time as sous chef at Coppa and the chef de cuisine at Uni Sashimi Bar. Paige was a cook at Clio and Toro. In 2014 they made the move north to Portland, Maine, and opened Central Provisions, where they were a finalist for the prestiges James Beard "Best New Restaurant" in 2015. 4 years later Central Provisions is still going strong and the couple has also opened a second restaurant, Tipo.

Show notes… Favorite success quote or mantra:

"Employees first. Guest second."

In this episode with Paige Gould, we discuss:

How being able to deliver and serve happiness is what originally drew Gould into this industry.
How she learned from Ken Oringer, the importance of taking responsibility for your station. Even if you were not the person to prep the station, once you're on that station, it is your responsibility to make sure everything is standard.
How she learned from Jamie Bissonnette, the value of leading by example, being charming, and keeping the mood light, and fun.
How to cope with dyslexia in the restaurant industry.
The supportive culture in Portland, ME among restaurant owners. Unlike other cities that Paige has worked in, where restaurants competed against each other, in Portland, restaurants work with each other.
Creating the core value of not talking shit about other restaurants.
Why it is better to own your restaurant space VS renting or leasing.
If you want to be the best, you've got to work for the best.
Sharing stories and history to round off your brand.
If you get turned away from a bank after trying to secure a loan, find out why you got turned away and take corrective actions.
Having more startup capital than you think you'll need.
If you're purchasing the building that will house your restaurant, make sure you create two separate LLC's. One LLC that owns your restaurants and another LLC that owns the building.
Hiring people who are strong where you're week.
Being mindful and realistic about the restaurant you're creating. The more impressive you want it to be, the more effort and time it will need. Do you really want it? Really?
Having your systems and culture in place before opening your second location.
Constantly evolving and improving your systems. Never settle.

Resources mentioned:

067: Chef Jamie Bissonnette Of Toro

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Butting pressure on herself. Accountability

What is your biggest weakness?

Doing, folding, and putting away laundry.

What's one question you ask or thing you look for during an interview?

Ask, "Why?" Why us? Why this city?
If they respond with, "To pay my rent" it wont' be a good fit.

What's a current challenge? How are you dealing with it?

Securing a dishwasher.

Share one code of conduct or behavior you teach your team.

Don't lie to guest.

What is one uncommon standard of service you teach your staff?

Make sure the guest always has water.

Remove the formalities.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Danny Meyers on "The Irrelevancy of Being Right"

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Excel.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Take vacation.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Breadcrumb

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat your employees well.

finding happiness in what you do will lead in spreading happiness.

Eat good food and drink strong drinks.

Contact info:

@chefchrisgould

@_centralprovision_

@TipoMaine

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Paige Gould for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/547-paige-gould-on-never-taking-no-for-an-answer

Wed, 24 Oct 2018 16:25:22 +0000

546: Lucas Sin on Building Big Framework into Your Small Business

LUCAS SIN JUNZI

Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best.

Show notes… Favorite success quote or mantra:

"The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best."

In This Episode with Lucas Sin, we discuss:

Sin's mission to open Chinese restaurants in order to spread culture and share stories.
How Sin opened his first restaurant at the age of 16 in Hong Kong.
When you're getting started, "Just do it!" Start where you can, as small as you can.
The Story behind YPOPUP.
The benefits of getting your start with Pop-ups.
How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you.
Opening a restaurant in the city you know and love the most.
Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist.
If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you.
Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand.
Having a mission that people with money want to get behind.
If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic.
The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs.
How to approach someone, with a larger following than your own, to do a collaborative pop-up event.
What data to pay attention to when determining your next location.
The strategy and reasoning of opening restaurants on or near college campuses.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Curiosity.

What is your biggest weakness?

Distracts easily.

What's one question you ask or thing you look for during an interview?

Curiosity.

What's a current challenge? How are you dealing with it?

Making sure the employees in his restaurants are as happy as they can be.

Share one code of conduct or behavior you teach your team.

Don't screw up.

What is one uncommon standard of service you teach your staff?

Assume everyone in your restaurant is confused. It will force you to go the extra step in service.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Thinking, Fast and Slow

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Took more risk with cuisine.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

WhenIWork

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Kindness and empathy.

Don't knock high heat cooking.

Chinese food is pretty good.

Contact info:

junzi.kitchen/

@junzikitchen

@Lucas.sin

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lucas Sin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/546-lucas-sin-on-building-big-framework-into-your-small-business

Mon, 22 Oct 2018 07:30:00 +0000

545: Arlin Smith On Valuing Your Employees

Arlin Smith Big Tree Hospitality

Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME.

In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway.

Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017.

Show notes… Favorite success quote or mantra:

"Whenever work gets overwhelming, remember, it's just a restaurant."

In this episode with Arlin Smith, we discuss:

How Arlin got his start in the restaurant business and what it was that drew him in.
When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent.
How to hold someone accountable.
If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management).
If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic.
Being mindful of who you partner with. Don't rush in! Go into partnership where the percentage of ownership is not determined by how much capital was initially invest.
Letting your core values determine your brand.
Knowing the value of your people and making sure they know how much you value them.
Other things to consider when selecting your business partners.
The benefits of establishing a separate brand for your restaurant group.
Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Good listening and responding.

What is your biggest weakness?

Chicken wings.
Patience.

What's one question you ask or thing you look for during an interview?

Give me an example of a time you really took care of someone in the dining room.
Look for passion in the story. The details of it.

What's a current challenge? How are you dealing with it?

Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car.
To overcome this challenge, Smith is delegating more.

Share one code of conduct or behavior you teach your team.

Delegation.

What is one uncommon standard of service you teach your staff?

Being generous.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Table: The Transforming Power of Hospitality in Business

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Toast POS

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Put their staff first.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Play good music on vinyl

Be generous.

Be kind.

Contact info:

BigTreeHospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Arlin Smith for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/545-arlin-smith-on-valuing-your-employees

Sat, 20 Oct 2018 18:11:30 +0000

544: Harlan Scott on Why You Shouldn't Build an Empire without Equity

Harlan Scott Industry

Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrived into several unique locations by creating systems and finding the right people. Today, Scott is the proprietor of Industry located in, San Marcos, TX. In addition, Scott is the founder of Harlan Scott Hospitality where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and the employee.

Show notes… Favorite success quote or mantra:

"Be authentic and consistent. Also, surround yourself with people who make you better."

In this episode with Harlan Scott, we discuss:

How Harlan got his start in hospitality and ultimately fell in love with it.
Attention to detail, and discipline to create and stick with systems being what separates the good restaurateurs from the great restaurateurs.
When you see someone with ability and potential, let them know they got what it takes and provide them with opportunity.
Using your pay check to invest in assets so you're not entirely dependent on your job.
Not over-spending when opening a restaurant. Also do your due diligence to research and become a part of the community.
Why you need to be your own cheerleader. If you're doing awesome stuff you need to tell people. Otherwise you'll be undervalued.
How to be your own cheerleader without sounding egotistical.
Creating culture with your presence. The way you work will set the pace and standard for everyone else.
Don't build a business unless you have equity in it.
How it is not ethical to dangle the equity carrot in front of talented, driven staff so you can get away with overworking and underpaying your team.
The benefits of creating a restaurant concept that caters specifically to restaurant industry professionals.
Knowing that as an employer your scope of responsibility goes beyond paying your employees a fair wage; it is your responsibility to mold the next generations of owners.
better edict for counter service.

Resources mentioned:

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Authenticity

What is your biggest weakness?

Insecurity of how others perceive him

What's one question you ask or thing you look for during an interview?

Look for people who have ambition and dreams that go beyond collecting a paycheck from you.

What's a current challenge? How are you dealing with it?

Staying Relevant.
Connect with each individual guest so relationship is what brings them back.

Share one code of conduct or behavior you teach your team.

Be transparent and authentic.

What is one uncommon standard of service you teach your staff?

Be real.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Rocket Fuel: The One Essential Combination That will get You More of What You Want from Your Business

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Amazon Prime.

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Not building enough systems and structure into your business.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be authentic and genuine to a fault.
Love unconditionally.

Contact info:

Industrytx.com

HarlanScottHospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Harlan Scott for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/544-harlan-scott-on-why-you-shouldnt-build-an-empire-without-equity

Thu, 18 Oct 2018 21:11:18 +0000

543: Pete Sueltenfuss on The Power of Transformative Relationships.

Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen

Show notes… Favorite success quote or mantra:

"Work Smarter; not harder."

In this episode with Pete Sueltenfuss, we discuss:

The benefits of keeping your head down and mouth shut early in your career. Just be a sponge.
What will/can happen when you're not ready to run a kitchen, but you do anyway.
Sueltenfuss admiration for Chef Jamie Bissonnette leadership style.
Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH.
How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster.
When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place.
How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional.
Why it is so important to share your knowledge with your people.
Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians."
Why everyone on your team needs to have the same shared vision.
Things to include in your partnership agreements.
The power of transformative relationships in business.
How growth comes from retaining guest not driving new guest in.
The challenges of going from 1 to 2 locations.
Extending your your trust.
Letting your people make mistakes and learn how to create their mistakes.
Living your life of a list.

Resources Mentioned

Steve DiFillippo of Davio’s

Chef Jamie Bissonnette of Toro

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

personability

What is your biggest weakness?

Confidence

What's one question you ask or thing you look for during an interview?

Confidence

What's a current challenge? How are you dealing with it?

Becoming more confident.

Share one code of conduct or behavior you teach your team.

Hospitality.

What is one uncommon standard of service you teach your staff?

Hospitality.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Apprentice: My Life in the Kitchen

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Patience

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Say, "Thank you."

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat your Community well.

Be a good friend.

Don't be too hard on yourself.

Contact info:

Info@othersidedeli.com

Othersidedeli.com

@Othersidedeli

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Pete Sueltenfuss for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/543-pete-sueltenfuss-on-the-power-of-transformative-relationships

Tue, 16 Oct 2018 18:57:23 +0000

542: Mark Marchionni on Things to Consider When Opening a Restaurant

Hailing from Pennsylvania, Mark Marchionni has been in the restaurant business for 30 years — in Philadelphia, Vermont and Florida. About five years ago, Mark and his wife Stacey decided to make the move back to New England and settled on Rochester, NH. In 2014 Revolution Taproom and Grill was Born and in 2015 they were Name New Hampshire Magazines, "Best new Restaurant"

Show notes… Favorite success quote or mantra:

"Beer is proof the god loves us and wants us to be happy." Ben Franklin

In todays episode with Mark Marchionni, we discuss:

How you can learn just as much from the bad bosses as you can from the good.
How the guest may not always be right, but you have to treat them like they're right.
The importance of having your concept nailed, even down to the smallest features and details.
Being mindful when placing change orders during your restaurant's build out. The cost can quickly add up.
Getting things in writing, especially when you're speaking to the city.
Going into every new restaurant opening with your eyes open and whatever you think its going to cost add $50,000-$100,000 more.
Demographics and other things to consider when selecting a site.
Being the change you want to see.
Having a complete vision of what you want your restaurant to look like.

Today's sponsor:

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Attention to detail.

What is your biggest weakness?

Understanding that common sense isn't all that common.

What's one question you ask or thing you look for during an interview?

Personality.

What's a current challenge? How are you dealing with it?

Staffing.

Share one code of conduct or behavior you teach your team.

Sell.
Be knowledgable about the menu

What is one uncommon standard of service you teach your staff?

never underestimate what people don't know

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Art of War.

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Google.com

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Get to know the restaurant business before opening their own restaurant.

What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?

RSI

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Leaving the people of tomorrow with wisdom.

Try

Don't regret not trying.

Contact info:

www.revolutiontaproomandgrill.com

603 244 3022

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mark Marchionni for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/542-mark-marchionni-on-things-to-consider-when-opening-a-restaurant

Sun, 14 Oct 2018 03:08:23 +0000

541: Michael Oxton & Rob Burns on Treating Every Day Like Day One

Desk Jockeys, Michael Oxton, Mike O'mara and Rob Burns started home brewing in 2007. By 2012 Night Shift Brewing was an official licensed brewery with the mission to create and share a world class culture built around their passions. This belief influences everything from their branding, to their sales service, to their staffing, to their Taproom environment, to their processes on the production floor. 2 years and much increase in demand they made the move to their current 30,000 sq. ft. facility with they have a new restaurant space on the horizon.

Show notes… Favorite Success Quote or Mantra.

Michael

"You need humility to see the word as it is, but audacity to imagine how it could be."

Rob

"Be a day one company, every day." -Amazon

In this episode with Michael Oxton and Rob Burns, we discuss:

What Michael, Mike, and Rob were doing, before owning Night Shift Brewing.
How Rob starting brewing beer as a way to feed his hunger to create.
Why you should be questioning your path, especially if it feels like you're on the wrong one. The other option? Risk living a "grey life."
Finding partners that bring unique strengths to the table.
Starting where you can and finding unique ways to get feedback and create awareness about what you're doing. Michael, Mike, and Rob got starting brewing beer for parties they would host. The would use the parties as market research.
Doing the work yourself, so you can learn the work and create the systems. Once the systems are made and you know how your business operators, then start plugging more talented/better suited people into those roles.
Having a solid logo being key when developing your brand.
Getting creative with your labeling and doing things like promoting local business that have menu items which pair well with what you've created.
Tying your story into your brand.
The impact of being a quality driven brand.
Creating quality control systems, especially when you start product high quantity batches. Mistake can become very expensive.
Going to masters and mentors when you need help.
Being mindful of the current state of your company culture as well as being mindful of the individuals on your team who are having both positive and negative influences on your overall company culture.
The role transparency plays in a partnership.

Resources mention

Predictive index

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Rob- positivity.
Michael-optimism.

What is your biggest weakness?

Rob- Giving positive feedback
Michael- following in love with an idea and getting tunnel vision.

What's one question you ask or thing you look for during an interview?

Rob- Look for passion.
Michael- Look for humility.

What's a current challenge? How are you dealing with it?

Rob- Growing the business in a responsible way.
Michael- Asking, "What's 2019 looks like?"

Share one code of conduct or behavior you teach your team.

Rob- Trust.
Michael- Delivering a clear message.

What is one uncommon standard of service you teach your staff?

Be approachable and accessible by educating your guest.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

Armadillo Insight

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Rob-identifying weakness and hiring where you're strong.
Michael- focus on customer problems.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Rob

Challenge the status quo.

Follow your passions.

Love what you do.

Michael

Cultivate a lifestyle that keeps you smiling and laughing.

Stay focused.

assume you're wrong more often than you're right.

Contact Info

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Oxton and Rob Burns for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/541-michael-oxton-rob-burns-on-treating-every-day-like-day-one

Thu, 11 Oct 2018 22:00:46 +0000

540: How to Show People Your Care with Chef Suzi Maitland

Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina’s Starlite Lounge, the Paddle Inn, Parlor Sports, and Audubon all located in and Along Boston's North Shore.

To check out my interview with Chef Suzi's business partners, head www.RestaurantUnstoppable.com/356

Show notes… Favorite Success Quote or Mantra.

"Just keep swimming.

"Breathe, motha' fucka'. Breathe."

In this episode with Chef Suzi Maitland, we discuss:

Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath.
Why you need to constantly be learning and asking "why".
As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves.
Why you no longer NEED to have a burger on your menu.
How to mentally prepare for a difficult ticket in the BOH.
How to let people know you care.
How good communication is about listening and being open to other peoples ideas.
When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus.
Asking for help when you need it.
Treating it like you own it.
Being aware that the actions you take are equal to the standards your set.
How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing.

Resources mentioned

My interview with Suzi's business partners Josh Childs and Beau Sturm: http://restaurantunstoppable.com/356
Basecamp

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Determination

What is your biggest weakness?

Procrastination

What's one question you ask or thing you look for during an interview?

Suzi asks, "What is your biggest weakness."

What's a current challenge? How are you dealing with it?

Staffing.

Share one code of conduct or behavior you teach your team.

Be honest.

What is one uncommon standard of service you teach your staff?

Get to know your people.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

If there was one tool or resource that you wish you had now -- or wish you had when you were getting started-- what would it be?

Certistar

What's the one thing you feel restaurateurs don't know well enough or do often enough?

Not enough restaurant owners in their restaurants.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Find where you fit in the most. Be there.

Don't stay where you're not happy.

Cornbread Recipe.

Contact Info

Paddleinnnewburyport@gmail.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Suzi Maitland for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/540-how-to-show-people-your-care-with-chef-suzi-maitland

Tue, 09 Oct 2018 22:39:30 +0000

539: The 3 Channels to Deliver Your Tone with Martha Lucius

Hailing from Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucius.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.

This is Martha's 2nd time on the show. To listen to Martha's first interview, head to www.Restaurantunstoppable.com/497. Today, Martha is here to discuss why you need to be mindful of your tone and how tone helps create repeat customers.

Show notes… Favorite Success Quote or Mantra

"Enjoy the food your serving. Be happy about it and spread the joy on the plate."

In this episode with Martha Lucius, we discuss:

Staying in your lane, do the things that make you happy, and partner with the people who are strong with where you're week.
Focusing on being the best at what you do so you can attract onto yourself the best.
Why getting specific with your vision, core values, and mission is so important when your have partners
Being mindful of the tone you're putting out
What tone is.
The 3 channels to be delivering your tone.
- Brand Imaging.
- Social media.
  - Connecting with businesses through Linkedin
- In house.
  - Stripping formalities.

Resources Mentioned

Martha's first interview with Restaurant Unstoppable: 497: Slowing Down to Speed Up with Martha Lucius

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact Info

Marthalucius.com

Martha@marthlucius.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Martha Lucius for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/539-the-3-channels-to-deliver-your-tone-with-martha-lucius

Sat, 06 Oct 2018 15:29:42 +0000

538: How You Know it's Time to Fire Yourself with Patrick Patterson

Originally from Eastern Texas, Patrick Patterson landed on the steps of the Food Fight Restaurant Group in Madison, WI where he quickly rose from part-time bartender to first time GM & owner. In 2015, Patterson and his family relocated to the NH Seacoast where Patterson took the title of GM at Block Six, a restaurant at 3S Artspace.

That is where the story ended when we last spoke with Patterson. Head over to RestaurantUnstoppable.com/322 to pick up where we left off. Today Patterson serves at the GM of Cornerstone Artisanal Pizza and Craft Beer, located in Portsmouth NH.

Show notes… Favorite Success Quote or Mantra.

"Be Kind."

In this episode with Patrick Patterson, we discuss:

The challenges of operating a "for profit restaurant" under a "non-profit umbrella."
How not having cashflow makes rebranding difficult.
Having menu items that meet guest needs.
Why Patrick had to "fire himself" from Block Six.
The long term impact of being selfless.
Building a team of good being who believe in "being kind."
Why the industry seems to be so transitional.

Resources Mentioned

A list of Ari Weinzweig's Books

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact Info

Cornerstone Brewery and Craft beer

Purlopatterson@gmail.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Patrick Patterson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/538-how-you-know-its-time-to-fire-yourself-with-patrick-patterson

Wed, 03 Oct 2018 21:09:30 +0000

537: Why Empathy is the Key to Hospitality Success with Dan Sachs

For more than 20 years Dan Sachs has helped businesses use hospitality practices to strengthen employee morale, customer retention, and profit. Today, Sachs serves as president of Meerkat Restaurant Advisory and as professor of entrepreneurship, hospitality management, and service leadership at DePaul University. We're here to discuss his newly released book, The Million Dollar Greeting: Todays Best Practices for Profit, Customer Retention, and a Happy Work Place.

Show notes… Favorite Success Quote or Mantra.

"The key to successful hospitality is all empathy."

In this episode with Dan Sachs, we discuss:

How the command and control ways of the past no longer work; today you need to help you employees understand why.
What Sachs learned from mentors, Danny Meyer and Drew Nieporent.
How over standardization is ultimately a detriment to the industry.
Staying consistent to your vision.
The 3 Sections of Dan's new book, The Million Dollar Greeting: Today's best Practices forProfit, Customer Rentention, and Happy Workplace..
Scaling slowly and purposefully.
- The Evangelist-practice what they preach.
  - Structure around their values.
  - Practice what your preach.
- The Transformer- The evolved with the times.
- The Pragmatist. -Combination of the Evangelist and Transformer.
  - Focused on customer service.

Get Dan's new book here:

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact Info

Dan Sach's Linkedin Profile

TheMillionDollarGreeting.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dan Sachs for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/537-why-empathy-is-the-key-to-hospitality-success-with-dan-sachs

Tue, 02 Oct 2018 12:31:08 +0000

536: 5 Ways to Better Serve Those With Food Allergies with Shandee Chernow

Raised in the Washington D.C. area, Shandee Chernow attended Vanderbilt Uinverstity and graduated Magna Cum Laude. Later in life, as a sales woman, Shandee developed food allergies, which made taking clients out for dinner burdensome. She thought to herself, "There has got to be a solution!" Not long after, CertiStar was created. CertiStar's mission is to protect and improve the safety and dining experience of patrons vulnerable to food allergens.

Today we are here to discuss real challenges and best practices when it comes to accommodating individuals with food Allergies

Show notes… Favorite Success Quote or Mantra.

"Don't worry about being successful, but work towards being significant and the success with naturally follow."

In this episode with Shandee Chernow from Certistar, we discuss:

The real challenges that exist around food allergies.
How if we're proactive, we can prevent the industry from becoming over regulated.
The potential that you could be held liable if someone becomes ill from food allergies in your restaurant.
How if you become known for catering to individuals with special dietary needs it can really help your bottom line. There is a niche to be filled here.
The 5 ways to better serve those with food allergies.
Encourage Conversation
- making people feel welcome
- getting the data.
- Don't ask how severe the allergy is.
Knowing the Basics.
- Breads, chips, salsa... the staples in your restaurant.
- Having a minimum of one staff member on the floor at all times who is very knowledgeable on all ingredients on the menu.
- Keeping a list of menu items and ingredients accessible at all times.
  - Make sure everyone knows where it is!
Going Purple!
- Use the color code system
- Get your Purple Cutting Board Here!
- Rule of thumb: treat food allergy surfaces like raw chicken surfaces.
- All surfaces need to be washed when being used to serve someone with food allergies.
Allergy friendly salads.
- Arranging items in salad units in a way the prevents 8 common food allergens (eggs, peanuts, milk, fish, nuts, soybean, shelfish, and wheat) to not cross contaminated other containers.
Separating Fryers and grills.
- If you have dedicated grills and fryers for food allergens you're opening your restaurant up to more business.
What to do when someone has a server food allergen reaction in your restaurant.
What the future of managing food allergies in your restaurant looks like using certistar.
Why if you are super accommodating to those who have food allergies and aversion, you should be marketing it.

Resources mentioned

Certistar
- Be sure to use promotional code "UNSTOPPABLE" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission!
Allergy Eats
- Also check out my episode with the founder! Warning this is some OG content...
Purple Cutting Board

Today's Sponsor

Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Contact Info

Certistar.com

Be sure to use promotional code "unstoppable" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission!

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Shandee Chernow for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/536-5-ways-to-better-serve-those-with-food-allergies-with-shandee-chernow

Fri, 28 Sep 2018 15:13:00 +0000

535: How Restaurants Could Be the Solution to Climate Change with Anthony Myint

Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change.

Show notes… Favorite Success Quote or Mantra.

"Feel free to get in over your head."

"With great power comes great responsibility."

In this episode with Anthony Myint, we discuss:

The power of social media to snowball an interesting story or movement.
How you can use pop-ups to grow you brand.
Putting yourself in the position to learn by doing.
Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups.
keeping your tribe informed by blogging or sharing what you're up to on social media.
Donating to charity to build community.
Going against the grain and not being afraid to stand out.
The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts.
The impact restaurant can make on climate change by going carbon neutral.
Having the "if not use then who else" mentality.
What a "zero carbon footprint" restaurant is.

Here is a great video that dives much deeper into some of the topics covered today.

Today's Sponsor

Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

openmindness.
Altruistic approach to life.

What is your biggest weakness?

Overcommitting.

What's one question you ask or thing you look for during an interview?

Myint looks for a sense of humor.

What's a current challenge? How are you dealing with it?

Making ends meet.

Share one code of conduct or behavior you teach your team.

Follow the golden rule.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming.

Share an online resource or tool.

Carbon Footprint Calculator

Story in the LA Times last week on Zero Foodprint http://www.latimes.com/politics/la-na-pol-climatecuisine-20180912-story.html

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Restaurants can be a part of the renewable food system.

We can have a delicious revolution

Changing the system starts with you as an individual.

Contact Info

Anthony@theperennial.com

Zero Food Print

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Anthony Myint for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/535-are-restaurant-the-answer-to-climate-change-with-anthony-myint

Thu, 27 Sep 2018 00:31:27 +0000

534: How to Develop Regulars with Luke Dirks

Hailing from British Columbia, but growing up in Oregon and Seattle, Luke Dirks is a graduate of Seattle Pacific University. Shortly after completing his degree in English and literature, Dirks began his career in hospitality.

In 2007 Dirks joined Stumptown Coffee Roasters as a General Manager and grew into the role of Regional Wholesale Director. Dirk's passion for running restaurants eventually caught back up with him in 2011, when he joined Happy Cooking Hospitality.

In summer of 2015 Dirks moved back to Portland, OR for good to joined forces with Joshua McFadden to form Submarine Hospitality, which acquired ownership of Ava Gene’s restaurant just before opening Tusk. The accolades continue to roll in.

Show notes… Favorite Success Quote or Mantra.

"No unimportant people."

In this episode with Luke Dirks, we discuss:

What is meant by having a "no unimportant people" mentality.
Why being a bus boy/girl is a great way to get started in this industry. You get to see everything from the top and bring it all together.
Identifying whether you want to be a flash in the pan type restaurant or a long term restaurant and how the effect the way your make decisions.
Taking a pay cut to be a part of something greater and to learn skills that will ultimately lead to more opportunities.
How much of Stumptown Coffee Roaster's success was due to their ability to share the story and to develop a brand that resonated with guests.
How doing the complete opposite of what everyone else is doing can be beneficial.
When being involved with a 50/50 business partner the importance of having the same vision and goals.
Stripping away unnecessary formalities; people respond better to authentic communication.
How you're going to see more partnership in the industry going forward.
Tips on better time management.
Being thoughtful about location and foot traffic.
The challenges of opening a big restaurant VS scalling into a big restaurant
Considering if a physical space allows for elasticity in labor management.
Finding a partner that is strong where you're weak.
Starting a restaurant with an over aching brand.
How to develop regulars.
Developing yourself before developing your restaurant.
Being ok with being the guy behind the scenes.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

https://restaurantunstoppable.libsyn.com/534-how-to-develop-with-luke-dirks

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being someone who has a great sense of empathy.

What is your biggest weakness?

Getting excited or distracted too easily

What's one question you ask or thing you look for during an interview?

Find interesting people to work for you.

What's a current challenge? How are you dealing with it?

Navigating the issues with labor.

Share one code of conduct or behavior you teach your team.

Teach your managers that they hold both the highest and lowest position in the restaurant. They might be the boss, but they occasionally got to get dirty to earn the respect from their team.

What is one uncommon standard of service you teach your staff?

Locally sourced aggressively seasonal.

Share an online resource or tool.

How I Built This.
RFA Taps.
Slow Burn

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Resy
Tock
Plate IQ

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

No unimportant people.

Sticking to a local supply chain.

Have fun.

Contact Info

Info@SubmarineHospitality.com

AvaGene's

Tusk

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Luke Dirks for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Mon, 24 Sep 2018 07:30:00 +0000

533: How To Get Press For Your Restaurant with Andrew O'Brien

Andrew O'Brien is an individual who grew up in less than ideal living conditions, and was past Gunner for the United Army. The trauma he experienced, both in the field and at home, would result in O'Brien attempting to take his life. Fortunately, it was a failed attempt and since this experience, Andrew has dedicated his life to serving others. Today O'Brien is the Founder of Leveraged Influence, where he claims he can help you get seen around the world without having to lift a finder or learn something new.

If you're interested in Andrew's courses CLICK HERE

Show notes… Favorite Success Quote or Mantra.

"You can spend your life quoting the world changers, or you can become the world changer people spend their life quoting."

In this episode with Andrew O'Brien, we discuss:

O'Brien's back story and what makes him an authority on the topic of PR.
Not letting the world act on you, but taking control of life and acting on the world.
Owning your own issues.
How publicity starts locally by getting involved with your community.
Being intentional about the media outlets you're going after. Do these media outlet resonate with your target audience?
Being strategic about who you specifically reach out to at a media outlet. Do not send emails to the generic lead@newsoutlet.com. Instead go to the websites team page and get the email from someone specific.
The right and wrong way to deliver a pitch.
How public relations is about developing real and meaningful RELATIONSHIPS.
How to get a return on investment with your public relation efforts.
Becoming a subject matter authority.
How being real and vulnerable is the best approach to public relationships.

Resources mentioned:

CLICK HERE FOR ACCESS TO ANDREW'S LEVERAGED INFLUENCE TRAINING
OR HERE
https://ericcacciatore.krtra.com/t/w6K2yqWCNLZa

Today's Sponsor

Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Contact Info

LeveragedInfluence.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andrew O'Brien for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/433-how-to-get-press-for-your-restaurant-with-andrew-obrien

Fri, 21 Sep 2018 07:30:00 +0000

532: The One Thing You MUST Do Before Opening a Restaurant with Vitaly Paley

Chef Vitaly Paley hails from Belarus the former Soviet Union. In the 1970's Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at Julliard studying piano, Paley traded in his keys for a chef knife.

Paley would go on to study at the French Culinary Institute in New York, work at some of the New Yorks finest restaurants, and apprentice in France.

In 1994 Paley made the move to the Portland, OR to take advantage of the regions bountiful produce. By 1995 he opened his first restaurant, Paley's Place.

Over the next 10 years his hard work would earn him the prestigious James Beard Best Chef Northwest.

Today, Chef Paley, is a respected cookbook author and Owner of 4 restaurants: Paley's Place, Imperial, Headwaters, and The Crown.

Show notes… Favorite Success Quote or Mantra.

"Enjoy the moment."

In this episode with Vitaly Paley, we discuss:

Why you need to enjoy the day to day.
The impact of working with a passionate team.
How behind every great restaurant is a great person. seek out and learn from those great people.
How the REAL learning process starts after you graduate culinary school.
What Paley learned about business while working for Danny Meyer.
The benefits of working with your spouse.
The power of journaling and documenting life lessons.
Relocating to a market where you have a better shot a being the best.
If you do relocate to a new market, the first order of business should be integration into the community. Get involved with other restaurants and grow your network. Your network is your net worth.
Staying lean, especially in the early days.
Being careful not to do too much too fast.
Staying focused on doing a few things really well instead of everything thing really well.
Not treating all your team members like "employees" but instead being a transformative mentor.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being in the right place at the right time.

What is your biggest weakness?

Never sure.
Lack of ego.

What's one question you ask or thing you look for during an interview?

Discover whether or not they like people
Lack of ego.

What's a current challenge? How are you dealing with it?

Young people not willing to put in the time to learn.
Slowing the process down.

Share one code of conduct or behavior you teach your team.

Stay positive.
Ask, "How can I do this?"

What is one uncommon standard of service you teach your staff?

Never be familiar, but always exp ress you're friendly.
Being as knowledgeable about the food and the restaurant.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Share an online resource or tool.

google.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Google docs.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do what makes you happy.

Follow your bliss.

Contact Info

@Vit0Bike

/VitalyPaley

Paley's Place, Imperial, Headwaters, and The Crown.

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Vitaly Paley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/532-the-one-thing-you-must-do-before-opening-a-restaurant-with-vitaly-paley

Wed, 19 Sep 2018 07:30:00 +0000

531: Why You Are Your Best Publicist with Greg Denton

Greg Denton and Gabriella Quinonez Denton met in the late 90's while working at Terra under the highly respected Hiro Sone, where Greg rose to the title of Chef De Cuisine and Gabi to Sous Chef. After 5 years in Hawaii, in 2007 the couple made the moved to Portland Oregon. In 2011 they left Metrovino to open their own Ox Restaurant. It was at Ox where Greg and Gabi began to build their notoriety, earning F&W's Best New Chefs and James Beard's Best Chefs Northwest. Today Greg and Gabi own Ox, Whey Bar, Bistro Agnes, and Kask.

Show notes… Favorite Success Quote or Mantra.

"Don't suck."

In this episode with Greg Denton, we discuss:

How Denton's desire to make his dad proud is what got him started in the restaurant industry.
What it was like being interviewed by and working for Thomas Keller at the French Laundry.
How Denton's issue with authority ultimately lead to his demise as a Thomas Keller employee and what Denton learn from that experience.
How a calm leader can be just as, if not more, effective than a command, control, and disciplinary style of leadership.
Finding a balance between sternness and easy going.
That a true chef doesn't value awards; they value their business and their craft.
The complexities of dating those you work with.
The importance of understanding your demographic.
How it is not enough to be in the community; you need to be interwoven throughout the community.
How your best publicist is yourself.
Creating a brand that is authentic; when it is not authentic, people can smell your inauthentic shit from a mile away.
Finding partners that allow you to focus on what you do best.
How trying to do too much and not having a clear identity is a recipe for disaster.

Sponsors

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedu le your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Consistently asking people to give it their best.

What is your biggest weakness?

Still gets jealous of other peoples success.

What's one question you ask or thing you look for during an interview?

He looks for people with empathy and who are willing to defend the guest.

Share one code of conduct or behavior you teach your team.

Start the day aggressively so the rest of the day goes smoothly.

What is one uncommon standard of service you teach your staff?

He ensures that the people who work for him enjoy working for him; if his people are happy his guest with be happy.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Charlie Trotter's Seafood.

Share an online resource or tool.

The Joe Rogan Experience.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Opentable

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't be afraid of hard work.

Be as fair as possible.

Be patient

Love life and work.

Contact Info

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Greg Denton for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/531-why-you-are-your-best-publicist-with-greg-denton

Mon, 17 Sep 2018 07:30:00 +0000

530: Getting Profitable by Planing, Executing, Measuring, & Correcting with Michelle Cairo

After working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland’s Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions.

Show notes… Favorite Success Quote or Mantra.

"Those who believe they can or can't are right."

In this episode with Michelle Cairo, we discuss:

What Cairo learned from her farther and how her father influenced who she is today.
What Cairo learned about herself after working in bigger, corporate operations.
Why it is so important to understand numbers in your business.
Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process.
Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen.
How Cairo took a six figure pay cut to make Olympia Provisions work.
Taking the Plan, Execute, Measure, Correct approach to becoming profitable.
How Cairo dealt with extreme success.
Using the numbers to project growth and take risks.
The pros and cons to operating with partners.
Having balance between being "the maker" and being a business.
Getting creative to form new channels of revenue. If you can dream it you can do it.
How you learn more when you're open to learning.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Optimism.
Positivity.

What is your biggest weakness?

Being a know it all.

What's one question you ask or thing you look for during an interview?

Ask questions to get after whether or not who's being interviewed is an authentic person.

What's a current challenge? How are you dealing with it?

Cash flow. They're combating this challenge by leveraging the profit first mentality.

Share one code of conduct or behavior you teach your team.

Own your own shit.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Share an online resource or tool.

What's one piece of technology you've adopted in your restaurant and how has it influenced operations?

Google Sheets
- Use these Promotion codes to save 20% on your first year! (CODES EXPIRE 12/18)
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If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

look at every problem as an opportunity.

Be nice to yourself.

Enjoy every moment.

Contact Info

Michelle@olympiaprovisions.com

@itscairotime

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michelle Cairo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/530-getting-profitable-by-planing-executing-measuring-correcting-with-michelle-cairo

Fri, 14 Sep 2018 07:30:00 +0000

529:The Power of "Wouldn't it Be Cool If?" with Nate Tilden

Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon.

Show notes… Favorite Success Quote or Mantra.

"Never waste a crisis."

In this episode with Nate Tilden, we discuss:

How to make the most of a bad situation.
Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business.
Paying attention to what the universe tells you.
Doing what interests you until you've found your passion.
How if you can dream it you can do it.
Taking jobs for who you're going to work with and what you're going to learn.
How you can use lighting to influence your guest.
The power of a positive attitude.
How to raise a half million in 90 days.
The rules of the bar.
Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner.
If going into business with partners, making sure they have the same vision.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

His ability to deal with crazy shit while staying positive.

What is your biggest weakness?

Spreading himself too thin.

What's one question you ask or thing you look for during an interview?

Ask where people want to be later in life.

What's a current challenge? How are you dealing with it?

Underperforming restaurants.

Share one code of conduct or behavior you teach your team.

Be nice to each other.

What is one uncommon standard of service you teach your staff?

Do the job you hate the most better than everyone else and you'll never have to do it again.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Share an online resource or tool.

Instagram.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Tock.
Resy.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Opportunity is just around the corner.

Do what you think you love.

Practice positive thinking.

Contact Info

Nate@Clydecommon.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nate Tilden for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/529the-power-of-wouldnt-it-be-cool-if-with-nate-tilden

Wed, 12 Sep 2018 07:30:00 +0000

528: Discovering Authenticity with Tony Tellin

20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith's passing, Tony Tellin, promise to continue the craft and creativity that made Smith one of the most recognized names in tea. Today, Tony Tellin serves as Head Tea Maker o for Steven Smith Tea.

Show notes… Favorite Success Quote or Mantra

Start where you are. Work with what you got. Do the best you can do.

In this episode with Tony Tellin, we discuss:

How most masters consider themselves students before masters, because they never stop learning.
How Tellin got into tea.
Why we should make "having fun" a core value.
Creating an "we" environment instead of a "us and them" environment.
How curiosity and proactivity has served Tellin's in life.
A little back ground info on Steve Smith.
The role authenticity and being yourself has in branding.
Focusing on being the best version of yourself instead of focusing on being like others.
As a mentor, letting your people fail in order to learn.
If you're invited to be a fly on the wall, be a fly on the wall and absorb. Be seen not heard.
Choosing to do big things for small audiences instead of doing small things for big audiences and what comes of it.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU50

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Stay moving.

What is your biggest weakness?

Easy distracted.

What's one question you ask or thing you look for during an interview?

Make the interview personal.
Go with your heart instead of your brain.

What's a current challenge? How are you dealing with it?

Teaching.

Share one code of conduct or behavior you teach your team.

Just get started, "throw a dart".

What is one uncommon standard of service you teach your staff?

Making something foreign approachable.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Many lives, Many Men, Many Masters

Share an online resource or tool.

Slack

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Slow down a bit.
Have fun.
Make more mistakes.If you're not making 2-3 mistakes a week, you're not having enough fun.

Contact Info

SmithTea.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tony Tellin for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/528-discovering-authenticity-with-tony-tellin

Mon, 10 Sep 2018 07:30:00 +0000

527: High School Dropout to World Renowned Salumist with Elias Cairo

Hailing from Salt Lake City, Salumist, Eli Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Eli later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat.

Upon returning to the states Eli found himself in Oregon after some convincing from his sister and business partner, Michelle, where he set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America.

Today Eli is the founder Olympia Provisions, Oregon’s first USDA-approved salumeria, and six additional restaurants.

Show notes… Favorite Success Quote or Mantra.

"Whether you think you can or can't, you're right."

"Fatigue will make cowards of anybody."

In this episode with Elias Cairo, we discuss:

What Elias learned about hustle while studying his father.
Why dropping out of high school was the right move for Elias.
How Elias got the opportunity to apprentice in Sweden.
The importance of following your gut.
Taking initiative to learn more.
Recognizing and capitalizing on opportunities in a market.
Why it is so crucial to find that thing in life that lights you up. Once you find your passion and have a dream you can bare any means to achieve success.
Being mindful of your energy and how you treat people.
Never sacrificing on quality.
Sharing the bounty with your team when times are good.
Creating and living core values.
The impact of open book management.
How to open a meat processing plant.

Today's Sponsor

Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Lead by example.
Doing what he says he's going to do.

What is your biggest weakness?

Chasing shinny pennies.

What's one question you ask or thing you look for during an interview?

Ask, "Where do you see yourself in 5 years?"

What's a current challenge? How are you dealing with it?

Finding new talent.

Share one code of conduct or behavior you teach your team.

If you ever lose your temper you're not doing it right.

What is one uncommon standard of service you teach your staff?

Keeping your staff knowledgable and educated on the product.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The machine that changed the world

Setting The Table

Why We Work

Share an online resource or tool.

15five

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Create a moment of pause in your world.

Be grateful for everything you have and do.

Nothing should be given to you, it has to be earned

Contact Info

Info@olympiaprovisions.com

@olympiaprovisions

@EliasCairo

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Elias Cairo for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/527-high-school-dropout-to-world-renowned-salumist-with-elias-cairo

Sat, 08 Sep 2018 07:30:00 +0000

526: What Disciplined Looks Like with Ethan Stowell

Born in Germany and raised on Capitol Hill in Seattle, Ethan Stowell is a self taught chef. He opened Union in 2003 and hasn't looked back. By 2008 He was named one of Food & Wine's Best New Chefs in America and has been nominated for more James Beard Awards than he cares to remember. 15 years after opening his first Restaurant they have grown the restaurant group into 16 locations and they're still growing.

Show notes… Favorite Success Quote or Mantra.

Work hard. Be honest. Keep it simple.

In this episode with Ethan Stowell, we discuss:

How being instilled with work ethic and discipline influenced Stowell at a young age.
Why earlier in your career you should be less focused about what you are making and more intentional on where you're working.
How success in life and the kitchen is all about being organization.
How a kitchen should be run.
How time has only made being honest easier.
What mistakes Stowell made in his earlier career.
How less fancy more casual dinning concepts can be more profitable that find dining.
How to get to 70% Profit.
How to get guest into a regular cycle of coming in.
The impact of getting involved with your community.
How the recession made Stowell Restaurant Group stronger, because it made them pay closer attention to the numbers.
Stowell idea of the current and future state of the industry.
Why you should think twice about jumping around hen you're early in your career. Give your employer at least a year before jumping to the next learning experience.
How you shouldn't expect the work force to adapt to you, instead you need to adapt to them.
Resources mentioned
- 153: Angela Stowell |Its Important For Us To Give Back

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

https://restaurantunstoppable.libsyn.com/526-what-disciplined-looks-like-with-ethan-stowell

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Thu, 06 Sep 2018 15:14:40 +0000

525: The Compassionate Capitalist's Approach with Tom Douglas

Tom Douglas has been cooking Northwest cuisine since 1984, opening his first restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself opening 13 full-service restaurants, an event space, a cooking school, cater company, and product line all under the Tom Douglas. Tom is also known for being a wine collector, author, and radio show host . This 2012 James Beard Outstanding Restaurateur can be found at any of his restaurants on a given day putting in the work along with 1000 of his co-workers to create a successful restaurant group

Show notes… Favorite Success Quote or Mantra.

"Deliciousness served with graciousness."

In this episode with Tom Douglas, we discuss:

What graciousness looks like according to Douglas.
The value in enjoying the craftsmanship in food.
How the work ethic you bring can change others.
How there is a trend in Seattle of undervaluing food.
Why Tom recommends no one open a business until their 30's.
Never taking family's money who can't afford it.
What Tom did wrong in his first business: not leaving any operating capital.
Opening restaurants near one another so you can continue to have a presence at each while scaling.
As you become more successful, never losing sight of how important your early partners and investors were to your success. Don't get greedy when the time comes to pay them back.
Structuring your partnerships with buy out plans in the beginning and clearly defined roles.
Being ready for and forecasting all possible expenses, especially if you agreed to a triple net agreement.
Once in the position, only open additional restaurants when you have your own cash to invest.
How scaling has much to do with recognizing roles, knowing who best for each role, and who wants the role.
How being the best often stems from recognizing that you're not the best.
While loyalty is a important, not letting it overrule decisions when it comes to finding the best person for a job.
Certain challenges that come along with Seattle City Council regulating policies.
Your responsibility to take care of your community as a business owner.

Today's Sponsor

Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Effort.

What is your biggest weakness?

Age

What's one question you ask or thing you look for during an interview?

Look for people who want to "take care of the village."

What's a current challenge? How are you dealing with it?

Labor.
Douglas is dealing with this challenge by being willing to train and take on staff with little to no skill.

Share one code of conduct or behavior you teach your team.

Respect your team.

What is one uncommon standard of service you teach your staff?

Serve and take care of your team and they'll serve your guest.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Read cook books to get inspired to be the best cook you can be.

Share an online resource or tool.

Big Tray

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Digital Signage.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Have friends and treating them with grace.

Respect.

Community.

Contact Info

HotStoveSociety.com

Tomdouglas.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tom Douglas for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/525-the-compassionate-capitalists-approach-with-tom-douglas

Mon, 03 Sep 2018 07:30:00 +0000

524: Creating Values Worth Standing By with Oliver Stormshak

With 23 years experience Oliver Stormshak has worked in all aspects of the industry including barista, manager, roaster, production, and green coffee buyer. He is passionate about improving lives around the world through quality coffee, equatable trading, and global transparency. In 2010, with Sam Schroeder Oliver purchased Olympia Coffee Roasting. Together they've grown the brand to 5 locations through Seattle.

Show notes… Favorite Success Quote or Mantra.

"Focus on doing good in the world. Business should exist to do good in the world."

In this episode with Oliver Stormshak, we discuss:

What it was about being a barista that sucked Oliver in.
What Oliver learned about creating systems while working Starbucks.
Leading with too much passion and not enough compassion.
Demystifying complicated and intimidating things to make it more approachable.
What discipline looks.
If you hire someone to do a job and to make a change in your business, let them do the job.
Constant improvement in what you do.
Knowing that you can't change an organizations passion, values, and vision. You're better off trying to find an organization that has passions, values, and visions that align with your own.
Why Oliver chose to buy Olympia Coffee roasting VS compete with it.
Making it a core value to only do business with those who have the same core values.
Creating the infrastructure before growing so you have something to grow into.
Only hiring people who share your values.
Taking the focus off of yourself and putting it on everyone else your business touches.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

https://restaurantunstoppable.libsyn.com/524-standing-by-your-values-with-oliver-stormshak

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Determination.

What is your biggest weakness?

Fear of failure.

What's one question you ask or thing you look for during an interview?

Determination.

What's a current challenge? How are you dealing with it?

Staffing.
They're combating this challenge by always looking for ways to improve them benefits package

Share one code of conduct or behavior you teach your team.

Empathy.

What is one uncommon standard of service you teach your staff?

Connect on a personal level with your guest.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Espresso Coffee: Professional Techniques

Share an online resource or tool.

Sprudge.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Instagram.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Lead with your heart

Be remembered as a great employee

Be remembered for great quality.

Contact Info

@olympiacoffee

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Oliver Stormshak for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Fri, 31 Aug 2018 07:30:00 +0000

523: Treating Your Employees Like Partners with Ryan and Leena Rommann

Ryan and Leena had careers in finance and consulting. Leena previously held management positions at Goldman Sachs, IBM, Standard Chartered and GE Capital. Ryan was a Peace Corps voluteer in Mongolia from 2009 to 2011. He served senior consulting positions at IBM, The Asia Group, and Healy Consultants in Singapore.

In 2014, tired of corporate careers that left them stuck behind desks eating fattening fast-food, Ryan and Leena Rommann decided to change things up. They quit their jobs, packed their bags, and journeyed from Singapore to Olympia, WA. In 2015 Miso was born to bring a love of life, food, and family to each bite of their guest took.

Show notes… Favorite Success Quote or Mantra.

"Smile."

In this episode with Ryan and Leena Rommann, we discuss:

When it comes to customer service, avoid negative experiences at all cost. One negative experience can ruin the entire experience.
Why "running capital" is so important when opening a restaurant and how to calculate it.
Starting small to keep overhead expenses low.
How only serving fresh food helps cut down on the amount of storage space you need.
Advice on developing your customer profile and adopting your menu to fit that profile.
When trying to get media, make the journalist's job as easy as possible.
The social media strategy Ryan and Leena used to promote their business.
Establishing clear lanes for yourself and your partners and staying in them.
What good service looks like.
The qualities that make for best employees.
Treating your employees like partners.
The power in keeping your operation simple.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

Setting the Table: The Transforming Power of Hospitality in Business

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Ryan & Leean: Passion for Health and fitness.

What is your biggest weakness?

Ryan: Getting too personal about the business.
Leena: Letting the business spill into personal life.

What's one question you ask or thing you look for during an interview?

Ryan: "Why here? Why Miso?"

What's a current challenge? How are you dealing with it?

Growing the new customer base.

Share one code of conduct or behavior you teach your team.

Treat your guest the same way you'd treat your mom or grandmother.

What is one uncommon standard of service you teach your staff?

Always greet and acknowledge.
Check on the table.
Invite them back on their way out the door.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time.

Onward: How Starbucks Fought for Its Life Without Losing It's Soul

Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New Hot Spot.

Share an online resource or tool.

Social Media

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Treat others the way you want to be treated.

Smile.

Do what you want to do.

Contact Info

www.misofitfastfresh.com

@misofitfastfresh

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ryan and Leena Rommann for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/523-treating-your-employees-like-partners-with-ryan-and-leena-rommann

Wed, 29 Aug 2018 07:30:00 +0000

522: How to Raise $450,000 With Name & E-mail List with Chef Thierry Rautureau

Chef Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquainted with fresh homegrown ingredients and cooking at a young. After Apprenticing throughout France, Rautureau landed in Chicago at the ripe age of 20. After some time in LA, he found himself in Seattle where he became the chef/owner of Rover’s Restaurant in 1987. By 1998 Rautureau won Best Chef Pacific Northwest from the James beard Foundation. Today Rautureau is the Chef Owner of Loulay and Luc, located in Seattle, WA.

Show notes… Favorite Success Quote or Mantra.

"It starts with fresh, local, seasonal ingredients. The rest of it is hoping not to screw it up."

In this episode with Chef Thierry Rautureau, we discuss:

The challenges Rautureau faced as a young apprentice moving from the country to the big city with a mentor who wouldn't teach him anything.
How every working experience is an opportunity to learn; even if the only lessons are what not to do.
The power of knowing you can do anything you put your mind to.
Finding partners who excel in parts of the business you don't excel at.
How there is no end to your craft. The learning never stops.
The importance of learning the basics before trying to get creative.
When taking over a restaurant, why you should consider changing the restaurant's name. When the chef leaves, so do his guests. New chef, new brand.
Distilling a clear message for your customers that explains who your and your restaurant are, and what it is that you do.
Hiring people with the same spirit and passions as you.
Never say no to any opportunity with the media.
- As you start growing your team members to the point were you can remove yourself from the day to day, use that free time to get involved with your community and media.
Making sure you keep your business fresh with renovations and updates.
How to raise $450,000 with nothing but an email list, your name, and an idea.
If you are opening a restaurant, take time to sit with restaurant owners in your community to learn as much as possible about running a restaurant.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

Kitchen Confidential Updated Edition :Adventures in the Culinary Underbelly

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Never give up.

What is your biggest weakness?

Being all over the place.

What's one question you ask or thing you look for during an interview?

Look for spirit; the shine in their eye.

What's a current challenge? How are you dealing with it?

Finding staff.

Share one code of conduct or behavior you teach your team.

Be on time. Be ready to work when it is time to work.

What is one uncommon standard of service you teach your staff?

As a chef, go to the table when something goes wrong. Mistakes happen. Be real. Apologize.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Share an online resource or tool.

New York Times.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

dinerware

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Say hi to those in the streets.

Don't let anyone go hungry.

The kids are our future.

Be grateful for what you have and who you are.

Contact Info

TheChefinthehat.com

TheChefinTheHatfre

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Thierry Rautureau for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/522-how-to-raise-450000-with-name-e-mail-list-with-chef-thierry-rautureau

Mon, 27 Aug 2018 07:30:00 +0000

521:What to do When the Customer is NOT Always Right with Phoebe Martinson

Hailing form Olympia, WA, Phoebe Martinson fell in love with industry in sixth grade while on a elementary school field trip to a local bakery. Upon graduating high school Martinson enrolled at South Seattle Community College’s Culinary Arts program, and has never looked back. After working in Seattle and Los Angeles Kitchens, Martinson returned to Olympia Washington to Raise her family and begin her culinary instructor career. Martinson instructed until 2012, at which point she fulfilled her dream of owning her own pastry shop. In 2016 the Martinson's opened their second location.

Show notes… Favorite Success Quote or Mantra.

"If I wouldn't sell it, we're not going to buy it."

In today's episode with Phoebe Martinson, we discuss:

Not half-assing your work and doing it right the first time.
Maximizing available space for guests, not employees.
Creating a culture where, "thats not my job doesn't" never gets spoken.
Why it is important to cross-train.
Learn ingsomething from every job you have, but you'll learn more if you're open to it.
Advice on working with contractors.
What to do when your guest is not always right.
What Phoebe did differently than the two restaurants that failed prior to her taking over the space.
Showing an sharing your excitement to live out your dream.
How saying hello and goodbye to your guest doesn't matter if it is not done in a sincere way.
How to transfer sincerity to your employees.
The process for creating processes and systems in your business.
How "yes" is always the answer, unless yes means getting out of your lane, because being a specialist is far more impactful than being everything to everyone.
Opening locations 2, 3, and 4 near by so you don't have to compete with others.
The challenges of bringing on a business partner who is also your own child.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

Phoebe@phoebespastrycafe.com

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Mind over matter.

What is your biggest weakness?

Sugar.

What's one question you ask or thing you look for during an interview?

Just chat with people like you would anyone else. Get to know them.

What's a current challenge? How are you dealing with it?

Balance.
Delegating more.

Share one code of conduct or behavior you teach your team.

Move with urgency.

What is one uncommon standard of service you teach your staff?

Be sincere.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The E-Myth Revisted: Why Most Small Businesses Don't Work and What to Do About It.

Share an online resource or tool.

Talech

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Google

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do what you love.

Surround yourself with good, healthy people.

Have some fun.

Contact Info

@phoebespastrycafe

/phoebespastrycafe

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Phoebe Martinson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/521what-to-do-when-the-customer-is-not-always-right-with-phoebe-martinson

Fri, 24 Aug 2018 07:30:00 +0000

520: Keeping it Fun with Erica Van Lierop

Hailing from Olympia, WA, Erica Van Lierop has owned and operated Vans Burger since it's inception 18 years ago. After a long career in restaurants and hotels, Van Lierop decided to settle down and open an old fashioned drive through concept. The consistency in quality and freshness that results from this business model has propelled Van's Burger to the top of the Washington Burger Scene, despite being known as the burger place that is never open

Show notes… Favorite Success Quote or Mantra.

"Tomorrows happiness starts today."

In this episode with Erica Van Leirop, we discuss:

How Erica's first "restaurant boss" treated her like family, how that made her felt, and how she is different today because of it.
Establishing a culture of service.
Not letting others be in charge of your destiny.
In a drive-up business model, positioning the intercom a set car length away so when the food finishes the car is just rolling up.
Responding and pivoting to market demand and needs.
Tracking guest request to know how to pivot and adapt to the market.
How Erica makes the most of her highway reader sign.
The power of doing few things really well.
Using good communication to focus on the guest you already and growing that loyalty.
Being active in your community.
Advice on how to respond to guest reviews.
Using daily events and occurrences as social media opportunities to bring the public in on the behind the scenes of your business.
Why it is so importance to learn your guest's names.
Being mindful of the words you use i.e. instead of saying, "You're welcome." say, "Thank you."

Today's Sponsor

Soundtrackyourbrand.com

Soundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

BarRestaurantSuccess.com

Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Attention to detail.

What is your biggest weakness?

tendency to procrastinate the big stuff.

What's one question you ask or thing you look for during an interview?

Is this typically what you look like?

What's a current challenge? How are you dealing with it?

Suppliers not having what they ordered.

Share one code of conduct or behavior you teach your team.

Be Grateful.
Great your guest right away.

What is one uncommon standard of service you teach your staff?

using appropriate verbiage.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Life Changing Habit of Tidying Up: The Japanese Art of Decluttering and Organizing.

Share an online resource or tool.

Restaurant Unstoppable

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Big Arrow Sign.
Square.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be Kind.
Be generous.
Have fun.

Contact Info

Vansburger@comcast.com

Vansburger.com

@vansburger2000

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Erica Van Lierop for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/520-keeping-it-fun-with-erica-van-leirop

Wed, 22 Aug 2018 07:30:00 +0000

519: How to Give Constructive Criticism with Ed Buenaventura and John Nestor

Cork & Pig Tavern is here today because of the friendships and mutual love for great wines and delicious food that developed when Chefs Felipe Armenta, John Nestor, Virginia Dalbeck, and Ed Buenaventura met in California during the early 2000s. In 2010, Felipe, John, and Virginia returned to Felipe’s hometown of San Angelo, Texas to open the first Cork & Pig location. With the success of their first location, the chefs partnered with Ed to open additional locations in Odessa and Fort Worth. Today, Cork & Pig Tavern and its sister restaurant Red Oak Kitchen continue to delight diners every day.

Show notes… Favorite Success Quote or Mantra.

Stop and small the roses.

In this episode with Ed Buenaventura and John Nestor, we discuss:

Treating it like you own it and acknowledging your team members who treat it like they own it.
Being a connector and keeping in touch with your future team members.
Starting a business in markets that are under serviced, so you have a better opportunity to be the best.
Working out a formula for locations selection. Make a list of "must haves" and only buy when all the boxes have been checked.
Defining clear lanes when in partnerships.
If you're a FOH person, what to look for in a BOH person to partner with.
The struggle of conforming to market demands.
Ed's ability to give constructive, honest, feedback in a fashion that is non confrontational and mutually beneficial.
Growing your people before growing the company.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

https://restaurantunstoppable.libsyn.com/519-how-to-give-constructive-criticism-with-ed-buenaventura-and-john-nestor

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

John
- Determination to succeed.
Ed
- Determination to Succeed.

What is your biggest weakness?

John
- Inability to let go.
Ed
- Admin paperwork.

What's one question you ask or thing you look for during an interview?

John
- What can you do to better yourself and this company?
Ed
- Try to get a general sense of whether the person has passion or hospitality, naturally.
- Ask behavioral questions,
  - "If you were put in this situation, what would you do?"

What's a current challenge? How are you dealing with it?

Ed
- hiring great talent
John
- Developing a path to positive culture for his team.

Share one code of conduct or behavior you teach your team.

John

Trust

Ed

Professionalism

Care for and respect oneanother

What is one uncommon standard of service you teach your staff?

Encourage the FOH and BOH to work together. Force them to get to know one another.

Make sure your team understands the "why" behind everything.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Talk to the Snail

Share an online resource or tool.

BambooHR

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Aspect.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be devoted to family

Write down your passwords

Leave someting great behind.

find the silver lining in all situations.

treat everyone with respect.

Contact Info

Ed@corkandpig.com

John@corkandpig.com

Corkandpig.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ed Buenaventura and John Nestor for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Mon, 20 Aug 2018 07:00:00 +0000

518: 4 Key Elements to Success with Matthew Mabel

from concert promoter to connoisseur and advisor. Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting. He is a frequent contributor to trade publications including Nation’s Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations.

Show notes… Favorite Success Quote or Mantra.

"Balance and surrender."

In this episode with Matthew Mabel, we discuss:

How having a natural talent for pulling teams togethers has served Mabel.
How culture is going to be the most crucial piece to your success in the next 20 years.
The power of being hot and happening.
How every dining decision is a self reflection.
Being mindful of the music you're playing in your restaurant.
The four elements to success being capability, opportunity, strategy, and an atmosphere of trust.
Discovering your capabilities and surrounding yourself with those who are capable where you're not.
Advice on partnerships.
Why you need a strategy to grow.
How growing a company with a high level of trust start with you becoming a person with high level of trust.
Getting clarity on your brand and communicating your brand well.
What you have that clarity on your brand and culture, INCULCATE it every day.
Why you culture will determine your success in the future.
Using certain language to to live your culture every day.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

Lessons in Service from Charlie Trotter.

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Clarity.

What is your biggest weakness?

Lack of tactical ability.

What's one question you ask or thing you look for during an interview?

Whats the vision of where you're going??

What's a current challenge? How are you dealing with it?

Making sure everyone knows two things:
Going forward its all about culture and uniqueness
It's a landlords market.

Share one code of conduct or behavior you teach your team.

Every Restaurateur has the right to succeed, but every restaurant doesn't.

What is one uncommon standard of service you teach your staff?

Don' t assume the restaurant industry is going to be hard because it's suppose to be.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Power of Now

Share an online resource or tool.

All in one tools
Surrender.biz

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Private dining and event management software: TripleSeat, Gather
On Screen Ordering.
- Revel

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be as good to yourself as you are to your guest

no barriors

everything you do is frelect

Contact Info

Surrender

@Surrender.inc

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matthew Mabel for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/518-4-key-elements-to-the-formula-of-success-with-matthew-mabel

Fri, 17 Aug 2018 07:30:00 +0000

517: Getting FOH and BOH working Together with Baine Brooks

Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990’s. He arrived with several years of restaurant experience, and turned that experience into the well-known Two Rows brand. After Sixteen years as a partner and manager of several locations, Baine and his Allen location weathered the economic decline and continues to remain a flagship of the Allen, TX restaurant scene. Previously, Baine served on the board of directors for the Texas Restaurant Association and served as president of the Greater Dallas Restaurant Association.

Show notes… Favorite Success Quote or Mantra.

"Gotta make love to them."

"Don't come to work for the money."

In this episode with Baine Brooks we discuss:

What Baine learned about Hospitality from observing his Grandmother.
What commitment looks like; treating the restaurant you're working at like you own it.
Getting back into the kitchen as a FOH guy looking to learn more about the dishes and BOH.
Getting your employees to think about what to do instead of just telling them what to do.
Recognizing, appreciating and loving everyone down to the people who deliver your food and how it comes back around.
The power a smile has.
How to become so value to a restaurant group that you ear equity.
Make a valuable product and don't give it away.
Why it is so important to know the standards.
How to get your team on the same page and working together.
Creating fun incentives to go the extra mile like holding auctions for your staff from points they earn doing something right.
Not letting your pride and ego get in the way of business decisions.
Maintaining your brand when opening a second location.
The power of humility in admitting failure.
Diversifying your business to create multiple channels of revenue.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

https://restaurantunstoppable.libsyn.com/517-getting-foh-and-boh-working-together-with-baine-brooks

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Honest, humility, thankfulness.

What is your biggest weakness?

Gives too many chance.

What's one question you ask or thing you look for during an interview?

Do you have any bills?
Look to see how clean they keep their car.

What's a current challenge? How are you dealing with it?

Make love to them.

Share one code of conduct or behavior you teach your team.

Make love to them.

What is one uncommon standard of service you teach your staff?

Never forget "please and thank."

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Who Moved My Cheese?

Share an online resource or tool.

Google
YouTube

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Schedulefly.com

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Love thy neighbor as yourself self.

Take yourself out of the equations.

Let the work you do speak for you.

Contact Info

TwoRows.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Baine Brookes for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Wed, 15 Aug 2018 07:30:00 +0000

516: Tricks to Living with Your Business Partner with Elke Marsh

Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a basket to the family's Dallas, TX restaurant. Today, and for the past 14 years, she's following in her families foot steps as the Chef/Owner of Elke's Market Cafe, which has been named best "Neighborhood Restaurant" by D Magazine.

Show notes… Favorite Success Quote or Mantra.

"Success is painful."

"Living your dream is actually a thrilling nightmare."

In this episode with Elke Marsh, we discuss:

How growing up in the restaurant business has crafted who Elke is today.
The impact of getting to know and love your guest.
- People want to be known, seen, and heard.
How the youth of today struggle with social experience, because they're too consumed by technology.
Developing a leadership style that doesn't belittle or degrade anyone.
What happens when you open a restaurant and let other people run it.
How there is a lack of pride in today's work force.
Starting small and scaling your business over time, and how it keeps you fresh and interesting.
Educating your staff on the value of wasted food, and providing incentives such as profit sharing to motivate your staff to pay attention to the bottom line.
The impact corporations over saturating the market are having on the independent market.
While challenging at time, the benefits of working with special needs employees.
The fruits of generosity bares.
Learning to be patient with yourself.
How Elke and her husband, Tim keep their home partnership separate from their work partnership.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

https://restaurantunstoppable.libsyn.com/516-being-true-to-your-dream-with-elke-marsh

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Willingness to work hard.

What is your biggest weakness?

Working too hard.

What's one question you ask or thing you look for during an interview?

Do they make eye contact?
How is their hand shake?
Are they willing to learn?

What's a current challenge? How are you dealing with it?

Employment.

Share one code of conduct or behavior you teach your team.

Be friendly.

What is one uncommon standard of service you teach your staff?

Know your customers name.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Art of the Deal

Share an online resource or tool.

Restaurant Industry.

Gift.

Food packaging.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Love with passion.

Give to others.

Never stop trying to have happiness.

Contact Info

eatthat105@sbcglobal.net

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Elke Marsh for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Mon, 13 Aug 2018 07:30:00 +0000

515: Creating a Brand Around Your Interests, Stories, and Values with Johnny Hernandez

Chef Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the premier Mexican cuisine chefs in the United States and a recognized authority on Mexican cuisine and culture. To date Chef Johnny Hernandez is responsible for an extremely successful catering business and 14 restaurants with 2 on the way.

Show notes… Favorite Success Quote or Mantra.

You have to do what you love so you don't work a day in your life.

In this episode with Chef Johnny Hernandez, we discuss:

How he feeds off his people's motivation and sense of responsibility and it drives him.
Exercising discipline.
How Chef Johnny Hernandez crafted his brand around his interests story and values.
Why you need to open your ears and listen to everyone who speaks to you; you never know where you're going to learn something.
Why Hernandez chose to focus on catering during the earlier portion of his career.
Looking at your first few jobs out of college as continued education.
Why it is beneficial to become a specialist and carve out a niche.
How Hernandez transition from working in his business to working on his business.
Empowering your people to think for themselves.
Giving your people something worth working for in your mission statement.
How Hernandez has gone as far as growing his own heritage, non-GMO corn for the purpose of providing the best possible meal for his guest
Investing in your people.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

Setting the Table: The Transformative Power of Hospitality in Business.

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard work.

What is your biggest weakness?

Hard to say no.

What's one question you ask or thing you look for during an interview?

Make your interviewee comfortable. Once they get comfortable their true self comes out.

What's a current challenge? How are you dealing with it?

Managing growth and aligning talent with the right responsibilities and skill set.

Share one code of conduct or behavior you teach your team.

Respect

What is one uncommon standard of service you teach your staff?

Only hiring people with a certain heart for hospitality.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Good to Great: Why Some Great Companies Make the Leap and Others Don't

The Army's Handbook.

Share an online resource or tool.

The Tasting Table

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Good communication skills

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Find your calling

Be Patient

Do your part in developing the youth today.

Contact Info

ChefJohnnyHernandez.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Johnny Hernandez for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/515-creating-a-brand-around-your-interests-stories-and-values-with-johnny-hernandez

Fri, 10 Aug 2018 07:30:00 +0000

514: Not Letting the Business Ruin the Honesty with John Tesar

Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York. He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas. By 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. Spoon Bar & Kitchen came next followed by Knife in 2014. Over the past 20+ years Chef Tesar has won countless best of awards, has received 4 semifinalist nods for Best Chef Southwest by the James Beard foundations, has made multiple TV appearances and has authored his own cook book.

Show notes… Favorite Success Quote or Mantra.

"Stay humble, think everything through, work your ass off, and appreciate others."

In this episode with John Tesar, we discuss:

How the people you associate with will define who you become as a restaurateur.
Always being aware of who is around you and who they know.
How we should become familiar with the standards before breaking lose and getting creative.
How the classic way of climbing the latter to success is no longer the only way. Regardless of the way you break in you need to get people behind you buying into your vision.
Being well aware of how difficult this industry is before committing to it.
Starting with low rent and lawyers in your corner.
Accepting that success doesn't come with its fair share of failures.
How creditability is one of the most important things you can have when trying to open a restaurant.
Bringing on partners that can do everything you can't do and rewarding them with equity.
The threat of things getting too "business driven" at the expense of losing your honesty.

Episode Sponsors

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

https://restaurantunstoppable.libsyn.com/514-not-letting-the-business-ruin-the-honesty-with-john-tesar

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Tenacity.

What is your biggest weakness?

Caring what others thought of him.

Maintaining his caring nature.

What's one question you ask or thing you look for during an interview?

Passion and the potential for loyalty.

What's a current challenge? How are you dealing with it?

Staffing

Realtors charging too much for overpriced properties.

Share one code of conduct or behavior you teach your team.

Mutual respect and no drama.

What is one uncommon standard of service you teach your staff?

Create a family atmosphere.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Knife: Texas Steakhouse Meals at Home.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

His dry aging technique.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Work hard.

Respect others.

Listen to others opinions

Contact Info

@ChefJohnTesar

facebook/chefjohntesar

www.chefjohntesar.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to John Tesar for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Wed, 08 Aug 2018 07:30:00 +0000

513: The 3 Rules to Life with Paul Tuennerman

Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher’s Fish & Chips just off the campus of Virginia Polytechnic Institute and State University. After serving six years in the US Navy, it didn't take long for Paul to get back into hospitality. Paul has held positions at Morrison’s Hospitality Group, Wood Dining Services, Inc., The Dunhill Group, and Raising Cane’s Chicken Fingers. Today, Paul serves as CEO of Dat Dog which consist of 4 locations throughout New Orleans, LA.

Show notes… Favorite Success Quote or Mantra.

"The three rules in life: 1) never lose momentum 2) Be more compassionate 3) Always leave an impact."

In this episode with Paul Tuennerman, we discuss:

How working in a restaurant made Tuennerman feel like he belong to part of a family.
The impact mentors made on Tuennerman's life and why you should be a mentor too.
How Tuennerman has created opportunities in his life with his authenticity and genuine nature.
How Tuennerman's early life of adversity has made him into a survivor, and better man today.
How "fixing things" in an organization starts with finding the right people.
How this industry all boils down to relationships.
How to get people to work together.
Painting a vision and getting people to buy in.
When you make it about everyone else, they com along for the ride.
How to get your team to buy in and feel like they have a steak in the success of the business.
Attention to detail being a good quality for marketing.
Strategy on breaking into new markets.
The impact of doing one thing better than everyone else.
Some of the challenges that come with franchising.
Why you won't get better by simply telling people to do better. You got to show them what better looks like and help them get there.
Using Key Performance indicators to track your growth.
Investing time and energy into your people.
Explaining to your people why you want them to do something instead of just telling them to do it.
Leveraging volume.
How to show your people you exist to serve them.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Block out time first thing every morning to read and educate himself on the industry .

What is your biggest weakness?

Moves too fast.

What's one question you ask or thing you look for during an interview?

Ask: What do you want to be when you grow up"
- Look for: imagination and people who don't limit themselves.

What's a current challenge? How are you dealing with it?

Helping his team find and settle into their roles.

Share one code of conduct or behavior you teach your team.

Do not snipe at one another.

What is one uncommon standard of service you teach your staff?

The answer is yes. Now, whats the question?

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Extreme Ownernship: How U.S. Navy Seals Lead and Win

Share an online resource or tool.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Toast Tab's Theoretic food cost tool

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

It's not about you. It's never about you.

The most important people in your origination are your crew.

You've got to be fair.

Contact Info

Paul@Datdog.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Paul Tuennerman for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/513-the-3-rules-to-life-with-paul-tuennerman

Mon, 06 Aug 2018 07:00:00 +0000

512: Valuing Your Employees with KC Andrew Hensley

KC Andrew Hensley hails from ID. He has spent his entire professional career in hospitality with the exception of 5 years in the US Navy. Hensley has worn all the hats in the restaurant industry from dishwasher to bar owner and everywhere in between. In 2011 Hensley moved to Austin and 2 years later he started the In The Weeds Facebook Group, where their mission is to better the lives of the people in the hospitality industry through education, community, and positivity.

Show notes… Favorite Success Quote or Mantra.

"If your actions inspire others to dream more, learn more, do more and become more, you are a leader."

In this episode with KC Andrew Hensley, we discuss:

The mission behind the "In The Weeds Community."
What KC learned from the panel of restaurant employees he moderated in San Antonio.
The biggest lesson: your employees what you to know who they are.
Recognizing when your employees are "off", and taking the initiative to see whats making them off.
How to join an In The Weeds Facebook Group.

Contact Info

In The Weeds (Service Industry of America)

InTheWeedsJobs.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to KC Andrew Hensley for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/512-valuing-your-employees-with-kc-andrew-hensley

Fri, 03 Aug 2018 07:30:00 +0000

511: Smart Growth with Keith Richards

After a life changing trip to Greece, Keith Richards and his wife Amy founded Taziki's Cafe in 1998. Over the proceeding 30 years they have since "smartly" grow this "fresh-casual" franchise to 85 locations in 17 states. Richards also heads the company's signature charity, the Hope Program, helping children with special needs.

Show notes… Favorite Success Quote or Mantra.

"Combine extraordinary food with meaningful connection."

In this conversation with Keith Richards, we discuss:

The power of human connection and treating your guest like family.
Failure, not being an option.
Putting others first.
Why you should always donate food instead of money to charitable causes. Donate food is better marketing.
Leveraging technology to tighten systems.
How technology can weed out the dishonest employees.
The story and heart behind the branding and the impact it has.
Providing purpose for special needs individuals.
Connecting with other restaurateurs in your community to share knowledge and support.

Today's Sponsor

Soundtrackyourbrand.com

Soundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

BarRestaurantSuccess.com

Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being kind to others.

What is your biggest weakness?

Focus.
- Living off a list has helped with this challenge

What's one question you ask or thing you look for during an interview?

Are you coordinated?
Are you a team player?

What's a current challenge? How are you dealing with it?

Maintaining the same culture while scaling the Tazikis brand.

Share one code of conduct or behavior you teach your team.

Respect others.
Work together.

What is one uncommon standard of service you teach your staff?

Greet people at the door.
Pre clearing , even in a fast-casual setting.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Share an online resource or tool.

QSR Magazine

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Take care of others.

Show that your faith will make you successful.

Be a great father.

Contact Info

TazikisCafe.com

@Tazikis

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Keith Richards for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/511-smart-growth-with-keith-richards

Wed, 01 Aug 2018 15:55:03 +0000

510: How to Create a Board of Directors with Kendra Feather

Kendra Feather got her start in the restaurant industry as a server to supplement her income while while running an underground art gallery. Today, she owns 5 restaurants in Richmond, Virginia. Feather opened Ipanema Cafe in 1998, Garnett's Cafe in 2009, The Roosevelt (with Lee Gregory) in 2011, and was a founding partner of WPA Bakery in November 2012. Garnett's at The Valentine opened in June 2017 and well as Laura Lee's.

Show notes… Favorite Success Quote or Mantra.

"Make yourself happy. Keep moving forward."

In this episode with Kendra Feather, we discuss:

Not letting the media pin you up against your friends in the industry.
Looking at other restaurants in your community as allies and collaborating with them.
Creating your own "board of advisors."
Growing your people, so you can step away and focus on other projects.
Create healthy, friendly competition between your neighboring restaurants.
Not chasing trends, instead chase what matters to you.
Being your own publicist.
Finding your own lane and partnering with those who are strong where you are weak. This allows you to focus on doing what you do best with 100% of your bandwidth.
Creating opportunity for others.
What Kendra did differently with her most successful restaurant.

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Tenacity.

What is your biggest weakness?

Having the occasional "pity party."

What's one question you ask or thing you look for during an interview?

If they shit job their former job, don't hire them.

What's a current challenge? How are you dealing with it?

Cooking in a kitchen that she hasn't cook in for 13 years.

Share one code of conduct or behavior you teach your team.

Be nice.

What is one uncommon standard of service you teach your staff?

Cultivate servers that are seen and not heard.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Tribe of Mentors: Short Life Advice from the Best in the world.

Share an online resource or tool.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

He who is happiness wins.
Happiness is not what you always think

Contact Info

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kendra Feather for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/510-how-to-create-a-board-of-directors-with-kendra-feather

Mon, 30 Jul 2018 07:30:00 +0000

509: "Uber" for the Hourly Restaurant Employee with Rob Huddleston

Prior to joining Snag, Rob Huddleston spent 9+ years leading digital product design for Capital One. Today, Hud

dleston is the head of design and user experience for Snags innovation lab. For the past two years his innovation group has been working to solve a problem for the epic that is our labor shortage.

In this episode with Rob Huddleston of Snag Work, we discuss:

The history of Snag.
What makes Rob the man for the job to create a solution for the labor shortage issue.
How Snag Work plans to execute the "gig economy" with the hospitality industry.
The challenges of the gig economy in the hospitality industry.
What the gig economy for hospitality will look like for both owners and hourly employees.
The data you get from allow a rating system between the Owner and gig worker.
How to know when Snag Work will be in you city.

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Contact Info

www.snag.work

@snagwork

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rob Huddleston for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/509-uber-for-the-hourly-restaurant-employee-with-rob-huddleston

Fri, 27 Jul 2018 07:30:00 +0000

508: Get Your Staff to BUY IN with Jay Bayer

Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early conversations of opening a restaurant began over home-brewing sessions and dinner parties with friends. In 2012 with a passion for latin food, anthropology, and craft beer, Bayer and Hall opened their first restaurant, Saison. Saison was followed by Saison Market in 2014. in 2017 Bayer teamed up with Michele Jones and Jason Alley to open Flora. Most recently, the same trio are working on Bingo a brew arcade.

Show notes… Favorite Success Quote or Mantra.

"You've got to know the basics before you can break the rules."

In this episode with Jay Bayer, we discuss:

Paying your dues before making your moves.
Constantly improving communication.
The importance of being reliable and dependable.
Taking a risk.
The importance of a team that can communicate and work together.
How quality of product influences moral.
How to communicate directly and sternly, yet in a caring way.
Why you should never berate someone in front of co-workers. Wait until after service in a private setting.
How culture comes from the top down, so be mindful of what culture you're projecting.
Using food and beer to foster relationships.
Getting a sweet deal on restaurant space by being someones exit strategy.
How getting out of the way empowers your people.
How giving your people the opportunity to create and contribute increase their buy in.
The benefits of being an "industry" focused bar.
How you go further if you choose to collaborate instead of competing against one another.

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Team builder.

What is your biggest weakness?

Stubborn.

What's one question you ask or thing you look for during an interview?

Find out if they're can pick up on the details.

What's a current challenge? How are you dealing with it?

Time management.

Share one code of conduct or behavior you teach your team.

empowering your people to contribute and create.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Guns Germs and Steel

Eat that Frog!

Attention Pays

Share an online resource or tool.

Facebook

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Slack

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

empower your people with the tools they need

Actively maintain your culture.

Make time for you.

Contact Info

jay@saisonRVA.com

@jaybayerjr

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jay Bayer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/508-get-your-staff-to-buy-in-with-jay-bayer

Wed, 25 Jul 2018 07:30:00 +0000

507: How to Create a "YES" Culture with Chris Staples

A Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond.

Show notes… Favorite Success Quote or Mantra.

"Live the "yes" philosophy."

In this episode with Christ Staples with discuss:

The philosophy of yes.
Empowering your team to say yes and make the guest happy.
The difference between hustling your guest and suggestively sell to them.
Being empathetic of your people.
Knowing that you exist to serve your team and that it is not other other way around.
Being open minded and adaptive to the people around you.
Providing feedback for your team to help them grow.
Creating restaurant teams that match the restaurants geographic.
Concept, environment, and buzz being just as important if not more important than the food.
Putting together teams that put together teams.
Seeing and bringing out the potential in your people simply by making them aware of their potential.
How to earn a seat at the table.
When to say no in a culture of yes.

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

charisma

What is your biggest weakness?

Being too inward focused.

What's one question you ask or thing you look for during an interview?

Ask, "What is one trying relationship you've experience, and what did you do to resolve it?"

What's a current challenge? How are you dealing with it?

Cultivating good people.

Share one code of conduct or behavior you teach your team.

Ask yourself:
- Is what you're doing best for the guest?
- Is what you're doing best for the business?
If you can answer "yes" to both questions you're doing the right thing.

What is one uncommon standard of service you teach your staff?

Always make eye contact when you're within 10 feet from a guest.
Always share words with a guest if you're within 5 feet.
Teaching their people autonomous and their unique selves.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

https://restaurantunstoppable.libsyn.com/507-how-to-create-a-yes-culture-with-chris-staples

Kitchen Confidential

Share an online resource or tool.

NationsRestaurantNews

Candid Culture

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Toast POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be honest with yourself.
Never lie.
Care for other people.

Contact Info

eatrp.com

@cstaplesdrink

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Staples for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Mon, 23 Jul 2018 07:30:00 +0000

506: How to Choose Your Business Partners with Loren Mendosa

Hailing from Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (405). His next transformative role was Mas Tapas. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Ian Redshaw, and Andrew Cole, Shelly Robb and the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they in the final stages of opening their second location, Prime 109.

Show notes… Favorite Success Quote or Mantra.

"It's all about community."

In this episode, we discuss:

Loren grew up in an intentional community, he grew up in an off grid house- which greatly influenced his life.
- He attributes his life and success to this upbringing
- His ability to resolve conflict and negotiate, as well as make sure everyone is truly heard in an environment.
Mendosa met his first mentor chef, Peter at Marquette Restaurant at the ripe age of 15. Peter saw something in him, that he was interested in more in the restaurant industry. Loren was able to learn knife skills, sauces and most importantly inventory tracking and planning.
- Cross pollination: when you can efficiently use all ingredients across the board that is well thought out and well planned.
Mendosa's experience with Gail.
- Gail really drove home the fact that your relationship with local farmers is THE most important.
- Gail introduced Loren to many local chefs in Charlottesville, including Tomas from Mas Tapas.
  - Loren's experience at Mas Tapas- open kitchen, being intrigued by that experience of culture, life and environment.
Mendosa's experience at Mas Tapas & Tabla
- Got right to work, regardless of having his trainer not show up for his first day.
- Level of intimacy that goes into creating Tomas' menu items.
- Worked there for 4 years.
- Left Mas Tapas to partner with someone to open up a new restaurant, which he ended up discontinuing after realizing it wasn't a good fit.
The delicate balance of having fun with coworkers outside of work and maintaining professionalism.
The development of a new team of partners- met those partners at Tabla where he had full support and enthusiasm from owners when they decided to go out on their own and start up their own joint.
- Andrew Kole
- Mitchell Beeran
- Ian Redshaw
- Shelly Robb
The building of Lampo Pizza & Prime 109
- The formation of the team
- Researching locations, other pizza locations that were needed in Charlottesville.
- The timeline from concept to opening.
- Recognizing the need for a new location with Prime 109, being able to progress in their fields as chefs and business partners.
- Always have an operating agreement to be able to handle conflict resolutions, difficult situations and tricky situations so it's smooth sailing.

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being pretty good on the fly with strategy, and being adaptable. Building teams.

What is your biggest weakness?

Trying to do it all alone.

What's one question you ask or thing you look for during an interview?

Passion and authenticity.

What's a current challenge? How are you dealing with it?

Staying focused and staying positive and energetic.

Share one code of conduct or behavior you teach your team.

Respect each other. Listen and respect.

What is one uncommon standard of service you teach your staff?

Be an open source. Everyone has a voice, and deserves to be listened to.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Lao-tzu's Taoteching

Share an online resource or tool.

Reddit

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Scales- converting everything to weights. Converting every recipe to weights.

Ipads-google docs.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Sense of community. Look back on what we were able to create in your community.

Honesty and integrity.

Sense of humility.

Contact Info

www.lampopizza.com

lampo@lampopizza.com

Social Media:

@prime109cville

@lampo_pizza

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Loren for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/506-how-to-choose-your-business-partners-with-loren-mendosa

Fri, 20 Jul 2018 07:30:00 +0000

505: Rebranding On a Budget with Joe Sparatta

A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. Before moving to Virginia Sparatta spent approximately 10 years working in some of NJ and NY's finest kitchens. Once In VA Sparatta helped restaurateurs Paul Keevil, Chef Jason Alley & Michele Jones in opening their acclaimed Pasture. in 2012 Sparatta Broke off on his own to open Heritage restaurant, which was followed by Sparatta's 2nd restaurant, Southbound a few years later. Accolades and awards have been rolling in for both restaurants every since.

