Restaurant Unstoppable with Eric Cacciatore

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."

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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?

  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?

  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


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 BILLY TERRELL for joining me for another awesome episode. Until next time!


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Direct download: Billy_Terrell_2_mixdown.mp3
Category:general -- posted at: 11:52pm EDT