Restaurant Unstoppable with Eric Cacciatore

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!!!

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
    • How tech helps restaurant communication
    • Daily staff meetings
    • Food photography
    • Self-reliance and self-confidence

Today's sponsor:

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Approachable and able to be wrong
  2. What is your biggest weakness?
    • Finding a balance between being a softie and a hard-ass
  3. What's one question you ask or thing you look for during an interview?
    • Instincts to please the customer above anything
  4. What's a current challenge? How are you dealing with it?
    • Maximizing morale in a demoralizing atmosphere
  5. Share one code of conduct or behavior you teach your team.
    • Passionate, ethical, effective, fun, understand that they want their job
  6. What is one uncommon standard of service you teach your staff?
    • Replacing food that customer's aren't happy with
  7. What's one book we must read to become a better person or restaurant owner?
  8. 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
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost 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:

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!

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


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Direct download: 772_Mike_Bausch_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT