Mon, 31 October 2016
Chef Fabio Viviani has been involved in the restaurant industry since childhood, growing up in Florence, Italy. His career started at the age of 11. By the time he was 27, Viviani owned and operated five restaurants in Florence, a Farm House and two nightclubs! Shortly after, he moved to CA where he opened Café Firenze. He would continue on to open an additional 12 restaurants and his own wine collection. He's authored 3 successful cook books with a fourth on its way. Recently, Viviani started the Know-How Leadership Academy, where he shares tips and advice to young entrepreneurs and also connects with them through his own digital magazine, Know-How Magazine.
Direct download: 276_Fabio_Viviani_mixdown.mp3
Category:general -- posted at: 11:34am EDT
Fri, 28 October 2016
At the end of every episode you're always hearing me ask for you to connect with me on facebook, or to shoot me an email and the following is why. I received a Facebook message that read:
"I'd like to hear some episodes with podcast listeners. People who started listening to Restaurant Unstoppable and have a success story from applying the things they learn."
So I found three listeners, all at different points in their career, who in my opinion are doing things right, and asked them to share how Restaurant Unstoppable has impacted their lives and decisions.
Before we dive in I want to be clear about something. Success is relative, and is dependent on a specific aim or purpose. I've found that the most successful people in this industry had an over arching definition of success, or an ultimate goal. However, they reach that ultimate goal by focusing on smaller attainable goals along the way.
The following is that discussion. Hope you enjoy!
Direct download: 275_Listeners_Round_Table_mixdown.mp3
Category:general -- posted at: 3:30am EDT
Wed, 26 October 2016
Ted Hawkins got his start in hospitality working summers in various restaurants on Waikiki Beach, Hawaii. Soon after graduating Boston University's School of Hospitality Administration, Ted was hired at Chef Barbara Lynch’s Menton restaurant, as a kitchen server and quickly moved to a front server role. Over the next 4 years Ted climbed the ranks within the Barbra Lynch Gruppo to serve as Assistant General Manager of Lynch’s, No. 9 Park. Today, Ted serves SRV, a Coda Group restaurant, as the General Manager and Wine Director.
Direct download: 274_Ted_Hawkins_mixdown.mp3
Category:general -- posted at: 8:45am EDT
Mon, 24 October 2016
Jerry Posner is an accomplished training specialist, conference speaker, author and ukulele player! For more than 25 years, he's presented engaging and entertaining workshops and programs for the restaurant and hospitality industries, as well as a variety of conferences and motivational speaking engagements! We are excited for Jerry to share his 6 Keys to building empathetic staff, management that is engaged with their employees, and customers that want to come back again and again!
Direct download: 273_Jerry_Posner.mp3
Category:general -- posted at: 8:05am EDT
Thu, 20 October 2016
Debra Hermansen has over 35 years of experience in restaurant operations and 20 plus years of experience at the executive level. Debra has single unit experience, multi-unit experience, Franchise experience, multi-concept experience, and experience as an educator. In other words, our girl Debra is experienced. Debra served Share Our Strength for over 16 years, where she was awarded Humanitarian of the year. Today Debra serve as Regional Operations Director at Restaurants Unlimited where she has, at one time, been responsible for leading 10 restaurants across 5 states.
Direct download: 272_Debra_Hermansen_mixdown.mp3
Category: -- posted at: 9:20pm EDT
Tue, 18 October 2016
In this episode we're discussing the two things that need to happen before you can become a master of your busines: self mastering, and becoming an inspiring leader. Adam Lamb is an Author and Speaker who has spent the last 25 years as an Executive Chef running high profile restaurants, hotels and multi entertainment complexes. He leverages his passion and experience in his Coaching practice with Culinary Professionals, Business Owners & Thought Leaders all around the world. He is also the host of the only radio show for chefs by chefs, Chef Life Radio, and the founder of Foodwerksinc.com.
Direct download: 271_Adam_Lamb_mixdown.mp3
Category:general -- posted at: 2:11pm EDT
Fri, 14 October 2016
Shawn Wenner is entrepreneur who is passionate about helping others succeed in life and business. He has an eclectic background that includes everything from working in culinary education, to competitive fighting, being a musician and more. He speaks, writes, coaches, and recently founded Entrepreneurial Chef, which is a resource specifically for entrepreneurs in the culinary industry.Today we are hear to discuss how to reverse engineering Entrepreneurial Success. Shawn is going to share with us 6 Keys or Steps to help us with this process.
Direct download: 270_Shawn_Wenner_mixdown.mp3
Category:general -- posted at: 3:30am EDT
Tue, 11 October 2016
Kevin attended Johnson and Wales Culinary Institute and sharpened his culinary edge working at restaurants like Ristorante Zeppelin in Orvieto, Italy, Castle Hill Inn, in Rhode Island, and Del Posto, in New York City. His first role as Executive Chef was served at Restaurant L'Office in Paris, France. In 2012, Kevin arrived in Boston and took an opportunity with owners Michael Moxley and Jim Cochener at The Salty Pig as Executive Chef. Today he remains with the same partners and with addition of Chef Michael Lombardi and serves as Co-Executive Chef/Partner at SRV restaurant.
Direct download: 269_kevin_ODonnell_mixdown.mp3
Category:general -- posted at: 4:43pm EDT
Wed, 5 October 2016
Today we're speaking with someone who was one of my earliest guest, Chef Patrick Soucy. I had the pleasure of working with and learning from Chef Soucy, when he was opening Applecrest Bistro as Executive Chef. From day one of being on his team, I was taken back by his ability to lead, and garner respect. I've been wanting to have a conversation to reflect on this time spent working with him, and learning through observation.
There was a ton I learned through this experience, but what sticks with me the most is how much Chef Soucy's team respected him. Respect is at the core of todays conversation. To be successful you need a team, and a team is no good unless there is mutual respect.
In this episode Chef Soucy shares what it was like to tackle such a massive operation, and what he knows about gaining respect.
Direct download: 268_Pat_Soucy_Respect__mixdown.mp3
Category:general -- posted at: 2:34pm EDT