Restaurant Unstoppable with Eric Cacciatore

Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a very early age, and already had him cooking in the kitchen by the age of nine. A few years later, at the age of 14, he’d hold his first job in the industry. Aaron would go on to work at some of the best restaurants in the country, from New York City, San Francisco, Boston, Los Angeles, and in Phoenix. In the early 2000's Aaron returned to Phoenix where he joined the La Grande Orange Hospitality Group. Aaron has since gone on to open his very own St. Francis and Phoenix Public Market Cafe.

Check out Episode 437 with David Scott Peters as mentioned in today's episode!

Check out Episode 613 with Horst Schulze as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • "Win the fucking day."

In today's episode with Aaron Chamberlin we will discuss: 

  • Food service in the family
  • Winning the day, every day
  • Training and how to do it right
  • Avoiding culinary school
  • Showing you care to attract the mentors you need
  • Working in a 3 million dollar kitchen
  • Persistence
  • Creating your own culinary school
  • Tough start in the industry
  • The importance of learning what NOT to do
  • Violent kitchens
  • Regrets
  • Thriving through chaos
  • Serving 3,000 customers a day
  • Ego
  • Proactive vs. reactive
  • Transitioning from artist to business person
  • Partnerships

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Systems
  3. What's one question you ask or thing you look for during an interview?
    • Intellectually curious
  4. What's a current challenge? How are you dealing with it?
    • Dealing with a recovering from turmoil
  5. Share one code of conduct or behavior you teach your team.
    • "Win the fucking day!"
  6. What is one uncommon standard of service you teach your staff?
    • "Every day light someone up."
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Spend time with their teams
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Social Media - Instagram
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Dedication
    • Drive
    • Discipline

Contact info:

Instagram: @aaron_chamberlin

www.chefaaronchamberlin.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Aaron Chamberlin 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!
Direct download: 680_Aaron_Chamberlin_COMP_mixdown.mp3
Category:general -- posted at: 10:23pm EST

In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food.

After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills.

Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA. For his next project, Davin is partnering Jessica Waite and Christopher Logan, a plant-based, zero-waste restaurant named The Plot.

Show notes…

Favorite success quote or mantra:

  • "The future is unwritten."
  • "Live in a way that the teenage version of myself would be proud of me."

In today's episode with Davin Waite we will discuss:

  • Food in the family
  • Zero waste
  • Married to your business partner (literally)
  • Successes and failures
  • The importance of travel
  • Collaboration with restaurants near you
  • Enjoying the rushes in a busy restaurant
  • Learning from many different cultures and cooking
  • Ego in the industry
  • Ask questions and always learn
  • Keeping a notebook and writing in the kitchen
  • The birth of modern sushi
  • Mentors
  • Branding
  • The decision to open your own restaurant
  • Common mistakes in opening a restaurant
  • Costs and bottom lines
  • Gaining focus throughout your career

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Waking up every morning excited about life
  2. What is your biggest weakness?
    • Smoking cigarettes
  3. What's one question you ask or thing you look for during an interview?
    • "Were you born to do this?"
  4. What's a current challenge? How are you dealing with it?
    • Quitting cigarettes
  5. Share one code of conduct or behavior you teach your team.
    • If it's not "wow" then don't send it out
  6. What is one uncommon standard of service you teach your staff?
    • Tasting menus
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Value your own time
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. 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 make a difference
    • Things don't have to be perfect
    • Be good to each other

Contact info:

Instagram: @davinwaite

Email: davinwaite@gmail.com

The Plot website: www.theplotrestaurant.com

Wrench and Rodent website: www.seabasstropub.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Davin Waite 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!
Direct download: 679_Davin_Waite_COMP_mixdown.mp3
Category:general -- posted at: 3:30am EST

As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year run, Stacey decided to rebrand to The Trails Eatery and expanded the restaurant footprint to twice the size, but her success was followed by near-total failure in 2011. On the edge of losing total hope, Stacey reached out to the Food Network and Robert Irvine's Restaurant Impossible for help and the rest is history.

Check out Episode 641 with Greg Scheinman as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • "The magic is in the details."

In today's episode with Stacey Poon-Kinney we will discuss:

  • Growing up in kitchens
  • Connection through food
  • The value of money and hard work
  • Valuable lessons learned at big franchises
  • Volume hides everything
  • Mentors
  • When it is and is not appropriate to flip out on your team
  • Structure in the kitchen
  • Being pregnant in a managerial role in the kitchen
  • Taking over an existing restaurant
  • Get tax records if you're taking over restaurants
  • Butts in seats earns money
  • Regulars are key to success
  • Always look for a lesson in bad situations
  • Community is no longer spacial
  • Applying to Restaurant Impossible for help and what that's like
  • The importance of insurance
  • Water damage and how to deal with it
  • Dealing with a break-in
  • Fear is a great motivator
  • POS customer service

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Communications
  2. What is your biggest weakness?
    • Communication
  3. What's one question you ask or thing you look for during an interview?
    • Kindness, consideration, a sense of humor
  4. What's a current challenge? How are you dealing with it?
    • Time Management
  5. Share one code of conduct or behavior you teach your team.
    • Vintage hospitality
  6. What is one uncommon standard of service you teach your staff?
    • Challenge staff to remember three new names of customers
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
    • Way Front marketing in San Diego
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Live from your heart
    • Ask questions
    • Say thank you

Contact info:

Website: www.thetrailseatery.com

Instagram personal: @spkcooks

Instagram business: @thetrailseatery

Facebook: @TheTrailsEatery

Twitter: @TheTrailsEatery

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stacey Poon-Kinney 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!
Direct download: 678_Stacey_Poon-Kinney_mixdown.mp3
Category:general -- posted at: 3:30am EST

After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitness enthusiast, Anisha was frustrated that she couldn't scratch her pizza itch without being unhealthy. In 2017 she set out to solve her problem by developing a healthier alternative to the traditional pie. In January of 2019 Power Haus Pizza and Smoothies, located in San Diego, was born.  

Show notes…

Favorite success quote or mantra:

  • "Live intentionally."

In today's episode with Anisha Blodgett we will discuss:

  • Opening a restaurant within the last year
  • Most-current challenges
  • Food halls
  • Healthy pizza
  • Free events to find out if there's a demand for your food
  • Taking risks
  • Hiring when you're desperate
  • Don't settle
  • Labor shortages
  • Avoiding stress
  • Work/life balance
  • Hosting events that double as education
  • Recognize what brings people in and going all in on it
  • Catering
  • Branding
  • Design

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "Teaching myself things."
  2. What is your biggest weakness?
    • "Too trusting."
  3. What's one question you ask or thing you look for during an interview?
    • "Do I want to work with this person?"
  4. What's a current challenge? How are you dealing with it?
    • "Bring in more revenue."
  5. Share one code of conduct or behavior you teach your team.
    • "Bring the energy."
  6. What is one uncommon standard of service you teach your staff?
    • "Encouraging guests to try different foods."
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Organization
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. 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?
    • Live your life the way that makes you the happiest
    • Surround yourself with good people
    • Quality time with yourself

Contact info:

Instagram: personal @asliceof.life

Instagram: business @PowerhausPizza

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Anisha Blodgett 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!
Direct download: 677_Anisha_Blodgett_mixdown.mp3
Category:general -- posted at: 3:30am EST

Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse.

Show notes…

Favorite success quote or mantra:

  • "Always do the right thing because it's always the right thing to do."

In today's episode with Dan Sobek we will discuss:

  • Empowering your staff to do the right thing
  • Lead by example
  • Admit your mistakes
  • Culinary schools
  • Mentors
  • Major lessons learned from hotels
  • Knowing expectations and exceeding them
  • Realizing when you need to take a break
  • Consulting
  • Navigating and finding the best vendors
  • Partnerships
  • Best practices for lease negotiations
  • The desire to help others
  • The importance of self-care

 Other Resources Mentioned

Check out episode: 613: Horst Schulze on the 24 Standards of Service

Check out episode: 579: Horst Schulze on The 3 Fundamental Gust Expectations

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Too emotionally-involved sometimes
  3. What's one question you ask or thing you look for during an interview?
    • Ask up-front personal questions (without getting too personal)
  4. What's a current challenge? How are you dealing with it?
    • The labor market in San Diego is incredibly challenging
  5. Share one code of conduct or behavior you teach your team.
    • always do the right thing because it's the right thing to do.
  6. What is one uncommon standard of service you teach your staff?
    • Emphasize the importance of guest interaction
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Life is incredibly short and very precious - live every day to the fullest and don't take anything for granted
    • Say yes more often
    • Try new things

Contact info:

Email: dansobek@gmail.com

Website: www.thecornerdrafthouse.com

Instagram: @sobekdan

Facebook: @DanSobek

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dan Sobek 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!

 

Direct download: 676_Dan_Sobek_mixdown.mp3
Category:general -- posted at: 3:30am EST

The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from hosting cooking competitions, to publishing podcasts, to catering events of all sizes.

Yes, you heard me say publishing podcasts.

On top of being recognized as one of the best places to get BBQ in Southern California, if not THE BEST place, Walchef is the founder of Digital Hospitality where he guides fellow restaurateurs via video and audio content, through an ever-evolving digital world.

Show notes…

Favorite success quote or mantra:

  • "If we can't tag you, we can't pimp you."

In today's episode with Shawn Walchef we will discuss:

  • Social media
  • Trying to be the best
  • Collaboration
  • Being a parent
  • Branding
  • You have to be willing to live your brand
  • Being at odds with your partners
  • Embrace your community
  • Yelp and how to utilize sites like it
  • Embracing events
  • Finding a crew that can execute better than you
  • The best, most efficient way to show sports events at your restaurant/bar
  • Always learn, always evolve
  • Promoting
  • Instagram-worthy food
  • Best social media practices

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Curiosity
  2. What is your biggest weakness?
    • Financial accountability
  3. What's one question you ask or thing you look for during an interview?
    • Heart
  4. What's a current challenge? How are you dealing with it?
    • Life is just a series of positive challenges
  5. Share one code of conduct or behavior you teach your team.
    • Make memorable moments
  6. What is one uncommon standard of service you teach your staff?
    • It's our job to engineer memorable moments, make the story extend beyond our four walls
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Promoting themselves
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Get involved
    • Stay curious
    • Lead with love

Contact info:

Website: calibbq.media

Email: shawn@calicomfortbbq.com

Twitter: @CaliBBQMedia

Instagram: @calibbq

Facebook: @CaliComfortBBQ

Check out Shawn's podcast here: Digital Hospitality: a Cali BBQ Media Podcast

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Shawn Walchef 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!
Direct download: 675_Shawn_Walchef_mixdown.mp3
Category:general -- posted at: 1:05am EST

Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three years, he sold the business and opened Pasadena's first gastropub, Kings Row.

In 2010 Hagop along with Quasim Riaz and Andre Vener, opened the first Dog Haus in Pasadena, California. 9 years later there are over 30 locations in 18 states.

Show notes…

Favorite success quote or mantra:

  • "It's not how hard you hit; it's about how hard you get hit and how you get back up."

In today's episode with Hagop Giragossian we will discuss:

  • Opening a restaurant with almost zero experience
  • Retaining good staff
  • Consistency
  • Continuing to show up and have fun through the hard times
  • Gratification factor of owning a restaurant
  • Partnerships
  • When to give up on the industry
  • Scaling
  • Food truck logistics
  • Collaborate instead of compete
  • Creating identity
  • Franchising
  • What you lack in experience you need to make up for in effort
  • Collaboration is KEY!!!
  • Lose the ego!!!

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I get back to everybody.
  2. What is your biggest weakness?
    • I don't shut off.
  3. What's one question you ask or thing you look for during an interview?
    • Do you care about people? Are you thoughtful?
  4. What's a current challenge? How are you dealing with it?
    • Thinking small while being big.
  5. Share one code of conduct or behavior you teach your team.
    • Know that the people you are working with have invested their lives into it and take it seriously.
  6. What is one uncommon standard of service you teach your staff?
    • Connect with our franchisees
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Focus too much on food and not enough on your employee
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be thoughtful of others
    • Be confident in yourself
    • Be comfortable being uncomfortable

Contact info:

Email: hagop@doghaus.com -or- wecare@doghouse.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Hagop Giragossian 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!
Direct download: 674_Hagop_Giragossian_mixdown.mp3
Category:general -- posted at: 3:30am EST

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention.

Check out Episode 667 with Brad Cecchi as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • The most important thing to own in a restaurant is the attitude that allows you to ignore all the people who tell you 'no'."

In today's episode with Patrick Mulvaney we will discuss:

  • How restaurants help their communities
  • Empowering employees to take responsibility and action
  • Working with a menu that changes every day
  • Keeping your employees engaged
  • Be fulfilled in the work you do
  • The importance of pre-meal and tasting
  • Consistency
  • Succeeding within constrained limits
  • Push yourself and always be creative
  • Make people feel good with more than just good food
  • first and last impressions
  • How to live intentionally to achieve your dreams
  • Importance of vulnerability
  • Mental health in the restaurant industry
  • Catering
  • Acquiring funds
  • Suicide in the industry
  • It's ok to not be ok
  • Turning hospitality back on ourselves to be healthier and better help others

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "Elvis is on the plate." Every time you do something it needs to be special, heartfelt, and important.
  2. What is your biggest weakness?
    • Patience
  3. What's one question you ask or thing you look for during an interview?
    • Cook and egg, cut an onion, sauté piece of fish.
  4. What's a current challenge? How are you dealing with it?
    • Business climate; moving forward. Make a profit while supplying a meaningful place for people to work.
  5. Share one code of conduct or behavior you teach your team.
    • welcome is the first word the guest hears when entering the restaurant
  6. What is one uncommon standard of service you teach your staff?
    • Making guests feel like family.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Thank our staff.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Have an IT person on staff!
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Lean in
    • Don't be afraid
    • Learn to lead the parade confident that people are following behind you without looking over your shoulder0-

Contact info:

Website: www.mulvaneysbl.com

Instagram: @mulvaneys_sacramento

Facebook: @MulvaneysBL

Twitter: @MulvaneysBL

Suicide prevention: igotyourback.info

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Patrick Mulvaney 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!
Direct download: 673_Patrick_Mulvaney_BEST_mixdown.mp3
Category:general -- posted at: 3:00am EST

After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City.

Following NYC he would come back to California to cook at The French Laundry in Yountville. Eventually, Thomas Keller saw Will's talent for tech and asked him to run all of IT for the Thomas Keller Restaurant Group.

After learning from the best, Will pursued his dream and opened his own chain of fast-casual restaurants as founder and CEO of Spice Kit restaurants in 2007 which scaled to multiple locations in the Bay Area.

Today, Will serves as founder and CEO of Pared, a leading hospitality and restaurant network with over 100,000 members.

Show notes…

Favorite success quote or mantra:

  • "Luck is where preparation meets opportunity."

In today's episode with Will Pacio we will discuss:

  • Setting yourself up for opportunity
  • Passion for food
  • Taking risks
  • Working for free in order to learn
  • What you do and don't learn in culinary school
  • Collaboration
  • Establishing good culture
  • The culture of Per Se
  • Cooking for a food critic
  • How a good review affects business
  • What is Pared?
  • How clients changed the direction of Pared
  • Labor issues today

 

Direct download: 672_Will_Pacio_mixdown.mp3
Category:general -- posted at: 6:41am EST

Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. He never left.

In 1988, the lure of Italian cuisine called and Staffan joined Piatti Ristorante in Yountville, Napa Valley.

Promoted quickly, he was soon responsible for new restaurant openings, menu development, and training. Other career highlights include a seven-year stint at San Francisco’s famed Scala’s Bistro and cooking at The James Beard House in New York City. Today Chef Terje serves as Chef Partner of Perbacco and Barbacco in SanFrancisco, CA.

Check out episode 666 with Umberto Gibin as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • "I just hate the word talent. You buckle down and work; that's talent. Talent has two parts: hard work and grit. if you have those, you have talent to do anything. Never think you';re some kind of genius."

In today's episode with Staffan Terje we will discuss:

  • Chef life is hard work
  • Stress
  • Learning to butcher on a farm
  • Don't lie about your knowledge
  • Be honest always
  • Define your concept
  • The importance of business knowledge
  • Business skills are as important as cooking skills
  • Advice on expansion
  • Don't strive for perfection at first
  • Share Knowledge!
  • You have a commitment to your employees
  • Expect mistakes when opening
  • Don't do too much too fast
  • Criticism is good!
  • Opening in the 2008 recession
  • Creativity
  • Opening in the wrong location
  • The decision to close a restaurant based on location
  • Do your research and do the numbers!

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I never stop
  2. What is your biggest weakness?
    • Over-analyze things
  3. What's one question you ask or thing you look for during an interview?
    • "What was the first place you got a job and why?" Looking for honesty.
  4. What's a current challenge? How are you dealing with it?
    • Finding enough people who can afford to work at restaurants
  5. Share one code of conduct or behavior you teach your team.
    • Be nice to people
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Close.
    • Try to be too many things to too many people.
    • Rest and relaxation
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Choco App :ordering from suppliers made simple.
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Keep it clean
    • Be kind
    • Don't look back

Contact info:

Perbacco website

Barbacco website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Staffan Terje 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!
Direct download: 671_Staffan_Terje_mixdown.mp3
Category:general -- posted at: 3:30am EST

New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World,  the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves as Founder of AF&CO, a leading restaurant and hotel consulting firm with a focus on marketing and Public Relations.

Today, we're here to explore and unpackage Andrew's career AANNDDD we're going to cover a few trends.

Check out Building a Story Brand by Donald Miller as mentioned in today's episode!

Check out Your Restaurant Still Sucks by Donald Burns as mentioned in today's episode!

Check out Restaurant Man by Joe Bastianich as mentioned in todays's episode!

Show notes…

Favorite success quote or mantra:

  • "I was born with a fork in my mouth."
  • "When you come to the fork in the road, take the fork."
  • "Dig in."

In today's episode with Andrew Freeman we will discuss:

  • Passion for food
  • Shifting from BOH to FOH
  • Restaurant marketing
  • Unavoidable mistakes
  • Key attention to detail
  • Successful rebrands and rebuilds
  • Partnerships
  • Community Involvement
  • Importance of taking risks
  • The three trends we discuss are:
    • Vegetarian/Vegan restaurans
    • Gig economy
    • Craft your own adventure
    • Delivery
    • Ghost restaurants
    • Food halls

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Contact info:

Website: AF&CO.

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Andrew Freeman 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!
Direct download: 670_Amdrew_Freeman_mixdown.mp3
Category:general -- posted at: 3:30am EST

In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta grit and have now grown the company to 8 figures with 12 locations in 4 states.

With parents now retired, daughters Shila and Kay run the company and continue to build the brand with aspirations for more growth.

Both Misty, their mom, and Shila are past guests and now I'm pleased to welcome sister Kay to the show.

Check out Episode 081 and Episode 179 with Misty Young as mentioned in today's episode!

Shila is Episode 303 with Shila Morris as mentioned in today's episode!

Today, I'm reconnecting with Shila and sister, Kay to discuss their recent growth and how the franchise industry is different than the independent and what that transition has looked like.

Show notes…

Favorite success quote or mantra:

  • "Consistency compounds."

In today's episode with Shila Morris and Kay Salerno we will discuss:

  • Consistency
  • Keep showing up
  • Growth and expansion
  • What we learn from franchises
  • Community and soul in franchises
  • Everything you need to know to franchise
  • Capital (time AND money)
  • Take time to evaluate your past decisions
  • Multiple angles for location assessment

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Contact info:

The Squeeze In franchising website

Instagram: @kayandshi

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Shila Morris and Kay Salerno 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!

 

Direct download: 669_Shila_ansd_Kay_mixdown.mp3
Category:general -- posted at: 11:44am EST

The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace.

Show notes…

Favorite success quote or mantra:

  • "What if you fall? What if you fly?"
  • There is no elevator for success; you have to take the stairs."

In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss:

  • Focus on best-case-scenario
  • Slow road to success
  • Women pioneers in the restaurant industry
  • Transformative relationships with your staff
  • Debbie Branby opening the restaurant back ion 1981 and its evolutions
  • Evolving with the market
  • Surviving recessions
  • The importance of inventory management
  • Insurance policies
  • "Oh shit" money and the need for it
  • Navigating emotional connections to your business
  • Partnerships/family partnerships
  • Lawyers and legality of buying a business

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard work
  2. What is your biggest weakness?
    • Relinquishing control
  3. What's one question you ask or thing you look for during an interview?
    • "If you could anything from anywhere in the world, what would it be?" Looking for an authentic, interesting answer.
  4. What's a current challenge? How are you dealing with it?
    • SOPs - standard operating procedures
  5. Share one code of conduct or behavior you teach your team.
    • Respect each other
  6. What is one uncommon standard of service you teach your staff?
    • Humor, safe place
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Know their costs, watch their costs; avoid mistakes
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't take yourself too seriously
    • Be authentic
    • All you need is love.

Contact info:

Website: www.cheeseboardcatering.com

Check out Krista and Caitlin's podcast The Good, The Bad, & The Drinking

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Krista Kintop Phillips and Caitlin Kintop Fletcher 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!
Direct download: 668_Krista_Kintop_Phillips_and_Caitlin_Kintop_Fletcher_mixdown.mp3
Category:general -- posted at: 11:39am EST

Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years. in 2017 Cecchi joined forces with Clay Nutting to open Canon, which is recognized as one of Sacramento's best restaurants and just recently got It's on Michelin nod when named to the Michelin guide’s Bib Gourmand list.

Check out episode 662 with Oliver Ridgeway as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • "Chance favors a prepared mind."

In today's episode with Brad Cecchi we will discuss:

  • Organization
  • Giving compliments to your staff is key
  • Importance of travel
  • What Brad learned from working in a mom and pop pizza shop
  • To go to culinary school or not to go?
  • The passion and desire to be taken seriously
  • Cooking for Dick Chaney
  • Helping other chefs open restaurants before opening your own
  • Tensions in the kitchen
  • Thinking through problems; stepping away
  • The pressure of the Michelin star
  • Cashflow
  • Opening undercapitalized
  • Farm to table/fork

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Organization
  2. What is your biggest weakness?
    • Aspirations, "trying to do more than I'm ready to do."
  3. What's one question you ask or thing you look for during an interview?
    • How clean are you own your real life
  4. What's a current challenge? How are you dealing with it?
    • Butts in seats
  5. Share one code of conduct or behavior you teach your team.
    • Mise en place
  6. What is one uncommon standard of service you teach your staff?
    • Tasting trays
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Think
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Andewy Sausage Recipe
    • Family-style shareable dining
    • Community

Contact info:

Website: www.canoneastsac.com

Instagram: @canoneastsac

Facebook: @canoneastsac

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Brad Cecchi 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!
Direct download: 667_Brad_Cecchi_mixdown.mp3
Category:general -- posted at: 3:30am EST

Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where he got to work for a handful of leading restaurants in the Bay Area and LA. With this experience, he went on to serve as one of the founding team members of Il Fornaio, which he helped scale to six locations before departing to join the Kimpton Hotel group. Then in 2004 he re-joined mentor Larry Mindel to open Poggio. Today, Gibin deploys decades of top tier experience as owner-operator of Perbacco and Barbacco, both located in San Francisco, CA.

Show notes…

Favorite success quote or mantra:

  • "We are as good as the last dish we served."

In today's episode with Umberto Gibin we will discuss:

  • Consistency
  • The European restaurant scene in the 1970s
  • Early mentors
  • The trip to the states
  • Emotional intelligence and reading body language
  • Old school v. new school kitchen behavior
  • Eye for detail is key
  • No position in your restaurant is more or less important than any other
  • Authenticity
  • The evolution of Italian food
  • Getting "cold feet" before the decision to open a restaurant
  • Knowing when you're ready
  • Mistakes of organization
  • Avoid a loose concept
  • Enjoy your work and think positive
  • The difference between a mentor and a boss

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Focus
  2. What is your biggest weakness?
    • "I don't have one."
  3. What's one question you ask or thing you look for during an interview?
    •  "Someone who looks into my eyes when speaking to me and is willing to help guests."
  4. What's a current challenge? How are you dealing with it?
    • Lack of experienced personal
  5. Share one code of conduct or behavior you teach your team.
    • Be in the moment
  6. What is one uncommon standard of service you teach your staff?
    • Be in the moment
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Mentor the employees
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Believe in what you do
    • Stay focused
    • Value others

Contact info:

Email:

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Umberto Gibin 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!
Direct download: 666_Umberto_Gibin_mixdown.mp3
Category:general -- posted at: 3:30am EST

University of Waterloo dropout, Kai Umezawa leveraged his software engineering skills for both Facebook and Google before he co-founded Zenreach, a wifi marking platform, in 2012. Today, in addition to being a co-founder, Umezawa serves as Head of Product for Zenreach. Our focus: the current state and future of wifi marking. 

Show notes…

Favorite success quote or mantra:

  • "The future is not something that happens by accident; the future is built."

In today's episode with Kai Umezawa we will discuss:

  • Taking advice
  • Bypassing the standard school system
  • What Kai learned from working at Facebook and Google
  • Digital data vs. face-to-face knowledge about customers
  • Comment cards becoming digital
  • Guest data collection streamlining
  • Personalized outreach to restaurant guests
  • Be intentional about the information you are trying to collect from guests
  • The future of digital marketing

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Contact info:

www.zenreach.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kai Umezawa Zenreach 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!
Direct download: 665_Kai_Umezawa_Zenreach_mixdown.mp3
Category:general -- posted at: 3:30am EST

Chef Patricio Wise was born and raised in a large family in Monterrey, Mexico, where cooking for big parties was an everyday social affair. After a successful career in finance, Wise, who is self-trained in the culinary world began hosting pop-ups at local Farmers' Markets and Breweries. It was so successful that he secured and established a brick and mortar location, Nixtaco Mexican Kitchen, within the year and has been only gathering momentum ever since.

Show notes…

Favorite success quote or mantra:

  • "There is no substitute for hard work."

In today's episode with Patricio Wise we will discuss:

  • Scientific approach to restaurant operations
  • Patricio's finance background
  • Market-maker financing
  • Systems
  • Taking your time becoming the full-time restauranteur
  • Online tools available to all cooks
  • Science behind food
  • Taking gambles and being OK with failure
  • Pop ups
  • High standards
  • Listening to your guests
  • The battle of pleasing everyone
  • The best POS
  • Humility

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "I like people"
  2. What is your biggest weakness?
    • "I like people"
  3. What's one question you ask or thing you look for during an interview?
    • "Do you like people?"
  4. What's a current challenge? How are you dealing with it?
    • Growth. Sometimes too busy.
  5. Share one code of conduct or behavior you teach your team.
    • "We can't please them all but we will try."
  6. What is one uncommon standard of service you teach your staff?
    • "Please them all."
  7. What's one book we must read to become a better person or restaurant owner?
    1. The Subtle Art of Not Giving a Fuck by Mark Manson
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Accounting
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be nice to people
    • Be nice to people
    • Treat them all the same

Contact info:

Email: patricio@nixta.co

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Patricio Wise 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!
Direct download: 664_Patrico_Wise_mixdown.mp3
Category:general -- posted at: 3:30am EST

Jessica Marshall is a talented restaurant designer with 15 years of experience. Her company, Brass Rose Studios, is based out of the Sacramento, California area. Today will be a deep dive conversation regarding the 3 most common restaurant design mistakes.

Show notes…

Favorite success quote or mantra:

  • "Live it!"

The 3 Most Common Restaurant Design Mistakes are:

  1. Getting into a lease and not understanding the cost and lead-time that come with it
    • Mechanical, electrical, and plumbing costs
    • Planning ahead
    • HVAC prep
    • Knowing what you need and if your lease covers it
    • Avoiding inhibiting your ability to scale
    • Everything TAKES TIMES so budget your time properly
  2. Trying to do it all yourself without hiring experts/specialists
    • Everything a restaurant needs is too much for one person
    • Budgeting and coordination is key
    • Impossible to balance personal life and restaurant buildouts during crunch time
  3. Remembering who you are why you started
    • Don't forget why you wanted to open a restaurant in the first place
    • Build up a team to help you build or give advice
    • personal life/work balance
    • Write down you "why"

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Contact info:

Brass Rose Studios website

Email: j.marshall@brassrosestudios.com

The first five RU listeners to reach out to Jessica will get a 20% discount!

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jessica Marshall 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!
Direct download: 663_Jessica_Marshall_COMP_mixdown.mp3
Category:general -- posted at: 3:05pm EST

Chef Oliver Ridgeway, was born and raised in Sussex, England. For Ridgeway, life in the kitchen began in his father’s restaurant, where his own passion began to emerge. After studying cooking at Crawley College, Ridgeway worked in multiple hotels and even a cruise ship before landing in U.S. where he held multiple chef positions and even cooked for VIP's during the Olympics. In 2011 Ridgeway made the move Sacramento where he took the Executive Chef Role at Grange Restaurant & Bar, and Camden Spit & Larder in 2018.

 

Show notes…

Favorite success quote or mantra:

  • "Do it nice or do it twice."

In today's episode with Oliver Ridgeway we will discuss:

  • Born into the industry and staying with it
  • Traveling there ENTIRE world and what you learn
  • Cutting your teeth on a cruise ship kitchen
  • Hotel kitchens
  • Airport restaurant kitchens
  • The importance of world travel
  • The importance of connections
  • Working as a chef at the olympics
  • You have to give a shit
  • Standards, expectations, and aiming points for your team
  • Accountability
  • Keep your ego and temper in check
  • How to let team members go during hard financial times
  • You don't know everything so surround yourself with people who know things you don't
  • Resentment in the industry

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Leading by example
  2. What is your biggest weakness?
    • Addressing the issue of team members who try hard but it isn't hard enough
  3. What's one question you ask or thing you look for during an interview?
    • What makes you happy? What drives you?
  4. What's a current challenge? How are you dealing with it?
    • Telling good people that they aren't good enough
  5. Share one code of conduct or behavior you teach your team.
    • Working with efficiency and urgency
  6. What is one uncommon standard of service you teach your staff?
    • Making "no" sound like "yes"
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Look at the long road rather than just the immediate
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind
    • Cook from the heart
    • Do it nice or do it twice

Contact info:

Camden Spit & Larder website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Oliver Ridgeway 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!
Direct download: 662_Oliver_Ridgeway_mixdown.mp3
Category:general -- posted at: 3:30am EST

Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San Francisco. After Serving as the right-hand-man to Chef Tyler Florence, Thiemann returned to his home city of Sacramento, where one year later he opened his first Restaurant Mother, which was followed by Empress Tavern.

Show notes…

Favorite success quote or mantra:

  • "It's all about working hard and not being a dick."

In today's episode with Michael Theimann we will discuss:

  • Starting out in the industry as a dishwasher (like many of us)
  • Find your voice
  • Learn fast and hustle is KEY
  • Restaurant social media
  • Staying/feeling young in the industry
  • The chef learning curve
  • Dealing with tension and resentment in the kitchen
  • Being homeless and jobless in a foreign country and making it work
  •  Adaptability
  • Restaurant scene in New Zealand
  • Restaurant scene in Hawaii
  • Ego
  • Maintaining good relationships, especially in a small community
  • Learning the hard way, new and uncomfortable environments
  • Restaurant scene in Sacramento
  • Mentors
  • Regrets/mistakes
  • Your restaurant is a theater and your team is the cast
  • You won't get what you want unless you make it know that you want it
  • The truth about pictures of food on Instagram
  • Self-awareness

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Saying yes
  2. What is your biggest weakness?
    • Saying yes
  3. What's one question you ask or thing you look for during an interview?
    • Outside interests besides cooking
  4. What's a current challenge? How are you dealing with it?
    • Keeping restaurants open is hard
  5. Share one code of conduct or behavior you teach your team.
    • Just be nice
  6. What is one uncommon standard of service you teach your staff?
    • Just be nice
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Check in on your brand, what you're about
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Slack
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • First of all, I don't feel like I'm successful
    • Separate yourself and your profession
    • Hard work

Contact info:

Instagram:

Mother: @mothersacramento

Empress Tavern: @empresstavern

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Theimann 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!
Direct download: 660_Michael_Theimann_BEST_mixdown.mp3
Category:general -- posted at: 3:30am EST

After attending the Scottsdale Le Cordon Bleu College of Culinary Arts, Chef Justin Brunson Scored an internship with Chef Michael DiMaria at Michael’s at the Citadel. In 2004 Brunson made the move to Denver, CO where over the next 4 years he worked with key mentors Richard Sandoval, Frank Bonanno, and Alex Seidel.

In 2008 Brunson opened Masterpiece Delicatessen to rave reviews. The Delicatessen was followed by Old Major in 2013, which won numerous "best of" awards. These hits were followed with Culture Meat and Cheese in 2016, River Bear in 2011 and Royal Rooster in 2018 and the newest concept Folsom Foods in Boulder.

Show notes…

Favorite success quote or mantra:

  • "Just Go."

In this episode with Justin Brunson we will discuss:

  • Food halls
  • Growing up in a farming community
  • Respecting food
  • Agression
  • Learning respect
  • Enthusiasm vs. extremism
  • Communication is key
  • Don't be a hothead
  • Minimizing stress
  • Differences between family-owned and run vs. corporate chains
  • Testing the market
  • Trying things out before going all-in
  • Opening at ultra-low cost
  • Opening mistakes and how to avoid them
  • Opening new locations, closing them, and why
  • Offering health insurance to your staff and team
  • Be weary of partners
  • Getting burned by partners
  • Trust AND track
  • Be a caring boss

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Be good and kind to people
  2. What is your biggest weakness?
    • Being too kind to people
  3. What's one question you ask or thing you look for during an interview?
    • Worst work experience and how you handled it
  4. What's a current challenge? How are you dealing with it?
    • Finding good employees
  5. Share one code of conduct or behavior you teach your team.
    • Clean your shoes
  6. What is one uncommon standard of service you teach your staff?
    • Push hospitality to the max
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take take of themselves
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Hire good IT people
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do what you say you're going to do - integrity
    • Don't be late
    • Make sure your knives are sharp

Contact info:

Email: jobs@brunsonconcepts.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Justin Brunson 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!
Direct download: 660_Justin_Brunson_COMP_mixdown_1.mp3
Category:general -- posted at: 11:15am EST

Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by those in the industry. It was clear opportunities were inevitable. Those Opportunities came in 1997 when Selby was approached by Josh Wolkon to Join Vesta, a Secret Sauce restaurant concept.

Selby parted ways with Secret Sauce in 2013, and has been earning a living as a consultant, opening restaurants, overseeing multiple locations as culinary director, and occasionally serving as a line cook.  He's recognized for being key in contributing Denver's Culinary foundation, not only for his skills in the kitchen but more importantly for his patience and passion to serve as a mentor to the next generation of professionals.

Show notes…

Favorite success quote or mantra:

  • "Kindness is everything."

In this episode with Matt Selby well will discuss:

  • Leadership skills
  • Passion
  • Bring up your team
  • Give value
  • Thew difference between customers and guests
  • the difference between commanding and demanding respect
  • What will get you through the hardships of the industry
  • Inherent leadership
  • Engage with people always
  • The pros and cons of consulting
  • Speak up for yourself while giving leeway to others
  • Best inventory practices
  • Reducing waste in the kitchen
  • Marijuana in the industry

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Kindness
  2. What is your biggest weakness?
    • Kindness to a fault
  3. What's one question you ask or thing you look for during an interview?
    • Motivation
  4. What's a current challenge? How are you dealing with it?
    • Getting out of bed
  5. Share one code of conduct or behavior you teach your team.
    • Professionalism/directness
  6. What is one uncommon standard of service you teach your staff?
    • Pay attention, be proactive
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Pay attention
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Giving back
    • Being kind
    • Working hard

Contact info:

West of Surrender website (current client)

Email: selbymatt5@gmail.com

Get in touch: 720-387-5311

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matt Selby 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!
Direct download: 659_Mike_Selby_mixdown.mp3
Category:general -- posted at: 3:30am EST

As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999.

He obtained his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Upon returning to the states in 2001, he worked at Thomas Keller’s The French Laundry, where he met future business partner, Bobby Stuckey.

Mackinnon-Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in 2004 in Boulder, CO. In 2007, the partners launched Scarpetta Wines. In 2011 they opened Pizzeria Locale, which in 2014 they started rolling out a fast-casual version of throughout Denver, CO.

 

Show notes…

Favorite success quote or mantra:

  • Be a better listener than you are a talker."

In this episode with Lachlan Mackinnon Patterson we will discuss:

  • Living and learning to cook in France
  • Setting high standards
  • Getting the right mentors
  • What you get from studying culinary arts outside of your home country
  • Treat your job like you own it
  • Partnerships
  • FOH and BOH partnerships
  • Put ego aside and figure out what you are best at
  • You can't do it all
  • The true meaning and business models of "fast food"

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Contact info:

Frasca Food and Wine

Pizzeria Locale

Scarpetta Wines

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lachlan Mackinnon-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!
Direct download: 658_Lachla_Mackinnon_mixdown.mp3
Category:general -- posted at: 3:30am EST

Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In  2006, Skokan, and his wife, Jill, opened Black Cat Farm Table Bistro, which was following by the 130-acre, Certified Organic, Black Cat Farm, one year later. In 2012  the couple opened their second restaurant, Bramble & Hare. On top of all of this Skokan is the author of Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm.

 

Show notes…

Favorite success quote or mantra:

  • "Hey what could possibly go wrong?" A lot. But you have to be okay with failure.

In today's episode with Eric Skokan we will discuss:

  • Every one fails before succeeding
  • Love of cooking
  • Ambition
  • Your mood has an impact on everyone you work with
  • Big lessons learned from working under 3 great chefs/owners
  • Health food v. healthy food
  • Work/life balance
  • Living intentionally
  • From restaurant to garden to farm
  • Finding your passion
  • Scaling into your dream restaurant (start small)
  • Aiming for no surprises in the kitchen
  • Give your team empowerment

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 
Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Flexibility
  2. What is your biggest weakness?
    • Too interested in change
  3. What's one question you ask or thing you look for during an interview?
    • Level of excitement
  4. What's a current challenge? How are you dealing with it?
    • Recruiting staff
  5. Share one code of conduct or behavior you teach your team.
    • Talk about what you need and listen intently to the needs of others
  6. What is one uncommon standard of service you teach your staff?
    • Unconditional service
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't do well enough or do often enough?
    • Mentor their staff
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Become attached to success but not to the method of achieving it
    • Leave the world a better place than how you found
    • Force yourself to celebrate all the little successes

Contact info:

Email: ericskokan@aol.com

Come visit the farm

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric Skokan 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!
Direct download: 657_Eric_Skokan_mixdown.mp3
Category:general -- posted at: 11:49am EST

In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of Restaurant Unstoppable to look.

Additionally, I share my vision for the future. I' d like Restaurant Unstoppable to grow beyond just myself. The way you grow anything is by injecting yourself in an entity. Injecting your mission, vision, values, then letting it share beyond you. Sharing it with others who resonate, slowing growing community and support over time.

In this episode (and below),  I share my mission, vision, and values with you. If what I share with you resonates, join the unstoppable community!

Show notes…

Mission

To inspire, empower, and transform the restaurant industry. 

Vision

We will be a network for the most respected and successful hospitality thought leaders to selflessly share their stories, knowledge, values, and ideas with those who are eager to learn. 

Realizing the full potential of the collective - access to expertise, support from their peers - we will drive a new era of humanity and empathy in the restaurant industry. 

Core Values

  1. We are a purpose-driven organization.
    • Our aim is to be the most trustworthy source of transparent information to help the restaurant and hospitality industry find balance and self-awareness.
  2. We put service to others ahead of our own ambition.
    • We place the good of the tribe before our own personal gain.
  3. We are students of life.
    • We are hungry for ideas and knowledge and surround ourselves with smart people. We will constantly be learning.
  4. We will frequently check the status quo, including our own.
    • Restlessness and open minds lead to great discovery. There is more information in the world than one individual can ever know; no one has all the answers.
  5. We value integrity over expediency.
    • The easy road will not tempt us. We will be consistent and deliver on our promises.
  6. We understand that outer growth begins with inner growth.
    • We can only improve others by improving ourselves, first. We will measure success by the quality delivered, and the lives made better.
  7. We will make it all painfully authentic.
    • a.k.a. cool, tight, bitchin’.

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

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!
Direct download: 656_Eric_Cacciatore_Getting_Personal_mixdown.mp3
Category:general -- posted at: 3:30am EST

Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry completely. However, his irrational stubbornness had other thoughts. Thompson decided to give everything he had – personally and financially - to develop a new dining and entertainment experience.

In 2012 Punch Bowl Social,  a multifaceted, surprisingly intimate, social gaming, and dining space was born.  As of today, Punch Bowl Social consists of 19 locations with an additional 6 slated to open in the next 14 months. 

Show notes…

Favorite success quote or mantra:

"is this was your last day on earth what would you do?"

In this episode with Robert Thompson, we discuss: 

  • The intricacies of growing an iconic brand. 
  • With 19 restaurants, Thompson still doesn't feel like a success. 
  • How better than average design and concept, still won't make up for bad real estate. 
  • While it's good to be confident, over-confidence can lead to arrogance.
  • Staying humble. 
  • recovering from failure. 
  • Starting with the end in mind; who is your target market?  
  • knowing your market. 
  • Reconnecting with the guest.
  • Injecting your presence into the brand. 
  • Using technology and data to select your location. 
  • Transitioning into a new neighborhood gracefully.
  • How Punch Bowl Social compartmentalizes its space to balance events and standard guest. 
  • Thompson's plan to maintain their authenticity as the scale beyond 19 location. 

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Grind
  2. What is your biggest weakness?
    • Grind
  3. What's one question you ask or thing you look for during an interview?
    • People pipeline
  4. What's a current challenge? How are you dealing with it?
    • Try to find out if they're competitive. 
  5. Share one code of conduct or behavior you teach your team.
    • Zero tolerance for abuse.
  6. What is one uncommon standard of service you teach your staff?
    • Moral obligation. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Not thinking about the guest. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • e-sites. 
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Look to the horizon
    2. Remember that you could die tomorrow
    3. Kiss your kids and wife. 

Contact info:

robertceo@punchbowlsocial.com put "Restaurant Hall-of-Fame" in the subject line if you want a job! 

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Robert Thompson 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!
Direct download: 655_Robert_Thompson_mixdown.mp3
Category:general -- posted at: 10:34pm EST

Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer focused on Elementry ed. Eventually, the sisters found their way to Boulder, CO. In 2000 they opened their first restaurant Trilogy Wine Bar, which had a successful 9-year run before they sold in 2009. After 3 years away from the industry, the sisters decided it was time to open their second restaurant, Shine Restaurant & Potion Bar, also in Boulder, CO. On top of this, the sisters have opened their own beer brewery, herbal beverage company (Shine Potions) written cookbooks, and they curate special events under the shine sisters brand.

Show notes…

Favorite success quote or mantra:

"Tap into your magic."

In today's episode with Jessica, Jill, and Jennifer Emich we will discuss:

  • What we learn from our parents
  • Importance of will power
  • Traveling abroad to gain perspective
  • Lessons learned from opening quickly
  • Choosing the right city for your concept
  • Open-mindedness
  • Let go of expectations
  • Going into business with friends/family/spouses
  • Partnerships
  • Hiring staff that propel your message and culture with you

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Authenticity and letting things evolve on their own
  2. What is your biggest weakness?
    • Taking things personally sometimes
  3. What's one question you ask or thing you look for during an interview?
    • Passion and where do you want to be in 5 years?
  4. What's a current challenge? How are you dealing with it?
    • You never know how many seats will be filled each day
  5. Share one code of conduct or behavior you teach your team.
    • Respect each other and be kind
  6. What is one uncommon standard of service you teach your staff?
    • Be able to read your customer get them to open up
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of yourself and balance
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Connection and community
    • Tap into your magic
    • Feed people to their heart

Contact info:

Website: ShineBoulder.com

email: sisters@shineboulder.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jessica, Jill, and Jennifer Emich 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!
Direct download: 654_Emich_mixdown.mp3
Category:general -- posted at: 3:30am EST

As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy’s focus is on leadership development, sales building, and profitability. His methodology is driven by the creation of vibrant, values-based business cultures, no matter the industry. Today we're here to discuss the inevitability of Artificial Intelligence (AI) and how you can choose to react to it. 

Show notes…

Favorite success quote or mantra:

"Work with a sense of purpose. Be well" 

In today's episode with Rudy Miick, we discuss: 

  • Living with purpose
  • What AI (artificial intelligence) is
  • Why we need to accept it. 
  • 3 reason why people work
  • Why "inspired" workforce is what you want to create.
  • How profit-sharing and open-book management feed into an inspired workforce. 
  • How to create an inspired workforce
  • What "defined excellence" looks 
 

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Contact info:

Miick.com

Rudy@Miick.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Rudy Miick 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!
Direct download: 653_Rudy_Miick_mixdown.mp3
Category:general -- posted at: 3:30am EST

Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO.

He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef.

In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO.

Show notes…

Favorite success quote or mantra:

  • "Treat it like it's yours and someday it will be."

In today's episode with Steve Redzikowski we will discuss:

  • Do it right the first time
  • Staying organized
  • Ambition
  • Surround yourself with the best
  • Make mistakes once and never again
  • Learning standards
  • Learning for the best early on in your career
  • Doing stages
  • Networking
  • Standards
  • Teaching
  • Scaling
  • Partnerships
  • Insurance

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Determination
  2. What is your biggest weakness?
    • Technology
  3. What's one question you ask or thing you look for during an interview?
    • Great attitude
  4. What's a current challenge? How are you dealing with it?
    • Finding people with the great attitude
  5. Share one code of conduct or behavior you teach your team.
    • Lead by example
  6. What is one uncommon standard of service you teach your staff?
    • Respecting each other in the workplace
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't spend enough time with their employees
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat people with respect
    • Treat other how you want to be treated
    • Lead by example

Contact info:

Email: steven@oakatfourteenth.com

Instagram: @steverino1234

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Steve Redzikowski 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!r
Direct download: 652_Steve_Redzikowski_mixdown.mp3
Category:general -- posted at: 3:30am EST

Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in both corporate and independent restaurant settings.

Fast forward through 10 years in marketing, design, and as a small landscaping business owner, and it was time for Sanchez to take action on her dreams of being a restaurant owner. In 2015 the process leading into what would become Brixens started.

It's been nearly a 5 years uphill battle for Sanchez, overcoming one hurdle after another. Her hard work and dedication are finally paying off as Brixens is rapidly becoming a staple in Albuquerque's dining scene.

Show notes…

Favorite success quote or mantra:

  • "If you settle for good you will never have the courage or the motivation to be great."

In this episode with Tanya Sanchez we will discuss:

  • Parents as mentors
  • Show guests you care
  • Treat your team as well (or better) than your guests
  • Lead by example
  • Major differences between corporate and independent
  • Importance of systems vs. heart
  • Don't be afraid to take advice from your team
  • The IMMENSE importance of lawyers
  • Partnerships
  • Labor and overtime management
  • Budgeting
  • POS systems and the best ones to utilize and why
  • Inventory time management

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Constant desire to learn and to get better.
  2. What is your biggest weakness?
    • Take on too much and try to do too many things at once; prioritize.
  3. What's one question you ask or thing you look for during an interview?
    • The best servers walk with a sense of purpose so we have an exercise that tests that. Also test their ability to sell a food item.
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Do whatever you can to blow the guest's mind
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Appreciate your team and tell them so.
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Toast
    2. Open Table
    3. 7 shifts
    4. Foodager
    5. Tablee
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Your actions matter
    • Keep getting better, don't be complacent
    • Let the people that you love know that you love them

Contact info:

Brixens website

Email: tanya@brixens.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tanya Sanchez 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!
Direct download: 651_Tanya_Sanchez_mixdown.mp3
Category:general -- posted at: 3:30am EST

French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and earned Watel recognition as one of the great chefs in the nation, before closing in 2017. Chef Watel's most recent project, Bistr09,  is the ninth restaurant project Chef Damien Watel has undertaken in the collaboration of his wife, Chef Lisa Astorga-Watel.  In addition, The Watels own and operate Bite in Southtown.

 

Show notes…

Favorite success quote or mantra:

  • "It's not about the skills, it's about the character."

In today's episode with Damien Watel we will discuss:

  • The right questions to ask in an interview looking for new team members
  • Growing up in France
  • Learning the passion of cooking from his father and visiting great restaurants in France
  • Cooking school and training in Paris
  • Humility
  • Cell phones in the workplace
  • Pleasing people is our business
  • Risks of opening
  • Balancing creativity with the business side of restaurant ownership
  • Go where your target market is
  • All Watel's restaurants leading up to Bistr09
  • Dealing with partners
  • Dealing within surrounding businesses that share your space

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Calm and collected
  2. What is your biggest weakness?
    • Numbers side of the business
  3. What's one question you ask or thing you look for during an interview?
    • What do you do on the weekends?
  4. What's a current challenge? How are you dealing with it?
    • To realistically get where I want to be. "Soften the dream."
  5. Share one code of conduct or behavior you teach your team.
    • Always think twice. Give people a second chance.
  6. What is one uncommon standard of service you teach your staff?
    • Be close to your customers and understand what they individually want
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Meet with their friends and support each other
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Life is too short so live it the way you intend to
    • More time for family and friends
    • More time for your passion

Contact info:

Bistr09 website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Damien Watel for joining me for another awesome episode. Until next time!

 

Direct download: 650_Damien_Watel_mixdown.mp3
Category:general -- posted at: 1:03am EST

Chef/Owner Lisa Astorga-Watel grew up in Santiago, Chile, before moving to Houston, Texas where she attended The Culinary Art Institute. Astorga-Watel's ambition started early wit the opening of her own catering business to cover her expenses while in school. Following her formal training, she served as a private chef for celebrity, Tommy Lee Jones. It was during this time in her career she was able to travel the world developing her pallet and culinary repertoire. It was also during this time she met her future husband and business partner Chef Damien Watel. Together the couple owns Bite and Bistr09

Show notes…

Favorite success quote or mantra:

"Shoot for the moon. If you miss you'll hit a star." 

In this episode with Lisa Astorga-Watel, we discuss: 

  • What took Lisa off the path of fashion and on a new culinary path. 
  • Taking chances and risks early in your career to set yourself up with experience and opportunity
  • How to deal with being a woman in a male-dominated industry. 
  • The impact of a well-groomed, well-dressed staff. 
  • Lisa's advice for progressing quicking within an organization. 
  • How to become someone people want to network with. 
  • The sacrifice that comes with being a personal chef for celebrities. 
  • Other challenges of being a personal chef.
  • What good communication with your business and life partner looks like. 
  • Recognizing those who want it and giving them an opportunity. 
  • Taking zoning into consideration when opening a restaurant. 
  • Imprinting your personal identity onto your restaurant. 
  • Maintaining your presence in a restaurant, even when you are absent. 
  • Giving your staff a sense of ownership, and significance, especially in the eyes of your guest. 
  • Always anticipate your opening taking longer than you think. 
  • Opening restaurants in close proximity so you can compound on pre-established relationships. 

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Patience
  2. What is your biggest weakness?
    • Time away from her son.
  3. What's one question you ask or thing you look for during an interview?
    • Honesty
  4. What's a current challenge? How are you dealing with it?
    • Showing up today a better version than herself, yesterday. 
  5. Share one code of conduct or behavior you teach your team.
    • Be on time. 
  6. What is one uncommon standard of service you teach your staff?
    • encourage your team to work together. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Consistency 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be good.
    2. Be Kind.
    3. Be the best you can be. 

Contact info:

Websites:

Bite

Bistr09

Instagram: @lisa_astorga_watel

 

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lisa Astorga-Watel 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!
Direct download: 649_Angela_Astorga_Watel_mixdown.mp3
Category:general -- posted at: 3:30am EST

The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts.

In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America.

Show notes…

Favorite success quote or mantra:

"If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can."

In this episode with Scott Roberts we will discuss:

  • Operating a 100-year-old restaurant
  • Modernizing an old business
  • Cash-only operation
  • Inheriting a business from parents
  • Consistency
  • Quality control
  • Systems, processes, and procedures
  • Passing on a legacy to new generations
  • The meaning of Texas BBQ to a community

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Caring about people; customers and employees
  2. What is your biggest weakness?
    • An unpaved parking lot
  3. What's one question you ask or thing you look for during an interview?
    • Desire
  4. What's a current challenge? How are you dealing with it?
    • Finding people with desire
  5. Share one code of conduct or behavior you teach your team.
    • Pick up trash when you see it; translates into quality everywhere else
  6. What is one uncommon standard of service you teach your staff?
    • Smile and be respectful
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Care
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Family legacy passed on to my daughter
    • The look of the space
    • The feel, the experience

Contact info:

Salt Lick website contact page

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Scott Roberts 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!
Direct download: 648_Scott_Roberts_mixdown.mp3
Category:general -- posted at: 3:30am EST

Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is  Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm.

Show notes…

Favorite success quote or mantra:

  • “Food of love for the love of food.”

In this episode with Ben Poremba we will discuss:

  • Show Notes
  • Think of every customer as family
  • Restaurant as a social hub
  • Learning from your parents
  • Not following conventional restaurant rules
  • The history of food
  • The philosophy of food
  • Failures
  • Catering
  • Networking
  • Living and being intentional
  • Finesse in the industry
  • Long-term gain vs. short-term gain
  • Political motives in building a restaurant
  • Strong community roots and growth
  • Finding the balance between caring enough without losing sight of “it’s just food”
  • The importance of an identity
  • Remove yourself from the restaurant

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Words
  2. What is your biggest weakness?
    • Words
  3. What's one question you ask or thing you look for during an interview?
    • What do you want to do or be?
  4. What's a current challenge? How are you dealing with it?
    • Having to physically be back in the kitchen.
  5. Share one code of conduct or behavior you teach your team.
    • Do things with intention.
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Authentic community outreach.
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Human Resources!
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Commitment to people and NOT processes
    • Stay committed to a place
    • Creativity

Contact info:

Email: ben@bengelina.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Poremba 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!
Direct download: 647_Ben_Poremba_COMPLETE_mixdown.mp3
Category:general -- posted at: 3:30am EST

After 16 years of working in the pizza biz from delivery driver to store manager, Nick Bogacz built the confidence to open his own pizza place in 2012. Today, Bogacz is the President and Founder of Caliente Pizza & Drafthouse. An inspiring leader and team builder, he has grown his company to nearly 200 employees and 5 locations in 7 years.

Show notes…

Favorite success quote or mantra:

  • "Make it happen."

In this episode with Nick Bogacz we will discuss:

  • Becoming a leader early in life
  • Learning leadership from coaching sports
  • Natural leadership inclination
  • Doing everything in your job to the absolute fullest
  • Craftsmanship
  • Necessary evils in the pizza business
  • Marketing
  • Adapting to new challenges
  • Mentors
  • Learning from failures
  • Finding your niche
  • The best job interview practices
  • Lessons learned from the best marketing books and mentors
  • What you can learn from big companies like Domino’s
  • Teach by example
  • Sacrifice
  • Resilience
  • Find out what works and run with it
  • Facebook marketing
  • Scaling quickly
  • Self-awareness and emotional intelligence

Today's Sponsors:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Law of attraction
  2. What is your biggest weakness?
    • Time
  3. What's one question you ask or thing you look for during an interview?
    • A smile
  4. What's a current challenge? How are you dealing with it?
    • Smile
  5. Share one code of conduct or behavior you teach your team.
    • Our draft list is above and beyond
  6. What is one uncommon standard of service you teach your staff?
    • Stay true to who you are
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Relax
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Make it happen attitude
    • Don't underestimate the importance of family
    • You NEED passion

Contact info:

Nick's book is available now: The Pizza Equation

Instagram: @caliente_pizza and @nickbogaczofficial

Email: pizzadrafthouse@gmail.com

Website: www.pizzadrafthouse.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick Bogacz 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!
Direct download: 646_Nick_Bogacz_OUTRO_mixdown.mp3
Category:general -- posted at: 3:30am EST

Born in New York City, Ben Berg has been in the restaurant business for over 17 years working for upscale steakhouses in Las Vegas, Mexico City, and his hometown.

Prior to his career in restaurants, Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University. Berg would go on to work for The Point, a luxury hotel company voted the #1 small hotel in the country at the time.

In 2015 Berg opened B.B. Butchers and Restaurant in Houston, TX. 3 years after the original B.B. Butcher, the Berg Hospitality Group was formed and has scaled to include an additional B.B. Butchers, two B.B. Lemons, B.B. Italia, B.B. Pizza to go, and coming soon The Annie Cafe and Bar.

Show notes…

Favorite success quote or mantra:

  • "Don't fuck it up."

In this episode with Ben Berg we will discuss:

  • The "people" business
  • Touching each table
  • emotional intelligence
  • The importance of the numbers
  • The benefits of new restaurant technology
  • The love of making people happy with hospitality
  • Learning form the best early in your career
  • Choosing a market before choosing a location
  • Quick scaling
  • Networking
  • Execution

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Urgency
  2. What is your biggest weakness?
    • Delegating
  3. What's one question you ask or thing you look for during an interview?
    • "Are you caring?" Empathy.
  4. What's a current challenge? How are you dealing with it?
    • Seeing the future
  5. Share one code of conduct or behavior you teach your team.
    • Put yourself second
  6. What is one uncommon standard of service you teach your staff?
    • Empower our managers to make big decisions
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Relax
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be truthful
    • Be there, be responsible
    • Don't take everything too seriously

Contact info:

Berg Hospitality Jobs Website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Berg 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!
Direct download: 645_Ben_Berg_FINAL_mixdown.mp3
Category:general -- posted at: 3:30am EST

Clark Cooper Concepts, lead by Chef Charles Clark and Grant Cooper, is the group behind Ibiza, Brasserie 19, Coppa Osteria, Punk’s Simple Southern Food, and The Dunlavy, was brought to life in 2001, when they decided to share their passion for food and the dining experience. The driven duo constantly strives to be at the forefront of the Houston restaurant industry with concepts that are chic, sophisticated, and provide customers with an experience of undeniable excellence and spirit.

Show notes…

Favorite success quote or mantra:

  • Grant: "Everything is derived from passion."
  • Charles: "Do what you want to do the best you can do it in your own style."

In this episode with Charles Clark and Grant Cooper we will discuss:

  • Passion and what it means to YOU
  • Atypical ways to interview potential employees
  • Motivation
  • Recognizing value
  • Partnerships
  • Mentors
  • The overtime loss of restaurant etiquette
  • Never say "no"
  • Growing up in Europe and what other cultures can teach us
  • Treat everyone like a VIP
  • Get everything in writing

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Grant: dedication commitment passion attitude
    • Charles: 100% ready
  2. What is your biggest weakness?
    • Grant: Too compasionate with staff
    • Charles: not taking the time to train as well as we should
  3. What's one question you ask or thing you look for during an interview?
    • Personality and willingness to work
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Grant: Knowledge of what you're selling, confidence
    • Charles: Knowing the customer's needs and fundamentals
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of the customer, too politically correct
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Good bottle of wine
    • Be in your restaurants
    • Leave behind a trail of good people who have worked for you

Contact info:

Clark Cooper Concepts website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Charles Clark and Grant Cooper 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!
Direct download: 644_Clark_and_Cooper_FINAL_mixdown.mp3
Category:general -- posted at: 3:30am EST

Damian's 40+ years of experience started with "Damian's Fine Italian Food"- a restaurant he started as a college senior in 1975. Damian's experience took him from his first restaurant to becoming a fixture in the Houston restaurant scene, first with D'Amico's, then Damian's Cucina Italiana, then to the national scene with Carrabba's; a restaurant he founded with nephew Johnny Carrabba. Moving to the Austin area, the Mandola's have promoted Italian culture and cuisine in Texas by opening Mandola's Italian Kitchen and Trattoria Lisina, totaling 4 locations.

Show notes…

Favorite success quote or mantra:

  • "It's all about the details, respect, and having fun."

In this episode with Damian Mandola we will discuss:

  • The Texas restaurant scene in the 1970s
  • The benefits of going outside your comfort zone
  • The importance of "talking shop" with other restauranteurs
  • Passion
  • "setting the table"
  • The importance of a soft opening
  • Scaling and franchising
  • Be your brand
  • The importance of a good contract
  • Licensing agreements
  • Research your partners before getting involved and making deals

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Attention to detail
  2. What is your biggest weakness?
    • Eating pasta!
  3. What's one question you ask or thing you look for during an interview?
    • Are you friendly? You can tell as soon as they walk in
  4. What's a current challenge? How are you dealing with it?
    • "Getting around to all of my restaurants."
  5. Share one code of conduct or behavior you teach your team.
    • Be honest, don't be fake. Have respect for your customers.
  6. What is one uncommon standard of service you teach your staff?
    • Prebus tables. Polish glasses.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Gert to know your customers
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Work hard
    • Be friendly
    • Respect your industry

Contact info:

dmandola@mandolas.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Damian Mandola 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!
Direct download: 643_Mendola_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

After attending college at St. Thomas University in Houston, Johnny began working in the local restaurants owned by members of his family. In 1986 he opened Carrabba's with his uncle, Damian Mandola. In 1993 they entered a partnership with Outback Steakhouse Inc., now Bloomin' Brands. At one point the partnership grew the brand to 247 locations

Carrabba currently owns 3 Mia’s Table and Grace’s on Kirby as well as the two local locations of Carrabba’s The Original.

Show notes…

Favorite success quote or mantra:

  • "Give for the sake of giving, not for the sake of gaining."

In today's episode with Johnny Carrabba we will discuss:

  • Cooking and serving from the heart
  • Leading by example
  • Learning from a butcher
  • Family-owned businesses
  • Supporting your neighbors
  • The true definition of community
  • Discipline
  • Owning a restaurant is HARD WORK...not glamorous
  • The hardships of starting out
  • Work-ethic
  • Controling cost, numbers
  • Vision
  • The true definition of "mentor"

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard work
  2. What is your biggest weakness?
    • Getting emotional at times
  3. What's one question you ask or thing you look for during an interview?
    • Genuine concern from the heart
  4. What's a current challenge? How are you dealing with it?
    • Getting people to have self-confidence
  5. Share one code of conduct or behavior you teach your team.
    • Enthusiasm
  6. What is one uncommon standard of service you teach your staff?
    • Put yourself in their shoes and go above and beyond the call of duty
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't love their employees enough
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Believe in what you are doing and love what you are doing
    • The example you set is paramount
    • Love your people

Contact info:

Email: jcarrabba@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.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Johnny Carrabba 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!
Direct download: 642_Carrabba_mixdown.mp3
Category:general -- posted at: 3:30am EST

Today we're discussing restaurant insurance. Specifically, the elements that should be in your insurance package, what these different elements cover, and what to consider when selecting an insurance broker. Joining us for this conversation, guest mentor, Geg Scheinman.

Insgroup Partner, Greg Scheinman, is a Property and Casualty Insurance Specialist, focusing on middle-market companies in a variety of industries, with a particular focus on the hospitality, retail and fitness industries.…as a matter of fact…many of our past guests are his clients. On top of this Greg host his own podcast, the Midlife Male.

Show notes…

Favorite success quote or mantra:

  • "The harder I work, the luckier I am."

In this episode with Greg Scheinman, we discuss:

  • The many different elements to consider when selecting your insurance "package":
    1. Commercial and General Liability Insurance
    2. Workers Compensation Insurance
    3. Business Interruption Insurance 
    4. Property and Casualty Insurance
    5. Third-Party Alcohol Liability Insurance
    6. Dram Shop Liability
    7. Employment Practices Liability Insurance ( EPLI)
    8. HNOA
    9. Flood 
    10. Cyber
    11. Active shooter
  • How to pick which insurance is right for you
  • How to select an insurance broker.

Resources Mentioned:

RestaurantOwner.com Article: How to Factor Insurance Into Your Restaurant Business Plan

RestaurantOwner.com Article: How to Select the Right Insurance Coverage for Your Restaurant

RestaurantOwner.com Article: Understanding Your Restaurant's Commercial General Liability Insurance Policy

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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.

 

Contact info:

Email: gcheinman@insgroup.net

Website: Insgroup.net

Midlife Male podcast

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Greg Scheinman 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!
Direct download: 641_Greg_Scheinman_mixdown.mp3
Category:general -- posted at: 3:30am EST

Once upon a time Austin, TX hometowner, Jason Sabala, had aspirations of becoming an elementary school teacher, until one day, when Sabala broke up a fight at Austin's well-known night club, Emo's. This experience took him on a new trajectory into the world of security, and eventually night club ownership. His experience at Emo's gave him the skills and knowledge to eventually open his own Night club in Portland, OR called Sabala's. Today Jason Sabala is the owner of two Buzz Mill Coffees with a third on the way, and Plow Burger.

Show notes…

Favorite success quote or mantra:

  • "You gotta kill the man you are today to become the man you will be tomorrow."

In this episode with Jason Sabala we will discuss:

  • Self-reflection and self-improvement
  • The desire to teach and mentor
  • The importance of community
  • The importance of having fun
  • Running a club vs. a restaurant
  • Mismanagement and how to avoid it
  • Embarrassment in the industry and what it teaches you
  • Honesty
  • Falling down only to get back up bigger and better
  • Culture and soul
  • Cultivate your community

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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:

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Perseverance.
  2. What is your biggest weakness?
    • Too trusting; too kind.
  3. What's one question you ask or thing you look for during an interview?
    • "What is one trait you admire most about human beings?"
  4. What's a current challenge? How are you dealing with it?
    • "A man who chases two rabbits doesn't catch either." Focus.
  5. Share one code of conduct or behavior you teach your team.
    • Learn everything above you while teaching those who come behind you.
  6. What is one uncommon standard of service you teach your staff?
    • Don't blame your staff when things go wrong, blame yourself.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Thank their people.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Time, take the leap
    2. Play the infinite game
    3. Have empathy

Contact info:

Email: sabala@buzzmillcoffee.com

Website: www.buzzmillcoffee.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jason Sabala 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!
Direct download: 640_Sabala_mixdown.mp3
Category:general -- posted at: 3:30am EST

In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop your managers.

David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing in coaching and training independent restaurant owners.

He is the developer of SMART Systems Pro, an online restaurant management software designed specifically for independent restaurant operators.

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

Check out his newest project: davidscottpeters.com

Show notes…

In this episode with David Scott Peters we will discuss:
  • How to hire great managers
  • Hire from within!
  • Create managers
  • Avoid hiring websites
  • The amount of managers needed for different times/days of the week
  • "Working" managers
  • MIT's: managers in training
  • Always have backup managers trained
  • How/what to pay a manager
  • Teams like management and rules but they hate inconsistency
  • Shift meetings and how to hold them correctly

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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.

Contact info:

DavidScottPeters.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to David Scott Peters 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!
Direct download: 639_david_scott_peters_mixdown_1.mp3
Category:general -- posted at: 7:41am EST

Combined, the Delgado's have over 30 years of experience in the restaurant industry. In 2008 the couple moved to McAllen, TX and opened house. wine. & bistro., a refined New American bistro in McAllen, TX. The Delgado’s unwavering attention to detail and genuine commitment to the community has translated to 10 years of successfully propelling the culinary diversity of McAllen and the Rio Grand Valley. Following the success of house. wine. & bistro., The Delgado’s opened SALT – New American Table in December 2013 and Salome in 2019.

Show notes…

Favorite success quote or mantra:

  • Larry: "Nothing great was ever achieved without enthusiasm."
  • Jessica: "Honor your team members."

In this episode with Larry & Jessica Delgado we will discuss:

  • Enthusiasm
  • Growth and scaling
  • The Delgado's backstory
  • The love of cooking
  • Early mentors
  • Trusting your gut
  • The right way to interview and hire
  • Learning from their time at Caraba's
  • FOH and BOH advice
  • Consistency
  • Gaining the capital to open your own restaurant
  • Upcoming markets
  • Partnerships
  • Dealing with mayhem
  • You need a VISION
  • Listen to the market

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Jessica: Hospitality
    • Larry: Courage
  2. What is your biggest weakness?
    • Jessica: Vulnerability
    • Larry: Don't know my own weaknesses
  3. What's one question you ask or thing you look for during an interview?
    • What is the most expensive thing in a restaurant? Best answer: an empty seat
  4. What's a current challenge? How are you dealing with it?
    • Growth, beyond three restaurants
  5. Share one code of conduct or behavior you teach your team.
    • Lead with integrity
  6. What is one uncommon standard of service you teach your staff?
    • Everyone comments on our water service and doors beingnopened for guests
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of their team
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Open Table, HotSchedule
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Make an impact on your community
    • Live life with enthusiasm
    • Be a good steward

Contact info:

Email: info@delgadocollective.com

Website: DelgadoCollective

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Larry & Jessica Delgado 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!

 

Direct download: 638_Delgados_mixdown.mp3
Category:general -- posted at: 3:30am EST

Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how.

Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz.

Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business.

Kasey Anton is a former restaurateur turned business consultant and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience.

 

Direct download: 637_Profit_First_mixdown.mp3
Category:general -- posted at: 3:30am EST

Originating from Pakistan, Chef Kaiser Lashkari had early aspirations of becoming a doctor until he had a run-in with some goat meat and a spice rack. This experience sparked a new dream of moving to America to open a restaurant. Chef Kaiser made the move to the states and received his master's degree from Hilton College of Hotel & Restaurant Management in 1989 before opening Himalaya Restaurant & Catering. Chef Kaiser was a James Beard Semi-Finalist in 2019, and Himalaya was rated No. 9 in the Houston Chronicle’s “Top 100 Houston Restaurants” list and has placed in the top 15 in previous years.

Show notes…

Favorite success quote or mantra:

  • There are no shortcuts!

In this episode with Kaiser Lashkari we will discuss:

  • Indian and Pakistani restaurant scene
  • The immense importance of high-quality ingredients
  • The importance of smell and look of the food
  • Taste every meal before it goes out to the guest
  • Positive reinforcement
  • Defying your parents to follow your passion
  • Mentors
  • The intricacies and false stereotypes of curry
  • Training and development
  • Get partnerships
  • Get things done by working through people, not at their expense
  • Being pressured and bullied by neighbor businesses and how to deal with it
  • The ego and madness of restauranteurs
  • Treat your employees properly and with kindness
  • The importance of sincerity

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Never quit; tenacity
  2. What is your biggest weakness?
    • Impatience with mediocrity
  3. What's one question you ask or thing you look for during an interview?
    • Energy level and body language
  4. What's a current challenge? How are you dealing with it?
    • To have longevity in the staff
  5. Share one code of conduct or behavior you teach your team.
    • Coming to work on time
    • While working be the best you can
  6. What is one uncommon standard of service you teach your staff?
    • Knowledge about the food
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Training and development, hiring properly
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Never quit
    2. Never take shortcuts
    3. Always be sincere

Contact info:

Facebook: @kaiser.lashkari

Himalaya Restaurant & Catering website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kaiser Lashkari 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!

 

Direct download: 636_Kaiser_Lashkari_mixdown.mp3
Category:general -- posted at: 9:44am EST

Tracy Vaught may be an “accidental restaurateur, but 35 years later she is now one of the most respected in the field. The geologist-turned-restaurateur owns/operates H Town Restaurant Group which includes four of Houston's most successful, award-winning restaurants - Backstreet Cafe, Hugo’s, Caracol, and Xochi. The group also recently opened Mi Almita in Honolulu, and the own half of a restaurant Origen.

She is a three-time semifinalist for Restaurateur of the Year for James Beard Awards, named 2003 Restaurateur of the Year at Houston Culinary Awards, and recognized in 2017 for her work by Houston Business Journal’s Women Mean Business Awards.

Show notes…

Favorite success quote or mantra:

  • "Rather than develop from without, develop the employees that you already have within your team."

In today's episode with Tracy Vaught we will discuss:

  • The power of mentors
  • The boss doesn't always have the best answers
  • Renovating an old space to build a restaurant
  • Relationships in the workplace
  • Taking over an existing restaurant
  • Partnerships
  • SBA loans
  • Slow, small scaling
  • Smoking on the job
  • Full service vs. fast casual
  • Food critics
  • introducing new concepts to a market through education
  • How has the industry changed in 36 years of restaurant ownership?
  • Stay off the cell phone while working

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Teaching
  2. What is your biggest weakness?
    • Taking chances
  3. What's one question you ask or thing you look for during an interview?
    • Curiosity
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Integrity
  6. What is one uncommon standard of service you teach your staff?
    • Graciousness
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Be authentic and be original
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Grow your team from within
    2. Save money
    3. Do something authentic to your own experience

Contact info:

Email: tracy@backstreetcafe.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.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tracy Vaught 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!
Direct download: 635_Tracy_Vaught_mixdown.mp3
Category:general -- posted at: 3:30am EST

Houstonian, Justin Yu, is a graduate of Houston University and the Culinary Insitute of America, Hyde Park. Yu returned to Houston upon graduation before heading to the West Coast and Europe to stage and further refine his skills.

Yu's first restaurant, Oxheart, opened in 2012 and was named one of America's Top 10 Best New Restaurants by Bon Appetit. It was his work at Oxheart that earned him the 2016 James Beard Award for Best Chef, Southwest.

In 2016 Oxheart closed to make way for Theodore Rex, which achieved similar acclaim. Today Justin Yu is the Chef/Owner/Partner Theodore Rex Restaurant, Better Luck TomorrowPublic Services Wine and Whisky, and Squable.

Show notes…

Favorite success quote or mantra:

"Head down, eyes up, always be humble."

In this episode with Justin Yu, we discuss:

  • Being humble during the come up.
  • How if you show people how bad you want it, you'll get it.
  • Having a vision, and existing intentionally to achieve it. Start acting like an owner and learning what an owner needs to know.
  • How to get the most out of your culinary degree.
  • What it takes to cook at a high-level restaurant.
  • Creating a culture of accountability to achieve excellence.
  • When you catch a team member doing something wrong, giving them the opportunity to self-correct by asking, "Where do you think you are?"
  • How to make someone feel like they're a part of the team.
  • The reality of chasing Michelin Stars.
  • Using pop-ups to get your start.
  • Not working for money early in your career, but working for other assets like knowledge, experience, and relationships.
  • Think of your personal brand and the story you're writing when you're making life decisions.
  • The meaning of humility.
  • Staying lean and scrappy during the early days.
  • Starting small and scaling into your ultimate vision.
  • The impact of partnering with other small business in your community.
  • Being mindful not to work your staff to death.
  • leaning to delegate the small details so you can focus on the big details.
  • The importance of sharing the stories behind your restaurant.
  • How to share the story behind a dish.
  • Why Yu chose to close his restaurant a year after winning the James Beard Award for Best Chef Southwest.
  • Surrounding yourself with great people then getting out of the way for them to do their job.
  • Finding partners with the same values and goals who don't directly compete with your personal strengths.
  • How to healthily disagree with your partners.
  • Making sure you take care of yourself and create a culture of taking care of yourself.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Sense of calm.
  2. What is your biggest weakness?
    •  Sense of calm.
  3. What's one question you ask or thing you look for during an interview?
    • "What food do you love?"
  4. What's a current challenge? How are you dealing with it?
    • Staffing.
  5. Share one code of conduct or behavior you teach your team.
    • "Don't trust anybody. Especially, the Chef"
  6. What is one uncommon standard of service you teach your staff?
    •  Take ownership of everything.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Offer Healthcare
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. always have a sense of human
    2. Treat your employees like your family.
    3. Don't treat your employees EXACTLY like your treat your family

Contact info:

trexhouston.com

@tetsujustin

@trexhouston

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Justin Yu 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!
Direct download: 634_Justin_Yu_mixdown.mp3
Category:general -- posted at: 3:30am EST

In 2010 and in kinship with the craftspeople who embody the Brooklyn Spirit, Emil Jättne and Joe Santos set out to make a high-quality small-batch American gin by hand, on their own terms. Brooklyn Gin was born. Since then, the company they have built around this guiding principle remains proudly independent and purposely small.

Show Notes

Success Quote Mantra

  • Emil: "Don't be afraid to fail."
  • Joe: "I will greet this day with love in my heart."

In this episode with Emil Jättne and Joe Santos we will discuss:

  • What we can learn from our parents
  • Realizing you are on the wrong path and course-correction
  • Learning your industry by starting out in a massive company
  • Intentional plans
  • Branding
  • Brand management
  • Create what you love then sell it
  • Staying authentic
  • Licensing issues
  • Launching a new brand
  • The importance of being proud of your product
  • You need more than just a good product, you need a plan and a brand
  • Brand first/product second
  • Learning how to execute
  • Knowing when to ask for help from professionals who know more than you do
  • Roadblocks - they’re inevitable
  • Don’t give up hope
  • Live your story
  • Actions speak louder than a story
  • Relationships and so important in the industry

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Emil: "Calmly pushing the ball forward."
    • Joe: "Staying even-keeled."
  2. What is your biggest weakness?
    • Emil: "Perfectionist."
    • Joe: "Not taking enough time for myself."
  3. What's one question you ask or thing you look for during an interview?
    • Emil: "Kindness, working well with others, energy for the brand."
    • Joe: "What do you do on your own time? What is your passion?"
  4. What's a current challenge? How are you dealing with it?
    • Emil: "Building a distillery in NYC."
    • Joe: "Navigating bureaucracy."
  5. Share one code of conduct or behavior you teach your team.
    • Emil: "Collaborative. Don't think you know everything."
    • Joe:
  6. What is one uncommon standard of service you teach your staff?
    • Emil: "Emphasis on the long-run."
    • Joe: "Don't sell; educate."
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Emil & Joe: Slack
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    •  
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Emil: 1) you can do anything you want but not everything you want 2) don't be afraid to fail or to be different 3) the power of collaboration
    • Joe: 1) focus on what you love 2) swim in your lane 3) have fun

Contact info:

Brooklyn Gin website

Instagram: @brooklyngin

Facebook: @BrooklynGin

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Emil Jättne and Joe Santos 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!
Direct download: 633_Joe_Santos_and_Emil_Jattne_mixdown.mp3
Category:general -- posted at: 3:30am EST

Graduate of Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-service restaurant that was going into its 4th year and looking to expand. Fast forward 15 years later and Marsh now serves as Chopt CEO. In addition, Marsh has also served as Director, and in some instances Investor, for Mendocino Farms, Dos Toros Taqueria, Quiznos, and Boloco.

[Click here for FREE registration to the TRAmarketplace. Enter promotional code "unstoppable19" at checkout]

Show Notes

Success Quote or Mantra

  • "if you can trust yourself when all others doubt you but make allowance for their downing too." You must believe in where you're going.

In this episode with Nick Marsh we will discuss:

  • Applying ancient history to current problems
  • Consulting
  • Creativity
  • Communication
  • Global inspiration
  • Making mistakes
  • Owners being present every day
  • Partnerships
  • The IMMENSE importance of partnerships
  • There is no ONE right answer
  • Clear-cut branding
  • Building restaurants too fast
  • The importance of making decisions that reflect your vision
  • The history of Chopt prior to Nick’s involvement
  • Why Chopt attracted Nick to the brand
  • How to and when to know to scale
  • The positives of waiting 20 years before you scale
  • Creativity is key
  • Smooth and swift execution
  • Lose the ego and listen

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Tell the truth
  2. What is your biggest weakness?
    • "Slow no"
  3. What's one question you ask or thing you look for during an interview?
    • Tell me specifically your organization strategy
  4. What's a current challenge? How are you dealing with it?
    • Restaurant over-saturation is urban and coastal regions
  5. Share one code of conduct or behavior you teach your team.
    • Assume positive intent
  6. What is one uncommon standard of service you teach your staff?
    • Customization
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Think about real estate strategy
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Custom BOH systems currently in development
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't let hard work be the only thing between you and your goals
    • Smart is good but too smart becomes a liability
    • Don't ever think you're better than anyone else and don't let anyone tell you you're not good enough

Contact info:

Email: support@choptsalad.com

Social: @choptsalad

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nick 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!
Direct download: 632_Nick_Marsh_mixdown.mp3
Category:general -- posted at: 3:30am EST

Raised in Mexico City, Julian Medina's inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognition. Ever since he's been opening restaurants in partnership until 2017 when he opened La Chula, his first solo restaurant. Today Chef Mendina is the chef/owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula, and TQS.

Show Notes

Success Quote or Mantra:

  • "Stay humble, work hard, and run."

In this episode with Julian Medina we will discuss:

  • Growing up in Mexico City
  • Discovering a love of cooking
  • Learning how to drink tequila
  • Stay appealing to tourists who don’t know anything about your concept
  • Owning and managing A TON of restaurants in NYC
  • Transitioning from full-service to fast-casual
  • Work-life balance
  • The American dream and what it means to someone living it
  • Racism in the industry
Direct download: 631_Julian_Medina_mixdown.mp3
Category:general -- posted at: 3:30am EST

In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.

Show Notes

Success Quote Mantra

  • "Serve it hot or serve it cold."

In this episode with Drew Nieporent we will discuss:

  • The importance of precision
  • Attention to detail
  • The restaurant scene in NYC in the 60’s
  • Why choose hospitality over cooking
  • Fake it ’til you make it
  • Serving food on a cruise ship
  • Respecting your staff
  • Profit sharing
  • Controlling anger as the manager
  • Thew importance of working together FOH and BOH
  • Doubting yourself
  • Maintaining culture when a head chef leaves
  • Confidence
  • Celebrity investors
  • The importance of hands-on ownership
  • The difference between chefs and restauranteurs
  • Caution
  • The fear of losing money
  • Strike while the iron is hot

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Consistency
  2. What is your biggest weakness?
    • Don't trust people
  3. What's one question you ask or thing you look for during an interview?
    • Business economics
  4. What's a current challenge? How are you dealing with it?
    • Someone as clever as myself
  5. Share one code of conduct or behavior you teach your team.
    • Keep your hands to yourself
  6. What is one uncommon standard of service you teach your staff?
    • Nothing scripted
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Share the wealth
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Kindness and fairness
    • Serve the best food and attract the best talent
    • Don't believe your own hype

Contact info:

Tribeca Grill

375 Greenwich St.

New York, NY 10012

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Drew Nieporent 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!
Direct download: 630_Drew_Nieporent_mixdown.mp3
Category:general -- posted at: 3:30am EST

In 1988, tired of the gypsy lifestyle, John Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhattan, Troy, Newark, New Jersey, Stamford, Brooklyn, and Buffalo.

Show Notes

Success Quote or Mantra

  • "The road to success is always under construction."

In this episode with John Stage we will discuss:

  • No straight line to success
  • It’s not easy so you must love it
  • How to go from biker to restaurant owner
  • John’s history before Dinosaur Bar-B-Que
  • How to name and brand a restaurant
  • The inspiration of long-established forms of cooking
  • Bringing southern food to NYC
  • Mobile foos operations
  • Getting capital
  • Rough opening days
  • Altering the business based on volume
  • Successfully bringing different demographics together at your restaurant
  • Aim, put people in place to help you succeed…and THEN shoot
  • Recognizing when you need help
  • Your culture suffers when you open too many restaurant too soon
  • Selling one of your products in retail

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    •  Curiosity and Perseverance
  2. What is your biggest weakness?
    • Patience, too eager
  3. What's one question you ask or thing you look for during an interview?
    • Curiosity, engagement, body language, a connection
  4. What's a current challenge? How are you dealing with it?
    • Lack of people in the workforce
  5. Share one code of conduct or behavior you teach your team.
    • Respect
  6. What is one uncommon standard of service you teach your staff?
    • One approach does not work for everyone, tailor the experience to the table
  7. What's one book we must read to become a better person or restaurant owner?
    • Setting the Table by Danny Meyer
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Respect people
    • Love what you do, passion
    • Give back and work with your community

Contact info:

Dinosaur Bar-B-Que website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to John Stage 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!
Direct download: 629_John_Stage_mixdown.mp3
Category:general -- posted at: 2:42pm EST

Growing up in Laguna Beach, CA, Chef Kim Alter is a graduate of the California Culinary Academy.  She went on to work in some of the Bay Area’s most notable restaurant kitchens before joining the Daniel Patterson Group where she served as Executive Chef for Haven and Plum in Oakland, CA.  Today, Kim Alter is the chef/owner of Nightbird and the adjoining cocktail concept, Linden Room, in San Francisco’s Hayes Valley.

Show notes…

Favorite success quote or mantra:

  • "Success isn't just about what you've accomplished, it's about what you've inspired other people to do."

