Restaurant Unstoppable with Eric Cacciatore

Spencer Rubin Restaurant Unstoppable Podcast

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!

Show notes…

Calls to ACTION!!!

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  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Grit
  2. What is your biggest weakness?
    • Patients
  3. 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?
  4. What's a current challenge? How are you dealing with it?
    • making sure our people are safe and happy
  5. Share one code of conduct or behavior you teach your team.
    • Love the hustle. Work hard.
  6. What is one uncommon standard of service you teach your staff?
    • Empower our team to make decisions
  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?
    • Take days off
  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 influence operations?
    • Meez - recipe management software
  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?
    • Find something you can love and have joy in
    • Don't take yourself too seriously
    • Find work-life balance

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!

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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!
Direct download: 803_Spencer_Rubin_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT