Today we're speaking with Anna Tauzin-Rice. Initially, she served the National Restaurant Association as Manager of Digital Innovation, and later as Head of Innovation & Entrepreneurial Services. Today, she serves the Texas Restaurant Association as Vice President of Marketing and Innovation.
The topic of our discussion: Do restaurant associations still carry the same weight they use to?
This is the first interview of its kind. The mission is to address the topic head on and to get a different perspective. We can't just listen to rumors and form opinions without educating ourselves.The purpose is NOT to shine poor light on a person, organization, or idea. The purpose is simply to ask the hard questions and have a constructive conversation to fully understand.
Show notes…
Favorite success quote or mantra:
"Sell problem you solve, not the product you make."
"That which blocks the path, is the path."
Here are the specifics of our conversation:
Whats the history of restaurant associations?
The 4 purposes restaurant associations exist to serve: legislation, education, products & services, community development.
How the biggest impact that restaurant associations is in legislation and lobbying for our industry.
Why restaurant associations no longer lead in respect to the education functions.
How restaurant associations can help you save money.
If there has there been an issue in the past with restaurant associations giving priority to their sponsors and affiliates over their members.
Some of the variable that has caused restaurant associations to have a less significant impact.
What the future of the restaurant association looks like.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Anna Tauzin-Rice 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!
Ben Gaddis is the President of T-3, an Austin advertising agency dedicated to helping clients build useful brands and create exclusive, meaningful relationships with their customers.
Today, we're here to discuss the shifting marketplace. Specifically, why fewer people are going out to eat and what you can do about it.Here's what Ben believes you can do about it: 1) Owning your relationships online, 2) Creating, maintaining and evolving signature experiences, and 3) Addressing the changing nature of space.
Show notes…
Favorite success quote or mantra:
"If it is not true it should be."
In this episode with Ben Gaddis, we discuss:
Ben tells us a little bit about what makes him an authority on today's topic.
Why delivery and eating at home are on the rise.
Owning the relationship with your guests online.
Owning your e-commerce sites. Make people want to order from you.
What tools you can be leveraging to get online ordering that you can control.
Creating, maintaining and evolving signature experiences.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ben Gaddis 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!
Early in her career, Austin native, Callie Speer, influenced the pastry and bread program for Parkside under Shawn Cirkiel. Her experience also includes working as the pastry chef for Chameleon Group, and as the executive pastry chef for the Hotel Van Zandt.
In 2013, she was nominated for Food and Wine Magazine’s “People’s Best New Pastry Chef”. In 2015, she was awarded Pastry Chef of the Year by Culture map.
Equipped with experience, acclaim, and passion, Speer set out to open Holy Roller in 2017, which instantly became and continues to be a staple in the Austin dinning scene. Shortly after opening Holy Roller Speer won Eater Austin's Chef of the year Award.
Show notes…
Favorite success quote or mantra:
"Show up."
In this episode with Callie Speer, we discuss:
How and why Speer got into the industry.
Every master was once a disaster. Dive in. It is the only way you'll get better.
How Speer lied about her ability, a few times, to get the job. Fake it till you make it.
How Speer learned about high standards working for Shawn Cirkiel.
Knowing this career path isn't going to be easy and being OK with that.
Keeping your calm in disastrous situations.
Compartmentalizing the aspects of your life, and knowing that it is OK to want other aspect of your life that work.
Why you should never serve something that looks like poop, no matter how good and unlike poop it may tastes.
Keeping your calm during stressful situations. If you lose your shit as a leader, you'll cause everyone else to lose their shit.
Once you take a leadership role and earn a certain level of acclaim, you have a responsibility to pay it forward to those who come to work for you. If you party, think about yourself, and leave nothing in the tank for those who want to learn from you, you're being selfish.
How Speers life turned around once she got sober.
The story behind how Speer opened Holy Roller.
Taking care of what you do have, not what you want to have.
The power of giving your people creative freedom and how that contributes to authenticity.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activity feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Not being afraid to make an ass of herself.
What is your biggest weakness?
Procrastinating.
What's one question you ask or thing you look for during an interview?
Look for silent confidence.
What's a current challenge? How are you dealing with it?
Staying fresh.
Share one code of conduct or behavior you teach your team.
Don't yell. If you're going to lose your shit, leave.
What is one uncommon standard of service you teach your staff?
Make a great first impression by giving them a little something extra.
Know your guest's name.
If you see a regular come in with a friend, buy that friend a little something extra.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Callie Speer 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!
Robert Mescolotto is the Founder and Owner of Hospitality Construction Services, who specializes in building Michelin Star and Bib Gourmand Star restaurants in DC. They work very closely with the chef/owner to discuss their needs and provide value engineering and other solutions for delivering unbelievable spaces on time and under budget.
Today we're here to discuss three topics: 1) How to Select the Best General Contractor for the Job, 2( How to Get the Most Out of Your Meeting with a General Contractor, and 3) Construction Shortcuts You Should Never Take.
Show notes…
Favorite success quote or mantra:
"Treat people the way you want to be treated."
"Success is defined differently among different people."
Selecting the Best General Contractor for the Job
Interview multiple.
Listen to what your industry partners have to say about their experiences.
Is hard bid your best option?
Get subcontractor references.
What is their track record… restaurants are complicated.
What do KEC have to say about the difference GC’s… the market is small.
Do they know the ins and outs of permitting and inspections related to restaurants (liq lic, health, etc)
How to Get the Most Out of Your Meeting with a General Contractor
Discuss budget.
Discuss availability.
Review drawings together.
Understand the cost of materials being specified.
Construction Shortcuts You Should Never Take
Skipping the value engineering the project… 5% can be saved just by making smart choices.
Not meeting the sub contractors, personally.
Not listening to experts and/or maintaining schedules with all parties.
Not budgeting with a contractor in advance of final plans.
Starting too early and dragging the project – reduces contractor efficiency.
Know the % of each division… are you top heavy in one area?
Setting aside money for opening.
Know when Tenant Improvement monies are due from the landlord.
Ask questions about better ways to build… not all drawings are created equal.
Learn how to read blueprints with your GC… glad to help!
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Robert Mescolotto 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 2003, Paul and Carol Huntsberger purchased Quality Seafood Market from Same Eaves.Under Paul and Carol, the restaurant blossomed from a fried food kitchen into a place where families could gather to enjoy fresh seafood.
In 2010 Carol become the sole proprietor of Quality Seafood Market. Under the Leadership of Carol Huntsberger, Quality Seafood Market has continued expanded it's walls, added private dining room, oyster grill, food truck and has grown it's off site catering department.
Show notes…
Favorite success quote or mantra:
"What you think about is what you bring about."
In this episode with Carol Huntsberger, we discuss:
We're never given more than we can handle. You're prepared. Get after it.
A brief history of Quality Seafood and how Huntsberger became it's owner.
How Huntsberger's success was built on relationships and listening to the people she had surrounded herself with.
How when Carol broke into this industry she was brutally honest and real with herself and her clients. This only helped to garner more respect.
The first step to taking over a failing business. Stop the bleeding!
The role education plays in turning around a business. Not only educating yourself, but educating your clients and guests.
Tips on building an email list and using it to drive traffic.
Sharing your story with your clients and guest. People want to know whats going on behind the scene.
The importance of being flexible and having a back up plan.
How staying open and optimistic creates opportunities.
Instead of buying ad space, donate your product to a good cause or at least a gift card.
Today's sponsor:"
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Positivity.
What is your biggest weakness?
Overthinking.
What's one question you ask or thing you look for during an interview?
Read their body language.
What's a current challenge? How are you dealing with it?
Traffic. It is putting a dent in their dinner business.
Share one code of conduct or behavior you teach your team.
Treat people the way you want to be treated.
What is one uncommon standard of service you teach your staff?
Greet people with a smile.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Carol Huntsberger 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 1988, Sharon Watkins closed her Austin ad agency and purchased a defunct little dive, Chez Fred. Her vision was to combine the delectable delights of an old-world bakery with the convivial cuisine of an American-style bistro.
She kept the old restaurant’s sign, bought a vowel and a ‘Z’, and in 1989 the newly-christened Chez Zee opened its doors. Their whimsical restaurant has been charming Austin locals and winning awards ever since.
Show notes…
Favorite success quote or mantra:
"All they can do is say no."
In this episode with Sharon Watkins, we discuss:
Why it is so valuable to know that the worst thing that will happen if you ask somebody for information or help, is that they could say, "No."
What Sharon had going on before Chez Zee.
Just saying "Yes" and figuring the rest out later.
Know where you are in the restaurant lifecycle and responding appropriately. Know, that at any point in the life cycle of a restaurant, if you rest on your laurels it is game over.
Why it is so important to not lose focus of the little things in your business.
Being devoted to the numbers in your business. Track them. Know them. Do 13 accounting periods a year. Do an inventory once a week.
Being conservative in your estimates.
Energy, resilience and courage being best qualities to have in this industry.
Tackling potential altercations from a place of curiosity. Come from a place of just trying to figure out why. Be polite. Get the answers. Do something with the new data.
How Chez Zee continues to break sales records after 30 years of being open for business; just say yes; do what no one else is doing.
How to build loyalty and stay relevant.
The importance of an inspiring and physically sound vision.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Smile.
What is your biggest weakness?
Having too man ideas.
What's one question you ask or thing you look for during an interview?
Do they smile?
How much energy do they have?
What's a current challenge? How are you dealing with it?
Staffing.
Don' t focuses on getting new people focus on keeping the people you have.
Share one code of conduct or behavior you teach your team.
Act out of integrity all the time.
What is one uncommon standard of service you teach your staff?
Go the extra mile.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Sharon Watkins 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!
Today we're here to discuss partnerships. Specifically, how to enter partnerships and protect everyone's interests. We'll explore two verticals: 1) strictly financial partners; and 2) partners who will be working in the business with you.
You may remember, I recently had Jason Boso on the show. During that interview, Boso stressed the importance of finding a lawyer to help you protect your intellectual property. That lawyer who helped Boso, that was David T. Denney, and that's who we're speaking with in today.
David T. Denney Founded the Denney Law Group in early 2007, where he and his team represent founders, innovators, entrepreneurs and companies doing hospitality well.
Before forming his group David practiced with a large Dallas law firm where he created the Food, Beverage and Hospitality Practice Group.
On top of all this david will be president of the Greater Dallas Restaurant Associate in the 2019-2020 fiscal year.
Show notes…
Favorite success quote or mantra:
"business like life is all about how you make people feel. It is that simple and that hard.
In this episode with David T. Denney we discuss:
Getting into the right mindset before approaching investors.
You're not protecting yourself from investors, you're protecting yourself from yourself.
Don't go to investors looking to get value. Go to investors looking to be of value to them.
Starting with the end in mind when you are structuring your business on paper and legally. Do you want to be a franchise, or a single unit? Ask yourself what is the ultimate goal looks like, and start building your business, on day one, to achieve that ultimate goal.
Before locking down a domain name, make sure you can get the name of your business and brand federally trademarked.
Making your business plan compliant with law before reaching out to investors.
How to structure an operations agreement in a way that gives operational control to the concept creator and a good return for investors.
Things you can do to make investing in your restaurant more appealing to investors.
Why investor communication is so critical.
Being more open-minded to what you could and should be trademarking in your business.
How to arrange an operations agreement with partners who will be working in the restaurant with you.
Protecting yourself from the 4 D's (Death, Disability, Divorce, and Deadbeats) with a buy sell agreement.
Working "tie breakers" into your operations agreement.
Factoring in an exit strategy with a "tag along and drag along provision".
Resources mentioned:
Legal Checklist When Entering Partnerships (PDF)
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to David T. Denney 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!
Originating from Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study Culinary Arts at Western Culinary Institute.
Between 2004 and 20011, Yanes bounced between Dallas TX and Portland Oregon fine tuning his craft. In 2012, found himself in Austin, TX taking on the role of Chef at Uchi.
Eventually he would earn the title of Creative Director. In 2015 Yanes broke off on his own to open Juniper and has been landing on the cities best of lists ever since.
Show notes…
Favorite success quote or mantra:
"Respect."
In this episode with Nic Yanes, we discuss:
If you want to make changes in your life sometimes it takes changing your environment and the people you're surrounding yourself with.
The role confidence plays in leading.
As a line cook, manage your managers. Be proactive. Anticipate their needs.
The importance of systems in your business. Using technology to systematize your business so you can use your time more wisely.
Living the expectations and standards you set for your staff.
Why being condescending, mean, and short with people doesn't pan out in the long-run.
How if you're not happy in a job or just where you are in life in general, make a pivot. Do something about it.
Making all new hires start at the bottom and work there way to the top. They may know how to cook, but do they know your cultures?
Before opening a restaurant in a city you're new to, spend some time working for the best in that city. develop a network, and tie your personal brand to other successful personal brands.
While valuable, staging short-term, is not enough to really absorb and learn from the greats. Give the restaurants you work for at least a year.
Being less focused on the cash that is coming in and more focused on the cash going out. Work with what cashflow you've got. Stay lean. Don't assumed a bunch of cash is going to start flooding in.
How being a restaurateur is just as much about being a business man as it is about being a creative.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Not wanting to let anyone down.
What is your biggest weakness?
Not wanting to let anyone down.
What's one question you ask or thing you look for during an interview?
Ask where they go out to eat.
Look for honesty.
What's a current challenge? How are you dealing with it?
Continually staying creative.
Share one code of conduct or behavior you teach your team.
Be timely.
What is one uncommon standard of service you teach your staff?
Be nice.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Nic Yanes 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 Fort Worth, TX Matthew Bolick eventually found his way to Austin were he began working in cafes.
While working as a barista at Frank Restaurant, Bolick met Matt and Grady Wright, who were working in the tech and construction industries. Rather naturally, the three started the conversation around opening their own coffee shop and beer bar some day.
In 2012, Bolick left Frank to join Sterling Roberts in opening Flat Track, a coffee roaster and cafe which is still going strong today.
A few years later Bolick joined the aforementioned write brothers to open Wright Bros. Brew and Brew. After a few years of success it was time for the trio to open their second, new concept, Better Half Coffee and Cocktails, which opened in early 2018. It didn't take long for their concept to be recognized as one of the hottest spots in town and was just recently named Eater Austin's "Best Restaurant of the Year"
In addition, the trio plans to open Hold Out Brewing and Little Brother Bar.
Show notes…
Favorite success quote or mantra:
"Onward, through the foam!"
In this episode with Matthew Bolick, we discuss:
How customers service boils down to genuinely caring.
If you're young and opening a food or beverage operation, you get to be dumb. Take advantage of it. Just start and ask for forgiveness later.
Knowing where you skill set ends and others begin. In other words, know your lane.
Regarding partnerships, get a lawyer involved, and get super honest with each other about what you need from one another.
Why an "us" mentality almost always trumps a "us versus them" mentality.
The pros and cons of opening a business with partners, especially in the early, lean days.
How to develop organic "lanes" for your leaders.
How Bolick and his partners secured that capital for their vision.
Why it is so important to transition from working in the business to working on the business.
Mentally preparing from projects to go over budget and overtime.
The value in having a deep network within the hospitality industry.
Having the, "You don't work for me, but I work for you" mentality.
When you have multiple people contributing to a project, why it is so important to have one person with veto power so the project continues to move forward.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Resilience
What is your biggest weakness?
Numbers
What's one question you ask or thing you look for during an interview?
Find out what their favorite bars and restaurants are and why.
What's a current challenge? How are you dealing with it?
Learning the construction lingo while building out new projects.
Share one code of conduct or behavior you teach your team.
"Respect the chill."
What is one uncommon standard of service you teach your staff?
Using a heads-up service style. Make eye conduct.
When serving a cup of coffee, hold the cup by the handle. that is why handles are made.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
work doesn't define
You're only as good as the people you surround yourself with.
Figure out where your skill sets end and your partners skillsets begin.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Matt Bolick 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!
Nathan Lemley grew up in Katy, TX and attended the The Art Institution of Houston. After graduation, Lemley worked in some of Houston finest restaurants before making the move to Austin where he accept the position of Chef de Cuisine at the newly opened Foreign & Domestic.
He spent the next few years traveling and staging across the country, before connecting with Chef Shawn Cirkiel at Parkside on 6th, back in Austin.
At Parkside, Lemley met future business and life partner, Sarah Heard. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.
I recently interviewed Lemley's business partner, Heard. Listen here: episode 564
Show notes…
Favorite success quote or mantra:
"Give your all, and do your best every single day."
In this episode with Nathan Lemley, we discuss:
How and why Lemley got his start in the industry.
Waiting until you're mature enough to invest in culinary school.
How Chef Lemley learned about consistency and why it is so important.
Why working directly WITH the person who owns a restaurant is different than working directly FOR them. Their passion and work ethic is contagious.
Creating a culture of high standards.
Why everyone should stage early and often in their career.
How to know it is time to push your cooks out of your kitchen so they can continue to grow and develop professionally.
How managing personalities is a big part of managing restaurants.
Guiding your team members to the solution, not just giving it to them. You've got to get your people to think for themselves and help the develop the habit of thinking for themselves.
Anticipating your restaurant needs and being ahead of your restaurant needs, especially when it comes to people. Is your sous chef sticking around? Are you sure? Do you have a back up for when they leave?
How Lemley and Heard secured their financing and what they learned from the process.
Hiring specialists like lawyers, and accountants.
How Lemley is focusing on keeping Foreign and Domestic "fresh".
Why it is so important to have ONE thing that is unique and that you can be the best at.
Why being hot headed in the kitchen does not pay off in the long run.
Hailing from Houston, TX, Ben Sabin is a Graduate of Edwards University where studied Communication, Advertising, PR, and Marketing. A few years after graduation Sabin did some independent contracting before bartending and managing at the Whip In. Sabin spent the next 5 years serving Thirsty Planet Brewing Company in numerous roles. In 2015 Sabin joined forces with friend and business partner Devon Ponds and they founded Friends and Allies Brewing Company, where the Austin Chamber of Commerce awarded them for Outstanding Business Growth and first time entrepreneurs in 2017.
Show notes…
Favorite success quote or mantra:
"Go get it. It's not going to fall out of the sky, and if you don't show up, it is not going to happen."
In this episode with Ben Sabin, we discuss:
Getting after your dreams. Dreams won't just happen on their own. You gotta go get them!
The importance of first impressions and first experiences.
Telling the story behind your business.
How to approach people to get their business. Take an interest in your guest or client and they'll take an interest in you.
Slow, steady growth. Stick with your core products and don't get too distracted.
Why self-distribution is the best approach, in reference to breweries.
Creating and selling your brand before you have a physical product to sell. Create some hype!
Being as loud as you can on social media when you're growing your brand.
How to prioritize the scaling process.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being in front of his clients as much as possible.
What is your biggest weakness?
Breaking into the North Austin Market.
What's one question you ask or thing you look for during an interview?
Are you from North Austin?
What's a current challenge? How are you dealing with it?
Staying relevant in a market that always wants the next new thing.
Share one code of conduct or behavior you teach your team.
Be on time. Do someone else's job as much as you possibly can.
What is one uncommon standard of service you teach your staff?
Help organize someone elses' product
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Get in front of the people
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Ecos
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ben Sabin 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!
Sarah Heard split her time growing up between Conroe and Lockhart, TX. In high schools a way to pay for her first car, she started working at a local restaurant and immediately fell in love with the industry. A few years after, Heard was hired as an executive sous chef at The Mansion at Judges Hill in Austin, Texas, and it has been peddle to the metal ever since. Heard went on to manage kitchens with some of the best chefs in Austin. One of her most notable jobs was at the Parkside on 6th where she met future Business Partner and life partner, Nathan Lemley. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.
Show notes…
Favorite success quote or mantra:
"Keep up that intensity!"
In this episode with Sarah Heard, we discuss:
How being ridiculously observant, and showing up the next day better than you were the day before helped Heard move up the ranks at her first restaurant gig.
What it looks like to have ownership of your restaurant.
How proper kitchen culture is all about respect, discipline, and being orderly.
That if a manager walks past a piece of trash and doesn't pick it up, then they're not fit to be a manager.
Recognizing when you've made a mistake and choosing to learn from it.
The impact of keeping a manager's log.
Why Heard and business partner, Nathan Lemley, chose to keep the "Foreign and Domestic Name" when buying the business.
How to take over an established brand without rocking the boat too much.
How using technology in the kitchen has had an impact on efficiency and their bottom line.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Respect for the process.
Welcoming demeanor toward the guest.
What is your biggest weakness?
Anxiety; Getting inside her own head.
The little things can sometimes distract her from the bigger, more important things.
What's one question you ask or thing you look for during an interview?
Heart and drive.
What's a current challenge? How are you dealing with it?
Getting paperwork done. She's combating this challenge by trying to stay more organized.
Share one code of conduct or behavior you teach your team.
Respect.
What is one uncommon standard of service you teach your staff?
Replacing the cutlery between each plate.
Keeping water and wine glasses full without being asked.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Sarah Heard 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!
Today, we're here to do a deep dive into the on-boarding process and why standards are so important. By the end of this conversation you'll know what the on boarding process done right looks like. To lead the discussion I've welcomed back on the show, Harlan Scott. Scott is the founder of Harlan Scott Hospitality, where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and other employees. Again, this is Scott's second time on the show, to hear his full story and advice, head over to wwww.restaurantunstoppable.com/544
Show notes…
Favorite success quote or mantra:
" Give your people the "why". It is not enough to know what to do, your people need to know "why" behind it all."
In this episode with Harlan Scott, we discuss:
Sharing the "whys" behind your restaurant with your team.
What the on-boarding process done right looks like.
Treating your small business like a big business, early on.
What chapters your on-boarding manual should have.
Having the appropriate testing to coincide with training and on-boarding process.
Creating trainer checklists.
What subchapters should be included in the "Standards" section.
The appropriate way to communicate training manual updates to your staff.
What should be included in your risk management section.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Harlan Scott 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 Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays. Tober Settled in Austin for good in 2011, where he continued to refine his skill and build his resume at The Four Seasons. In addition, Tober has consulted on beverage programs at Ruth's Chris Steak House, Landry's, Hard Rock Cafe and TGI Fridays. After having helped open Vox Table, Tober left to join forces with other Austin restaurant leaders to open Nickel City in 2017. Nickle City has quickly risen to be one of the most respected bar programs in the nation.
Show notes…
Favorite success quote or mantra:
"High fives and handshakes.".
In this episode with Travis Tober, we discuss:
How to go from not having a shift available to having any shift you want.
Going above and beyond what is expected from you to create opportunity. Just out hustle everyone else.
When going out to eat, keep a mental catalog of what restaurants and bars are doing to drive traffic through their doors. Over time you'll develop your own playbook.
Letting your team members get creative and contribute beyond just doing their job.
Never sacrificing quality.
Before you go asking for money, take a few years to build your network and your resume.
When you're new to a city, research who is the best at what you want to do and become friends with them.
Keep the restaurant people in the restaurant and keep the money out of operations.
Why it is so important to develop your own personal brand. Also, we discuss how branding is more than a logo; its your story and an extension of who you are.
"Hype" your social media presence.
Partnering with people who make you better and who are strong where you are weak. Collectively you need to be the complete package. However, even though you're different you need to same vision.
Creating perceived value.
Being the Disney World of dive bars; focusing on detail and service.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Don't be a dick.
What is your biggest weakness?
Clutter.
What's one question you ask or thing you look for during an interview?
Hire humans.
What's a current challenge? How are you dealing with it?
Staying relevant. They're combating this by just having fun.
Share one code of conduct or behavior you teach your team.
High fives and handshakes.
What is one uncommon standard of service you teach your staff?
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to TRAVIS TOBER 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 form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc's Bistro, and Jean George Vongerichten's Bank. In 2005, Speer took the role of Pastry Chef at Uchi in Austin, which is when his career really started to accelerate. Speer would climb the latter to serve as Culinary Director for the Uchi Restaurant Group. It was here he earn 4 nominations for James Beard "Outstanding Pastry Chef", before moving on from Uchi in 2015. Since, Speer has open Bonhomie, My name is Joe Coffee Co, and current project will be opening in late winter 2019
Show notes…
Favorite success quote or mantra:
"If you don't have time to do it right, when will you have time to do it again?"
In this episode with Philip Speer, we discuss:
Taking time to go through the movements the right way. If you rush something, because you're worried about time, then you'll really be in trouble when you have to do the thing all over again.
What the apprentice approach looks like if you're thinking of going that route.
How to craft a life in the restaurant industry that allows you to express your passions and interests, instead of resenting your "job."
The best way to become a certain type of restaurant professional is by surrounding yourself with those types of professionals you want to become.
Mentally going through movements before physically going through movements.
Creating opportunities for yourself within a restaurant group by finding weak links and improving them.
Why you can't create great food without a system for consistency.
Opening restaurant for the purpose of creating opportunity and careers for those you've mentored.
How Speer lost it all due to his alcohol abuse and how AA's 12 steps has really helped to turn his life around.
How taking care of your mental health can start with taking care of your physical health.
How recovery comes from not focusing on who you were in the past, instead, it comes from focusing on who you want to be in the future.
Why not injecting your identity in your brand can hurt you.
The role instagram and an abundance of restaurants has on an increasingly transactional society.
Why you need to be open, honest, and transparent with your business partners.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
The ability to adapt and evolve.
What is your biggest weakness?
Always second guessing.
What's one question you ask or thing you look for during an interview?
Speer looks for Mutual respect.
What's a current challenge? How are you dealing with it?
Building a team for his new restaurant.
Share one code of conduct or behavior you teach your team.
Always be open minded.
What is one uncommon standard of service you teach your staff?
Anticipating guest needs.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Philip Speer 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!
Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost 10 years ago with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Today. Via 313 operates 2 trailers and 3 brick and mortar locations.
Show notes…
Favorite success quote or mantra:
"If you can't change your people, change your people.
In this episode with Zane and Brandon Hunt, we discuss:
Approaching successful people asking to learn from them. You'll be surprised how many people are willing to share their knowledge.
Understanding that you do not need to be good at everything to run a successful business. You just need to know what you're good at and who is good at what you're not.
When scaling, offloading the things you're not good at or don't enjoy doing, first.
Why you need to do something if you expect people to invest in you. People don't invest in ideas. People invest in other people and what their capable of. Show people what you got.
Starting where you can, and scaling into your ultimate vision.
Creating your systems, processes and procedures while you're still small so you have something to scale into.
Matching your vision with a community and demographic that will support it.
Giving up responsibility to people who want it so you can create balance in your life.
Knowing your strengths and staying in your lane.
What you know where you're strong, look to other business owners to partner with.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Great food, attention to detail, and taking care of your people at all costs.
What is your biggest weakness?
Over expanding too fast.
What's one question you ask or thing you look for during an interview?
Hire your weakness.
What's a current challenge? How are you dealing with it?
Staffing.
Higher pay. Don't ask, "What can you do for me?" Instead, ask, "What can I do for you?"
Share one code of conduct or behavior you teach your team.
Be truthful.
What is one uncommon standard of service you teach your staff?
Bring free ice cream to first time guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Zane and Brandon 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 the summer of 2000, owner Leslie Martin took her passion for the artsy cafe and love of the service industry and started Bouldin Creek Cafe in a 700 square foot shack. 18 years later Bouldin Creek remains one of the most popular vegetarian restaurants in the country, employs 95 people, supports animal and human rights organizations, promotes local artists, and works hard to be as eco-friendly as possible.
Show notes…
Favorite success quote or mantra:
"Teamwork makes the dream work."
In this episode with Leslie Martin, we discuss:
How to be a server that is control of situations.
How accountability plays a role in consistency and employee retention.
Going beyond creating a brick and mortar restaurant, to creating relationships, and community that support the restaurant.
Just starting and learning as you go.
Keeping your ear to the ground for closing restaurant in order to be someones exit strategy.
If you're driven, that may just be what it takes to win a future investor over. Don't let not having money or credit be what stands in the way of you taking a chance. Just go for it.
Checking your ego at the door and being open to feedback and suggestions.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Acceptance.
What is your biggest weakness?
Too sensitive.
What's one question you ask or thing you look for during an interview?
Ask, "What did you hate most about your current job?"
What's a current challenge? How are you dealing with it?
Being too sensitive.
Share one code of conduct or behavior you teach your team.
To be equally accepting to all guest, whether they eat meat or not.
What is one uncommon standard of service you teach your staff?
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Leslie Martin 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!
Brooke Greer, a Dallas native & graduate of Baylor University in Waco, moved to Austin in 2004. After working in sales and crafting her management skills in customer-service, Greer founder her calling in events-planning. Over the years she's worked for Austin’s Word of Mouth Catering, and Olive & June. In 2014 Ben Edgerton, Owner of Contigo Restaurant, approach Greer with the opportunity to run their restaurants catering; today, she's a partner.
Show notes…
Favorite success quote or mantra:
"I'd rather be looking at it than for it."
In this episode with Brooke Greer, we discuss:
How important it is, especially as a caterer, to always be prepared. Greer suggests using checklists and traveling to the event site to look for any possible issues.
How being calm and patient with clients has served Greer.
If you want to progress in your career, don't wait to be told to take initiative. Take action now, ask for forgiveness later.
How the client or guest, is not always right. Also, how to handle a client or get who isn't right.
The benefits of offering equity to someone to start and control a new appendage of your business, such as a restaurant starting a catering arm.
If you're adding catering to your restaurant, why it makes sense to treat it like a separate business.
Having the mindset that catering have no limits, especially when it comes to the physical space. Your real only limit is the budget of your client.
How to scale a catering business.
How to approach a mentor.
How differentiation will help you become more competitive.
How to grow the relationship with your clients.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Drive
What is your biggest weakness?
Not getting emotionally attached to thebusiness
What's one question you ask or thing you look for during an interview?
Look to see how the person apply organizes them self.
What's a current challenge? How are you dealing with it?
Share one code of conduct or behavior you teach your team.
Operate with a servants heart.
What is one uncommon standard of service you teach your staff?
Smile!
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Cook food
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Total Party Planner
Slack
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Brook Greer 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!
Graduate of the University of Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin’s 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant.
Show notes…
Favorite success quote or mantra:
"Fight chaos every day."
In this episode with Justin Elliott, we discuss:
How Elliotts back ground in theater influences his career in hospitality.
Leading from the front and working harder than everyone else being the best way to earn respect.
Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously.
Documenting the creative process when developing new drinks and recipes.
Creating a culture where people WANT to document and follow processes.
Leveraging free technology to improve your systems and communication.
being on the same page and having the same vision as your partners.
Making the less glamorous stuff more fun with gamification and creativity.
Doing something about the tipping issue in the restaurant industry.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being reflective.
What is your biggest weakness?
Hates saying things twice.
What's one question you ask or thing you look for during an interview?
Ask, "What other restaurants in town are you interested in."
What's a current challenge? How are you dealing with it?
Inventing systems to keep his systems together.
Share one code of conduct or behavior you teach your team.
Fucking push.
What is one uncommon standard of service you teach your staff?
The trey is the way.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
Restaurant work is honest, spiritual work.
You can only do lasting work in this world if the work is true to yourself.
It never gets easier, but it does get more fun.
Contact info:
Bill man
billy hanky king b
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Justin Elliot 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!
Chefs Jason Boso & Quincy Hart met in culinary school, after jobs as stock brokers and telephone line repair men. After paying their dues working the line at The Four Seasons & Pappas Bros, Jason & Quincy finally opened Twisted Root Burger Co. in the Deep Ellum neighborhood of Dallas, Texas in 2006. While Twisted Root Burger Co. has seen incredible growth, (19 location in total) Jason & Quincy have stuck to their roots and their senses of humor, using a hands-on approach to high-quality, fresh food in an casual atmosphere with tons of personality. Twisted root was followed by Tacos and Avocados in 2012 and the Truck Yard in 2013, and the groups latest concept Greenville Theater. All these concepts operate under the Brain Storm Shelter Restaurant Group.
Show notes…
Favorite success quote or mantra:
"Avoid paralysis by analysis. Jump!"
In this episode with Jason Boso, we discuss:
How the timing is never going to be just right to start. Just start.
If you like cooking at home, thats not enough of a reason to want to open a restaurant. This industry is hard, it will chew you up and spit you out if you're not ready.
Going to successful restaurateurs early in your career to seek mentorship and advice. When they give you their honest feedback, listen. Listen, even if it is not something you want to hear.
How giving advice to the next generation will come back to serve you some way or some how.
If you want to open a restaurant, get to know how all aspects of the business work. It is not enough to be a specialist in one area of the industry. You need to nail it all.
When you have an idea for a restaurant you need to get it out into the universe! Find your evangelist and get them spreading the good word.
Knowing your identity before opening a restaurant so you can extend your identity into it.
When you're getting funding to open your restaurant, factor in the cost to pay a lawyer so you can protect your intellectual property.
How Guy Fieri's Diners, Drive Ins, & Dives helped triple twisted burgers revenue at a time when they just opened two additional locations.
Scaling your people before scaling the amount of physical locations you own.
Slowing down to speed up.
Using psychological test to find which lanes your employees belong in.
Making it clear to your guest when you've added value. You need to highlight your unique selling propositions.
Hailing from a family of chefs, Michael Serpa grew up in the restaurant industry living between Miami and Pennsylvania. After dropping political science at Penn State Serpa attended the Culinary Institute of America in Hyde Park, NY. In New York, Michael connected with the Olives NY group and worked under chef Michael Crain and eventually would make his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End, where he stayed 7 years. With a need to continuing challenging himself, Serpa departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015.
Show notes…
Favorite success quote or mantra:
"Keep it fresh."
In this episode with Michael Serpa, we discuss:
How to create a culture of "keeping it fresh."
The value in following your gut.
The pros AND cons of getting a culinary degree.
Reinforcing positive behavior. Not scolding negative behavior, correcting it, instead.
Working for other restaurants to round off your skills and to create a foundation for self-exploration and personal clarity.
Attaching your personality to a restaurant space.
Being good at adapting and changing on the fly.
Why your reputation within the industry is so crucial when it comes to building your team and opening a restaurant.
How to create a regulars.
Doing projects right the first time.
Being mindful of the bar you set for yourself. The bar you set for yourself is the same bar your set for your staff.
Always making small improvements and never getting too comfortable with how things are.
Finding the balance between staying fresh and being consistent.
Being versed in all elements of a restaurant, not just what you're an expert at.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Work ethic.
Adaptability.
What is your biggest weakness?
Self-promotion.
What's one question you ask or thing you look for during an interview?
Look to see if they're excited for the opportunity.
What's a current challenge? How are you dealing with it?
Opening a second location.
Share one code of conduct or behavior you teach your team.
Respect
What is one uncommon standard of service you teach your staff?
Making a personal connecting with your guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michael Serpa 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 North Andover, MA Matty Bailey got his start in the industry as a line cook. He would go on to Columbus Hospitality Group and Garrett Harker's family of restaurants. It was at Row 34 where Matty met his to be partner, Kristopher Crowell, and realized something in the draught systems world had to change. In 2016 Modern Draught was born.
Show notes…
Favorite success quote or mantra:
"Perfect will do just fine."
In this episode with Matty Bailey, we discuss:
How individuals with dyslexia seem to excel in the restaurant industry and why that may be.
How the customer is not always right.
How taking time to educate and care for your guest is real hospitality.
How to weave education into your culture.
The story behind how Bailey and his partner started Modern Draught.
Why it is better to admit what you don't know, instead of pretending you know everything.
Why it is more important than ever to have clean draught system.
How to maintain a clean draft system.
Get familiar with the hardware. Make sure you know the name of all the parts (couplers, faucets, ect.)
Clean the whole system, not just the lines.
Avoid brass in your system. Go for stainless steel. It will help minimize foaming.
Foam is manageable. Don't dump it. Fix it. It can be as easy as adjusting the pressure.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Matty Bailey 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!
Haley Fortier & Kristie Weiss bring over a 20 years of restaurant experience combined. Haley came up through the Laundry Group and the Barbra Lynch Gruppo. Kristie by way of the Yard House, Blue Ginger, Alta Strada, and No. 9. Park. In 2016 the two came together by fait, a broken ankle, and coffee. Haley was in search of the perfect partner and Kristie was looking for a change. The two joined forces to open their first restaurant, haley.henry, located in Boston, MA, to much acclaim. Their most recent project, Nathálie Bar, is salso located in Boston, MA.
Show notes…
Favorite success quote or mantra:
"Work smarter, not harder."
In this episode with Haley Fortier & Kristie Weiss, we discuss:
How the corporate scene values of focusing on the bottom line, didn't jive well with Fortier.
How to handle stressful situations.
How tempers no longer flying in the professional restaurant environment.
Stripping the pretension from the dining experience.
Going above and beyond to care for your staff. Up front, it might be more expensive and inconvenient, but it always pays off in the long run.
Creating extreme standards food "allergy best practices". Also, how going to extreme standards to make sure your guests are safe, translate to your guest how much you care.
Doing your research before taking a job at a restaurant. Does the tone of that restaurant match your tone? Will the owner be a hands on owner? What matters to you? Ask questions during the interview.
Things Fortier and Weiss did right before opening their restaurant: planning details ahead of time, cultivating relationships, and starting small.
Why you shouldn't start the build out of your restaurant until you are fully invested.
Being patient and having high standards on who you higher, especially in leadership roles.
The impact you can make when you stay small.
Why it is so important to let your staff be themselves.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Haley: Humor.
Kristie: Reliability.
What is your biggest weakness?
Haley: Being a Libra, she likes balance, but sometimes she needs to be better about taking charge and setting the tone.
Kristie: Anxiety.
What's one question you ask or thing you look for during an interview?
Ask if they have a weakness. If they can't admit that they have a weakness then
What's a current challenge? How are you dealing with it?
Staffing.
to overcome this challenge they're doing their best to make sure the people on their team stay by making them feel like family.
Share one code of conduct or behavior you teach your team.
Be yourself; everyone else is already taken.
What is one uncommon standard of service you teach your staff?
Zero Skype.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
You're never going to know as much about wine (or the restaurant industry) that you think your know, so never stop learning.
Be kind to everyone.
Listen to your staff and have their back; the guest is not always right.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Haley Fortier & Kristie Weiss 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!
Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. Evans returned to Portland’s restaurant scene in 2000, when he and his wife, Nancy Pugh, took over Hugo’s. In 2009, Rob won the James Beard Award, “Best Chef in the Northeast.” In 2012, Rob and Nancy left Hugo’s to focus on Duckfat, which they had previously opened in 2005. Evans latest project is Duckfat Friteshack which opened in 2018
Show notes…
In this episode with Rob Evans, we discuss:
How Evans got into the industry.
Using the restaurant industry to explore, get experience, and clarity on what you want to spend the rest of your live doing.
When traveling, exploring, and gaining experience, giving the restaurants you work for a minimum of 1 year of your time in exchange for the lessons.
Treating every dish you serve or meal you cook as a job interview, because you never know who your future investor could be.
As an owner, working through your upper management to maintain high standards of detail and overall culture.
What Evans did to earn a letter of recommendation from The Inn at Little Washington's Patrick O'Connell to work at the French Laundry.
From the sous chef to the dish washing, creating a culture where there is an equal amount of "giving a shit".
The value and admitting your mistakes.
Going into business with people who counter you well.
Repacking gourmet or fine dining dishes to be more approachable when going from cooking for white collar to blue collar guests, Repacking gourmet or fine dining dishes to be more approachable.
How Evans style of "no waste" came from his attempts to maximize profit so he could stay afloat during the early years.
Having a genuine and generous approach to style of service.
How taking risks has served Chef Evans.
Finding the right people to take over your business.
Creating a business that is less dependent on creativity and skill level and more depending on systems, standards doing one thing better than everyone else, over and over again.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Overly enthusiastic.
What is your biggest weakness?
Caring too much about what people think.
What's one question you ask or thing you look for during an interview?
Have you played organized sports.
Look to see if they understand teamwork.
What's a current challenge? How are you dealing with it?
Getting his newest project on auto pilot.
Share one code of conduct or behavior you teach your team.
Don't belittle anyone.
What is one uncommon standard of service you teach your staff?
The golden rule.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Money.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Take risks.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Hand held POS.
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Rob Evans 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!
Today we're here to discuss the 5 most overlooked elements in restaurant design.
Today we're speaking with Belinda O’Kelly and David Kasprak. The Question: What are The 5 most overlooked elements in restaurant design?
Belinda and David are behind O'Kelly Kasprak, a full service architecture, interior design and project management firm known for bringing a hospitality perspective to all types of commercial spaces. Their portfolio includes a variety of hotels, restaurants, bars, clubs, entertainment venues, sport and recreation facilities, theaters, corporate spaces, retail stores, and specialty projects.
Today we're here to discuss what the
Show notes…
Favorite success quote or mantra:
"Busy is good."
In this episode we discuss: The "5 Most Overlooked Restaurant Design Elements"
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks toBelinda O’Kelly and David Kasprak 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!f
Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future business partner Christopher Myers. After living and cooking in Italy for a year, Akunowicz returned to Boston to continue working for the city's finest restaurants, including Meyers + Chang where she eventually become a partner. It was also at Myers + Chang that she become a three time James Beard Nominee for Best Chef Northeast. In 2018 she took the title James Beard, "Best Chef Northeast".Currently, Akunowicz is working on her first solo restaurant project, Fox and The Knife scheduled to open Winter 2019.
Show notes…
Favorite success quote or mantra:
"Second start on the left, straight on til' morning."
In this episode with Karen Akunowicz, we discuss:
How Akunowicz got into the hospitality industry.
Focusing on being helpful before being critical.
Being open minded about the path you take in life; there are numerous ways to get anywhere in life.
How it is not enough to do your job, you need to be immersed in your job to really excel.
That if you're struggling or finding it difficult to get immersed in your work, you're not working at the right place.
Why it is so important to admit when you don't know how to do something or when you don't know what something means. Its ok not to know. It is not ok to pretend to know.
Letting what you want be known.
What Akunowicz learned spending a year in Italy.
How work ethic combined with a lack of ego or pretense are great attributes of a leader.
The specifics that keep Akunowicz coming back to the restaurant industry.
How you can't expect to get anything out of the world if you don't give anything to it.
While it is important to give, you can't give all of yourself away. You need to put some of your energy back into yourself.
Having business partners that have the same values and vision as you.
How being in a business partnership is not much different than being in a marriage.
Making sure you want the same things as your business partners.
Staying focused on your vision.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Tenacity.
What is your biggest weakness?
Order, and control.
It can be hard for others to cope with her attention to detail and high standard.
What's one question you ask or thing you look for during an interview?
What do you want?
What's a current challenge? How are you dealing with it?
Balancing everything that comes with opening a restaurant.
Share one code of conduct or behavior you teach your team.
Respect.
What is one uncommon standard of service you teach your staff?
Connecting with your guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Relying on their staff.
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?
Respect everyone
Work Ethic
Do it because you want to; not because you have to.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Karen Akunowicz 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!
As far back as he can remember, Michael Cooney has always enjoyed being around small business owners. Growing up in a big Irish family, Cooney was no stranger to good food either, as there was plenty of home cooking. Cooney wouldn't REALLY understand food until he moved to California, where he worked for the Malibu Group. Cooney would return to Boston and work for Public House and Sorriso. It was at Sorriso where Cooney met future business partner, John Paine and the dreaming commenced. By 2014 Brewers Fork, located in Charlestown, MA, was founded and the team has been receiving nothing but praise ever since.
Show notes…
Favorite success quote or mantra:
"Would you serve it to your mother?"
In this episode with Michael Cooney, we discuss:
How Cooney got his start in the industry.
Letting the authentic personality of your servers shine through.
Using work ethic and hustle to get ahead.
Don't wait to do something. Take initiative. Communicate what you did. Ask for forgiveness later.
The difference between doing something FOR someone and TO someone.
How bar tending is really about making people feel comfortable and like they belong at your bar.
The benefits of taking a job where you can "run your own show." In others words, working a job where you have freedom to manage yourself and be creative. It is in managing yourself and having freedom to create where you truly grow.
Being aware that you never know who you future investors could be, so treating everyone like they're a future investor.
How to get on the same page as your business partner, and what to consider when going into business with someone.
How to approach someone you want to barrow money from. Make sure they're investing in you, not the business. Also, being clear from the beginning, what that conversation is going to look like.
Banding together with our business and restaurant owners in your community.
How creating a culture where your staff have their own regulars comes from giving your team knowledge and freedom.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Work ethic.
What is your biggest weakness?
Patience.
What's one question you ask or thing you look for during an interview?
Eye contact.
What's a current challenge? How are you dealing with it?
Staffing.
Don't focus on find new staff, focus on retaining staff.
Share one code of conduct or behavior you teach your team.
Would you serve that to your mother?
What is one uncommon standard of service you teach your staff?
Have fun with your table.
Don't worry about joking.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Share knowledge.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Pandora Business
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?
When given the option, drink the better beer or wine.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michael Cooney 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 Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia Shire in her Boston restaurants before he took the role of Executive Chef for the Metropolitan Club. In January, 2007, Fournier opened his first independent restaurant, 51 Lincoln in Newton, MA. where he got multiple "best chef" nods. Fournier's second location, Waban Kitchen came in 2013. In 2015, In a search for better quality of life, Fournier moved his family to Jackson, NH where he opened Thompson House Eatery.
Show notes…
Favorite success quote or mantra:
"Fine is not good enough"
In this episode with Chef Jeffrey Fournier, we discuss:
Why "fine" is not good enough and what is good enough is 100% effort.
How as you evolve and grow you learn that success comes from not putting the focus on yourself as the chef, but instead, putting the focus on the team. Thats when the magic really happens.
How chasing accolades and riches is not a healthy way to go about business as a restaurateur. The more money you make and accolades you earn, will not effect your happiness.
What Chef Fournier learned from the brigade system.
Being super intentional about the next job you take. Do your home work. Only work for the best. You will become the average of those you work for.
Cultivating a team with layers of talent.
What "deep hospitality" looks like: Selflessness.
Aligning your personal brand with other successful brands in the industry to garner the attention of investors.
Establishing non negotiable terms and conditions with your investors.
Having a "what's next mentality" instead of getting caught up in your achievements.
The challenges of being a chef with BOH experience opening a restaurant with no FOH representation.
Doing what makes you happy. Otherwise, it is just not worth it.
If you don't like working in this industry, it's not worth staying in it.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Attention to detail.
Care.
What is your biggest weakness?
Taking things too personally.
What's one question you ask or thing you look for during an interview?
Ask, "What do you want out of this."
look for someone who wants to create something bigger than them self.
What's a current challenge? How are you dealing with it?
Sourcing good ingredients.
Share one code of conduct or behavior you teach your team.
Respect. Just be nice.
What is one uncommon standard of service you teach your staff?
There are no customers. There are only guests.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Don't worry about your name being in the paper; just worry about taking care of your people.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Not open restaurants.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Excel.
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?
Have fun or enjoy yourself.
Push yourself to do your best; even when you're tired.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Jeffrey Fournier 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 Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA. Paige, with her future husband and business partner, Chris Gould, made the decisions to hang out for a few years where they learned under some incredible restaurants. Chris did time as sous chef at Coppa and the chef de cuisine at Uni Sashimi Bar. Paige was a cook at Clio and Toro. In 2014 they made the move north to Portland, Maine, and opened Central Provisions, where they were a finalist for the prestiges James Beard "Best New Restaurant" in 2015. 4 years later Central Provisions is still going strong and the couple has also opened a second restaurant, Tipo.
Show notes…
Favorite success quote or mantra:
"Employees first. Guest second."
In this episode with Paige Gould, we discuss:
How being able to deliver and serve happiness is what originally drew Gould into this industry.
How she learned from Ken Oringer, the importance of taking responsibility for your station. Even if you were not the person to prep the station, once you're on that station, it is your responsibility to make sure everything is standard.
How she learned from Jamie Bissonnette, the value of leading by example, being charming, and keeping the mood light, and fun.
How to cope with dyslexia in the restaurant industry.
The supportive culture in Portland, ME among restaurant owners. Unlike other cities that Paige has worked in, where restaurants competed against each other, in Portland, restaurants work with each other.
Creating the core value of not talking shit about other restaurants.
Why it is better to own your restaurant space VS renting or leasing.
If you want to be the best, you've got to work for the best.
Sharing stories and history to round off your brand.
If you get turned away from a bank after trying to secure a loan, find out why you got turned away and take corrective actions.
Having more startup capital than you think you'll need.
If you're purchasing the building that will house your restaurant, make sure you create two separate LLC's. One LLC that owns your restaurants and another LLC that owns the building.
Hiring people who are strong where you're week.
Being mindful and realistic about the restaurant you're creating. The more impressive you want it to be, the more effort and time it will need. Do you really want it? Really?
Having your systems and culture in place before opening your second location.
Constantly evolving and improving your systems. Never settle.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Butting pressure on herself. Accountability
What is your biggest weakness?
Doing, folding, and putting away laundry.
What's one question you ask or thing you look for during an interview?
Ask, "Why?" Why us? Why this city?
If they respond with, "To pay my rent" it wont' be a good fit.
What's a current challenge? How are you dealing with it?
Securing a dishwasher.
Share one code of conduct or behavior you teach your team.
Don't lie to guest.
What is one uncommon standard of service you teach your staff?
Make sure the guest always has water.
Remove the formalities.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Excel.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Take vacation.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Breadcrumb
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?
Treat your employees well.
finding happiness in what you do will lead in spreading happiness.
Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best.
Show notes…
Favorite success quote or mantra:
"The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best."
In This Episode with Lucas Sin, we discuss:
Sin's mission to open Chinese restaurants in order to spread culture and share stories.
How Sin opened his first restaurant at the age of 16 in Hong Kong.
When you're getting started, "Just do it!" Start where you can, as small as you can.
The Story behind YPOPUP.
The benefits of getting your start with Pop-ups.
How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you.
Opening a restaurant in the city you know and love the most.
Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist.
If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you.
Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand.
Having a mission that people with money want to get behind.
If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic.
The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs.
How to approach someone, with a larger following than your own, to do a collaborative pop-up event.
What data to pay attention to when determining your next location.
The strategy and reasoning of opening restaurants on or near college campuses.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Curiosity.
What is your biggest weakness?
Distracts easily.
What's one question you ask or thing you look for during an interview?
Curiosity.
What's a current challenge? How are you dealing with it?
Making sure the employees in his restaurants are as happy as they can be.
Share one code of conduct or behavior you teach your team.
Don't screw up.
What is one uncommon standard of service you teach your staff?
Assume everyone in your restaurant is confused. It will force you to go the extra step in service.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Took more risk with cuisine.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Lucas Sin 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!
Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME.
In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway.
Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017.
Show notes…
Favorite success quote or mantra:
"Whenever work gets overwhelming, remember, it's just a restaurant."
In this episode with Arlin Smith, we discuss:
How Arlin got his start in the restaurant business and what it was that drew him in.
When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent.
How to hold someone accountable.
If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management).
If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic.
Being mindful of who you partner with. Don't rush in! Go into partnership where the percentage of ownership is not determined by how much capital was initially invest.
Letting your core values determine your brand.
Knowing the value of your people and making sure they know how much you value them.
Other things to consider when selecting your business partners.
The benefits of establishing a separate brand for your restaurant group.
Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Good listening and responding.
What is your biggest weakness?
Chicken wings.
Patience.
What's one question you ask or thing you look for during an interview?
Give me an example of a time you really took care of someone in the dining room.
Look for passion in the story. The details of it.
What's a current challenge? How are you dealing with it?
Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car.
To overcome this challenge, Smith is delegating more.
Share one code of conduct or behavior you teach your team.
Delegation.
What is one uncommon standard of service you teach your staff?
Being generous.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Toast POS
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Put their staff first.
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Arlin Smith 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!
Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrived into several unique locations by creating systems and finding the right people. Today, Scott is the proprietor of Industry located in, San Marcos, TX. In addition, Scott is the founder of Harlan Scott Hospitality where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and the employee.
Show notes…
Favorite success quote or mantra:
"Be authentic and consistent. Also, surround yourself with people who make you better."
In this episode with Harlan Scott, we discuss:
How Harlan got his start in hospitality and ultimately fell in love with it.
Attention to detail, and discipline to create and stick with systems being what separates the good restaurateurs from the great restaurateurs.
When you see someone with ability and potential, let them know they got what it takes and provide them with opportunity.
Using your pay check to invest in assets so you're not entirely dependent on your job.
Not over-spending when opening a restaurant. Also do your due diligence to research and become a part of the community.
Why you need to be your own cheerleader. If you're doing awesome stuff you need to tell people. Otherwise you'll be undervalued.
How to be your own cheerleader without sounding egotistical.
Creating culture with your presence. The way you work will set the pace and standard for everyone else.
Don't build a business unless you have equity in it.
How it is not ethical to dangle the equity carrot in front of talented, driven staff so you can get away with overworking and underpaying your team.
The benefits of creating a restaurant concept that caters specifically to restaurant industry professionals.
Knowing that as an employer your scope of responsibility goes beyond paying your employees a fair wage; it is your responsibility to mold the next generations of owners.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Authenticity
What is your biggest weakness?
Insecurity of how others perceive him
What's one question you ask or thing you look for during an interview?
Look for people who have ambition and dreams that go beyond collecting a paycheck from you.
What's a current challenge? How are you dealing with it?
Staying Relevant.
Connect with each individual guest so relationship is what brings them back.
Share one code of conduct or behavior you teach your team.
Be transparent and authentic.
What is one uncommon standard of service you teach your staff?
Be real.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Amazon Prime.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Not building enough systems and structure into your business.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Harlan Scott 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!
Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen
Show notes…
Favorite success quote or mantra:
"Work Smarter; not harder."
In this episode with Pete Sueltenfuss, we discuss:
The benefits of keeping your head down and mouth shut early in your career. Just be a sponge.
What will/can happen when you're not ready to run a kitchen, but you do anyway.
Sueltenfuss admiration for Chef Jamie Bissonnette leadership style.
Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH.
How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster.
When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place.
How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional.
Why it is so important to share your knowledge with your people.
Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians."
Why everyone on your team needs to have the same shared vision.
Things to include in your partnership agreements.
The power of transformative relationships in business.
How growth comes from retaining guest not driving new guest in.
The challenges of going from 1 to 2 locations.
Extending your your trust.
Letting your people make mistakes and learn how to create their mistakes.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
personability
What is your biggest weakness?
Confidence
What's one question you ask or thing you look for during an interview?
Confidence
What's a current challenge? How are you dealing with it?
Becoming more confident.
Share one code of conduct or behavior you teach your team.
Hospitality.
What is one uncommon standard of service you teach your staff?
Hospitality.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Patience
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Say, "Thank you."
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Pete Sueltenfuss 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 Pennsylvania, Mark Marchionni has been in the restaurant business for 30 years — in Philadelphia, Vermont and Florida. About five years ago, Mark and his wife Stacey decided to make the move back to New England and settled on Rochester, NH. In 2014 Revolution Taproom and Grill was Born and in 2015 they were Name New Hampshire Magazines, "Best new Restaurant"
Show notes…
Favorite success quote or mantra:
"Beer is proof the god loves us and wants us to be happy." Ben Franklin
In todays episode with Mark Marchionni, we discuss:
How you can learn just as much from the bad bosses as you can from the good.
How the guest may not always be right, but you have to treat them like they're right.
The importance of having your concept nailed, even down to the smallest features and details.
Being mindful when placing change orders during your restaurant's build out. The cost can quickly add up.
Getting things in writing, especially when you're speaking to the city.
Going into every new restaurant opening with your eyes open and whatever you think its going to cost add $50,000-$100,000 more.
Demographics and other things to consider when selecting a site.
Being the change you want to see.
Having a complete vision of what you want your restaurant to look like.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Attention to detail.
What is your biggest weakness?
Understanding that common sense isn't all that common.
What's one question you ask or thing you look for during an interview?
Personality.
What's a current challenge? How are you dealing with it?
Staffing.
Share one code of conduct or behavior you teach your team.
Sell.
Be knowledgable about the menu
What is one uncommon standard of service you teach your staff?
never underestimate what people don't know
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Google.com
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Get to know the restaurant business before opening their own restaurant.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Mark Marchionni 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!
Desk Jockeys, Michael Oxton, Mike O'mara and Rob Burns started home brewing in 2007. By 2012 Night Shift Brewing was an official licensed brewery with the mission to create and share a world class culture built around their passions. This belief influences everything from their branding, to their sales service, to their staffing, to their Taproom environment, to their processes on the production floor. 2 years and much increase in demand they made the move to their current 30,000 sq. ft. facility with they have a new restaurant space on the horizon.
Show notes…
Favorite Success Quote or Mantra.
Michael
"You need humility to see the word as it is, but audacity to imagine how it could be."
Rob
"Be a day one company, every day." -Amazon
In this episode with Michael Oxton and Rob Burns, we discuss:
How Rob starting brewing beer as a way to feed his hunger to create.
Why you should be questioning your path, especially if it feels like you're on the wrong one. The other option? Risk living a "grey life."
Finding partners that bring unique strengths to the table.
Starting where you can and finding unique ways to get feedback and create awareness about what you're doing. Michael, Mike, and Rob got starting brewing beer for parties they would host. The would use the parties as market research.
Doing the work yourself, so you can learn the work and create the systems. Once the systems are made and you know how your business operators, then start plugging more talented/better suited people into those roles.
Having a solid logo being key when developing your brand.
Getting creative with your labeling and doing things like promoting local business that have menu items which pair well with what you've created.
Tying your story into your brand.
The impact of being a quality driven brand.
Creating quality control systems, especially when you start product high quantity batches. Mistake can become very expensive.
Going to masters and mentors when you need help.
Being mindful of the current state of your company culture as well as being mindful of the individuals on your team who are having both positive and negative influences on your overall company culture.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Rob- positivity.
Michael-optimism.
What is your biggest weakness?
Rob- Giving positive feedback
Michael- following in love with an idea and getting tunnel vision.
What's one question you ask or thing you look for during an interview?
Rob- Look for passion.
Michael- Look for humility.
What's a current challenge? How are you dealing with it?
Rob- Growing the business in a responsible way.
Michael- Asking, "What's 2019 looks like?"
Share one code of conduct or behavior you teach your team.
Rob- Trust.
Michael- Delivering a clear message.
What is one uncommon standard of service you teach your staff?
Be approachable and accessible by educating your guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Rob-identifying weakness and hiring where you're strong.
Michael- focus on customer problems.
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?
Rob
Challenge the status quo.
Follow your passions.
Love what you do.
Michael
Cultivate a lifestyle that keeps you smiling and laughing.
Stay focused.
assume you're wrong more often than you're right.
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michael Oxton and Rob Burns 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!
Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina’s Starlite Lounge, the Paddle Inn,Parlor Sports, and Audubon all located in and Along Boston's North Shore.
In this episode with Chef Suzi Maitland, we discuss:
Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath.
Why you need to constantly be learning and asking "why".
As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves.
Why you no longer NEED to have a burger on your menu.
How to mentally prepare for a difficult ticket in the BOH.
How to let people know you care.
How good communication is about listening and being open to other peoples ideas.
When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus.
Asking for help when you need it.
Treating it like you own it.
Being aware that the actions you take are equal to the standards your set.
How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Determination
What is your biggest weakness?
Procrastination
What's one question you ask or thing you look for during an interview?
Suzi asks, "What is your biggest weakness."
What's a current challenge? How are you dealing with it?
Staffing.
Share one code of conduct or behavior you teach your team.
Be honest.
What is one uncommon standard of service you teach your staff?
Get to know your people.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Not enough restaurant owners in their restaurants.
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?
Find where you fit in the most. Be there.
Don't stay where you're not happy.
Cornbread Recipe.
Contact Info
Paddleinnnewburyport@gmail.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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Suzi Maitland 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 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.marthalucius.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.
This is Martha's 2nd time on the show. To listen to Martha's first interview, head to www.Restaurantunstoppable.com/497. Today, Martha is here to discuss why you need to be mindful of your tone and how tone helps create repeat customers.
Show notes…
Favorite Success Quote or Mantra
"Enjoy the food your serving. Be happy about it and spread the joy on the plate."
In this episode with Martha Lucius, we discuss:
Staying in your lane, do the things that make you happy, and partner with the people who are strong with where you're week.
Focusing on being the best at what you do so you can attract onto yourself the best.
Why getting specific with your vision, core values, and mission is so important when your have partners
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Martha Lucius 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!
Originally from Eastern Texas, Patrick Patterson landed on the steps of the Food Fight Restaurant Group in Madison, WI where he quickly rose from part-time bartender to first time GM & owner. In 2015, Patterson and his family relocated to the NH Seacoast where Patterson took the title of GM at Block Six, a restaurant at 3S Artspace.
That is where the story ended when we last spoke with Patterson. Head over to RestaurantUnstoppable.com/322 to pick up where we left off. Today Patterson serves at the GM of Cornerstone Artisanal Pizza and Craft Beer, located in Portsmouth NH.
Show notes…
Favorite Success Quote or Mantra.
"Be Kind."
In this episode with Patrick Patterson, we discuss:
The challenges of operating a "for profit restaurant" under a "non-profit umbrella."
How not having cashflow makes rebranding difficult.
Having menu items that meet guest needs.
Why Patrick had to "fire himself" from Block Six.
The long term impact of being selfless.
Building a team of good being who believe in "being kind."
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Patrick Patterson 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!
For more than 20 years Dan Sachs has helped businesses use hospitality practices to strengthen employee morale, customer retention, and profit. Today, Sachs serves as president of Meerkat Restaurant Advisory and as professor of entrepreneurship, hospitality management, and service leadership at DePaul University. We're here to discuss his newly released book, The Million Dollar Greeting: Todays Best Practices for Profit, Customer Retention, and a Happy Work Place.
Show notes…
Favorite Success Quote or Mantra.
"The key to successful hospitality is all empathy."
In this episode with Dan Sachs, we discuss:
How the command and control ways of the past no longer work; today you need to help you employees understand why.
What Sachs learned from mentors, Danny Meyer and Drew Nieporent.
How over standardization is ultimately a detriment to the industry.
The Pragmatist. -Combination of the Evangelist and Transformer.
Focused on customer service.
Get Dan's new book here:
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Dan Sachs 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!
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.
Encourage Conversation
making people feel welcome
getting the data.
Don't ask how severe the allergy is.
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.
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.
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.
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.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
openmindness.
Altruistic approach to life.
What is your biggest weakness?
Overcommitting.
What's one question you ask or thing you look for during an interview?
Myint looks for a sense of humor.
What's a current challenge? How are you dealing with it?
Making ends meet.
Share one code of conduct or behavior you teach your team.
Follow the golden rule.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
Restaurants can be a part of the renewable food system.
We can have a delicious revolution
Changing the system starts with you as an individual.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being someone who has a great sense of empathy.
What is your biggest weakness?
Getting excited or distracted too easily
What's one question you ask or thing you look for during an interview?
Find interesting people to work for you.
What's a current challenge? How are you dealing with it?
Navigating the issues with labor.
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.
What is one uncommon standard of service you teach your staff?
Locally sourced aggressively seasonal.
Share an online resource or tool.
How I Built This.
RFA Taps.
Slow Burn
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Resy
Tock
Plate IQ
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?
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.
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.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being in the right place at the right time.
What is your biggest weakness?
Never sure.
Lack of ego.
What's one question you ask or thing you look for during an interview?
Discover whether or not they like people
Lack of ego.
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.
Share one code of conduct or behavior you teach your team.
Stay positive.
Ask, "How can I do this?"
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.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Consistently asking people to give it their best.
What is your biggest weakness?
Still gets jealous of other peoples success.
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.
Share one code of conduct or behavior you teach your team.
Start the day aggressively so the rest of the day goes smoothly.
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.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Optimism.
Positivity.
What is your biggest weakness?
Being a know it all.
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.
What's a current challenge? How are you dealing with it?
Cash flow. They're combating this challenge by leveraging the profit first mentality.
Share one code of conduct or behavior you teach your team.
Own your own shit.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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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?
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
His ability to deal with crazy shit while staying positive.
What is your biggest weakness?
Spreading himself too thin.
What's one question you ask or thing you look for during an interview?
Ask where people want to be later in life.
What's a current challenge? How are you dealing with it?
Underperforming restaurants.
Share one code of conduct or behavior you teach your team.
Be nice to each other.
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.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Stay moving.
What is your biggest weakness?
Easy distracted.
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.
What's a current challenge? How are you dealing with it?
Teaching.
Share one code of conduct or behavior you teach your team.
Just get started, "throw a dart".
What is one uncommon standard of service you teach your staff?
Making something foreign approachable.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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.
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!
Hailing from Salt Lake City, Salumist, Eli Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Eli later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat.
Upon returning to the states Eli found himself in Oregon after some convincing from his sister and business partner, Michelle, where he set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America.
Today Eli is the founder Olympia Provisions, Oregon’s first USDA-approved salumeria, and six additional restaurants.
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
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.
What is your biggest weakness?
Chasing shinny pennies.
What's one question you ask or thing you look for during an interview?
Ask, "Where do you see yourself in 5 years?"
What's a current challenge? How are you dealing with it?
Finding new talent.
Share one code of conduct or behavior you teach your team.
If you ever lose your temper you're not doing it right.
What is one uncommon standard of service you teach your staff?
Keeping your staff knowledgable and educated on the product.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
Create a moment of pause in your world.
Be grateful for everything you have and do.
Nothing should be given to you, it has to be earned
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.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Effort.
What is your biggest weakness?
Age
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."
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.
Share one code of conduct or behavior you teach your team.
Respect your team.
What is one uncommon standard of service you teach your staff?
Serve and take care of your team and they'll serve your guest.
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.
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Digital Signage.
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?
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!
With 23 years experience Oliver Stormshak has worked in all aspects of the industry including barista, manager, roaster, production, and green coffee buyer. He is passionate about improving lives around the world through quality coffee, equatable trading, and global transparency. In 2010, with Sam Schroeder Oliver purchased Olympia Coffee Roasting. Together they've grown the brand to 5 locations through Seattle.
Show notes…
Favorite Success Quote or Mantra.
"Focus on doing good in the world. Business should exist to do good in the world."
In this episode with Oliver Stormshak, we discuss:
What it was about being a barista that sucked Oliver in.
What Oliver learned about creating systems while working Starbucks.
Leading with too much passion and not enough compassion.
Demystifying complicated and intimidating things to make it more approachable.
What discipline looks.
If you hire someone to do a job and to make a change in your business, let them do the job.
Constant improvement in what you do.
Knowing that you can't change an organizations passion, values, and vision. You're better off trying to find an organization that has passions, values, and visions that align with your own.
Why Oliver chose to buy Olympia Coffee roasting VS compete with it.
Making it a core value to only do business with those who have the same core values.
Creating the infrastructure before growing so you have something to grow into.
Only hiring people who share your values.
Taking the focus off of yourself and putting it on everyone else your business touches.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Determination.
What is your biggest weakness?
Fear of failure.
What's one question you ask or thing you look for during an interview?
Determination.
What's a current challenge? How are you dealing with it?
Staffing.
They're combating this challenge by always looking for ways to improve them benefits package
Share one code of conduct or behavior you teach your team.
Empathy.
What is one uncommon standard of service you teach your staff?
Connect on a personal level with your guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Instagram.
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Oliver Stormshak 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!
Ryan and Leena had careers in finance and consulting. Leena previously held management positions at Goldman Sachs, IBM, Standard Chartered and GE Capital. Ryan was a Peace Corps voluteer in Mongolia from 2009 to 2011. He served senior consulting positions at IBM, The Asia Group, and Healy Consultants in Singapore.
In 2014, tired of corporate careers that left them stuck behind desks eating fattening fast-food, Ryan and Leena Rommann decided to change things up. They quit their jobs, packed their bags, and journeyed from Singapore to Olympia, WA. In 2015 Miso was born to bring a love of life, food, and family to each bite of their guest took.
Show notes…
Favorite Success Quote or Mantra.
"Smile."
In this episode with Ryan and Leena Rommann, we discuss:
When it comes to customer service, avoid negative experiences at all cost. One negative experience can ruin the entire experience.
Why "running capital" is so important when opening a restaurant and how to calculate it.
Starting small to keep overhead expenses low.
How only serving fresh food helps cut down on the amount of storage space you need.
Advice on developing your customer profile and adopting your menu to fit that profile.
When trying to get media, make the journalist's job as easy as possible.
The social media strategy Ryan and Leena used to promote their business.
Establishing clear lanes for yourself and your partners and staying in them.
What good service looks like.
The qualities that make for best employees.
Treating your employees like partners.
The power in keeping your operation simple.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Ryan & Leean: Passion for Health and fitness.
What is your biggest weakness?
Ryan: Getting too personal about the business.
Leena: Letting the business spill into personal life.
What's one question you ask or thing you look for during an interview?
Ryan: "Why here? Why Miso?"
What's a current challenge? How are you dealing with it?
Growing the new customer base.
Share one code of conduct or behavior you teach your team.
Treat your guest the same way you'd treat your mom or grandmother.
What is one uncommon standard of service you teach your staff?
Always greet and acknowledge.
Check on the table.
Invite them back on their way out the door.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ryan and Leena Rommann 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 Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquainted with fresh homegrown ingredients and cooking at a young. After Apprenticing throughout France, Rautureau landed in Chicago at the ripe age of 20. After some time in LA, he found himself in Seattle where he became the chef/owner of Rover’s Restaurant in 1987. By 1998 Rautureau won Best Chef Pacific Northwest from the James beard Foundation. Today Rautureau is the Chef Owner of Loulay and Luc, located in Seattle, WA.
Show notes…
Favorite Success Quote or Mantra.
"It starts with fresh, local, seasonal ingredients. The rest of it is hoping not to screw it up."
In this episode with Chef Thierry Rautureau, we discuss:
The challenges Rautureau faced as a young apprentice moving from the country to the big city with a mentor who wouldn't teach him anything.
How every working experience is an opportunity to learn; even if the only lessons are what not to do.
The power of knowing you can do anything you put your mind to.
Finding partners who excel in parts of the business you don't excel at.
How there is no end to your craft. The learning never stops.
The importance of learning the basics before trying to get creative.
When taking over a restaurant, why you should consider changing the restaurant's name. When the chef leaves, so do his guests. New chef, new brand.
Distilling a clear message for your customers that explains who your and your restaurant are, and what it is that you do.
Hiring people with the same spirit and passions as you.
Never say no to any opportunity with the media.
As you start growing your team members to the point were you can remove yourself from the day to day, use that free time to get involved with your community and media.
Making sure you keep your business fresh with renovations and updates.
How to raise $450,000 with nothing but an email list, your name, and an idea.
If you are opening a restaurant, take time to sit with restaurant owners in your community to learn as much as possible about running a restaurant.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Never give up.
What is your biggest weakness?
Being all over the place.
What's one question you ask or thing you look for during an interview?
Look for spirit; the shine in their eye.
What's a current challenge? How are you dealing with it?
Finding staff.
Share one code of conduct or behavior you teach your team.
Be on time. Be ready to work when it is time to work.
What is one uncommon standard of service you teach your staff?
As a chef, go to the table when something goes wrong. Mistakes happen. Be real. Apologize.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Thierry Rautureau 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 form Olympia, WA, Phoebe Martinson fell in love with industry in sixth grade while on a elementary school field trip to a local bakery. Upon graduating high school Martinson enrolled at South Seattle Community College’s Culinary Arts program, and has never looked back. After working in Seattle and Los Angeles Kitchens, Martinson returned to Olympia Washington to Raise her family and begin her culinary instructor career. Martinson instructed until 2012, at which point she fulfilled her dream of owning her own pastry shop. In 2016 the Martinson's opened their second location.
Show notes…
Favorite Success Quote or Mantra.
"If I wouldn't sell it, we're not going to buy it."
In today's episode with Phoebe Martinson, we discuss:
Not half-assing your work and doing it right the first time.
Maximizing available space for guests, not employees.
Creating a culture where, "thats not my job doesn't" never gets spoken.
Why it is important to cross-train.
Learn ingsomething from every job you have, but you'll learn more if you're open to it.
Advice on working with contractors.
What to do when your guest is not always right.
What Phoebe did differently than the two restaurants that failed prior to her taking over the space.
Showing an sharing your excitement to live out your dream.
How saying hello and goodbye to your guest doesn't matter if it is not done in a sincere way.
How to transfer sincerity to your employees.
The process for creating processes and systems in your business.
How "yes" is always the answer, unless yes means getting out of your lane, because being a specialist is far more impactful than being everything to everyone.
Opening locations 2, 3, and 4 near by so you don't have to compete with others.
The challenges of bringing on a business partner who is also your own child.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Mind over matter.
What is your biggest weakness?
Sugar.
What's one question you ask or thing you look for during an interview?
Just chat with people like you would anyone else. Get to know them.
What's a current challenge? How are you dealing with it?
Balance.
Delegating more.
Share one code of conduct or behavior you teach your team.
Move with urgency.
What is one uncommon standard of service you teach your staff?
Be sincere.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Google
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Phoebe Martinson 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 Olympia, WA, Erica Van Lierop has owned and operated Vans Burger since it's inception 18 years ago. After a long career in restaurants and hotels, Van Lierop decided to settle down and open an old fashioned drive through concept. The consistency in quality and freshness that results from this business model has propelled Van's Burger to the top of the Washington Burger Scene, despite being known as the burger place that is never open
Show notes…
Favorite Success Quote or Mantra.
"Tomorrows happiness starts today."
In this episode with Erica Van Leirop, we discuss:
How Erica's first "restaurant boss" treated her like family, how that made her felt, and how she is different today because of it.
Establishing a culture of service.
Not letting others be in charge of your destiny.
In a drive-up business model, positioning the intercom a set car length away so when the food finishes the car is just rolling up.
Responding and pivoting to market demand and needs.
Tracking guest request to know how to pivot and adapt to the market.
How Erica makes the most of her highway reader sign.
The power of doing few things really well.
Using good communication to focus on the guest you already and growing that loyalty.
Being active in your community.
Advice on how to respond to guest reviews.
Using daily events and occurrences as social media opportunities to bring the public in on the behind the scenes of your business.
Why it is so importance to learn your guest's names.
Being mindful of the words you use i.e. instead of saying, "You're welcome." say, "Thank you."
Soundtrack 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.
Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Attention to detail.
What is your biggest weakness?
tendency to procrastinate the big stuff.
What's one question you ask or thing you look for during an interview?
Is this typically what you look like?
What's a current challenge? How are you dealing with it?
Suppliers not having what they ordered.
Share one code of conduct or behavior you teach your team.
Be Grateful.
Great your guest right away.
What is one uncommon standard of service you teach your staff?
using appropriate verbiage.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Big Arrow Sign.
Square.
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Erica Van Lierop 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!
Cork & Pig Tavern is here today because of the friendships and mutual love for great wines and delicious food that developed when Chefs Felipe Armenta, John Nestor, Virginia Dalbeck, and Ed Buenaventura met in California during the early 2000s. In 2010, Felipe, John, and Virginia returned to Felipe’s hometown of San Angelo, Texas to open the first Cork & Pig location. With the success of their first location, the chefs partnered with Ed to open additional locations in Odessa and Fort Worth. Today, Cork & Pig Tavern and its sister restaurant Red Oak Kitchen continue to delight diners every day.
Show notes…
Favorite Success Quote or Mantra.
Stop and small the roses.
In this episode with Ed Buenaventura and John Nestor, we discuss:
Treating it like you own it and acknowledging your team members who treat it like they own it.
Being a connector and keeping in touch with your future team members.
Starting a business in markets that are under serviced, so you have a better opportunity to be the best.
Working out a formula for locations selection. Make a list of "must haves" and only buy when all the boxes have been checked.
Defining clear lanes when in partnerships.
If you're a FOH person, what to look for in a BOH person to partner with.
The struggle of conforming to market demands.
Ed's ability to give constructive, honest, feedback in a fashion that is non confrontational and mutually beneficial.
Growing your people before growing the company.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
John
Determination to succeed.
Ed
Determination to Succeed.
What is your biggest weakness?
John
Inability to let go.
Ed
Admin paperwork.
What's one question you ask or thing you look for during an interview?
John
What can you do to better yourself and this company?
Ed
Try to get a general sense of whether the person has passion or hospitality, naturally.
Ask behavioral questions,
"If you were put in this situation, what would you do?"
What's a current challenge? How are you dealing with it?
Ed
hiring great talent
John
Developing a path to positive culture for his team.
Share one code of conduct or behavior you teach your team.
John
Trust
Ed
Professionalism
Care for and respect oneanother
What is one uncommon standard of service you teach your staff?
Encourage the FOH and BOH to work together. Force them to get to know one another.
Make sure your team understands the "why" behind everything.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Aspect.
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ed Buenaventura and John Nestor 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!
from concert promoter to connoisseur and advisor. Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting. He is a frequent contributor to trade publications including Nation’s Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations.
Show notes…
Favorite Success Quote or Mantra.
"Balance and surrender."
In this episode with Matthew Mabel, we discuss:
How having a natural talent for pulling teams togethers has served Mabel.
How culture is going to be the most crucial piece to your success in the next 20 years.
The power of being hot and happening.
How every dining decision is a self reflection.
Being mindful of the music you're playing in your restaurant.
The four elements to success being capability, opportunity, strategy, and an atmosphere of trust.
Discovering your capabilities and surrounding yourself with those who are capable where you're not.
Advice on partnerships.
Why you need a strategy to grow.
How growing a company with a high level of trust start with you becoming a person with high level of trust.
Getting clarity on your brand and communicating your brand well.
What you have that clarity on your brand and culture, INCULCATE it every day.
Why you culture will determine your success in the future.
Using certain language to to live your culture every day.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Clarity.
What is your biggest weakness?
Lack of tactical ability.
What's one question you ask or thing you look for during an interview?
Whats the vision of where you're going??
What's a current challenge? How are you dealing with it?
Making sure everyone knows two things:
Going forward its all about culture and uniqueness
It's a landlords market.
Share one code of conduct or behavior you teach your team.
Every Restaurateur has the right to succeed, but every restaurant doesn't.
What is one uncommon standard of service you teach your staff?
Don' t assume the restaurant industry is going to be hard because it's suppose to be.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Matthew Mabel 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!
Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990’s. He arrived with several years of restaurant experience, and turned that experience into the well-known Two Rows brand. After Sixteen years as a partner and manager of several locations, Baine and his Allen location weathered the economic decline and continues to remain a flagship of the Allen, TX restaurant scene. Previously, Baine served on the board of directors for the Texas Restaurant Association and served as president of the Greater Dallas Restaurant Association.
Show notes…
Favorite Success Quote or Mantra.
"Gotta make love to them."
"Don't come to work for the money."
In this episode with Baine Brooks we discuss:
What Baine learned about Hospitality from observing his Grandmother.
What commitment looks like; treating the restaurant you're working at like you own it.
Getting back into the kitchen as a FOH guy looking to learn more about the dishes and BOH.
Getting your employees to think about what to do instead of just telling them what to do.
Recognizing, appreciating and loving everyone down to the people who deliver your food and how it comes back around.
The power a smile has.
How to become so value to a restaurant group that you ear equity.
Make a valuable product and don't give it away.
Why it is so important to know the standards.
How to get your team on the same page and working together.
Creating fun incentives to go the extra mile like holding auctions for your staff from points they earn doing something right.
Not letting your pride and ego get in the way of business decisions.
Maintaining your brand when opening a second location.
The power of humility in admitting failure.
Diversifying your business to create multiple channels of revenue.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Honest, humility, thankfulness.
What is your biggest weakness?
Gives too many chance.
What's one question you ask or thing you look for during an interview?
Do you have any bills?
Look to see how clean they keep their car.
What's a current challenge? How are you dealing with it?
Make love to them.
Share one code of conduct or behavior you teach your team.
Make love to them.
What is one uncommon standard of service you teach your staff?
Never forget "please and thank."
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Baine Brookes 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!
Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a basket to the family's Dallas, TX restaurant. Today, and for the past 14 years, she's following in her families foot steps as the Chef/Owner of Elke's Market Cafe, which has been named best "Neighborhood Restaurant" by D Magazine.
Show notes…
Favorite Success Quote or Mantra.
"Success is painful."
"Living your dream is actually a thrilling nightmare."
In this episode with Elke Marsh, we discuss:
How growing up in the restaurant business has crafted who Elke is today.
The impact of getting to know and love your guest.
People want to be known, seen, and heard.
How the youth of today struggle with social experience, because they're too consumed by technology.
Developing a leadership style that doesn't belittle or degrade anyone.
What happens when you open a restaurant and let other people run it.
How there is a lack of pride in today's work force.
Starting small and scaling your business over time, and how it keeps you fresh and interesting.
Educating your staff on the value of wasted food, and providing incentives such as profit sharing to motivate your staff to pay attention to the bottom line.
The impact corporations over saturating the market are having on the independent market.
While challenging at time, the benefits of working with special needs employees.
The fruits of generosity bares.
Learning to be patient with yourself.
How Elke and her husband, Tim keep their home partnership separate from their work partnership.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Willingness to work hard.
What is your biggest weakness?
Working too hard.
What's one question you ask or thing you look for during an interview?
Do they make eye contact?
How is their hand shake?
Are they willing to learn?
What's a current challenge? How are you dealing with it?
Employment.
Share one code of conduct or behavior you teach your team.
Be friendly.
What is one uncommon standard of service you teach your staff?
Know your customers name.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
The Art of the Deal
Share an online resource or tool.
Restaurant Industry.
Gift.
Food packaging.
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?
Love with passion.
Give to others.
Never stop trying to have happiness.
Contact Info
eatthat105@sbcglobal.net
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Elke Marsh 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 Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the premier Mexican cuisine chefs in the United States and a recognized authority on Mexican cuisine and culture. To date Chef Johnny Hernandez is responsible for an extremely successful catering business and 14 restaurants with 2 on the way.
Show notes…
Favorite Success Quote or Mantra.
You have to do what you love so you don't work a day in your life.
In this episode with Chef Johnny Hernandez, we discuss:
How he feeds off his people's motivation and sense of responsibility and it drives him.
Exercising discipline.
How Chef Johnny Hernandez crafted his brand around his interests story and values.
Why you need to open your ears and listen to everyone who speaks to you; you never know where you're going to learn something.
Why Hernandez chose to focus on catering during the earlier portion of his career.
Looking at your first few jobs out of college as continued education.
Why it is beneficial to become a specialist and carve out a niche.
How Hernandez transition from working in his business to working on his business.
Empowering your people to think for themselves.
Giving your people something worth working for in your mission statement.
How Hernandez has gone as far as growing his own heritage, non-GMO corn for the purpose of providing the best possible meal for his guest
Investing in your people.
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Hard work.
What is your biggest weakness?
Hard to say no.
What's one question you ask or thing you look for during an interview?
Make your interviewee comfortable. Once they get comfortable their true self comes out.
What's a current challenge? How are you dealing with it?
Managing growth and aligning talent with the right responsibilities and skill set.
Share one code of conduct or behavior you teach your team.
Respect
What is one uncommon standard of service you teach your staff?
Only hiring people with a certain heart for hospitality.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Good communication skills
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Johnny Hernandez 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 John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York. He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas. By 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. Spoon Bar & Kitchen came next followed by Knife in 2014. Over the past 20+ years Chef Tesar has won countless best of awards, has received 4 semifinalist nods for Best Chef Southwest by the James Beard foundations, has made multiple TV appearances and has authored his own cook book.
Show notes…
Favorite Success Quote or Mantra.
"Stay humble, think everything through, work your ass off, and appreciate others."
In this episode with John Tesar, we discuss:
How the people you associate with will define who you become as a restaurateur.
Always being aware of who is around you and who they know.
How we should become familiar with the standards before breaking lose and getting creative.
How the classic way of climbing the latter to success is no longer the only way. Regardless of the way you break in you need to get people behind you buying into your vision.
Being well aware of how difficult this industry is before committing to it.
Starting with low rent and lawyers in your corner.
Accepting that success doesn't come with its fair share of failures.
How creditability is one of the most important things you can have when trying to open a restaurant.
Bringing on partners that can do everything you can't do and rewarding them with equity.
The threat of things getting too "business driven" at the expense of losing your honesty.
Episode 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 schedule your sound.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Tenacity.
What is your biggest weakness?
Caring what others thought of him.
Maintaining his caring nature.
What's one question you ask or thing you look for during an interview?
Passion and the potential for loyalty.
What's a current challenge? How are you dealing with it?
Staffing
Realtors charging too much for overpriced properties.
Share one code of conduct or behavior you teach your team.
Mutual respect and no drama.
What is one uncommon standard of service you teach your staff?
Create a family atmosphere.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
His dry aging technique.
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to John Tesar 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!
Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher’s Fish & Chips just off the campus of Virginia Polytechnic Institute and State University. After serving six years in the US Navy, it didn't take long for Paul to get back into hospitality. Paul has held positions at Morrison’s Hospitality Group, Wood Dining Services, Inc., The Dunhill Group, and Raising Cane’s Chicken Fingers. Today, Paul serves as CEO of Dat Dog which consist of 4 locations throughout New Orleans, LA.
Show notes…
Favorite Success Quote or Mantra.
"The three rules in life: 1) never lose momentum 2) Be more compassionate 3) Always leave an impact."
In this episode with Paul Tuennerman, we discuss:
How working in a restaurant made Tuennerman feel like he belong to part of a family.
The impact mentors made on Tuennerman's life and why you should be a mentor too.
How Tuennerman has created opportunities in his life with his authenticity and genuine nature.
How Tuennerman's early life of adversity has made him into a survivor, and better man today.
How "fixing things" in an organization starts with finding the right people.
How this industry all boils down to relationships.
How to get people to work together.
Painting a vision and getting people to buy in.
When you make it about everyone else, they com along for the ride.
How to get your team to buy in and feel like they have a steak in the success of the business.
Attention to detail being a good quality for marketing.
Strategy on breaking into new markets.
The impact of doing one thing better than everyone else.
Some of the challenges that come with franchising.
Why you won't get better by simply telling people to do better. You got to show them what better looks like and help them get there.
Using Key Performance indicators to track your growth.
Investing time and energy into your people.
Explaining to your people why you want them to do something instead of just telling them to do it.
Leveraging volume.
How to show your people you exist to serve them.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Block out time first thing every morning to read and educate himself on the industry .
What is your biggest weakness?
Moves too fast.
What's one question you ask or thing you look for during an interview?
Ask: What do you want to be when you grow up"
Look for: imagination and people who don't limit themselves.
What's a current challenge? How are you dealing with it?
Helping his team find and settle into their roles.
Share one code of conduct or behavior you teach your team.
Do not snipe at one another.
What is one uncommon standard of service you teach your staff?
The answer is yes. Now, whats the question?
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
It's not about you. It's never about you.
The most important people in your origination are your crew.
You've got to be fair.
Contact Info
Paul@Datdog.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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Paul Tuennerman 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!
KC Andrew Hensley hails from ID. He has spent his entire professional career in hospitality with the exception of 5 years in the US Navy. Hensley has worn all the hats in the restaurant industry from dishwasher to bar owner and everywhere in between. In 2011 Hensley moved to Austin and 2 years later he started the In The Weeds Facebook Group, where their mission is to better the lives of the people in the hospitality industry through education, community, and positivity.
Show notes…
Favorite Success Quote or Mantra.
"If your actions inspire others to dream more, learn more, do more and become more, you are a leader."
In this episode with KC Andrew Hensley, we discuss:
The mission behind the "In The Weeds Community."
What KC learned from the panel of restaurant employees he moderated in San Antonio.
The biggest lesson: your employees what you to know who they are.
Recognizing when your employees are "off", and taking the initiative to see whats making them off.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to KC Andrew Hensley 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 a life changing trip to Greece, Keith Richards and his wife Amy founded Taziki's Cafe in 1998. Over the proceeding 30 years they have since "smartly" grow this "fresh-casual" franchise to 85 locations in 17 states. Richards also heads the company's signature charity, the Hope Program, helping children with special needs.
Show notes…
Favorite Success Quote or Mantra.
"Combine extraordinary food with meaningful connection."
In this conversation with Keith Richards, we discuss:
The power of human connection and treating your guest like family.
Failure, not being an option.
Putting others first.
Why you should always donate food instead of money to charitable causes. Donate food is better marketing.
Leveraging technology to tighten systems.
How technology can weed out the dishonest employees.
The story and heart behind the branding and the impact it has.
Providing purpose for special needs individuals.
Connecting with other restaurateurs in your community to share knowledge and support.
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Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being kind to others.
What is your biggest weakness?
Focus.
Living off a list has helped with this challenge
What's one question you ask or thing you look for during an interview?
Are you coordinated?
Are you a team player?
What's a current challenge? How are you dealing with it?
Maintaining the same culture while scaling the Tazikis brand.
Share one code of conduct or behavior you teach your team.
Respect others.
Work together.
What is one uncommon standard of service you teach your staff?
Greet people at the door.
Pre clearing , even in a fast-casual setting.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Keith Richards 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!
Kendra Feather got her start in the restaurant industry as a server to supplement her income while while running an underground art gallery. Today, she owns 5 restaurants in Richmond, Virginia. Feather opened Ipanema Cafe in 1998, Garnett's Cafe in 2009, The Roosevelt (with Lee Gregory) in 2011, and was a founding partner of WPA Bakery in November 2012. Garnett's at The Valentine opened in June 2017 and well as Laura Lee's.
Show notes…
Favorite Success Quote or Mantra.
"Make yourself happy. Keep moving forward."
In this episode with Kendra Feather, we discuss:
Not letting the media pin you up against your friends in the industry.
Looking at other restaurants in your community as allies and collaborating with them.
Creating your own "board of advisors."
Growing your people, so you can step away and focus on other projects.
Create healthy, friendly competition between your neighboring restaurants.
Not chasing trends, instead chase what matters to you.
Being your own publicist.
Finding your own lane and partnering with those who are strong where you are weak. This allows you to focus on doing what you do best with 100% of your bandwidth.
Creating opportunity for others.
What Kendra did differently with her most successful restaurant.
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Tenacity.
What is your biggest weakness?
Having the occasional "pity party."
What's one question you ask or thing you look for during an interview?
If they shit job their former job, don't hire them.
What's a current challenge? How are you dealing with it?
Cooking in a kitchen that she hasn't cook in for 13 years.
Share one code of conduct or behavior you teach your team.
Be nice.
What is one uncommon standard of service you teach your staff?
Cultivate servers that are seen and not heard.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Kendra Feather 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!
Prior to joining Snag, Rob Huddleston spent 9+ years leading digital product design for Capital One. Today, Hud
dleston is the head of design and user experience for Snags innovation lab. For the past two years his innovation group has been working to solve a problem for the epic that is our labor shortage.
In this episode with Rob Huddleston of Snag Work, we discuss:
What makes Rob the man for the job to create a solution for the labor shortage issue.
How Snag Work plans to execute the "gig economy" with the hospitality industry.
The challenges of the gig economy in the hospitality industry.
What the gig economy for hospitality will look like for both owners and hourly employees.
The data you get from allow a rating system between the Owner and gig worker.
How to know when Snag Work will be in you city.
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Rob Huddleston 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!
Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early conversations of opening a restaurant began over home-brewing sessions and dinner parties with friends. In 2012 with a passion for latin food, anthropology, and craft beer, Bayer and Hall opened their first restaurant, Saison. Saison was followed by Saison Market in 2014. in 2017 Bayer teamed up with Michele Jones and Jason Alley to open Flora. Most recently, the same trio are working on Bingo a brew arcade.
Show notes…
Favorite Success Quote or Mantra.
"You've got to know the basics before you can break the rules."
In this episode with Jay Bayer, we discuss:
Paying your dues before making your moves.
Constantly improving communication.
The importance of being reliable and dependable.
Taking a risk.
The importance of a team that can communicate and work together.
How quality of product influences moral.
How to communicate directly and sternly, yet in a caring way.
Why you should never berate someone in front of co-workers. Wait until after service in a private setting.
How culture comes from the top down, so be mindful of what culture you're projecting.
Using food and beer to foster relationships.
Getting a sweet deal on restaurant space by being someones exit strategy.
How getting out of the way empowers your people.
How giving your people the opportunity to create and contribute increase their buy in.
The benefits of being an "industry" focused bar.
How you go further if you choose to collaborate instead of competing against one another.
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Team builder.
What is your biggest weakness?
Stubborn.
What's one question you ask or thing you look for during an interview?
Find out if they're can pick up on the details.
What's a current challenge? How are you dealing with it?
Time management.
Share one code of conduct or behavior you teach your team.
empowering your people to contribute and create.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jay Bayer 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 Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond.
Show notes…
Favorite Success Quote or Mantra.
"Live the "yes" philosophy."
In this episode with Christ Staples with discuss:
The philosophy of yes.
Empowering your team to say yes and make the guest happy.
The difference between hustling your guest and suggestively sell to them.
Being empathetic of your people.
Knowing that you exist to serve your team and that it is not other other way around.
Being open minded and adaptive to the people around you.
Providing feedback for your team to help them grow.
Creating restaurant teams that match the restaurants geographic.
Concept, environment, and buzz being just as important if not more important than the food.
Putting together teams that put together teams.
Seeing and bringing out the potential in your people simply by making them aware of their potential.
How to earn a seat at the table.
When to say no in a culture of yes.
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
charisma
What is your biggest weakness?
Being too inward focused.
What's one question you ask or thing you look for during an interview?
Ask, "What is one trying relationship you've experience, and what did you do to resolve it?"
What's a current challenge? How are you dealing with it?
Cultivating good people.
Share one code of conduct or behavior you teach your team.
Ask yourself:
Is what you're doing best for the guest?
Is what you're doing best for the business?
If you can answer "yes" to both questions you're doing the right thing.
What is one uncommon standard of service you teach your staff?
Always make eye contact when you're within 10 feet from a guest.
Always share words with a guest if you're within 5 feet.
Teaching their people autonomous and their unique selves.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chris Staples 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 Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (405). His next transformative role was Mas Tapas. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Ian Redshaw, and Andrew Cole, Shelly Robb and the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they in the final stages of opening their second location, Prime 109.
Show notes…
Favorite Success Quote or Mantra.
"It's all about community."
In this episode, we discuss:
Loren grew up in an intentional community, he grew up in an off grid house- which greatly influenced his life.
He attributes his life and success to this upbringing
His ability to resolve conflict and negotiate, as well as make sure everyone is truly heard in an environment.
Mendosa met his first mentor chef, Peter at Marquette Restaurant at the ripe age of 15. Peter saw something in him, that he was interested in more in the restaurant industry. Loren was able to learn knife skills, sauces and most importantly inventory tracking and planning.
Cross pollination: when you can efficiently use all ingredients across the board that is well thought out and well planned.
Mendosa's experience with Gail.
Gail really drove home the fact that your relationship with local farmers is THE most important.
Gail introduced Loren to many local chefs in Charlottesville, including Tomas from Mas Tapas.
Loren's experience at Mas Tapas- open kitchen, being intrigued by that experience of culture, life and environment.
Mendosa's experience at Mas Tapas & Tabla
Got right to work, regardless of having his trainer not show up for his first day.
Level of intimacy that goes into creating Tomas' menu items.
Worked there for 4 years.
Left Mas Tapas to partner with someone to open up a new restaurant, which he ended up discontinuing after realizing it wasn't a good fit.
The delicate balance of having fun with coworkers outside of work and maintaining professionalism.
The development of a new team of partners- met those partners at Tabla where he had full support and enthusiasm from owners when they decided to go out on their own and start up their own joint.
Andrew Kole
Mitchell Beeran
Ian Redshaw
Shelly Robb
The building of Lampo Pizza & Prime 109
The formation of the team
Researching locations, other pizza locations that were needed in Charlottesville.
The timeline from concept to opening.
Recognizing the need for a new location with Prime 109, being able to progress in their fields as chefs and business partners.
Always have an operating agreement to be able to handle conflict resolutions, difficult situations and tricky situations so it's smooth sailing.
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Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being pretty good on the fly with strategy, and being adaptable. Building teams.
What is your biggest weakness?
Trying to do it all alone.
What's one question you ask or thing you look for during an interview?
Passion and authenticity.
What's a current challenge? How are you dealing with it?
Staying focused and staying positive and energetic.
Share one code of conduct or behavior you teach your team.
Respect each other. Listen and respect.
What is one uncommon standard of service you teach your staff?
Be an open source. Everyone has a voice, and deserves to be listened to.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Scales- converting everything to weights. Converting every recipe to weights.
Ipads-google docs.
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?
Sense of community. Look back on what we were able to create in your community.
Honesty and integrity.
Sense of humility.
Contact Info
www.lampopizza.com
lampo@lampopizza.com
Social Media:
@prime109cville
@lampo_pizza
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Loren 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 native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. Before moving to Virginia Sparatta spent approximately 10 years working in some of NJ and NY's finest kitchens. Once In VA Sparatta helped restaurateurs Paul Keevil, Chef Jason Alley & Michele Jones in opening their acclaimed Pasture. in 2012 Sparatta Broke off on his own to open Heritage restaurant, which was followed by Sparatta's 2nd restaurant, Southbound a few years later. Accolades and awards have been rolling in for both restaurants every since.
Show notes…
Favorite Success Quote or Mantra:
"Focus on making people happy."
In this episode, we discuss:
It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion.
His mentor, Craig taught him the importance of the science in cooking- had him and the staff read about the science in cooking, why things happen the way they do, why food reacts the way they do, and why things taste the way they do.
What Joe really learned is how to survive, and how to get through a shift where the stress and stakes were super high.
Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ.
While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 “most important restaurants” in America by the Opinionated About Dining Guide.
The growth that happened in his career with his move from NY area to Richmond, VA.
Putting in a massive amount of time in previous restaurants working for free or minimum wage to gain experience so that he was sought out when he moved to Virginia.
The 10,000 hour rule! Become a master of your craft.
The opportunity to open a new restaurant in Richmond, and how he did it on a tight budget.
Using the people in his life who knew what they were doing to save a lot of money on work in Heritage restaurant.
The importance of brightening up and re-naming the restaurant.
The importance of investing in your mental health.
Joe's struggle with alcohol as a coping mechanism during an incredibly stressful year of opening a restaurant, buying a house and having his first child.
How much more present and focused he is since being sober.
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Making people happy
What is your biggest weakness?
Lack of time
What's one question you ask or thing you look for during an interview?
Good eye contact and a good hand shake.
What's a current challenge? How are you dealing with it?
Having enough time for my family. I am trying to find great people that I can trust so I can be able to take the time when I need it.
Share one code of conduct or behavior you teach your team.
Try to act with integrity. Act and treat people the way that you would like to be treated. Be respectful.
What is one uncommon standard of service you teach your staff?
Consistency of service. And how we try to treat people as if they are family members. We want them to feel at home, and feel a level of comfort that is lost in this industry sometimes.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Google Drive- it has been so easy to share with folders, shareable documents.
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?
It's not about you.
It's about the guest.
Try to make it nice.
Contact Info
www.heritagerva.com
www.southboundrva.com
Find us on Instagram and Facebook!
If you are looking for help with substance abuse or addiction, and want to join Ben's Friends, please visit: Ben's Friends
Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction.
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Joe Sparatta 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!
Mike Ledesma, born to Filipino parents, grew up in New York and Annapolis, Maryland, and he intends to bring flavors from every place that has inspired his cooking, including Hawaii, West Virginia and Virginia.
His résumé includes Richmond Restaurant Group, Max's on Broad, Kabana and the Hard Shell, not to mention stints at the Greenbrier in West Virginia and restaurants in Hawaii.
Mike is set to open his first restaurant, Perch in just a few short weeks!
Show notes…
Favorite Success Quote or Mantra:
"Push yourself."
In this episode, we discuss:
Mike's finance background
Working in a job that wasn't feeding him- gave him a sense of longing for more after 10 years in industry.
"There's more out there, I want to spend 10,000 hours of my working life doing what I'm passionate about."
Training at culinary school under Chef Frank Leake, who was trained under Andre Soltner
How Chef Leake built a foundation for Mike's culinary career
Taught him respect and promptness, was recognized for his drive and set up with great opportunities.
His transition into working after culinary school:
Worked under Chef Roy Yamaguchi
Learned valuable lessons from his Uncle Dennis, who owned a banquet hall, and how important it is to offer something that only you can, and "not to make the same mistakes he did."
Using his financial background to evaluate risks of moving onto new restaurants and gaining new experiences.
How Mike started marketing and fundraising:
When he moved to Richmond, VA, he saw a massive opportunity to connect with people.
Fundraised for Feed More and March of Dimes as well as various other charitable organizations in town.
Went to Food Festivals and networked with potential investors (you never know where your next investor is, so don't pre-judge ANYONE!)
Raised money by saying "yes" to everything and giving back. Tried various things until it stuck- "the Spaghetti Factor."
Mike's time at restaurant Patina and how it influenced how he managed people:
Pushed them to have more drive.
Show them he cared by being there and working his ass off.
Educated them without being condescending.
The importance of attention to detail.
“If you want to be something or do something, you have to be a lobbyist for yourself. I can take that energy and put it into my own stuff, make it more efficient, and I can enjoy it better. More better, mo’ betta,” he says, laughing.
The importance of getting to know your guests:
Mike's attention to detail about his guests is admirable. He truly pays attention and listens to their stories and interests.
This helps create more of a personal, customized experience for guests.
Takes notes so he remembers names, kids names/ interests and their menu preferences.
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Hustle!
What is your biggest weakness?
Over-committing.
What's one question you ask or thing you look for during an interview?
What do you want to do when you grow up? Looking for passion and drive.
What's a current challenge? How are you dealing with it?
Finding the drive of staff- I want a team, not just a staff.
Share one code of conduct or behavior you teach your team.
Excel in everything you do, be hospitable, work hard.
What is one uncommon standard of service you teach your staff?
"Ho'okipa" You're always executing what you learn from the past- be genuine in your hospitality.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
The lighting in my restaurant.
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?
Give back to the community.
Be a good father.
Live life to the fullest!
Contact Info:
www.perchrva.com
info@perchrva.com
Facebook: @percharva
Instagram: @perch_rva @mike_ledesma
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Mike Ledesma 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!
Today we're here to talk about the legalities of playing music in your restaurant. What are you responsible for as the owner? What licensing do you need? Why do I need to pay 3 invoices? What are the fines and repercussion for not following the law? What are your options to follow the law? Here to answer these questions, Again, PaulStuart General Counsel of Soundtrack Your Brand and AndreasLiffgarden chairman and founder at Soundtrack Your Brand.
Success Quote or Mantra
"Have a horses common sense."
In this episode we discuss:
The value of music.
What you need to know about playing music in your restaurant.
Why we need to pay 3 invoices.
What some of the streaming options are.
What happens if you play music without the right licenses.
The moral argument of paying for music.
The difference between playing the right music VS the wrong music in your business.
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Paul Stewart and Andreas Liffgardenfor 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!
Graduate of University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas in Downtown belmont, VA, in 2002. Mos Tapas continues to surge ahead strongly, however Chef Rahal has stepped away to focus on his new project, Quality Pies slated to open Monday, July 2. So in just 3 days!
Show notes…
Favorite Success Quote or Mantra.
"Tell me I can't do something."
In this episode we discuss:
How Tomas was always underestimated growing up, and it lit a fire in his belly to prove himself and show that, yes he can.
How Tomas' mentors really showed him how to respect the preparation of food, and that the execution is so important to not just the restaurant, but all the people involved in prepping the food.
Being prepared to execute things in a wonderful way
Getting excited about the materials! Being excited about that perfect tomato, the meat that comes in, and the effort and planning that goes into a meal is something to be excited about.
Appreciation for the craft and the level of attention to the food.
How to encourage and train staff on a regular basis on what exactly goes into making the things that are served to guests.
Tomas's upbringing and how it influenced his start into the industry after his career in ballet dance and the arts.
His mom sending him "Best Chef of French Cuisine" articles for knowledge
Having a partner who cooked and family's cooked well, from different backgrounds
Became drawn to NY restaurant scene as a dancer
Tomas's college experience: Be confident with your knowledge, and then become confident in your skills. Continue learning, never stop finding out more ways of doing things.
Tomas's experience in Portland, ME for Bill- who took Italian background with Chicago lifestyle and made with Northeastern ingredients to create menu.
Learned a lot of business tricks from Bill.
Being savvy about the humanity of his chefs and relations with customers.
Reciprocity.
Reminding employees that they were in the hospitality industry, and they had to show kindness.
Learning from Chef Rafael Costa in taught him so much about how to work best with materials from seafood from Gloucester and other vendors because of their no nonsense approach to harvest and sustainability.
"Let the ingredients speak for themselves. All you need to do is just reveal what's inside of the marble."
The importance of staying on top of educating and training staff in materials and the process of dishes put out to guests- getting them excited about the food by tasting the food and talking about it. Knowing and testing the staff on the appreciation of the execution.
Keeping his staff educated on the sacrifice that farmers make to get restaurants their materials.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Behave like an Afghan WARLORD
What is your biggest weakness?
Fast women, 24 carat gold and 96 proof liquor
What's one question you ask or thing you look for during an interview?
Absolute devotion. Actions speak louder than words. Quiet, confident and competency.
What's a current challenge? How are you dealing with it?
Bringing what was a 55 year legacy of making doughnuts and peeling back the ingredients.
Share one code of conduct or behavior you teach your team.
Cooperation.
What is one uncommon standard of service you teach your staff?
There is no other way but the right way. There are no short cuts.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
Eat as many sandwiches as you can...never turn down a sandwich.
Hot dogs are the universal sign of happiness.
Be kind to everybody.
Contact Info
www.qualitypieva.com
Facebook: @309avon
Instagram: @qualitypieva
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Tomas 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!
Washington, DC native, Chef Haidar Karoum's passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary Institute of America. After graduation he found his way back to Washington, where he worked under some incredible mentors including Gerard Pangaud and Nora Pouillon. With experience under his belt Karoum partnered with others to open, Proof, Estadio Doi Moi in Washington D.C.
As of January 2018, Karoum broke off on his own to tackle is first ever solo project Chloe, located in Washington DC's Navel Yard neighborhood.
Show notes…
Favorite Success Quote or Mantra.
"He who is not courageous enough to take a risk is one who not go far."
In this episode, we discuss:
Haidar's early travel experiences in inland Europe, and the influence it had on his mindset about taking risks and "go for it" attitude.
Experiencing the smells and visual senses in London and all over Europe and how that instilled his love of food.
Being in the 7th grade and racing home to watch Discovery Channel's "Great Chefs of the Wild" and being completely consumed by the show and this being when he KNEW it was what he wanted to do.
While working in early jobs, starting in the 9th grade, picking up habits of his bosses and mentors.
The importance of starting out in excellent jobs to develop great habits that will follow you through your career, as opposed to shitty habits that follow you through your career.
Starting out strong at Gerard's Place, with mentor Gerard Pango, who taught him how to create an environment where people respect you, an environment which is disciplined and where the chef is sharing his knowledge with his team.
How Gerard shared his love of simplicity, and letting ingredients really shine in his recipes, and how that shaped Haidar's culinary cuisine.
How the level of commitment when you share your knowledge with your team will create huge amount of loyalty amongst your team.
Haidar's experience at Nora Poullion's restaurant
Restaurant Nora inspired him to develop strong relationships with farmer's.
Nora's love and dedication to organize and seasonal produce was a huge influence on how Haidar cooks today.
How one of the biggest pieces of pride for Chef Haidar is crafting and molding chefs into who they are in the industry
Pushing them to not limit themselves
Inspiring them to go after their dreams is a reflection on his own career and what he can share.
The transition from sous chef to leadership at Restaurant Nora, and how it took a culmination of natural leadership skills and operational standpoints to create success in his transition.
Gut feelings. Always trust your gut.
Utilizing multiple experiences from your life and from your business experience is essentially what we do every single day as business owners. Having realistic expectations of what to do as far as running your business can make or break you. i.e.: track labor costs!
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being a good coach and treating people with respect.
What is your biggest weakness?
Having a FOH presence- learning to practice touching the tables and being with guests.
What's one question you ask or thing you look for during an interview?
Chef Karoum looks for balance between men and women on his team.
What's a current challenge? How are you dealing with it?
Not becoming complacent and growing every day. Identify what you want to work on and develop a plan.
Share one code of conduct or behavior you teach your team.
Being conscience of what you're doing and how you're affecting the world around you.
What is one uncommon standard of service you teach your staff?
If you're in an open kitchen be mindful that you're on display. Don't turn your back to the guest, if possible.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Smartphone
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?
Don't be afraid to give it a shot.
Karma can be a real bitch. Treat people the way you'd want to be treated.
Whatever you're serving, whether it's food or drink- only put out things that you're proud of.
Contact Info
information@restaurantchloe.com
Social media:
@HKaroun
@restaurantchloe
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Haidar Karoum 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!
With a degree in hospitality management from Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants.
In 2016, together with friends in the industry, Bascetta launch Grow Assembly; a series of food and wine talks from some of the most forward-thinking minds in the industry.
Currently, Bascetta is the Venue Manager and Co-Owner behind Bar Liberty in Fitzroy, named Best Bar and Best Wine Bar by Time Out in 2018. Additionally, Bascetta is the co-founder & CEO of Worksmith, a co-working space for the food and beverage industry.
Michael acknowledges the value that mentorship, collaboration and learning from the people around him, has had in propelling his career forward.What does that look like.
community hospitality mental health
2018 new restaurant Capitano
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Hard work
What is your biggest weakness?
Being stubborn
What's one question you ask or thing you look for during an interview?
If people ask you more questions than you ask them.
What's a current challenge? How are you dealing with it?
Building more capital
Share one code of conduct or behavior you teach your team.
Don't be fake, be genuine.
What is one uncommon standard of service you teach your staff?
How to touch the table: how to interrupt the table without speaking.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
Do something that you love that doesn't feel like work.
Take care of your tribe.
Find the right balance between what makes money and what you believe in.
Contact Info
michael@worksmith.io
worksmith@io.com
@bar.liberty
@worksmithio
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michael 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 Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto’s Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario.
Show notes…
Favorite Success Quote or Mantra.
Learning how to work together with the community is key
In this episode, we discuss:
Shaun's start in the hospitality industry after high school
The importance of getting real life experience before investing in college
Taking jobs based on what you are going to learn, and not necessarily make money
How taking some time away can make a comeback in the industry stronger
Physical and mental burnout and recovering from that stress in a high stress, large corporation
Shaun's time in the butchering industry, strengthening his support for local farmers and butchers
Adding music into your venue to offer more to community
Maintaining the value of your restaurant and growth
Supporting local community and impacting the lives of people who support your restaurant
Lifelong learning from mistakes, and allowing them to work FOR you, not against you
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
fresh local and foraged
What is your biggest weakness?
Not saying no
What's one question you ask or thing you look for during an interview?
What's your favorite thing to eat at home? What's your comfort food?
What's a current challenge? How are you dealing with it?
Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more.
Share one code of conduct or behavior you teach your team.
Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning.
What is one uncommon standard of service you teach your staff?
Give everything as much respect as you can.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share.
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?
Be honest with yourself.
Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees.
If you're going to do something, be passionate about it.
Contact Info
www.brucewinebar.ca/
Facebook: @brucewinebar
Instagram: @brucewinebar & @crowbarandvariety
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Shaun 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 Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best restaurant in Charlottesville, at the time. Beerens further developed his chef skills at Moss Tapas and then continued on to refine his business skills at the Virginian Restaurant Company where he opened 4 restaurants. In 2014 he partnered with Loren Mandosa, Ian Redshaw, Andrew Cole, and Shelly Robb to open LAMPO Pizza. 3 years later they opened their second location, Prime 109.
Show notes…
In this episode with Mitchell Beerens, we discuss:
Doing whatever it takes to get on the teams of the best Restaurateurs and Chefs.
How the quality of the food you makes is all based off the quality of ingredients you use.
Being more then just a boss; be a teacher and mentor.
Taking the surplus and paying it forward to your guest.
Going beyond nourishing the body to nourishing the soul.
Not losing all hope when your first restaurant isn't exactly how you pictured it would turn out.
Not mistaking small failures for total failures.
Knowing you're only as good as your employees.
Tracking your costs of good sold.
Having an "anything is possible" attitude.
The power of being friends with your business partners.
Identifying "lanes" with your partners.
Conflict mediation in your partnership agreement.
If you want to be happy, don't chase money; chase autonomy.
Telling people what you want and putting your intentions out into the universe.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Passion.
What is your biggest weakness?
Being able to read when people aren't totally happy.
What's one question you ask or thing you look for during an interview?
Are they willing to do anything?
What's a current challenge? How are you dealing with it?
Improving communication.
Share one code of conduct or behavior you teach your team.
Be nice.
What is one uncommon standard of service you teach your staff?
Be nice.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Mitchell Beerens 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 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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Slow down to speed up.
What is your biggest weakness?
Getting too excited about what is happening. Staying focused first.
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?
What's a current challenge? How are you dealing with it?
Hiring & Staffing.
Share one code of conduct or behavior you teach your team.
Be intellectually curious. And also, having a code of etiquette and also
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.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Shopkeep
Homebase
Quickbooks
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?
Get rid of chaos
Reset
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.
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
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.
What is your biggest weakness?
Not being organized. Thank goodness for my office manager!
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.
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!
Share one code of conduct or behavior you teach your team.
Behave like ladies and gentlemen. You are on your own stage.
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.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
Our POS System, we review what sells, what doesn't sell
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?
Trust your gut
Be kind to the people around you
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.
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!
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Showing up, never cutting corners.
What is your biggest weakness?
I have trouble letting go.
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.
What's a current challenge? How are you dealing with it?
Tomorrow is always a day away, you have to bring the heat tomorrow.
Share one code of conduct or behavior you teach your team.
BE NICE. If the answer CAN be yes, the answer is yes.
What is one uncommon standard of service you teach your staff?
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.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
Do what you want starting NOW!
Give a fuck
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.
Almost 10 years ago co-founders Robert Kauffman and Gabriel Malbogat started cooking and delivering food from their dorm room kitchen. Chef on Call was born. Since, Chef On Call has grown into a quick service delivery restaurant phenom. They have grown their dorm room operation to 80 team members and over one million successful deliveries, Chef On Call continues to expand, improve, and innovate in order to provide its customers the best service possible.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Homemade fresh, AWESOME quality
How to treat your customers and employees
What is your biggest weakness?
Being too friendly
What's one question you ask or thing you look for during an interview?
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.
What's a current challenge? How are you dealing with it?
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.
Share one code of conduct or behavior you teach your team.
How to deal with customer call backs, training them how to know how to handle those situations.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
KDS
Maitre de
Online
Ishop
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Meditation
What is your biggest weakness? I frequently reprioritize, and I need to trust my instincts.
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.
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.
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.
What is one uncommon standard of service you teach your staff? It's all about the solution and not the problem.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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.
What's one piece of technology you've adopted in your restaurant and how has it influence operations? Social Media Marketing. AMAZING.
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?
Try to be your best self.
Remember it's a gift, that's why it's called the present.
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.
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.
"Feel the joy."
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.
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.
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!
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:
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.
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.
BALANCE. My food is balanced, and I like my life to be that way too.
In this episode, we discuss:
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
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?
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.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
resiliency and persistence.
What is your biggest weakness?
Working too hard.
What's one question you ask or thing you look for during an interview?
FOH: Hire for empathy
BOH: Ask, "What do you read?"
What's a current challenge? How are you dealing with it?
The learning curve that comes with managing multiple employees.
Share one code of conduct or behavior you teach your team.
Be more thoughtful in everything you do.
What is one uncommon standard of service you teach your staff?
Being specific in your use of language and vernacular.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Mortar and Pestle
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?
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.
Federico Castellucci III has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to Cornell University, where he studied Hospitality Management. Today, he has taken over the family business and serves as President and CEO of Castellucci Hospitality Group, which consist of 6 unique concepts and locations.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Emotional intelligence
What is your biggest weakness?
Overly optimistic.
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?
What's a current challenge? How are you dealing with it?
Continuing to grow the brand in an extremely loud market place.
Share one code of conduct or behavior you teach your team.
Be sincere.
Be authentic.
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.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
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.
Recognize what makes you happen in life. Use it to make meaning work and relationships.
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!
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."
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!
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!
The most successful emerging brands are the ones that are most open, honest, and transparent.
Standing out in the market by adding onto whats already been done; not copying it.
How Zach got sucked into being a barista and ultimately roasting; the sense that he was continually able to grow and do things better.
Being open and honest with your internal communication, especially when it comes to growing and developing your staff.
Developing a play by going to successful people in the industry and asking for guidance.
Going to multiple people for advice. Not everyone will give you good advice, so look for trends in the advice you get
The importance packaging has on your brand.
Creating a brand that is an extension of your personal essence.
Telling the story behind the products your brand puts out.
Why we need to start educating our guest on the value of food done right.
Hailing from Melbourne, Australia Zachary Oakes holds a Bachelor of Business (Law) from Monash University but swears he’ll never have a desk job. Today, Oakes is a Roaster, Barista, coffee curator and Chief Playmaker at Profile Specialty Coffee Melbourne.
Show notes…
Favorite Success Quote or Mantra.
Do everything with honesty and integrity.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Transparency.
What is your biggest weakness?
Being too honest.
What's one question you ask or thing you look for during an interview?
Ask, "What do you stand for? What are your morals and ethics?"
What's a current challenge? How are you dealing with it?
Trying to convince people they should be willing to spend more money on their coffee.
Share one code of conduct or behavior you teach your team.
Do everything with honesty and integrity.
What is one uncommon standard of service you teach your staff?
Never say no.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Zachary Oakes 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!
Whats happened in Reeve's life since first appearing on the show 4 year ago(Episode 056).
How creating a family culture with diverse, key players, has allowed the American National Investment Group to experience outstanding growth.
Making sure you work into your culture good communication.
Implementing systems while simultaneously hanging on to uniques human qualities.
The importance of creating systems for guest feedback.
Managing changing culture as you grow.
What motivates people.
Why there is a movement toward non-traditional restaurant venues in corporate and other setting.
The benefits to using these corporate settings to jumpstart your career.
How online ordering is having a big impact in the busy corporate setting.
The challenges of integration design and esthetic into the corporate setting.
Lucas Reeve serves as the VP of Brand Development for American National Investments (ANI). ANI is a parent company that develops real estate and lifestyle brands, as well as holding the "Patio Group” under its umbrella. The Patio Group is a hospitality company with 12 restaurant brands and 23 brick and mortar locations throughout California. Lucas specifically works on a new emerging verticals called “Corporate Hospitality Services”
Show notes…
Favorite Success Quote or Mantra.
"Start where you. Use what you have. Do what you can. It will be enough."
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!
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Lucas Reeve 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!
How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come.
How the military taught him to live on purpose.
Not trying to be the next Thomas Keller, instead be the best version of yourself.
The journey to becoming a restaurateur is all bout learning "what not to do".
Taking time to get to know those you'll be working for; values and visions have to be aligned.
That you're only as good as your people, so you better surround yourself with the right ones, and help them develop the values they'll need to be successful so you and your business can be successful.
Why a sense of progress is so important to your happiness and well being.
Guiding and keeping your team members engaged with constant gentle pressure.
INTRO:
After graduating Johnson and Whales University, Chef Donnie Glass got his start working throughout Kitchens in New England. Eventually he found his way to Charlottesville, VA where he took his first Executive Chef Role at Publish Fish and Oyster. He took his newly refined skill back north to Marthas Vineyard and the iconic Black Dog Tavern, where he resided for a year. This summer he's making his first go as Chef/Owner with Grisette, located just outside Richmond, VA.
Show notes…
Favorite Success Quote or Mantra.
"Lead from the front."
Click here to join the Line Hotel Team...
or follow this link: https://www.thelinehotel.com/austin/
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Don't waste time. Just do.
What is your biggest weakness?
Finding the will to do the things he doesn't like to do.
What's one question you ask or thing you look for during an interview?
Ask, "What do you do when you're not at work?"
What's a current challenge? How are you dealing with it?
Compartmentalizing:
Running a restaurant
Opening a restaurant
Being a husband
any everything else life throws at you.
Chef is overcoming this by surrounding himself with really great people and leaning on them for help.
Share one code of conduct or behavior you teach your team.
Show up on time wearing what you're suppose to be wearing.
What is one uncommon standard of service you teach your staff?
Anticipatory service.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Donnie Glass 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!
How if you want to be the best you've got to work for the best.
Having a positive attitude when receiving criticism; its your time to grow!
When giving constructive criticism, be clear that you have the best intentions for that person.
Why team work is so critical.
How it is OK to ask for help.
Making your systems processes and procedures as dumb proof as possible.
Taking restaurant jobs where the guest are successful; you never know where your future investor is going to come from.
Overcoming the fear of failure.
The importance of managing your time.
Focusing on the WORK and opportunities will come.
Why Torres turned down the job he won as a contestant on Food Network's "Chef Wanted".
The benefits of using your own cash to start a business.
Things to consider when negotiating contracts.
Using systems to get back time.
Chef Ted Torres earned his Associate's Degree at The Restaurant School at Walnut Hill College in 1998. After graduation, he got after it working for some of Philadelphias most well known restaurateurs. After working over 10 years in the traditional restaurant setting, Torres made the move to the corporate environment. In 2013 Chef Torres Appeared on Food Networks "Chef Wanted with Anne Burrell", where he competed agains 3 other chefs for a job in a top New York City Restaurant. Ultimately, Chef Torres decided to decline the position and pursue his long term dream of creating his own company, now known as Coa Catering.
Show notes…
Favorite Success Quote or Mantra.
"Destiny call everyone, but only a few dare to answer."
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Determination.
What is your biggest weakness?
Communication.
What's one question you ask or thing you look for during an interview?
Ask, "Are you willing to learn?"
What's a current challenge? How are you dealing with it?
Not sacrificing quality for price.
Share one code of conduct or behavior you teach your team.
Never be later.
What is one uncommon standard of service you teach your staff?
Every guest is a VIP.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ted Torres 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!
How being a star in this industry is about who you are, not just what you do.
Why the "corporate scene" didn't jive with Redshaw.
How fish rots from the head, so check your ego and attitude.
How lies and cutting corners won't take you far.
The weight your reputation has in this industry.
Letting your weakness become strengths for others.
Knowing your demographic.
Being mindful and intentional about who you're creating opportunities for.
When opening a restaurant, knowing when to outsource (i.e. construction, design, architecture).
Managing egos when there are multiple owners.
The importance of good communication with multiples owners.
Not getting into this industry for the money.
Growing your business for the pure purpose of creating opportunities for you community.
Not being a afraid to get down and dirty in jobs that are "below you".
Ian Redshaw is a graduate of the Culinary Institute of America. After a couple years in New York, Redshaw made the move to Charlottesville, VA. He quickly got to work in some of the cities best restaurants. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Loren Mendosa, and Andrew Cole, Shelly Robb the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they opened their second location, Prime 109.
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!
Contacts
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Facebook/GrandJunctionSubs
@grandjunctionsubs
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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Colton Shoults 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!
How to organize your thoughts if you're not a liner thinker with mind mapping and list building.
Leaning into your best skills.
Being true to who you are.
listening to the consumer and the guest.
How culinary arts isn't driven by marketing; it's driven by human instinct and emotions.
How you should pay attention to those who are successful over listening to the marketers.
Knowing where you are strong, and surrounding yourself with people who are strong where you're weak.
Don't focus on improving weaknesses; focus on improving strengths.
How you should do some research before blindly giving a project to someone. At least have a slight clue.
Ric Scicchitano is a Restaurant Executive with a core philosophy that “Better Food Wins Every Time!” A forward-looking brand leader with experience spanning Operations, Marketing, Design & Development, Food Manufacturing and Supply Chain. Over the past 25 years, Scicchitano has worked with growth orientated organizations such as Which Wich Superior Sandwiches and Corner Bakery Cafe. Today Scicchitano serves as Managing Partner at Food & Drink Resources.
Show notes…
Favorite Success Quote or Mantra.
"Better food wins all 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!
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Ability to understand the big picture quickly and to connect the dots.
What is your biggest weakness?
Not the best taster.
What's one question you ask or thing you look for during an interview?
Are they smiling and looking you in the eye?
What's a current challenge?
Helping people stay true to who they are.
Share one code of conduct or behavior you teach your team.
Listen; don't wait to talk.
What is one uncommon standard of service you teach your staff?
Smile more.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Disposable timer.
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?
It is not about building a business. It is about being real and true to who you are.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ric Scicchitano 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!
Having a business partner that compliments you well.
Being open minded when hiring your team.
How having a background in law has helped Ayer's restaurant career.
Creating systems in your life to be proactive.
The importance of regular exercise, meditation, and sleep.
The a risk of losing control of your brand when franchising and chasing fast growth.
What Ayer didn't enjoy about being a lawyer.
How Ayer transformed from lawyer to restaurateur.
With multiple locations, struggle and importance of keeping the brand unified.
How to wash yourself of the people who don't match the new culture you're creating.
Creating systems and layers of financial accountabilities.
The benefits of open-book management.
Letting your managers have equity in the business.
The danger in being TOO trusting.
Having a close group of leaders and like-minded individuals you can share ideas with.
After earning his Juris Doctor degree from the University of Virginia School of Law, Mason spent several years in the legal world before returning to his family’s business, Kerbey Lane Cafe, in Austin, Texas. Today, Mason Ayer is serving as CEO of Kerbey Lane Cafe. Under his leadership, the Cafe has rapidly expanded and cemented itself as an iconic Austin business known for caring service and wholesome food served at reasonable prices.
Show notes…
Favorite Success Quote or Mantra.
Just be nice.
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Taking care of himself.
What is your biggest weakness?
Trusting too much.
What's one question you ask or thing you look for during an interview?
Have the interviewee tell a joke.
What's a current challenge? How are you dealing with it?
Navigating family business dynamics.
Share one code of conduct or behavior you teach your team.
Personal growth and education.
What is one uncommon standard of service you teach your staff?
Allocate 1% of sales to guest appreciation.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Mason Ayer 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!
How having the discipline to do the hard things creates the freedom to live the life you want.
The value of being a problem solver in this industry.
Working in the industry before investing in culinary school.
Some unconsidered challenges that come along with operating a food truck.
Some of the unconsidered challenges that come along with operating from a commissary.
The realistic time it takes to systemize your business if you didn't start with systems in place.
How Square POS and Toast POS compare.
Questions to ask yourself with getting your next POS.
Originally from Denver, CO, Adam Johnson made the move to NYC when he turned 21 to pursue a career in music. The music thing didn't work out and a chef friend of his convinced him to work for him for free. before long Adam found himself chasing a career in hospitality. Today, Adam serves as the COO of a small restaurant group behind Red Hook Lobster Pound & Rockaway Clam Bar which together, operates 5 locations of
Show notes…
Favorite Success Quote or Mantra.
"Hard choices, easy life. Easy choices, hard life."
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
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Jack of all trades.
What is your biggest weakness?
Jack of all trades.
What's one question you ask or thing you look for during an interview?
Ask:
"How did you get into the industry?"
"Why are you still in this industry?"
What's a current challenge? How are you dealing with it?
Seasonality.
Share one code of conduct or behavior you teach your team.
It is always ok for the customer to be wrong. What matters is that they leave happy.
What is one uncommon standard of service you teach your staff?
Treat your guest as if they are on vacation.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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?
Almost everything worth doing is going to be hard.
Negatives can be positives, you just haven't realized it yet.
Take time to reflect on the things you've actually accomplished.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Adam Johnson 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!