Mon, 15 June 2020
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!!!
Favorite success quote or mantra:
In today's episode with Jason Dady we will discuss:
Today's sponsor:
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Knowledge bombs
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 Jason Dady for joining me for another awesome episode. Until next time!
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