Hailing form Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucious.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.

Show notes…

Favorite Success Quote or Mantra:

"Some people dream it. Other people do it."

In this episode, we discuss:

• How being a server helps you be a better person.
• Building a community in your establishments and infusing that into your company culture.
• 2013 become a consulting, her path to creating that vision come to life.
• Working under her mentor helped her understand the breath of her job now. Making sure she was present and setting up for when she wasn't there.
• How slow to speed up, is successful.

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?

   • Slow down to speed up.

2. What is your biggest weakness?

   • Getting too excited about what is happening. Staying focused first.

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

   • I really get into what was your favorite job, why did you like it, and who was your boss?

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

   • Hiring & Staffing.

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

   • Be intellectually curious. And also, having a code of etiquette and also

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

   • Being polite and very positive was something that wasn't very common, but it's essential. You need to be tuned in and turned on to positive.

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

   1. The Power of Habit
   2. Setting the Table

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

   1. Shopkeep
   2. Homebase
   3. Quickbooks

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. Get rid of chaos
   2. Reset
   3. Slow down to speed up

Contact Info

martha@marthalucious.com

(410) 963-6441

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 Martha for joining me for another awesome episode. Until next time!

1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine dining setting. With with experience Malone opened Tuscarora Mill Restaurant in 1985. 33 years later Malone serves as the president of Tuskies Restaurant Group, which consist of Tuscarora Mill, Magnolia's at the Mill, South Street Under, Birkby House, and two Fire Works Pizza locations.

Show notes…

Favorite Success Quote or Mantra.

Make people happy.

In this episode, we discuss:

• How it all began for Kevin, and how he fell in love with the industry from an early age.
• The mentoring that Kevin got from Jim Woodsworth.
• Longevity of staff 2 for 30 years and another handful for 20 years.
• What Kevin's wife has taught him over the years.
• How to give employees what they need.
• How to push failures back, to focus on being optimistic.
• Creating a culture where guests feel truly taken care of.

Today's Sponsor

Sourceryallows 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 open to the staff. The key to our industry is keeping our staff happy.

2. What is your biggest weakness?

   • Not being organized. Thank goodness for my office manager!

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

   • Describe a good experience that you had in the restaurant, and describe a bad one. I look at the way they reacted to the situation.

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

   • Holding onto our key staff, and being in a very competitive market. Being proactive to acknowledge them!

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

   • Behave like ladies and gentlemen. You are on your own stage.

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

   • We will prepare anything for anyone, we bring change out to the parking meters for customers.

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

   1. Theory and Practice of Good Cooking
   2. Setting the Table

8. Share an online resource or tool.

   1. Our POS System, we review what sells, what doesn't sell

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. Trust your gut
   2. Be kind to the people around you
   3. Stay optimistic and upbeat

Contact Info

www.tuskies.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 Kevin Malone 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 Andrew Dana, we discuss:

• The difference between success and failure
• Food versus vibe, and the overall experience for guests
• Andrew and Chris's beginning from Farmer's Markets to one of the top 50 restaurants in the country
• The benefit of starting small
• Branding being an extension of who you are
• There are no off days, you have to bring the heat every day-bring the energy!
• How bringing in a professional changed the trajectory of their business
• The power of nice
• Building a company culture

In May 2014 Andrew Dana and Chris Brady left their kush tech jobs and started serving up their Neopolitan-ish wood-fired pies at local farmers markets. In late 2015 the boys teamed up Chef Dani Moreira and made her their Executive Chef. In June 2016, the Timber team opened its first brick-and-mortar location in Petworth, DC. They've since been recognized by Washington Post as having the best pizza in DC and by Bon Apetit as being the best pizza in the nation as well one of 50 best new restaurant in the nation.

Show notes…

Favorite Success Quote or Mantra.

Try hard, be nice, and give an eff. 

Today's Sponsor

Sourceryallows 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?  

   • Showing up, never cutting corners.

2. What is your biggest weakness?

   • I have trouble letting go. 

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

   • We want to have fun here, and I look to see if they fit into that culture. One wrong puzzle piece can rock the whole boat, so it's really important. 

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

   1. Tomorrow is always a day away, you have to bring the heat tomorrow. 

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

   • BE NICE. If the answer CAN be yes, the answer is yes. 

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

   1. We encourage a casual kind of service, we want it to be warm and friendly but casual. We want you to feel like you're at a neighborhood gathering. 

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

   1. Radical Candor

8. Share an online resource or tool.

   1. How I Built This Podcast Blog
   2. Prince of Petworth Blog

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

   1. Google Suite
   2. Caviar
   3. Wanderlist

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. Do what you want starting NOW!
    2. Give a fuck
    3. Have fun

Contact Info

Instagram: @timberpizzaco

E-Mail: andrew@timberpizza.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 Andrew for joining me for another awesome episode. Until next time!

Show notes…

Favorite Success Quote or Mantra.

Gabriel: "Do good, be good, and you're going to feel good."

Robert: "Treat others you want to be treated."

In this episode we discuss:

• Robert's entrepreneurial bug from early on- at age 14 seeing his Dad run his own retail business.
• How Robert and Gabriel met in college and how their business would begin together.
• Knowing your market and how you can serve them.
• Using influencers to reach new people, using connections to network and capitalize.
• How Gabe and Rob set up their first commercial space, and the mistakes and successes along the way.
• How cash flow made a difference for building the business.
• How to build a brand and how to market it.
  • Offering free food
  • Placing menus everywhere.
• How the men built multiple locations and hubs for their deliveries.
• How research in the restaurant industry and your needs will get you the best products.

Knowledge bombs

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

   1. Homemade fresh, AWESOME quality
   2. How to treat your customers and employees

2. What is your biggest weakness?

   1. Being too friendly

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

   1. We look for personality and if it would mesh with who we have now. We look for someone who will add positivity to our workforce.

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

   1. Trying to open a new restaurant in a new province in Ontario. Getting into a new market, and connecting and networking to make it successful.

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

   1. How to deal with customer call backs, training them how to know how to handle those situations.

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

Start With Why

1. Share an online resource or tool.
   1. Slack

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

   1. KDS
   2. Maitre de
   3. Online
   4. Ishop

3. 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?

Contact Info

Facebook: @chefoncallmtl

Instagram: @chef_on_call

Twitter: @chefoncallmtl

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 Gabriel and Robert for joining me for another awesome episode. Until next time!

Show Notes:

In this episode, we continue to discuss:

• Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT.
• How to focus on your team, and how it will serve you well.
• Stephan's move back to North Fork after the death of his beloved mentor.
• How important personal care and self care is vital to running a successful career and life.
• Getting past ego and checking it at the door in order to grow.
• How can I serve other people?

Hailing from Long Island, Chef Stephan Bogardus is a Graduate of the Culinary Institute of America. After graduating he joined The North Fork Table and Inn team as Sous Chef. Over the next 5 years he worked for two additional operations, including restaurant daniell but eventually made his way back to The North Fork Table and Inn to serve as Executive Chef, where he's remains at the helm to this day, almost 3 years after his return.

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? Meditation
2. What is your biggest weakness? I frequently reprioritize, and I need to trust my instincts.
3. What's one question you ask or thing you look for during an interview? I like to ask themselves questions about their interests outside of work. I care more about their morals than their skills, and the person.
4. What's a current challenge? How are you dealing with it? Staffing. We have done everything from having presence at local fairs, to constantly full core press about hiring.
5. Share one code of conduct or behavior you teach your team. Take a quick sprint mid shift- it connects you to your center. A short but intense physical exertion will help you perform better.
6. What is one uncommon standard of service you teach your staff? It's all about the solution and not the problem. 

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

   1. Setting the Table
   2. Gastrophysics: The New Science of Eating
   3. The Book of Joy
8. Share an online resource or tool. Restaurant Unstoppable Podcast! Woop! And Instagram- looking at people's pictures and seeing what others are doing is really beneficial.
9. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Social Media Marketing. AMAZING.
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 to be your best self.
    2. Remember it's a gift, that's why it's called the present.
    3. Shoot for the stars, but settle on the moon.

 Contact Info

www.northforktableandinn.com

Stephan.bogardus@gmail.com

@stephanbogardus

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 Stephan 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 part one episode with Stephan BeGardus, we discuss:

• DESIRE is going to get you way further than talent.
• How the love of learning can get you far, and learning from unlikely sources.
• When you sign up to be a chef, you essentially sign up to be a teacher.
• How building relationships with like minded professionals can bring you to incredible heights.
• How putting your nose to the cutting board and working side by side with like minded professionals will bring business to new heights.
• Taking responsibility for everything in the kitchen at all times.
• Don't try to be something you're not, just be the most authentic version of you that you can be, and what you can bring to the table.
• How the guy with crazy desire can surpass the guy with all the talent in the world.

Chef Stephan Bogardus is a rising culinary talent whose journey has brought him full circle to his native Long Island and The North Fork Table & Inn. Informed by the region's bounty and the personal relationships with local purveyors, Bogardus' progressive American menu focuses on new interpretations of familiar dishes.

Bogardus, who grew up in Cutchogue on Long Island's North Fork, began cooking at age 13 on a local food truck. After graduating from the Culinary Institute of America in 2009, he returned to Long Island and, armed with his resume and a set of knives, he knocked on the door of The North Fork Table & Inn. He was hired by chef/proprietors Gerry Hayden and Claudia Fleming, training directly under Hayden.

In 2010, Bogardus headed to Palm Beach to work for Daniel Boulud's Dinex Group. He returned to the North Fork Table & Inn in 2012 as Chef de Cuisine. At the time, Hayden's diagnosis of ALS meant that Bogardus would serve as the hands for his mentor's mind, forging a unique bond between the two chefs. In 2013, Bogardus left for upstate New York to serve as Executive Chef at the Locust Hill Country Club in Rochester. In the fall of 2015, feeling that Bogardus was the natural successor to chef Hayden after his passing, Claudia Fleming called him home to serve as Executive Chef.

Since his return, Bogardus and The North Fork Table & Inn have earned rave reviews from Newsday and The New York Times.

Outside the kitchen, Bogardus is an accomplished bow hunter, avid yoga practitioner, and Ducati aficionado.

Show notes…

Favorite Success Quote or Mantra.

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 Stephan for joining me for another awesome episode. Until part TWO!

In this episode with Tripleseat's Jonathan Morse, we discuss:

• The story behind Tripleseat.
• The pitfalls that come with the old way of managing events.
• The benefits of using software to manage events.
• The data you're losing not leveraging event management software.
• The time you save with event management software. 
• How Tripleseat helps you increase booking and sales.
• How Tripleseat improves communication.
• How using Tripleseat helps create standard operating procedures.

Graduate of Hartwick College, Jonathan Morse has a work history of customer support and sales in technology communication and business intelligence solutions. Today, Morse serves as Founder of Tripleseat Software LLC the leading web based Sales and Event Management application for restaurants, hotels, and unique venues.

Show notes…

Favorite Success Quote or Mantra.

Just do 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!

Contact Info

Tripleseat.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 Jonathan Morse 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 Mike Ganino, we discuss: 

• Mikes new book! 
• How Company Culture for Dummies was create to serve as a step-by-step manual for culture. 
• Why culture can't be created; it can only be molded. 
• How culture starts with you. 
• Why culture, ultimately is all about relationships. 
• The current state of culture in our industry. 
• Where culture in our industry is going

Mike Ganino has spent over 20 years working with high growth companies, helping create radical cultures that help create bottom-line results, beloved brands, and engaging employee experiences. Today he's shareing his knowledge, at mikeganino.com, as a sought after speaker, and as the Author of Company Culture for Dummies.

Check out mikes first two episodes on Restaurant Unstoppablee: 

267: Managing the Employee Life Cycle with Mike Ganino

187: Mike Ganino | The #1 Most Important Number To Track In Your Restaurant

Show notes…

Favorite Success Quote or Mantra.

"Stories are a communal currency for humanity."

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!

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 Mike Ganino 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!

A seventh generation pasta maker and two time James Beard Nominee, Francesco Buitoni hails from Rome, Italy. Buitoni worked in some of New York's finest kitchens during his come up and even got some front of house work in at Joe Bastianich Otto working as their Sommelier. In 2006, Buitoni, along with wife Michelle Platt, opened Mercato Osteria and Enoteca. 12 years later, they're still going strong.

Show notes…

Favorite Success Quote or Mantra.

•  What growing up in the Buitoni Family Business was like, with strong family values.
•  How seeing his grandfather purchase wheat from local farmer's shaped the way Francesco ran his restaurant.
• Farm to Table- how purchasing food daily is not only good for the food, but also good for relationships.
• There are no short cuts, how watching his family work together for the same purpose- which was sharing a great product instilled great values and work ethic from a young age.
• Maintaining consistency.
• Staying strong until the end! Pushing employees to not "drift" or get too off key even in the last hour of their shift.

• How Francesco cooked his way through New York, Worked for 5 Restaurant in NY before opening his own restaurant in 2006
  • from San Domenico and Teodora in Manhattan,
  • to Stoney Creek in Tivoli (now-closed),
  • Gigi in Rhinebeck
  • Ca’ Mea in Hudson
  • sommelier and manager for Mario Batali at Otto Pizzeria and Enoteca in New York City.
• The importance of knowing your market, and being able to fill a need in that area.

Knowledge bombs

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

Consistency and balance.

What is your biggest weakness?

Not being able to let go. Trusting that someone will do what I do.

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

I always look for someone who really, really LOVES food.

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

Letting go. Haha! Hiring the right people to do the job.

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

Respect, always.

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

We encourage the staff to be themselves and let their personality shine through. We want them to be professional and represent the restaurant well, but we also want them to be themselves, and not scripted.

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

1. Setting The Table by Danny Meyer

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 true to yourself, and be transparent.
2. Don't take short cuts.
3. Remain loyal.

Contact Info

michele@mercatoredhook.com

Thanks for Listening!

Introduction

Make sure to check out Anna's previous episode HERE! 

Entrepreneur since the age of 17, Anna Dolce is  a life and business strategist, restaurant and small business expert, writer and speaker. Today we're here to discuss Anna dolce's Latest TED X that was delivered earlier this month titled "Service Isn't Same As Hospitality"

Show notes…

Favorite Success Quote or Mantra:

"It is easy to be heavy, and hard to be light."

Today's Sponsors

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

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 Anna Dolce 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 Taylor Mason, we discuss:

• Not only getting experience working in restaurants before opening one, but also getting experience opening restaurants before opening your own. 
• Making sure the market is right for your concept. 
• Being resilient when it comes to raising money. If Banks turn your down, find out why. 
• The benefits of going with a turn-key operation. 
• Keeping your personal expenses low and getting as lean as possible during the early days. 
• How you should focus on what you CAN do when things get hard. 
• Supporting local farms.
• The power of persistence combine with resilience.
• Sticking to your guns and not sacrificing  your vision.  

Hailing from Washington, D.C., Chef Taylor Mason is a Graduate of Mount St. Mary's University in Maryland and the Culinary Institute of America Greystone. When it was time to raise a family, Mason along with his wife, Leann Robustelli, decided to move back to the east coast from California and MA(i)SON Urban Eatery was Born in 2011. Five years later the couple opened their second location LUCA.

Show notes…

Favorite Success Quote or Mantra.

"You'll never know the answer if you don't ask the  question."

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?

   • resiliency and persistence.

2. What is your biggest weakness?

   • Working too hard.

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

   • FOH: Hire for empathy
   • BOH: Ask, "What do you read?"

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

   • The learning curve that comes with managing multiple employees. 

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

   • Be more thoughtful in everything you do. 

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

   • Being specific in your use of language and vernacular. 

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

   1. The Power of Moments: Why Certain Experiences Have Extraordinary Impact. 
   2. Setting the Table: The Transforming Power of Hospitality in Business. 
   3. The Alchemist 

8. Share an online resource or tool.

   • StoryBrand Podcast

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

   1. Mortar and Pestle

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. Create the life you want to live. 
    2. Look inward; not outward. 
    3. Follow your hear, your passion, and your purpose. 

Contact Info

MaisonLancaster.com

Lucalancaster.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 Taylor Mason 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 Federico Castellucci III, we discuss:

• How you can literally cause your restaurant can burn down if you flirt with your guest's girlfriend. Especially if that guest is a mobster. 
• How vulnerable a high food cost restaurant concept is during a slow economy. 
• Charging what food is worth. There are other ways to provide value without giving food away. 
• Treating your small business as if it were a big business. 
• Making sure all your business partners have the same vision and mission. If they don't, there will be  too many people pulling in too many directions.
• Being intentional with your college experience. 
• Quantitating everything in your business so you can create standards and track progress. 
• Focusing on the aspects of your business that are the most important, especially during the early days. 
• How to create financial sovereignty in your restaurant. 
• The positives and negatives of being in a family business. 
• Using a mission statement and core values to to maintain consistency across multiple brands. 
• Keeping people motivated by creating work that matters. 

Show notes…

Favorite Success Quote or Mantra.

"Make it more personal." 

Other resources mentioned 

BarResturantSuccess.com Inner Circle

Royalty Rewards 

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?

   • Emotional intelligence 

2. What is your biggest weakness?

   • Overly optimistic.

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

   • Ask questions that get to the core of who people are.  
     • Example: Federico suggests having the interviewee tell you about a friend that they had to help. Why did you have to help? How did you help? 

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

   • Continuing to grow the brand in an extremely loud market place. 

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

   • Be sincere. 
   • Be authentic. 

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

   • Ask a question of the guest to learn more about them. Use that questions to connect or relate and go deeper. 

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

   • Good to Great: Why Some Companies Make the Leap and Others Don't 

8. Share an online resource or tool.

   1. Slack
   2. Avero
   3. Audible 

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

   • Gather

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. Know you get to write the story of your life. When things get tough, just think about how great it is going to make your story. 
    2. Recognize what makes you happen in life. Use it to make meaning work and relationships. 

Contact Info

email: Federico@CHGrestaurants.com

instagram: @fredcast3

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 Federico Castellucci 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 Neen James, we discuss: 

• What makes Neen an expert on attention giving and leadership.
• The impact intentional attention has on your life and career. 
• Why Neen doesn't believe in "work-life-balance".
• What is meant by "work-life-integration". 
• How work-life-integration is broken into three parts: 1)emotions 2)expectations 3) environment.
• Why you can't let guilt affect your intentional attention. 
• The role ample sleep play on living intentionally. 
• The impact systems have on living intentionally. 
• Why we're not defined by the amount of hours we work but the quality of work we do in the hours we allot for work. 
• Strategies for living more intentional.
• Why it is important to say "No." 
• The role creativity plays on being intentional. 
• Teaching your team to be intentional with their attention. 

Neen James earned her MBA from Southern Cross University As a professional speaker and leadership expert, She is known for challenging her audiences and clients to leverage their focus and pay attention to what matters most at work and in life. Today, Neen joins us to discuss her newly released book, Attention pays.

Show notes…

Success Quote or Mantra.

"When your heart is in your dream, no request is too extreme."

Resources Mentioned

• Momentum
• neenjames.com
• Attention Pays: How to Drive Profitability, Productivity and Accountability
• Folding Time: How to Achieve Twice as Much in Half the Time

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

Website: neenjames.com

Facebook: @NeenJamesCommunication

Instagram: @NeenJames

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 Neen James 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!