Show notes… Favorite Success Quote or Mantra:

"Focus on making people happy."

In this episode, we discuss:

It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion.
- His mentor, Craig taught him the importance of the science in cooking- had him and the staff read about the science in cooking, why things happen the way they do, why food reacts the way they do, and why things taste the way they do.
- What Joe really learned is how to survive, and how to get through a shift where the stress and stakes were super high.
Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ.
While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 “most important restaurants” in America by the Opinionated About Dining Guide.
The growth that happened in his career with his move from NY area to Richmond, VA.
- Putting in a massive amount of time in previous restaurants working for free or minimum wage to gain experience so that he was sought out when he moved to Virginia.
- The 10,000 hour rule! Become a master of your craft.
The opportunity to open a new restaurant in Richmond, and how he did it on a tight budget.
- Using the people in his life who knew what they were doing to save a lot of money on work in Heritage restaurant.
- The importance of brightening up and re-naming the restaurant.
The importance of investing in your mental health.
- Joe's struggle with alcohol as a coping mechanism during an incredibly stressful year of opening a restaurant, buying a house and having his first child.
- His involvement in the community withBen's Friends.
- How much more present and focused he is since being sober.

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Making people happy

What is your biggest weakness?

Lack of time

What's one question you ask or thing you look for during an interview?

Good eye contact and a good hand shake.

What's a current challenge? How are you dealing with it?

Having enough time for my family. I am trying to find great people that I can trust so I can be able to take the time when I need it.

Share one code of conduct or behavior you teach your team.

Try to act with integrity. Act and treat people the way that you would like to be treated. Be respectful.

What is one uncommon standard of service you teach your staff?

Consistency of service. And how we try to treat people as if they are family members. We want them to feel at home, and feel a level of comfort that is lost in this industry sometimes.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Tableby Danny Meyer

Lessons in Excellenceby Charlie Trotter

Share an online resource or tool.

Ideas in Food

Instagram

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Google Drive- it has been so easy to share with folders, shareable documents.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

It's not about you.

It's about the guest.

Try to make it nice.

Contact Info

www.heritagerva.com

www.southboundrva.com

Find us on Instagram and Facebook!

If you are looking for help with substance abuse or addiction, and want to join Ben's Friends, please visit: Ben's Friends

Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction.

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Joe Sparatta for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/505-rebranding-on-a-budget-with-joe-sparatta

Wed, 18 Jul 2018 07:30:00 +0000

504: How To Raise a Million Dollars with Mike Ledesma

Mike Ledesma, born to Filipino parents, grew up in New York and Annapolis, Maryland, and he intends to bring flavors from every place that has inspired his cooking, including Hawaii, West Virginia and Virginia.

His résumé includes Richmond Restaurant Group, Max's on Broad, Kabana and the Hard Shell, not to mention stints at the Greenbrier in West Virginia and restaurants in Hawaii.

Mike is set to open his first restaurant, Perch in just a few short weeks!

Show notes… Favorite Success Quote or Mantra:

"Push yourself."

In this episode, we discuss:

Mike's finance background
- Working in a job that wasn't feeding him- gave him a sense of longing for more after 10 years in industry.
- "There's more out there, I want to spend 10,000 hours of my working life doing what I'm passionate about."
Training at culinary school under Chef Frank Leake, who was trained under Andre Soltner
- How Chef Leake built a foundation for Mike's culinary career
- Taught him respect and promptness, was recognized for his drive and set up with great opportunities.
His transition into working after culinary school:
- Worked under Chef Roy Yamaguchi
- Learned valuable lessons from his Uncle Dennis, who owned a banquet hall, and how important it is to offer something that only you can, and "not to make the same mistakes he did."
- Using his financial background to evaluate risks of moving onto new restaurants and gaining new experiences.
How Mike started marketing and fundraising:
- When he moved to Richmond, VA, he saw a massive opportunity to connect with people.
- Fundraised for Feed More and March of Dimes as well as various other charitable organizations in town.
- Went to Food Festivals and networked with potential investors (you never know where your next investor is, so don't pre-judge ANYONE!)
- Raised money by saying "yes" to everything and giving back. Tried various things until it stuck- "the Spaghetti Factor."
Mike's time at restaurant Patina and how it influenced how he managed people:
- Pushed them to have more drive.
- Show them he cared by being there and working his ass off.
- Educated them without being condescending.
The importance of attention to detail.
“If you want to be something or do something, you have to be a lobbyist for yourself. I can take that energy and put it into my own stuff, make it more efficient, and I can enjoy it better. More better, mo’ betta,” he says, laughing.
The importance of getting to know your guests:
- Mike's attention to detail about his guests is admirable. He truly pays attention and listens to their stories and interests.
- This helps create more of a personal, customized experience for guests.
- Takes notes so he remembers names, kids names/ interests and their menu preferences.

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hustle!

What is your biggest weakness?

Over-committing.

What's one question you ask or thing you look for during an interview?

What do you want to do when you grow up? Looking for passion and drive.

What's a current challenge? How are you dealing with it?

Finding the drive of staff- I want a team, not just a staff.

Share one code of conduct or behavior you teach your team.

Excel in everything you do, be hospitable, work hard.

What is one uncommon standard of service you teach your staff?

"Ho'okipa" You're always executing what you learn from the past- be genuine in your hospitality.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Outliersby Malcolm Gladwell

Culinary Artistry

The E-Myth Masteryby Michael Gerber

Soul of a Chefby Michael Rulman

Share an online resource or tool.

www.restaurantbusiness.com

www.jamesbeard

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

The lighting in my restaurant.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Give back to the community.

Be a good father.

Live life to the fullest!

Contact Info:

www.perchrva.com

info@perchrva.com

Facebook: @percharva

Instagram: @perch_rva @mike_ledesma

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mike Ledesma for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/504-how-to-raise-a-million-dollars-with-mike-ledesma

Mon, 16 Jul 2018 07:30:00 +0000

503: The Legalities of Music in Your Restaurant with Soundtrack Your Brand

Today we're here to talk about the legalities of playing music in your restaurant. What are you responsible for as the owner? What licensing do you need? Why do I need to pay 3 invoices? What are the fines and repercussion for not following the law? What are your options to follow the law? Here to answer these questions, Again, PaulStuart General Counsel of Soundtrack Your Brand and AndreasLiffgarden chairman and founder at Soundtrack Your Brand.

Success Quote or Mantra

"Have a horses common sense."

In this episode we discuss:

The value of music.
What you need to know about playing music in your restaurant.
Why we need to pay 3 invoices.
What some of the streaming options are.
What happens if you play music without the right licenses.
The moral argument of paying for music.
The difference between playing the right music VS the wrong music in your business.

Today's Sponsor

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Paul Stewart and Andreas Liffgarden

Contact Info

Soundtrack Your Brand

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Paul Stewart and Andreas Liffgardenfor joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/503-the-legalities-of-music-in-your-restaurant-with-soundtrack-your-brand

Fri, 13 Jul 2018 02:13:16 +0000

502: The Importance of Respecting the Sacrifices of Others with Tomas Rahal

Graduate of University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas in Downtown belmont, VA, in 2002. Mos Tapas continues to surge ahead strongly, however Chef Rahal has stepped away to focus on his new project, Quality Pies slated to open Monday, July 2. So in just 3 days!

Show notes… Favorite Success Quote or Mantra.

"Tell me I can't do something."

In this episode we discuss:

How Tomas was always underestimated growing up, and it lit a fire in his belly to prove himself and show that, yes he can.
How Tomas' mentors really showed him how to respect the preparation of food, and that the execution is so important to not just the restaurant, but all the people involved in prepping the food.
Being prepared to execute things in a wonderful way
- Getting excited about the materials! Being excited about that perfect tomato, the meat that comes in, and the effort and planning that goes into a meal is something to be excited about.
- Appreciation for the craft and the level of attention to the food.
How to encourage and train staff on a regular basis on what exactly goes into making the things that are served to guests.
Tomas's upbringing and how it influenced his start into the industry after his career in ballet dance and the arts.
- His mom sending him "Best Chef of French Cuisine" articles for knowledge
- Having a partner who cooked and family's cooked well, from different backgrounds
- Became drawn to NY restaurant scene as a dancer
Tomas's college experience: Be confident with your knowledge, and then become confident in your skills. Continue learning, never stop finding out more ways of doing things.
Tomas's experience in Portland, ME for Bill- who took Italian background with Chicago lifestyle and made with Northeastern ingredients to create menu.
- Learned a lot of business tricks from Bill.
- Being savvy about the humanity of his chefs and relations with customers.
- Reciprocity.
- Reminding employees that they were in the hospitality industry, and they had to show kindness.
Learning from Chef Rafael Costa in taught him so much about how to work best with materials from seafood from Gloucester and other vendors because of their no nonsense approach to harvest and sustainability.
- "Let the ingredients speak for themselves. All you need to do is just reveal what's inside of the marble."
The importance of staying on top of educating and training staff in materials and the process of dishes put out to guests- getting them excited about the food by tasting the food and talking about it. Knowing and testing the staff on the appreciation of the execution.
- Keeping his staff educated on the sacrifice that farmers make to get restaurants their materials.

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Behave like an Afghan WARLORD

What is your biggest weakness?

Fast women, 24 carat gold and 96 proof liquor

What's one question you ask or thing you look for during an interview?

Absolute devotion. Actions speak louder than words. Quiet, confident and competency.

What's a current challenge? How are you dealing with it?

Bringing what was a 55 year legacy of making doughnuts and peeling back the ingredients.

Share one code of conduct or behavior you teach your team.

Cooperation.

What is one uncommon standard of service you teach your staff?

There is no other way but the right way. There are no short cuts.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Prophet

Share an online resource or tool.

Podcasts

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

A diving arm mixer and sheeter!
Square POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Eat as many sandwiches as you can...never turn down a sandwich.

Hot dogs are the universal sign of happiness.

Be kind to everybody.

Contact Info

www.qualitypieva.com

Facebook: @309avon

Instagram: @qualitypieva

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tomas for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/502-the-importance-of-respecting-the-sacrifices-of-others-with-tomas-rahal

Wed, 11 Jul 2018 07:30:00 +0000

501: Pushing Past Comfort Zones to Make Big Impact with Chef Haidar Karoum

Washington, DC native, Chef Haidar Karoum's passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary Institute of America. After graduation he found his way back to Washington, where he worked under some incredible mentors including Gerard Pangaud and Nora Pouillon. With experience under his belt Karoum partnered with others to open, Proof, Estadio Doi Moi in Washington D.C.

As of January 2018, Karoum broke off on his own to tackle is first ever solo project Chloe, located in Washington DC's Navel Yard neighborhood.

Show notes… Favorite Success Quote or Mantra.

"He who is not courageous enough to take a risk is one who not go far."

In this episode, we discuss:

Haidar's early travel experiences in inland Europe, and the influence it had on his mindset about taking risks and "go for it" attitude.
- Experiencing the smells and visual senses in London and all over Europe and how that instilled his love of food.
Being in the 7th grade and racing home to watch Discovery Channel's "Great Chefs of the Wild" and being completely consumed by the show and this being when he KNEW it was what he wanted to do.
While working in early jobs, starting in the 9th grade, picking up habits of his bosses and mentors.
The importance of starting out in excellent jobs to develop great habits that will follow you through your career, as opposed to shitty habits that follow you through your career.
Starting out strong at Gerard's Place, with mentor Gerard Pango, who taught him how to create an environment where people respect you, an environment which is disciplined and where the chef is sharing his knowledge with his team.
How Gerard shared his love of simplicity, and letting ingredients really shine in his recipes, and how that shaped Haidar's culinary cuisine.
How the level of commitment when you share your knowledge with your team will create huge amount of loyalty amongst your team.
Haidar's experience at Nora Poullion's restaurant
- Restaurant Nora inspired him to develop strong relationships with farmer's.
- Nora's love and dedication to organize and seasonal produce was a huge influence on how Haidar cooks today.
How one of the biggest pieces of pride for Chef Haidar is crafting and molding chefs into who they are in the industry
- Pushing them to not limit themselves
- Inspiring them to go after their dreams is a reflection on his own career and what he can share.
The transition from sous chef to leadership at Restaurant Nora, and how it took a culmination of natural leadership skills and operational standpoints to create success in his transition.
Gut feelings. Always trust your gut.
Utilizing multiple experiences from your life and from your business experience is essentially what we do every single day as business owners. Having realistic expectations of what to do as far as running your business can make or break you. i.e.: track labor costs!

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being a good coach and treating people with respect.

What is your biggest weakness?

Having a FOH presence- learning to practice touching the tables and being with guests.

What's one question you ask or thing you look for during an interview?

Chef Karoum looks for balance between men and women on his team.

What's a current challenge? How are you dealing with it?

Not becoming complacent and growing every day. Identify what you want to work on and develop a plan.

Share one code of conduct or behavior you teach your team.

Being conscience of what you're doing and how you're affecting the world around you.

What is one uncommon standard of service you teach your staff?

If you're in an open kitchen be mindful that you're on display. Don't turn your back to the guest, if possible.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Smartphone

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Don't be afraid to give it a shot.

Karma can be a real bitch. Treat people the way you'd want to be treated.

Whatever you're serving, whether it's food or drink- only put out things that you're proud of.

Contact Info

information@restaurantchloe.com

Social media:

@HKaroun

@restaurantchloe

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Haidar Karoum for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/501-pushing-past-comfort-zones-to-make-big-impact-with-chef-haidar-karoum

Mon, 09 Jul 2018 07:30:00 +0000

500: Do What You Love, Love What You Do with Michael Bascetta

With a degree in hospitality management from Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants.

In 2016, together with friends in the industry, Bascetta launch Grow Assembly; a series of food and wine talks from some of the most forward-thinking minds in the industry.

Currently, Bascetta is the Venue Manager and Co-Owner behind Bar Liberty in Fitzroy, named Best Bar and Best Wine Bar by Time Out in 2018. Additionally, Bascetta is the co-founder & CEO of Worksmith, a co-working space for the food and beverage industry.

Show notes… Favorite Success Quote or Mantra.

"Work harder than you think you did yesterday."

In this episode, we discuss:

Michael's beginning in the restaurant industry:

his time in hospitality management school
how he listened to what the universe was saying
2010
- Nam
2011
- Attica Ben Shewry
- manager front of house
- work a couple of nights for free.
- stage
- Left beverage managers
- Kasey Monico rockwell and sons

2015 Liberty Bar
- Assistent GM- Howd you know you were ready
2016 Grow Assembly
2017
- Worksmith
- Michael acknowledges the value that mentorship, collaboration and learning from the people around him, has had in propelling his career forward.What does that look like.
- community hospitality mental health
2018 new restaurant Capitano

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Hard work

What is your biggest weakness?

Being stubborn

What's one question you ask or thing you look for during an interview?

If people ask you more questions than you ask them.

What's a current challenge? How are you dealing with it?

Building more capital

Share one code of conduct or behavior you teach your team.

Don't be fake, be genuine.

What is one uncommon standard of service you teach your staff?

How to touch the table: how to interrupt the table without speaking.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

https://restaurantunstoppable.libsyn.com/500-do-what-you-love-love-what-you-do-with-michael-bascetta

Start with Why

Share an online resource or tool.

Slack

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Square

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do something that you love that doesn't feel like work.

Take care of your tribe.

Find the right balance between what makes money and what you believe in.

Contact Info

michael@worksmith.io

worksmith@io.com

@bar.liberty

@worksmithio

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Fri, 06 Jul 2018 07:30:00 +0000

499: Allowing Mistakes to Work for You with Shaun Edmonstone

Hailing from Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto’s Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario.

Show notes… Favorite Success Quote or Mantra.

Learning how to work together with the community is key

In this episode, we discuss:

Shaun's start in the hospitality industry after high school
The importance of getting real life experience before investing in college
Taking jobs based on what you are going to learn, and not necessarily make money
How taking some time away can make a comeback in the industry stronger
Physical and mental burnout and recovering from that stress in a high stress, large corporation
Shaun's time in the butchering industry, strengthening his support for local farmers and butchers
Adding music into your venue to offer more to community
Maintaining the value of your restaurant and growth
Supporting local community and impacting the lives of people who support your restaurant
Lifelong learning from mistakes, and allowing them to work FOR you, not against you

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

fresh local and foraged

What is your biggest weakness?

Not saying no

What's one question you ask or thing you look for during an interview?

What's your favorite thing to eat at home? What's your comfort food?

What's a current challenge? How are you dealing with it?

Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more.

Share one code of conduct or behavior you teach your team.

Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning.

What is one uncommon standard of service you teach your staff?

Give everything as much respect as you can.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Kitchen Confidential

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share.

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be honest with yourself.

Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees.

If you're going to do something, be passionate about it.

Contact Info

www.brucewinebar.ca/

Facebook: @brucewinebar

Instagram: @brucewinebar & @crowbarandvariety

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Shaun for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/499-allowing-mistakes-to-work-for-you-with-shaun-edmonstone

Wed, 04 Jul 2018 07:30:00 +0000

498: Taking Less to Have More with Mitchell Beerens

Hailing from Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best restaurant in Charlottesville, at the time. Beerens further developed his chef skills at Moss Tapas and then continued on to refine his business skills at the Virginian Restaurant Company where he opened 4 restaurants. In 2014 he partnered with Loren Mandosa, Ian Redshaw, Andrew Cole, and Shelly Robb to open LAMPO Pizza. 3 years later they opened their second location, Prime 109.

Show notes…

In this episode with Mitchell Beerens, we discuss:

Doing whatever it takes to get on the teams of the best Restaurateurs and Chefs.
How the quality of the food you makes is all based off the quality of ingredients you use.
Being more then just a boss; be a teacher and mentor.
Taking the surplus and paying it forward to your guest.
Going beyond nourishing the body to nourishing the soul.
Not losing all hope when your first restaurant isn't exactly how you pictured it would turn out.
Not mistaking small failures for total failures.
Knowing you're only as good as your employees.
Tracking your costs of good sold.
Having an "anything is possible" attitude.
The power of being friends with your business partners.
Identifying "lanes" with your partners.
Conflict mediation in your partnership agreement.
If you want to be happy, don't chase money; chase autonomy.
Telling people what you want and putting your intentions out into the universe.

Resources Mentioned

480: Creating an ecosystem that thrives with Ian Redshaw

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Passion.

What is your biggest weakness?

Being able to read when people aren't totally happy.

What's one question you ask or thing you look for during an interview?

Are they willing to do anything?

What's a current challenge? How are you dealing with it?

Improving communication.

Share one code of conduct or behavior you teach your team.

Be nice.

What is one uncommon standard of service you teach your staff?

Be nice.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Setting the Table: The Transforming Power of Hospitality in Business

Share an online resource or tool.

Youtube- Pay attention to what ingredients and brands your favorite youtube channel chefs are using.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

ChefTech

Focus POS

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Be nice.

Surround yourself with quality people.

If you didn't like me, I don't give a fuck.

Contact Info

@mceatsalot81

@lampo_pizza

@prime109

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mitchell Beerens for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

https://restaurantunstoppable.libsyn.com/498-taking-less-to-have-more-with-mitchell-beerens

Mon, 02 Jul 2018 07:30:00 +0000

497: Slowing Down to Speed Up with Martha Lucius

Hailing form Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucious.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.

Show notes… Favorite Success Quote or Mantra:

"Some people dream it. Other people do it."

In this episode, we discuss:

How being a server helps you be a better person.
Building a community in your establishments and infusing that into your company culture.
2013 become a consulting, her path to creating that vision come to life.
Working under her mentor helped her understand the breath of her job now. Making sure she was present and setting up for when she wasn't there.
How slow to speed up, is successful.

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Slow down to speed up.

What is your biggest weakness?

Getting too excited about what is happening. Staying focused first.

What's one question you ask or thing you look for during an interview?

I really get into what was your favorite job, why did you like it, and who was your boss?

What's a current challenge? How are you dealing with it?

Hiring & Staffing.

Share one code of conduct or behavior you teach your team.

Be intellectually curious. And also, having a code of etiquette and also

What is one uncommon standard of service you teach your staff?

Being polite and very positive was something that wasn't very common, but it's essential. You need to be tuned in and turned on to positive.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

The Power of Habit

https://restaurantunstoppable.libsyn.com/497-slowing-down-to-speed-up-with-martha-lucious

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Shopkeep

Homebase

Quickbooks

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Get rid of chaos

Reset

Slow down to speed up

Contact Info

martha@marthalucious.com

(410) 963-6441

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Martha for joining me for another awesome episode. Until next time!

Fri, 29 Jun 2018 10:55:32 +0000

496: Staying in Love with the Industry with Kevin Malone

1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine dining setting. With with experience Malone opened Tuscarora Mill Restaurant in 1985. 33 years later Malone serves as the president of Tuskies Restaurant Group, which consist of Tuscarora Mill, Magnolia's at the Mill, South Street Under, Birkby House, and two Fire Works Pizza locations.

Show notes… Favorite Success Quote or Mantra.

Make people happy.

In this episode, we discuss:

How it all began for Kevin, and how he fell in love with the industry from an early age.
The mentoring that Kevin got from Jim Woodsworth.
Longevity of staff 2 for 30 years and another handful for 20 years.
What Kevin's wife has taught him over the years.
How to give employees what they need.
How to push failures back, to focus on being optimistic.
Creating a culture where guests feel truly taken care of.

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Being open to the staff. The key to our industry is keeping our staff happy.

What is your biggest weakness?

Not being organized. Thank goodness for my office manager!

What's one question you ask or thing you look for during an interview?

Describe a good experience that you had in the restaurant, and describe a bad one. I look at the way they reacted to the situation.

What's a current challenge? How are you dealing with it?

Holding onto our key staff, and being in a very competitive market. Being proactive to acknowledge them!

Share one code of conduct or behavior you teach your team.

Behave like ladies and gentlemen. You are on your own stage.

What is one uncommon standard of service you teach your staff?

We will prepare anything for anyone, we bring change out to the parking meters for customers.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Theory and Practice of Good Cooking

https://restaurantunstoppable.libsyn.com/496-staying-in-love-with-the-industry-with-kevin-malone

Share an online resource or tool.

Our POS System, we review what sells, what doesn't sell

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Trust your gut

Be kind to the people around you

Stay optimistic and upbeat

Contact Info

www.tuskies.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kevin Malone for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Wed, 27 Jun 2018 07:30:00 +0000

495: Give and Eff and Give it Your All

In this episode with Andrew Dana, we discuss:

The difference between success and failure
Food versus vibe, and the overall experience for guests
Andrew and Chris's beginning from Farmer's Markets to one of the top 50 restaurants in the country
The benefit of starting small
Branding being an extension of who you are
There are no off days, you have to bring the heat every day-bring the energy!
How bringing in a professional changed the trajectory of their business
The power of nice
Building a company culture

In May 2014 Andrew Dana and Chris Brady left their kush tech jobs and started serving up their Neopolitan-ish wood-fired pies at local farmers markets. In late 2015 the boys teamed up Chef Dani Moreira and made her their Executive Chef. In June 2016, the Timber team opened its first brick-and-mortar location in Petworth, DC. They've since been recognized by Washington Post as having the best pizza in DC and by Bon Apetit as being the best pizza in the nation as well one of 50 best new restaurant in the nation.

Show notes… Favorite Success Quote or Mantra.

Try hard, be nice, and give an eff.

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Showing up, never cutting corners.

What is your biggest weakness?

I have trouble letting go.

What's one question you ask or thing you look for during an interview?

We want to have fun here, and I look to see if they fit into that culture. One wrong puzzle piece can rock the whole boat, so it's really important.

What's a current challenge? How are you dealing with it?

Tomorrow is always a day away, you have to bring the heat tomorrow.

Share one code of conduct or behavior you teach your team.

BE NICE. If the answer CAN be yes, the answer is yes.

What is one uncommon standard of service you teach your staff?

We encourage a casual kind of service, we want it to be warm and friendly but casual. We want you to feel like you're at a neighborhood gathering.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Radical Candor

Share an online resource or tool.

How I Built This Podcast Blog

Prince of Petworth Blog

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

Google Suite

Caviar

Wanderlist

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Do what you want starting NOW!

Give a fuck

Have fun

Contact Info

Instagram: @timberpizzaco

E-Mail: andrew@timberpizza.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andrew for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/495-give-and-eff-and-give-it-your-all

Mon, 25 Jun 2018 07:30:00 +0000

494: Delivering a True Experience with Robert Kauffman and Gabriel Malbogat

Almost 10 years ago co-founders Robert Kauffman and Gabriel Malbogat started cooking and delivering food from their dorm room kitchen. Chef on Call was born. Since, Chef On Call has grown into a quick service delivery restaurant phenom. They have grown their dorm room operation to 80 team members and over one million successful deliveries, Chef On Call continues to expand, improve, and innovate in order to provide its customers the best service possible.

Show notes… Favorite Success Quote or Mantra.

Gabriel: "Do good, be good, and you're going to feel good."

Robert: "Treat others you want to be treated."

In this episode we discuss:

Robert's entrepreneurial bug from early on- at age 14 seeing his Dad run his own retail business.
How Robert and Gabriel met in college and how their business would begin together.
Knowing your market and how you can serve them.
Using influencers to reach new people, using connections to network and capitalize.
How Gabe and Rob set up their first commercial space, and the mistakes and successes along the way.
How cash flow made a difference for building the business.
How to build a brand and how to market it.
- Offering free food
- Placing menus everywhere.
How the men built multiple locations and hubs for their deliveries.
How research in the restaurant industry and your needs will get you the best products.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Homemade fresh, AWESOME quality

How to treat your customers and employees

What is your biggest weakness?

Being too friendly

What's one question you ask or thing you look for during an interview?

We look for personality and if it would mesh with who we have now. We look for someone who will add positivity to our workforce.

What's a current challenge? How are you dealing with it?

Trying to open a new restaurant in a new province in Ontario. Getting into a new market, and connecting and networking to make it successful.

Share one code of conduct or behavior you teach your team.

How to deal with customer call backs, training them how to know how to handle those situations.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

Start With Why

Share an online resource or tool.

Slack

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

KDS

Maitre de

Online

Ishop

If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

Contact Info

Facebook: @chefoncallmtl

Instagram: @chef_on_call

Twitter: @chefoncallmtl

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Gabriel and Robert for joining me for another awesome episode. Until next time!

https://restaurantunstoppable.libsyn.com/494-delivering-a-true-experience-with-robert-kauffman-and-gabriel-malbogat

Fri, 22 Jun 2018 07:30:00 +0000

493 Part Two: Feeling the Joy with Stephan Bogardus

Show Notes:

In this episode, we continue to discuss:

Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT.
How to focus on your team, and how it will serve you well.
Stephan's move back to North Fork after the death of his beloved mentor.
How important personal care and self care is vital to running a successful career and life.
Getting past ego and checking it at the door in order to grow.
How can I serve other people?

Hailing from Long Island, Chef Stephan Bogardus is a Graduate of the Culinary Institute of America. After graduating he joined The North Fork Table and Inn team as Sous Chef. Over the next 5 years he worked for two additional operations, including restaurant daniell but eventually made his way back to The North Fork Table and Inn to serve as Executive Chef, where he's remains at the helm to this day, almost 3 years after his return.

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Meditation

What is your biggest weakness? I frequently reprioritize, and I need to trust my instincts.

What's one question you ask or thing you look for during an interview? I like to ask themselves questions about their interests outside of work. I care more about their morals than their skills, and the person.

What's a current challenge? How are you dealing with it? Staffing. We have done everything from having presence at local fairs, to constantly full core press about hiring.

Share one code of conduct or behavior you teach your team. Take a quick sprint mid shift- it connects you to your center. A short but intense physical exertion will help you perform better.

What is one uncommon standard of service you teach your staff? It's all about the solution and not the problem.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM