In this episode with Chef Chris Wade, we discuss:

• How desire for travel brought Wade to becoming a chef.
• Nailing down and sticking to basic principles.
• Discipline to follow standards.
• Working for the best, but not staying more than 12 months.
• Not letting the critics get the best of you.
• Listen to and giving the guest what they want.
• Creating opportunity on your menu for the big spender and wow factors.
• The older you get, the less you put on the plate, because of how more confident you are.
• Not letting ego and partying get in the way of your success.
• Taking time to be grateful for what you have accomplished instead of being envious of what you've yet to accomplish.
• Spoiling your guest in the beginning to make them a regular.
• How regulars come back for the people behind the restaurant, not the food.

Graduate of box hill, Chef Chris Wade AKA the Steak Mistro has spent  many years cooking and learning alongside the greats, in some of the best-known restaurants in the world. Today Chef wade serves as Executive Chef and Part owner  at Steak Ministry, in Melbourne, Australia.

Show notes…

Favorite Success Quote or Mantra.

"It all starts with the right ingredients, then just bring creativity to the table."

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Drive.
   • Passion.

2. What is your biggest weakness?

   • Patience for silly people who don't try their best.

3. What's one question you ask or thing you look for during an interview?

   • Excitement to join his time.

4. What's a current challenge? How are you dealing with it?

   • Preparing for a world tour.

5. Share one code of conduct or behavior you teach your team.

   • Don't lie.
   • Don't work in silence.

6. What is one uncommon standard of service you teach your staff?

   • The level of education and training they give their staff.

7. 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?

   1. Work hard.
   2. Stay focused.
   3. Forward planning is the key.

Contact Info

Steak Ministry Bar & Grill

ChefChrisWade.com

Instagram @ChefChrisWade

Facebook/STKMChef

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 Chef Chris Wade 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!

To set up a demo with Untappd, CLICK HERE

In this episode, Untappd's Brandon Walker, we discuss:

• What makes Brandon an expert on Untappd.
• Untappd's organizational history.
• How you can use Untappd for marketing.
• How you can use Untappd for its consumer analytics.
• The support systems Untappd porvides its users.
• How Untappd improves customer engagement.
• How Untappd improves in house efficiencies.
• The features you can upgrade to on the Untappd platform.
• How you can get complimentary in house promotions (valued at $300) if you USE MY LINKS to set up a demo.

Brandon Walker is the VP of Sales for Untappd for Business (launched in February 2016) - a SaaS product geared to help beer-oriented businesses grow and better connect online. For the past 18 months, Brandon has been building a sales force that's grown from 1 to 60 people.  Currently, there are over 14,000 businesses using the Untappd software.

Show notes…

Favorite Success Quote or Mantra.

"Try to always view change as evolution and failure as a stepping stone to success."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Contact Info

To set up a Demo or to learn more about Untappd for Business, CLICK HERE

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 Brandon Walker for joining me for another awesome episode. Until next time!

This is the 2nd interview with Chef Shawn Quade and Veronica Fill. To get the full back story, head over to restaurantunstoppable.com/297.

In this episode with Chef Shawn Quade and Veronica Fil, we discuss:

• The role delegation plays in expanding your business.
• How delegation and giving people equity in the business increases drive, moral, and overall energy of the team.
• What Veronica and Chef Quade find appealing about the Los Angelos market.
• Doing only what you are best at, and surrounding yourself with a team of people who are better at all the other things.
• How surrounding yourself with great people doesn't just happen; it takes constant, gentle pressure.
• When opening a second location, getting the first location to the point where it doesn't need you to operate efficiently.
• The goal being to make yourself redundant on a day to day basis.
• Sharing the spotlight with your team.
• How awards and other accolades are becoming a bunch of shit and how they have more to do with advertising and marketing than anything else.
• Having someone on team to do the boring stuff (organizing contract, managing media, economics, trends, price forecasting).
• The benefits of pre-ticketed dining.
• Having definite strategies and goals put in place.
• Looking at what everyone else is doing, then do the opposite.
• The difference between the American and Australian markets.
• Creating new categories to instantly become #1.
• Having an open-mind toward technology.

Show notes…

Favorite Success Quote or Mantra.

"You can't fail if you haven't stop trying yet."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Resources Mentioned

• Episode 297- My first recording with Chef Quade and Veronica Fil
• Typsy
• Tock

Contact

Instagram

@Restaurant_Lume

@MrHarrysMark

Website

RestaurantLume.com

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 Shawn Quade and Veronica Fil 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!

In this episode with Michael Lennox, we discuss:

• How Lennox became a successful restaurant owner with ZERO restaurant experience.
• How the opening of the Atlanta Belt Line has been creating new opportunity for local restauranteurs.
• How Lennox is using skills he picked up from his law and real estate experience as a restaurateur.
• Key things to consider when negotiating a lease.
• How to get an SBA loan with no prior industry experience.
• Surrounding yourself with a team of people who are strong where you're weak.
• Centralizing the communication between the FOH and BOH through the GM.
• Keeping your cool under pressure so your negative energy doesn't affect your team. 
• Surrounding yourself with managers who have strong networks.
• Giving your managers opportunity to grow.
• Freeing yourself from the day to day with delegation so you can redirect your focus to working on the business.
• "Shaking the ghost" out of pre-existing restaurant spaces before moving a new restaurant in.

Michael Lennox is a 33 year old Atlanta native. Upon returning to his hometown and prior to his career as a restaurateur, Lennox practiced law. Lennox took his first swing at the restaurant industry in 2014 with Ladybird Grove & Mess Hall. Following Ladybird's success, Lennox opened sister restaurants Muchacho and Golden Eagle in the fall of 2017 to much acclaim.

Show notes…

Favorite Success Quote or Mantra.

"Genius is 1% inspiration 99 perspiration."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Trusting your team. Early and often. Ask questions later.

2. What is your biggest weakness?

   • Being his own biggest critic.

3. What's one question you ask or thing you look for during an interview?

   • Ask, "What do you like to cook during your free time?"

4. What's a current challenge? How are you dealing with it?

   • Building up the management company.

5. Share one code of conduct or behavior you teach your team.

   • Even if you Don't know that right solution or answer, just try as hard as you can. 

6. What is one uncommon standard of service you teach your staff?

   • Put yourself in the guest shoes.

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • A Lapsed Anarchist’s Approach to:
     • Being a Better Leader.
     • Building a Great Business.
     • Managing Ourselves.
     • to the Power of Beliefs in Business.

8. Share an online resource or tool.

   • Taskworld

9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

   • Fintech

10. 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?

    1. Try the hardest in everything you do.
    2. Never tell a line.
    3. Always give your friends and family the shirt off your back.

Contact Info

@ladybirdatlanta

@MuchachoATL

@GoldenEagleATL

Thanks for Listening!

Thanks so much for joining us 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 Michael Lennox 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!

In This episode with Jolt App's Ben Morrell, we discuss:

• Jolt's company history. 
• Why the Jolt app was created. 
• Some of Jolt's major features. 
• How Jolt saves you time and money. 
• How Jolt helps reduce stress. 
• How Jolt empowers your team, and makes the work place more fun.
• How much it cost to use Jolt. 

Ben Morrell is one of Jolt's original ten employees and works as one of their lead account executives. He joined the company when they were still a small garage startup around 5 years ago. In that time he has seen Jolt grow into a company of over 120 employees with thousands of customer worldwide. Jolt has developed some of the industry's leading technology to help streamline operations, boost accountability, visibility, and productivity, and help save restaurant owners thousands of dollars.

To learn more about Jolt,  CLICK HERE to schedule a one-on-one demo with Ben Morrell or https://calendly.com/benjamin-morrell/30min/

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Contact Info

Benjamin.Morrell@joltup.com

joltup.com

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 Ben Morrell & Jolt 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!

In this episode with Rob Perez, we discuss:

• Being self aware of your energy level as a leader. If you have high energy, you'll bring people up. If you have low energy you'll bring your people down. No one will exceed your energy.
• The significance of systems and processes in scaling.
• Taking advantages of the moment.
• Choosing to focus on the rainbow instead of the storm.
• The importance of delegating more instead of trying to do it all.
• How overworking and not asking for help leads to burnout.
• Thinking of your brand as a country.
• The difference between working for corporate operation VS your own independent.
• Working as a franchise opener so you can get experience with restaurant openings, before opening your own.
• Telling the story and creating the picture of what you're trying to build before you start building it.
• Learning to slow down when you communicate.
• How financial freedom and general freedom from your restaurant comes from volume. You need to earn so much in order to remove yourself from the operation.
• When you know its time to scale from one location, to two locations, and then to three locations.
• What led to opening the social enterprise, DV8 Kitchen.
• How success in a social enterprise comes from not lowering your standards.
• The role human dignity plays in the success of a social enterprise.

Rob Perez got his start in the restaurant business as a young man living in California. He would go on to spend over a decade between the Hard Rock Cafe and Walt Disney Company. In 2008, Perez, along side wife Diane, launched a new casual dining concept in Lexington, KY, Saul Good Restaurant and Pub. In the years that followed, the couple opened two more restaurants under the Saul Good brand. In 2017, the Perez family opened Lexington's first social enterprise restaurant, DV8 Kitchen, with the mission to provide a second chance for individuals recovering from Alcohol and drug addiction.

Show notes…

Favorite Success Quote or Mantra.

" You gotta know your numbers. We're not talking P&L's we're talking your personal #. If you are a 7 no one is every going to be higher than that number."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Passion.

2. What is your biggest weakness?

   • Patience.

3. What's one question you ask or thing you look for during an interview?

   • Look for people who are self-aware.

4. What's a current challenge? How are you dealing with it?

   • Operating in a saturated restaurant market.

5. Share one code of conduct or behavior you teach your team.

   • Know your number.

6. What is one uncommon standard of service you teach your staff?

   1. Be proactive
   2. Anticipate needs of the guest.

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • The Bible

8. Share an online resource.

   1. Micros Pulse
   2. PWhat's one piece of technology you've adopted in your restaurant and how has it influence operations?
   1. eople Matter Now operates as Snag
   2. Hotschedule

9. 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?

   1. Believe in something bigger than you.
   2. Put your family as a prior.
   3. Serve people.

Contact Info

Blue Grass Hospitality

Brian Mcardy

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 XXXXXXX 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!

In this episode with Mark Jensen, we discuss:

• Being realistic about the level of work required to open a restaurant.
• Asking yourself, "Are you willing to handle that level of work?" 
• Traveling and living to find your passion. 
• Being patient during the come-up. Put your nose down, do the work, and give all of yourself. The more your put in now the more you'll get out later. 
• The influence of a Biology Degree in cooking. 
• How blowing up and being angry doesn't work as a leadership style anymore. 
• Scaling from catering, to mobile truck, to brick and mortar.
• Slowly building your brand and network as your growing. 
• Comparing yourself globally, not locally. 
• Things to be considered when scaling with a food truck.  
• Using Kickstarter to get a little cash and to show investors that you're building momentum.
• Keeping hope during the loan processes. 
• Abandoning the idea of getting money from investors, at the expense of losing authenticity. 
• Not spreading your team to thin by offering lunch and dinner. 
• The Benefits of Pre-ticked seasonal Sunday supers. 
• Using lists.
• Being aware of your energy and how your emotions are impacting those around you.

Starting in his family’s restaurant in Vermont, Chef Mark Jensen was soon working in restaurants in France, Scotland, Italy, and finally back in New England. Eventually, Jensen brought his family to Lexington, KY, where he began Mark Jensen Catering. The catering company evolved to include Fork in The Road Mobile Galley. In the summer of 2015, Jensen took the momentum he gathered from the mobile food truck and opened Middle Fork Kitchen Bar to much acclaim.

Show notes…

Favorite Success Quote or Mantra.

"You should only aspire to what you're willing to achieve."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Focus.
   • Perseverance 
   • Not taking on more than he's willing to take on. 

2. What is your biggest weakness?

   • Thinking he can do it all.
   • Time management. 

3. What's one question you ask or thing you look for during an interview?

   • Let the interviewee talk.
   • Find out if they have a plan.

4. What's a current challenge? How are you dealing with it?

   • Overcomeing the day to day.

5. Share one code of conduct or behavior you teach your team.

   • Excellence at all levels.

6. What is one uncommon standard of service you teach your staff?

   • Truthfulness.

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • Setting the Table: The Transforming Power of Hospitality in Business
   • Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time

8. Share an online resource or tool.

   • Heritage Radio Cooking issues with Dave Arnold.
   • The Business of the Business with Phil Collichio.

9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

   • Toast

10. 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?

    1. Be yourself.
    2. pay attention.
    3. Do good. 

Contact Info

Chef@middleforkkb.com

www.middleforkkb.com

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 CHEF MARK JENSEN 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!

In this episode with Billy Terrell, we discuss:

• Creating a feeling of camaraderie and comfort for your guest.
• Being able to seperate the good drunks from the bad drunks.
• Being able to tell bad drunk in the most polite way they're being a bad drunk.
• Crazy stories from his Bull Riding days.
• How success doesn't always have to be centered around money. It can also be centered around happiness.
• The qualities of  "bartender's bartenders."
• As a bartender, why it is smart to put an end to conversations around religion and politics.
• Love what you do. Your guest will feel it. They'll feel it even more if you don't love what you do.
• The BBQ culture of sharing what you know.
• Why sharing what you know is good for business and makes everyone better.
• Your biggest competition being yourself.
• Keeping it simple and being patient.

Hailing  from Red Bay, AL, Billy Terrell got his food and beverage career started bartending. As far back as he can remember, whenever he was in a new city he made it his personal mission to hunt down that cities best BBQ. In 2002 Billy got the cooking itch while in Nashville cooking for inner city youth. That triggered a series of events which ultimately lead to The Beached Big and TinWest BBQ.

Favorite Success Quote or Mantra.

"If you are putting your name on it, it has to be as good as you can make it."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Doing what he likes.
   • Being true to himself.

2. What is your biggest weakness?

   • Time management.

3. What's one question you ask or thing you look for during an interview?

   • Hire people you can get along to.

4. What's a current challenge? How are you dealing with it?

   • Getting over his cold.

5. Share one code of conduct or behavior you teach your team.

   • Believe in what you're doing.
   • If you are saying you are the best, you better believe it.

6. What is one uncommon standard of service you teach your staff?

   • Eye contact.
   • Don't just hand people food, hand them your excitement for the food they're about to eat.

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • Holy Bible
   • Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

8. Share an online resource or tool.

   • Terry doesn't leverage online resources. He's more into

9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

   • Square POS

10. 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?

    1. Listen to your customers... to a point. You can't please them all.
    2. Leave a legacy.
    3. Love everyone.

Contact Info

@thebeachedpig

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 BILLY TERRELL 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!

In this episode with Carey Bringle, we discuss:

• What BBQ means to Carey; fellowship.
• Transparency with why and how you do things and not letting the critics get to you.
• Mentoring someone to the point where they can go out and start their own then and helping them when the time comes.
• Starting your restaurant as a side hustle or hobby, and slowing scaling into full time.
• Being patient for the right location.
• Finding partners/investors who believe in you and give your free range.
• Learning from your failures.
• The risk of not having a back up plan.
• Developing your personal brand.
• Networking and strategically aligning your personal brand with other brands that are doing well.
• Going to other successful restaurateurs for advice when starting your restaurant.
• Taking the time to figure out the numbers before you open.
• Sharing your knowledge with those looking to open a restaurant.
• Making your guest feel like they are a part of the family.
• Starting a restaurant spending every day doing every job and slowly creating trust, and systems to empower your tea m and slowly remove yourself from the day to day.

A Nashville native with deep-seated roots in West Tennessee BBQ culture, Carey Bringle developed an appreciation for ‘BBQ at a young age. He would spend much of his young adult live being mentor by uncle, Bruce Bringle, and competing as a champion BBQ'er. Bringles famous Peg Leg Porker opened in 2013 to offer Peg Leg Porker sauces and rubs, a new line of professional-grade home smokers, and Peg Leg Porker Tennessee Straight Bourbon Whiskey and of course, some damn good BBQ. On top of all of this Carey recently started his on podcast. Peg Leg Porker Live from the BS corner.

Show notes…

Favorite Success Quote or Mantra.

Opportunity comes often. It knocks as often as you have a trained ear to hear it, a trained eye to see it, a trained hand to grasp it, and a train head trained to use it.

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Being true to himself.

2. What is your biggest weakness?

   • Loud mouth.

3. What's one question you ask or thing you look for during an interview?

   • Look for fun people.

4. What's a current challenge? How are you dealing with it?

   • Focusing on the most important things, and not spreading himself too thin.

5. Share one code of conduct or behavior you teach your team.

   • Treat everyone like family.

6. What is one uncommon standard of service you teach your staff?

   • Share the tips with everyone.
   • Thats not my job doesn't exist.

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • The Anatomy of Peace: Resolving the Heart From Conflict

8. Share an online resource or tool.

   • Drudge Report
   • Nashville Business Journal
   • Nashville City Paper

9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

   • Fresh Hospitality
   • Square

10.  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?

    1. Cant never could.
    2. Be honest and true to yourself.
    3. Work your ass off.

Contact Info

@Peglegpoker

/peglegporker

www.peglegporker.com

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 Carey Bringle 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!

In this episode with Chef Deb Paquette, we discuss:

• How helping people is what drives Chef Paquette.
• Identifying those who are with you for more than just the job, and helping them through their career.
• Discovering mentors through books.
• Working in the industry for others for at least 5 years before trying to open your own restaurant. You've got to make sure its what you want to do, plus you gain more clarity over time.
• Understanding that not everyone has the same experience as you. What might be common sense for you is not common sense for everyone.
• How to show someone the right way to do something.
• Approaching angry tables with positive energy.
• The key to good to communication is asking questions and listening.
• Understanding value in an industry of small margins.
• The significance of trusting and believing in your people.
• Learning that not everyone is going to love your style and to not take it personally.  Don't let the negative reviews get you down.
• How to defuse awkward and difficult guest.
• Taking jobs early on that will teach you about management, systems, and structure.
• A female potty mouth's opinion on #metoo.

Chef Deb Paquette has been working in Nashville for 30+ years. After graduating form the culinary institute of America, she became the first woman in TN to qualify as a certified executive chef.  She’s won countless awards and accolades and was the chef/owner of Zola – named in Gourmet Magazine as one of the Top Sixty Restaurants in the United States. IN 2012 Chef Deb came out a short lived retirement to join forces with 4-Top hospitality as Executive chef at ETCH. Four years later the partnership opened a second location, ETC.

Show notes…

Favorite Success Quote or Mantra.

"You need work ethic and to be a nice person."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Work Ethic.
   • Humor.

2. What is your biggest weakness?

   • Patience.

3. What's one question you ask or thing you look for during an interview?

   • "Do you you play nice with others?"

4. What's a current challenge? How are you dealing with it?

   • The lack of work ethic from the new generation.

5. Share one code of conduct or behavior you teach your team.

   • Communicate everything.
   • If you don't know the answer to something, ask.
   • If you did something wrong, tell me.

6. What is one uncommon standard of service you teach your staff?

   • Being knowledgable servers.

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • On Food and Cooking: The Science and Lore of the Kitchen
   • The New One Minute Manager

8. Share an online resource or tool.

   • The Google Machine

9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

   • vitamix
   • cvap

10. 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?

    1. If you're not having fun, dont do it. be Be happy.
    2. Eye contact.
    3. Love your family.

Contact Info

ETCH

ETC

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 Deb Paquette 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!

In this episode with Derin Alemli, we discuss:

• Being true to yourself.
• Studying the consumer market.
• Retaining the human element in a technology driven restaurant.  
• Using catering to scale into a brick and mortar.  
• Using ingredients that can be integrated across multiple menu items.
• The lean startup methodology. 
• Starting with a "minimal viable product".
• Keeping your menu simple, yet interesting.
• How to sell a vision.
• Using SBA loans to validate the vision and find more funding. 
• What to consider when finding a location. 
• What the flow of a high-tech, low-touch company looks likes.
• Why Derin decided to go with proprietary technology. 

Graduate of the University of Central Florida and the University of Chicago, Derin Alemli is a cereal entrepreneur. His first entrepreneurial success, DownBeats, set Derin up to tackle his newest entrepreneurial venture Square Roots Kitchen, a fast casual restaurant using technology to give customers the ultimate meal customization experience. Their theory is that an automated restaurant, if done right, can give consumers an easier and more personalized experience that's fast while allowing to operate with minimal staff members.

Show notes…

Favorite Success Quote or Mantra.

"Be true to thy own self."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Contact Info

@DerinAlemli

@SquareRootsKitchen

www.squarerootskitchen.com

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 Derin Alemli 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!

