Restaurant Unstoppable with Eric Cacciatore

Chef Jay Murray has been surrounded by food and restaurant culture ever since a young boy. He attended Hampshire College and focused on literature. After doing some food writing, he decided to take some career advice from Rick Bayless and Charlie Trotter to “Be a Chef and go as far as you can with it. Then, decide what you’re going to do.” That’s exactly what he did. Since 1998, Chef Murray has lead Grill 23 & Bar, as their Executive Chef. Under his helm, Town and Country Magazine recognized Grill 23 & Bar as one of “America’s Top Ten Steakhouses,” and by the Boston Globes as being "King". Grill 23 also earned highest honors from the Zagat Survey, including Most popular, Top American, top Steakhouse, and Top Seafood Restaurant. Most recently Grill 23 & Bar was recognized as one of Boston's Top 50 restaurants.

Direct download: 115-_Chef_Jay_Murray_On_Why_Being_Canadian_is_Weakness_AND_Strength_.mp3
Category:general -- posted at: 1:46pm EDT

I recently finished reading Michael Ruhlman's The Soul of a Chef: The Journey Toward Perfection and I have to say, its a MUST READ for any restaurant professional seeking success. There is absolutely no questioning why so many of my past guest have suggested this book to you, my listeners. In this book Ruhlman uncovers many of the "secrets" to success in the restaurant industry. Here at restaurant unstoppable we call these secrets "IT FACTORS!" Hit play and discover the it factors three of our industries most successful chefs (Brian Polcyn, Michael Simon, and Thomas Keller) have and the one it factor they all share.


Gaining insight from her years at Beacon Hill Bistro, Craigie on Main and Aquitaine, Alexis continues her philosophy of consistency and unwavering warmth, graciousness and comfort for every patron at the West Bridge in Cambridge, MA. The West Bridge has gained numerous accolades from Boston Magazine, Bon Appetit, Food and Wine, Eater, GQ, the list goes on in on. The West Bridge was recently featured in Boston Magazine’s 2014 Best Neighborhood bar, Kendal Square. In this episode listen to Alexis discuss the power of having clarity with your definite purpose and goals. Also, we'll discuss the importance of doing market research

Bobby Stuckey’s hospitality career as sommelier started in his native Arizona. After getting some experience, he spent the next 8 years perfecting his craft as wine director first at The Little Nell restaurant in Aspen, CO, then at the French laundry. In 2004, after earning his Master Sommelier Diploma, he opened his first restaurant, Frasca Food and Wine in Boulder, CO. In 2008, Stuckey was nominated by the James Beard Foundation as Outstanding Wine and Spirits Professional. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for Outstanding Wine Service, winning the prestigious award in 2013. These are just a few of his accomplishments. In this episode Stuckey really dives into the value of hospitality, how to over come adversity and the power of getting specialist on your team.    

Direct download: 112_Bobby_Stuckey_Turns_Disadvantages_Into_Advantages.mp3
Category:general -- posted at: 3:30am EDT

Its been a while since we've done a Talking Tuesday. Today I'm PUMPED to share with you a Bobby Stuckey's TEDx Talk, "Be a Hospitalian". I discovered this TEDx a few weeks back and have been itching to share it with you. Bobby Stuckey is the Co-Owner and Master Sommelier at Frasca Food and Wine located in Boulder, CO.  During this TEDx Stuckey discusses the difference between service and hospitality in a restaurant. Stuckey also dives into why we need to live with more intention to help others. Hospitality doesn't end with your guest; you should be hospitable to your employees, friends, strangers, aunts, and everyone you encounter. He calls this being a "hospitalian."

Direct download: 111_Talking_Tuesday__Bobby_Stuckey22s_TEDx__Be_a_Hospitalian.mp3
Category:general -- posted at: 3:30am EDT

Chris Himmel got is start in the hospitality industry doing odd jobs for his families’ restaurants. This early exposure ignited his passion for the restaurant industry and that passion carried him to study at Cornell School of Hospitality Administration in Ithaca, NY. After graduating he mastered his craft working under the tutelage of two industry greats; Danny Meyer of Union Square Hospitality Group and Thomas Keller of the French Laundry. Today, he’s applying what he’s learned as Executive Vice President for Himmel Hospitality Group, which consist of Grill 23 and Bar, Harvest and Post 390. Most recently Himmel was included in the Boston Business Journal’s “40 under 40” and Boston Magazine recognized Grill 23 and Bar as being one of Boston’s Top 50 Restaurants.


David is the Co-Founder of HotSchedulesHotSchedules delivers easy-to-use, online employee scheduling functions that allow you to keep up with availabilities, time-off requests, employee certifications and the daily roster. If you're thinking its about time for your restaurant to evolve by implementing more technology, then HotSchedules is where you need to start. During this episode we'll provide an aerial view so you can better decide if HotSchedules is something thats right for your restaurant. Save time, plus money and improve staff communication and stress with HotSchedules!

Tom Boucher started his hospitality career in 1986 as a server for T-Bones. At the time, he was a graduate student trying to make a little extra cash during his winter break. This could be called the longest winter break ever, as Tom gave up his scholarship and never went back. 29 years later he is the Owner and CEO of Great NH Restaurants, which consist of five T-Bones Great American Eatery locations, two Cactus Jack Locations, and The Copper Door. His Restaurants have won numerous accolades, such as Business NH’s 2013 Hospitality Business of The year award. Most recently the NRA awarded Tom with the 2013 America’s Restaurant Advocates Advocacy Leadership Award for Independent Restaurants. In this episode Tom stresses that we can learn plenty by paying attention to chains with regard to marketing and their use of technology. Also, Tom share 4 tools and services never before mentioned on the show!

Direct download: 108_Tom_Boucher_Stresses_The_Value_In_Learning_From_Chains.mp3
Category:general -- posted at: 1:00pm EDT

Tom has more than 40 years experience as an owner and operator in the service industry. He has participated in the startup of 30 companies, acquisition of three and—in a few cases—the termination of businesses in a broad spectrum of markets. He is best known as the Chief Culture Officer of Chicago-area Tasty Catering, a suburban Corporate Caterer and event planner. Tune in and listen to Tom Walter drive home the value of surrounding yourself with great people and having an exit strategy.