Raised in the Washington D.C. area, Shandee Chernow attended Vanderbilt Uinverstity and graduated Magna Cum Laude. Later in life, as a sales woman, Shandee developed food allergies, which made taking clients out for dinner burdensome. She thought to herself, "There has got to be a solution!" Not long after, CertiStar was created. CertiStar's mission is to protect and improve the safety and dining experience of patrons vulnerable to food allergens.

Today we are here to discuss real challenges and best practices when it comes to accommodating individuals with food Allergies

Show notes…

Favorite Success Quote or Mantra.

"Don't worry about being successful, but work towards being significant and the success with naturally follow."

In this episode with Shandee Chernow from Certistar, we discuss:

• The real challenges that exist around food allergies.
• How if we're proactive, we can prevent the industry from becoming over regulated.
• The potential that you could be held liable if someone becomes ill from food allergies in your restaurant.
• How if you become known for catering to individuals with special dietary needs it can really help your bottom line. There is a niche to be filled here.
• The 5 ways to better serve those with food allergies.
  1. Encourage Conversation
     • making people feel welcome
     • getting the data.
     • Don't ask how severe the allergy is.
  2. Knowing the Basics.
     • Breads, chips, salsa... the staples in your restaurant.
     • Having a minimum of one staff member on the floor at all times who is very knowledgeable on all ingredients on the menu.
     • Keeping a list of menu items and ingredients accessible at all times.
       • Make sure everyone knows where it is!
  3. Going Purple!
     • Use the color code system
     • Get your Purple Cutting Board Here!
     • Rule of thumb: treat food allergy surfaces like raw chicken surfaces.
     • All surfaces need to be washed when being used to serve someone with food allergies.
  4. Allergy friendly salads.
     • Arranging items in salad units in a way the prevents 8 common food allergens (eggs, peanuts, milk, fish, nuts, soybean, shelfish, and wheat) to not cross contaminated other containers.
  5. Separating Fryers and grills.
     • If you have dedicated grills and fryers for food allergens you're opening your restaurant up to more business.
• What to do when someone has a server food allergen reaction in your restaurant.
• What the future of managing food allergies in your restaurant looks like using certistar.
• Why if you are super accommodating to those who have food allergies and aversion, you should be marketing it.

Resources mentioned

• Certistar
  • Be sure to use promotional code "UNSTOPPABLE" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission! 
• Allergy Eats
  • Also check out my episode with the founder! Warning this is some OG content...
• Purple Cutting Board

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Contact Info

Certistar.com

Be sure to use promotional code "unstoppable" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission!

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 Shandee Chernow 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!

Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change.

Show notes…

Favorite Success Quote or Mantra.

"Feel free to get in over your head."

"With great power comes great responsibility."

In this episode with Anthony Myint, we discuss: 

• The power of social media to snowball an interesting story or movement.
• How you can use pop-ups to grow you brand.
• Putting yourself in the position to learn by doing.
• Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups.
• keeping your tribe informed by blogging or sharing what you're up to on social media.
• Donating to charity to build community.
• Going against the grain and not being afraid to stand out.
• The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts. 
• The impact restaurant can make on climate change by going carbon neutral. 
• Having the "if not use then who else" mentality. 
• What a "zero carbon footprint" restaurant is. 

Here is a great video that dives much deeper into some of the topics covered today. 

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

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

   • openmindness.
   • Altruistic approach to life. 

2. What is your biggest weakness?

   • Overcommitting. 

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

   • Myint looks for a sense of humor.

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

   • Making ends meet.

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

   • Follow the golden rule.

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

   1. Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming.

7. Share an online resource or tool.

   1. Carbon Footprint Calculator 
   2. Story in the LA Times last week on Zero Foodprint
      http://www.latimes.com/politics/la-na-pol-climatecuisine-20180912-story.html

8. 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. Restaurants can be a part of the renewable food system.
   2. We can have a delicious revolution
   3. Changing the system starts with you as an individual. 

Contact Info

Anthony@theperennial.com 

Zero Food Print

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 Anthony Myint 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!

Hailing from British Columbia, but growing up in Oregon and Seattle, Luke Dirks is a graduate of Seattle Pacific University. Shortly after completing his degree in English and literature, Dirks began his career in hospitality.

In 2007 Dirks joined Stumptown Coffee Roasters as a General Manager and grew into the role of Regional Wholesale Director. Dirk's passion for running restaurants eventually caught back up with him in 2011, when he joined Happy Cooking Hospitality.

In summer of 2015 Dirks moved back to Portland, OR for good to joined forces with Joshua McFadden to form Submarine Hospitality, which acquired ownership of Ava Gene’s restaurant just before opening Tusk. The accolades continue to roll in. 

Show notes…

Favorite Success Quote or Mantra.

"No unimportant people." 

In this episode with Luke Dirks, we discuss: 

• What is meant by having a "no unimportant people" mentality.
• Why being a bus boy/girl is a great way to get started in this industry. You get to see everything from the top and bring it all together. 
• Identifying whether you want to be a flash in the pan type restaurant or a long term restaurant and how the effect the way your make decisions. 
• Taking a pay cut to be a part of something greater and to learn skills that will ultimately lead to more opportunities. 
• How much of Stumptown Coffee Roaster's success was due to their ability to share the story and to develop a brand that resonated with guests. 
• How doing the complete opposite of what everyone else is doing can be beneficial. 
• When being involved with a 50/50 business partner the importance of having the same vision and goals. 
• Stripping away unnecessary formalities; people respond better to authentic communication. 
• How you're going to see more partnership in the industry going forward. 
• Tips on better time management. 
• Being thoughtful about location and foot traffic. 
• The challenges of opening a big restaurant VS scalling into a big restaurant 
• Considering if a physical space allows for elasticity in labor management. 
• Finding a partner that is strong where you're weak. 
• Starting a restaurant with an over aching brand. 
• How to develop regulars. 
• Developing yourself before developing your restaurant. 
• Being ok with being the guy behind the scenes. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

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

   • Being someone who has a great sense of empathy.

2. What is your biggest weakness?

   • Getting excited or distracted too easily

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

   • Find interesting people to work for you. 

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

   • Navigating the issues with labor. 

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

   • Teach your managers that they hold both the highest and lowest position in the restaurant. They might be the boss, but they occasionally got to get dirty to earn the respect from their team. 

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

   • Locally sourced aggressively seasonal. 

7. Share an online resource or tool.

   • How I Built This. 
   • RFA Taps.
   • Slow Burn

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

   • Resy
   • Tock
   • Plate IQ

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. No unimportant people.
   2. Sticking to a local supply chain.
   3. Have fun.

Contact Info

Info@SubmarineHospitality.com

AvaGene's

Tusk

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 Luke Dirks 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!

Andrew O'Brien is an individual who grew up in less than ideal living conditions, and was past Gunner for the United Army. The trauma he experienced, both in the field and at home, would result in O'Brien attempting to take his life. Fortunately, it was a failed attempt and since this experience, Andrew has dedicated his life to serving others. Today O'Brien is the Founder of Leveraged Influence, where he claims he can help you get seen around the world without having to lift a finder or learn something new.

If you're interested in Andrew's courses CLICK HERE

Show notes…

Favorite Success Quote or Mantra.

"You can spend your life quoting the world changers, or you can become the world changer people spend their life quoting."

In this episode with Andrew O'Brien, we discuss: 

• O'Brien's back story and what makes him an authority on the topic of PR.
• Not letting the world act on you, but taking control of life and acting on the world. 
• Owning your own issues. 
• How publicity starts locally by getting involved with your community. 
• Being intentional about the media outlets you're going after. Do these media outlet resonate with your target audience? 
• Being strategic about who you specifically reach out to at a media outlet. Do not send emails to the generic lead@newsoutlet.com. Instead go to the websites team page and get the email from someone specific. 
• The right and wrong way to deliver a pitch. 
• How public relations is about developing real and meaningful RELATIONSHIPS. 
• How to get a return on investment with your public relation efforts.
• Becoming a subject matter authority. 
• How being real and vulnerable is the best approach to public relationships. 

Resources mentioned:

CLICK HERE FOR ACCESS TO ANDREW'S LEVERAGED INFLUENCE TRAINING
OR HERE
https://ericcacciatore.krtra.com/t/w6K2yqWCNLZa

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Contact Info

LeveragedInfluence.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 O'Brien 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!

Chef Vitaly Paley hails from Belarus the former Soviet Union. In the 1970's Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at Julliard studying piano, Paley traded in his keys for a chef knife.

Paley would go on to study at the French Culinary Institute in New York, work at some of the New Yorks finest restaurants, and apprentice in France.

In 1994 Paley made the move to the Portland, OR to take advantage of the regions bountiful produce. By 1995 he opened his first restaurant, Paley's Place.

Over the next 10 years his hard work would earn him the prestigious James Beard Best Chef Northwest.

Today, Chef Paley, is a respected cookbook author and Owner of 4 restaurants: Paley's Place, Imperial, Headwaters, and The Crown.

Show notes…

Favorite Success Quote or Mantra.

"Enjoy the moment."

In this episode with Vitaly Paley, we discuss: 

• Why you need to enjoy the day to day.
• The impact of working with a passionate team.
• How behind every great restaurant is a great person. seek out and learn from those great people.
• How the REAL learning process starts after you graduate culinary school.
• What Paley learned about business while working for Danny Meyer.
• The benefits of working with your spouse.
• The power of journaling and documenting life lessons.
• Relocating to a market where you have a better shot a being the best.
• If you do relocate to a new market, the first order of business should be integration into the community. Get involved with other restaurants and grow your network. Your network is your net worth.
• Staying lean, especially in the early days.
• Being careful not to do too much too fast.
• Staying focused on doing a few things really well instead of everything thing really well.
• Not treating all your team members like "employees" but instead being a transformative mentor.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

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

   • Being in the right place at the right time.

2. What is your biggest weakness?

   • Never sure.
   • Lack of ego.

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

   • Discover whether or not they like people
   • Lack of ego.

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

   • Young people not willing to put in the time to learn.
   • Slowing the process down.

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

   • Stay positive.
   • Ask, "How can I do this?"

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

   • Never be familiar, but always exp ress you're friendly.
   • Being as knowledgeable about the food and the restaurant.

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 Transformating Power of Hospitality in Business .
   • Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef

8. Share an online resource or tool.

   • google.

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

   • Google docs.

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 makes you happy.
    2. Do what makes you happy.
    3. Follow your bliss.

Contact Info

@Vit0Bike

/VitalyPaley

 Paley's Place, Imperial, Headwaters, and The Crown.

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 Vitaly Paley 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!

Greg Denton and Gabriella Quinonez Denton met in the late 90's while working at Terra under the highly respected Hiro Sone, where Greg rose to the title of Chef De Cuisine and Gabi to Sous Chef. After 5 years in Hawaii, in 2007 the couple made the moved to Portland Oregon. In 2011 they left Metrovino to open their own Ox Restaurant. It was at Ox where Greg and Gabi began to build their notoriety, earning F&W's Best New Chefs and James Beard's Best Chefs Northwest. Today Greg and Gabi own Ox, Whey Bar, Bistro Agnes, and Kask.

Show notes…

Favorite Success Quote or Mantra.

"Don't suck."

In this episode with Greg Denton, we discuss: 

• How Denton's desire to make his dad proud is what got him started in the restaurant industry. 
• What it was like being interviewed by and working for Thomas Keller at the French Laundry.
• How Denton's issue with authority ultimately lead to his demise as a Thomas Keller employee and what Denton learn from that experience. 
• How a calm leader can be just as, if not more, effective than a command, control, and disciplinary style of leadership. 
• Finding a balance between sternness and easy going. 
• That a true chef doesn't value awards; they value their business and their craft. 
• The complexities of dating those you work with. 
• The importance of understanding your demographic. 
• How it is not enough to be in the community; you need to be interwoven throughout the community. 
• How your best publicist is yourself. 
• Creating a brand that is authentic; when it is not authentic, people can smell your inauthentic shit from a mile away. 
• Finding partners that allow you to focus on what you do best. 
• How trying to do too much and not having a clear identity is a recipe for disaster. 

Sponsors

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedu  le your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

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

   • Consistently asking people to give it their best. 

2. What is your biggest weakness?

   • Still gets jealous of other peoples success. 

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

   • He looks for people with empathy and who are willing to defend the guest. 

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

   • Start the day aggressively so the rest of the day goes smoothly. 

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

   • He ensures that the people who work for him enjoy working for him; if his people are happy his guest with be happy. 

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

   • Charlie Trotter's Seafood. 

7. Share an online resource or tool.

   • The Joe Rogan Experience. 

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

   • Opentable

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. Don't be afraid of hard work.
   2. Be as fair as possible. 
   3. Be patient
   4. Love life and work.  

Contact Info

 @oxpdx

/oxrestaurant

hello@oxpdx.com

oxpdx.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 Greg Denton 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!

After working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland’s Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions.

Show notes…

Favorite Success Quote or Mantra.

"Those who believe they can or can't are right." 

In this episode with Michelle Cairo, we discuss: 

• What Cairo learned from her farther and how her father influenced who she is today. 
• What Cairo learned about herself after working in bigger, corporate operations. 
• Why it is so important to understand numbers in your business. 
• Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process. 
• Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen. 
• How Cairo took a six figure pay cut to make Olympia Provisions work. 
• Taking the Plan, Execute, Measure, Correct approach to becoming profitable.
• How Cairo dealt with extreme success.  
• Using the numbers to project growth and take risks. 
• The pros and cons to operating with partners. 
• Having balance between being "the maker" and being a business. 
• Getting creative to form new channels of revenue. If you can dream it you can do it. 
• How you learn more when you're open to learning. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

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

   • Optimism.
   • Positivity.

2. What is your biggest weakness?

   • Being a know it all. 

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

   • Ask questions to get after whether or not who's being interviewed is an authentic person.

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

   • Cash flow. They're combating this challenge by leveraging the profit first mentality.

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

   • Own your own shit. 

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

   • Untethered Soul: The Journey Beyond Yourself
   • Profit First:Transform Your Business From Cash-Eating Monter to a Money-Making Machine. 
   • Scaling Up: How a Few Companies Make It and Why the Rest Don't

7. Share an online resource or tool.

   •  Yoga with Adriene
   • Down Dog

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

   • Google Sheets
     • Use these Promotion codes to save 20% on your first year!  (CODES EXPIRE 12/18)
       • G Suite Basic: HC9EPFCAMMY3JH6
       • G Suite Business: HCJRAMTW6H7EA99

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. look at every problem as an opportunity.
   2. Be nice to yourself.
   3. Enjoy every moment. 

Contact Info

Michelle@olympiaprovisions.com 

@itscairotime

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 Michelle Cairo 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!

Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon.

Show notes…

Favorite Success Quote or Mantra.

"Never waste a crisis." 

In this episode with Nate Tilden, we discuss: 

• How to make the most of a bad situation.
• Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business. 
• Paying attention to what the universe tells you. 
• Doing what interests you until you've found your passion. 
• How if you can dream it you can do it. 
• Taking jobs for who you're going to work with and what you're going to learn. 
• How you can use lighting to influence your guest. 
• The power of a positive attitude. 
• How to raise a half million in 90 days. 
• The rules of the bar. 
• Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner.     
• If going into business with partners, making sure they have the same vision. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

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

   • His ability to deal with crazy shit while staying positive.

2. What is your biggest weakness?

   • Spreading himself too thin.

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

   • Ask where people want to be later in life. 

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

   • Underperforming restaurants. 

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

   • Be nice to each other.

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

   • Do the job you hate the most better than everyone else and you'll never have to do it again. 

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 
   • Cryptonomicon

8. Share an online resource or tool.

   • Instagram. 

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

   • Tock.
   • Resy.

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. Opportunity is just around the corner.
    2. Do what you think you love. 
    3. Practice positive thinking.  

Contact Info

Nate@Clydecommon.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 Nate Tilden 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!

20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith's passing, Tony Tellin, promise to continue the craft and creativity that made Smith one of the most recognized names in tea. Today, Tony Tellin serves as Head Tea Maker o for Steven Smith Tea.

Show notes…

Favorite Success Quote or Mantra

 Start where you are. Work with what you got. Do the best you can do. 

In this episode with Tony Tellin, we discuss: 

• How most masters consider themselves students before masters, because they never stop learning. 
• How Tellin got into tea. 
• Why we should make "having fun" a core value. 
• Creating an "we" environment instead of a "us and them" environment. 
• How curiosity and proactivity has served Tellin's in life. 
• A little back ground info on Steve Smith. 
• The role authenticity and being yourself has in branding.
• Focusing on being the best version of yourself instead of focusing on being like others.   
• As a mentor, letting your people fail in order to learn. 
• If you're invited to be a fly on the wall, be a fly on the wall and absorb. Be seen not heard. 
• Choosing to do big things for small audiences instead of doing small things for big audiences and what comes of it.  

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU50

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

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

   • Stay moving.

2. What is your biggest weakness?

   •  Easy distracted. 

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

   • Make the interview personal.
   • Go with your heart instead of your brain. 

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

   • Teaching.

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

   • Just get started, "throw a dart".

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

   • Making something foreign approachable. 

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. Many lives, Many Men, Many Masters

8. Share an online resource or tool.

   • Slack

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

   • Revel
   • Fuso tea packing machine

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?

    • Slow down a bit.
    • Have fun.
    • Make more mistakes.If you're not making 2-3 mistakes a week, you're not having enough fun. 

Contact Info

SmithTea.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 Tony Tellin 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!

Show notes…

Favorite Success Quote or Mantra.

"Whether you think you can or can't, you're right."

"Fatigue will make cowards of anybody."

In this episode with Elias Cairo, we discuss:

• What Elias learned about hustle while studying his father.  
• Why dropping out of high school was the right move for Elias.  
• How Elias got the opportunity to apprentice in Sweden. 
• The importance of following your gut. 
• Taking initiative to learn more. 
• Recognizing and capitalizing on opportunities in a market. 
• Why it is so crucial to find that thing in life that lights you up. Once you find your passion and have a dream you can bare any means to achieve success. 
• Being mindful of your energy and how you treat people. 
• Never sacrificing on quality. 
• Sharing the bounty with your team when times are good. 
• Creating and living core values. 
• The impact of open book management. 
• How to open a meat processing plant. 

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

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

   • Lead by example. 
   • Doing what he says he's going to do. 

2. What is your biggest weakness?

   • Chasing shinny pennies.

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

   • Ask, "Where do you see yourself in 5 years?" 

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

   • Finding new talent. 

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

   • If you ever lose your temper you're not doing it right. 

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

   • Keeping your staff knowledgable and educated on the product. 

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 machine that changed the world
   2. Setting The Table 
   3. Why We Work

8. Share an online resource or tool.

   •  15five

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. Create a moment of pause in your world.
   2. Be grateful for everything you have and do. 
   3. Nothing should be given to you, it has to be earned

Contact Info

Info@olympiaprovisions.com 

@olympiaprovisions

@EliasCairo

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 Elias Cairo 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!

Born in Germany and raised on Capitol Hill in Seattle, Ethan Stowell is a self taught chef. He opened Union in 2003 and hasn't looked back. By 2008 He was named one of Food & Wine's Best New Chefs in America and has been nominated for more James Beard Awards than he cares to remember. 15 years after opening his first Restaurant they have grown the restaurant group into 16 locations and they're still growing.

Show notes…

Favorite Success Quote or Mantra.

Work hard. Be honest. Keep it simple. 

In this episode with Ethan Stowell, we discuss: 

• How being instilled with work ethic and discipline influenced Stowell at a young age. 
• Why earlier in your career you should be less focused about what you are making and more intentional on where you're  working. 
• How success in life and the kitchen is all about being organization.
• How a kitchen should be run. 
• How time has only made being honest easier. 
• What mistakes Stowell made in his earlier career.  
• How less fancy more casual dinning concepts can be more profitable that find dining. 
• How to get to 70% Profit. 
• How to get guest into a regular cycle of coming in. 
• The impact of getting involved with your community.  
• How the recession made Stowell Restaurant Group stronger, because it made them pay closer attention to the numbers. 
• Stowell idea of the current and future state of the industry. 
• Why you should think twice about jumping around hen you're early in your career. Give your employer at least a year before jumping to the next learning experience. 
• How you shouldn't expect the work force to adapt to you, instead you need to adapt to them. 
• Resources mentioned
  • 153: Angela Stowell |Its Important For Us To Give Back

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Tom Douglas has been cooking Northwest cuisine since 1984, opening his first restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself opening 13 full-service restaurants, an event space, a cooking school, cater company, and product line all under the Tom Douglas. Tom is also known for being a wine collector, author, and radio show host . This 2012 James Beard Outstanding Restaurateur can be found at any of his restaurants on a given day putting in the work along with 1000 of his co-workers to create a successful restaurant group

Show notes…

Favorite Success Quote or Mantra.

"Deliciousness served with graciousness." 

In this episode with Tom Douglas, we discuss: 

• What graciousness looks like according to Douglas.
• The value in enjoying the craftsmanship in food.  
• How the work ethic you bring can change others. 
• How there is a trend in Seattle of undervaluing food. 
• Why Tom recommends no one open a business until their 30's.
• Never taking family's money who can't afford it. 
• What Tom did wrong in his first business: not leaving any operating capital.  
• Opening restaurants near one another so you can continue to have a presence at each while scaling.  
• As you become more successful, never losing sight of how important your early partners and investors were to your success. Don't get greedy when the time comes to pay them back. 
• Structuring your partnerships with buy out plans in the beginning and clearly defined roles. 
• Being ready for and forecasting all possible expenses, especially if you agreed to a triple net agreement. 
• Once in the position, only open additional restaurants when you have your own cash to invest.  
• How scaling has much to do with recognizing roles, knowing who best for each role, and who wants the role.
• How being the best often stems from recognizing that you're not the best. 
• While loyalty is a important, not letting it overrule decisions when it comes to finding the best person for a job. 
• Certain challenges that come along with Seattle City Council regulating policies. 
• Your responsibility to take care of your community as a business owner.  

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

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

   • Effort.

2. What is your biggest weakness?

   • Age

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

   • Look for people who want to "take care of the village." 

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

   • Labor. 
   • Douglas is dealing with this challenge by being willing to train and take on staff with little to no skill. 

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

   • Respect your team. 

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

   • Serve and take care of your team and they'll serve your 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 

   • Read cook books to get inspired to be the best cook you can be. 

8. Share an online resource or tool.

   • Big Tray

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

   • Digital Signage.

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. Have friends and treating them with grace.
    2. Respect.
    3. Community.

Contact Info

HotStoveSociety.com 

Tomdouglas.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 Tom Douglas 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!