In this episode with Chef Margot McCormack, we discuss:

• Keeping it simple... Make it taste good.
• Learning the importance of systems and organization.
• Understanding that you are the only person that makes your restaurant a priority and giving freedom from your restaurant to your employees.
• What you can learn from working for a corporate restaurant.
• Encouraging people who've "got it". 
• The value in doing your own thing.
• Maximizing the college experience.
• Welcoming people into your restaurant as if you were welcoming them into your house.
• Choosing to be a part of the solution and not a part of the problem.
• When opening a restaurant, start where you can, not where you think you should.
• Being careful about who you're partnering with.
• The value of just taking a leap and starting.
• Scaling from one locations to two locations

Nashville native, Chef Margot McCormack is a graduate of UT Knoxville and the Culinary Institute of America.  1995 After spending some time cooking in NYC, Chef McCormack returned to Nashville as Executive Chef of F. Scott's. In 2001 Chef McCormack opened her own restaurant Margot's Cafe and Bar. Five years later she opened her second location, Marche Artisan Foods. Both restaurants are going strong to this day. Also Chef Margot was just nominated for James Beard "Best Chef Southeast". Woot woot! 

Show notes…

Favorite Success Quote or Mantra.

"Make it taste good."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Work ethic.

2. What is your biggest weakness?

   • Work ethic.

3. What's one question you ask or thing you look for during an interview?

   • hire for hospitality.
   • Hire the person, not what they can do.

4. What's a current challenge? How are you dealing with it?

   • Staffing.
   • Adopting to the cultural changes. Example. Tattoos and piercing are now ok.

5. Share one code of conduct or behavior you teach your team.

   • Bring something to the table.

6. What is one uncommon standard of service you teach your staff?

   • Make a human connection to the guest.

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • Chez Panisse Pasta, Pizza, & Calzone (Chez Panisse Cookbook Library)

   • The Good Earth

   • A Lapsed Anarchist's Approach to:
     • Being a Better Leader.
     • Building a Great Business.
     • Managing Ourselves.
     • to the Power of Beliefs in Business.

8. Share an online resource or tool.

   • instagram

9. 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?

   1. Have fun.
   2. Work hard.
   3. Make memories.

Contact Info

@MargoCafe

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 Chef Margot McCormack 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!

In this episode with Chef Tandy Wilson, we discuss:

• How hard word and creativity is enough to make it in this industry.
• How if anyone tells you they know everything about food or the restaurant business, they're full of shit. 
• Why letting drugs and alcohol run your life is simply not worth it. 
• How good it feels to turn your life around.
• Applying simple techniques and the striving to be perfect. 
• Keeping your station organized.
• Going after passion and not the money. 
• The power of having a goal and writing it down. 
• Biting your tougnue and absorbing information. 
• Keeping a journal to document your life.
• Saying you "buy local" when only a few local items exist on your menu being bs.
• Advice on how to build a business plan.
• Knowing your numbers.
• Sharing growth and opportunity with your people.  

Native of Mt. Juliet, TN, from an early age, Chef Trey Cioccia developed a deep connection to food, the land, and farming. Cioccia spent 16 years working as a line cook. Four of which were at, The Hermitage Hotel's Capitol Grille, where many Nashville chefs get there start. In 2013 he opened The Farm House in SoBro District of Nashville. 3 years later he opened Black Rabbit.

Show notes…

Favorite Success Quote or Mantra.

"With respect, hard work, and creativity, you can get somewhere." 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! 

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

   • Sense of urgency.
   • Consolidation is consideration.

2. What is your biggest weakness?

   • Doesn't know when to stop.

3. What's one question you ask or thing you look for during an interview?

   • Ask, "What book are you reading?"

4. What's a current challenge? How are you dealing with it?

   • Trying to get ahead. 
   • Know that every person coming into your restaurant who puts food in their mouth is taking care of your family and team.  

5. Share one code of conduct or behavior you teach your team.

   • Don't rip tape. 

6. What is one uncommon standard of service you teach your staff?

   • Let the guest be the guest.

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • Culinary Artistry

8. Share an online resource or tool.

   • For the Small business magazine

9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

   • Become Excel spreadsheet champion

10. 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?

    1. Be Honest every day.
    2. Don't play with politics.
    3. Be Who you are. 

Contact Info

Instagram: 

@tciocciatn

@thefarmhousesobro

@blackrabbittn

Websites:

TheFarmHouseTN.com

BlackRabbitTN.com

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 Trey Cioccia 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!