In this episode with Kim Alter we will discuss:

  • You inspire others around you positively
  • Using food to make people happy
  • Food as acceptance
  • Creating impactful “food memories”
  • Mental health in the restaurant industry
  • Tell your staff that they’re doing a good job
  • The hard work angle
  • Ego
  • Mentors
  • Learning something new every single day
  • Constantly improve your business
  • Experiencing failure
  • Fear of failure
  • The inevitability of doing something wrong
  • Thoughts on awards
  • The importance of non-transactional relationships in the kitchen
  • Money and waste management in the kitchen
  • Diffusing angry guests
  • Supporting the restaurants in your community
  • Tasting menus
  • Acquiring permits
  • The importance of respect
  • Women in the industry
  • Culture v. Systems
  • Working with your life partner

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Being humble
  2. What is your biggest weakness?
    • Too much time in the kitchen and not enough promoting
  3. What's one question you ask or thing you look for during an interview?
    • Personality, goals, how do they treat the dishwasher?
  4. What's a current challenge? How are you dealing with it?
    • Issues with the city impeding customer flow
  5. Share one code of conduct or behavior you teach your team
    • Treat each other with respect
  6. What is one uncommon standard of service you teach your staff?
    • BOH and FOH are one in the same
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Social media
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Put your head down and work hard
    • Treat people with respect

Contact info:

Night Bird website

Instagram: @kimalter @nightbirdsf

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kim Alter 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!
Direct download: 628_Kim_Alter_mixdown.mp3
Category:general -- posted at: 3:30am EST

7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis.

In 2010 with the help of 3 partners and approximately 20 investors, Davis founded Farmhouse Tap and Grill. The restaurant didn't take long to evolve into the Farmhouse Group, which today consist of 5 unique concepts and 7 locations with the addition of El Cortijo Taqueria and Cantina, Guild TavernPascolo Ristorante, and Bliss Bee. The restaurant group also runs two catering operations.

Show notes…

Favorite success quote or mantra:

"If the only thing separating you from success is effort then you have no excuse."

In this episode with Jed Davis we will discuss:

  • Early mentors
  • The lack of appreciation given to staff
  • Getting to know the people who work for you/with you
  • The importance of working harder than everyone around you
  • How to deal with unruly customers
  • Being successful in a small market
  • Becoming a person of value
  • Boot-strapping a new brand/restaurant
  • Business plans
  • The importance of having advocates in your community
  • Adapting to an evolving market
  • Sourcing product locally
  • Catering
  • Delivery

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Charisma
  2. What is your biggest weakness?
    • Remembering people's names
  3. What's one question you ask or thing you look for during an interview?
    • What are you looking for? Why do you want to work with us?
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Don't ever let anyone outwork you
  6. What is one uncommon standard of service you teach your staff?
    • Find one way to do something else for every guest that their not expecting
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Thank their employees personally
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Owning a restaurant is an opportunity for many more than three reasons.....

Contact info:

The Farmhouse Group website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jed Davis 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!
Direct download: 627_Jed_Davis_mixdown_1.mp3
Category:general -- posted at: 7:55am EST

Born and raised in Burlington, VT Will Mcneil is a graduate of the Culinary Institute of America. After graduation McNeil cooked at various locations before becoming a FOH manager for Hen of the wood in 2006. By 2011 McNeil was offered a partnership by Chef Eric Warnstedt. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW in Waterbury, VT.

See Episode 625 to hear from Eric Warnstedt.

See Episode 613 with Horst Schulze to learn about the 24 Standards of Service.

Show notes…

Favorite success quote or mantra:

  • Empowering each of our managers to make the right decisions and run the business for us.

In this episode with Will McNeil we will discuss:

  • Building the perfect team to surround you
  • Staff first; customer right behind it
  • Will’s time at CIA
  • Will’s mentors at CIA
  • The most important steps of good service
  • The importance of first and last impressions at FOH
  • Transitioning from Sous Chef to FOH manager
  • Horst Schulte’s 24 Standards of Service
  • Smile while delivering discipline
  • A minimalist approach to aesthetics
  • Cutting down FOH costs
  • Importance of a post-service meeting
  • Partnerships
  • Learning as much as you can about restaurant tech and how it serves you
  • Respect for your partners
  • Partnerships as a marriage
  • What’s behind a name
  • Opening a second restaurant is always the hardest
  • Inward growth

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Work ethic
  2. What is your biggest weakness?
    • To detail-oriented
  3. What's one question you ask or thing you look for during an interview?
    • Interests outside work/true passion
  4. What's a current challenge? How are you dealing with it?
    • Kitchen staffing
  5. Share one code of conduct or behavior you teach your team.
    • Treat everyone on staff as equals
  6. What is one uncommon standard of service you teach your staff?
    • Greet gusts within 2 minutes
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Care
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Staff first
    • Customers have right-of-way in the restaurant
    • Empower managers

Contact info:

Websites:

Hen of the Wood

Prohibition Pig

Doc Ponds Eat and Drink in Stowe

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Will McNeil 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!
Direct download: 626_Will_McNeil_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University  North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNeil, Warnstedt opened Hen of the Wood - Waterbury. It would be the beginning of a commitment to amazing farmers, cheese makers, and others who've made Vermont so special. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW's in Waterbury, VT.

Show notes…

Favorite success quote or mantra:

"If we can find a harder way to do it, we'll do it."

In this episode with Eric Warnstedt we will discuss:

  • Eric’s first restaurant job in college
  • Eric’s first impression of the restaurant industry
  • Opening a restaurant
  • How NOT TO OPERATE a restaurant
  • The importance of being in touch with nature
  • Cookbooks as Eric’s early mentors
  • Where to find mentors
  • Role changes when you scale
  • Business plans
  • Food needs to have soul and roots
  • Learning how to lead
  • The necessary numbers and capital for opening
  • The harsh realities of opening
  • You must be SERIOUS about your restaurant and willing to make it YOUR LIFE
  • Having good relationships with everyone your interact with (vendors)
  • Partnerships
  • The decision to open new locations
  • Make your original location 100% before opening another location
  • Growing from within
  • Staying in your lane
  • Branding
  • Real BBQ in Vermont
  • Buying an existing restaurant
  • The restaurant industry as a whole and what it needs today

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Strong vision
  2. What is your biggest weakness?
    • Too harsh, too weak
  3. What's one question you ask or thing you look for during an interview?
    • What do you want to be doing?
  4. What's a current challenge? How are you dealing with it?
    • Getting to know everybody
  5. Share one code of conduct or behavior you teach your team.
    • Be open and polite; kindness wins
  6. What is one uncommon standard of service you teach your staff?
    • Gracious hospitality
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Missing the big picture
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be nice to each other
    • Be kind/gracious
    • Plug in/dig deep

Contact info:

Email: eric@henofthewood.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric Warnstedt 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!
Direct download: 625_Eric_Warnstedt_mixdown.mp3
Category:general -- posted at: 3:30am EST

Born, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York City's 4-star Lespinasse to upcountry comfort food in Hawaii, and back to NYC's Manhattan as Chef de Cuisine in the St. Regis Hotel. In pursuit of work-life balance, in 2002 Kloeti left the big city to open Michael's on the Hill Restaurant in Waterbury, VT.

Show notes…

Favorite success quote or mantra:

"Don't take yourself too seriously."

In this episode with Michael Kloeti we will discuss:

  • The family dynamic of a kitchen
  • Keeping your mind open
  • Ignorance
  • Sympathy and empathy
  • Problem solving
  • The importance of being part of a team
  • The importance of being quiet and listening to others
  • Dealing with unions
  • Eye-opening experiences
  • How to motivate people who just work for a paycheck
  • Know yourself before you try to tell others how to be
  • The problem with chefs who get angry at staff and thrown tantrums
  • Controlling your emotions in the workplace
  • Giving second and third chances
  • Avoiding debt
  • Failure is not an option
  • Learning from failures
  • Community

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Giving people second chances
  2. What is your biggest weakness?
    • Giving people third chances
  3. What's one question you ask or thing you look for during an interview?
    • Personality
  4. What's a current challenge? How are you dealing with it?
    • Finding qualified staff
  5. Share one code of conduct or behavior you teach your team.
    • Don't take yourself too seriously
  6. What is one uncommon standard of service you teach your staff?
    • Hospitality
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Hospitality
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Cell phones
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't take yourself too seriously
    • Be open-minded
    • Recognize your own ignorance

Contact info:

Michael's On the Hill website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Kloeti 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!
Direct download: 624_Michael_Kloeti_mixdown.mp3
Category:general -- posted at: 7:23am EST

Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant role in the growth and development of the neighborhood’s social scene over the years. In 2016 Zeb joined forces with Jud Mongell and Warren Baired to form Brightside Hospitality. With their over 60 years of combined experience, the trio offers a full range of consulting services.

Show notes…

Favorite success quote or mantra:

"Authenticity is everything."

In this episode with Zeb Stewart we will discuss:

  • Don't chase the "cool"
  • Building for yourself
  • Zeb's eye for design
  • How a space dictates the flow of space in a restaurant
  • Forcing organic interactions on your space
  • Partnerships
  • First restaurants as learning experiences
  • Know your lane and stay in it
  • Managing good mental health
  • Getting yourself out of the day-to-day work in the restaurant
  • Your relationship with your customers as an open conversation
  • Sharing and balancing multiple restaurants
  • Learning from others every chance you get
  • Building a healthy community for your team
  • Starting a restaurant group
  • Consulting

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Emotionally involved
  2. What is your biggest weakness?
    • Too emotionally involved
  3. What's one question you ask or thing you look for during an interview?
    • Trying to connect with the candidate
  4. What's a current challenge? How are you dealing with it?
    • How to move forward without abandoning in your past projects
  5. Share one code of conduct or behavior you teach your team.
    • Give everyone a chance, break up with a customer if necessary
  6. What is one uncommon standard of service you teach your staff?
    • Fight for the clientele, let people know you want them back
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Travel
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Social media
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do what you love or don't do it
    • Love who you're with
    • Be kind to strangers

Contact info:

Brightside Hospitality website

Instagram: @zeberino

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Zeb Stewart 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!
Direct download: 623_Zeb_Stewart_mixdown.mp3
Category:general -- posted at: 3:30am EST

Lauren Brie Lynch Restaurant Unstoppable Podcast

The University of Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on to open At The Wallace in 2014, followed by The Honey Well in 2016. All three restaurants continue to go strong to this day. Addition, there is a food hall opening on the horizon in Washington Heights.

Show notes…

Favorite success quote or mantra:

"Make something good and the money will come."

In this episode with Lauren Brie Lynch we will discuss:

  • How technology can positively impact you as the owner
  • Knowing your lane and staying in it
  • Defining roles
  • The importance of mentoring your younger staff
  • Stress management
  • The numbers game for opening
  • Risk factors
  • Opening/building pains and how to deal
  • Theft
  • Building relationships with your staff
  • The importance of checklists
  • Social media
  • Aesthetic is secondary
  • The ins and outs of partnerships
  • Technology in the restaurants
  • Empower your staff

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Communication
  2. What is your biggest weakness?
    • "Getting stuck in my own head"
  3. What's one question you ask or thing you look for during an interview?
    • Do I want to hang out with this person
  4. What's a current challenge? How are you dealing with it?
    • Remaining open-minded and staying relevant
  5. Share one code of conduct or behavior you teach your team.
    • Be welcoming
  6. What is one uncommon standard of service you teach your staff?
    • Asking how the guests is doing
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Humanizing staff
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Other people will come in and do something better
    • I want to be like the cheers bar that welcomed anybody
    • Many ways to skin a cat

Contact info:

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Lauren Brie Lynch 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!
Direct download: 622_Lauren_Brie_Lynch_mixdown.mp3
Category:general -- posted at: 3:30am EST

Born in Ethiopia, Beejhy Barhany made it to the USA by way of Kenya, Uganda, Europe, Isreal, and South America before setting roots in New York City. In 2000 Barhany founded Beta Israel of North America, a non-profit organization dedicated to educating about the culture and heritage Ethiopian Jews. In 2014  Barhany, and husband, Padmore John, opened Tsion Café in the historic Harlem district of Sugar Hill. 5 years later the café continues to thrive, serving the community as a place to put differences aside and to celebrate the arts over Ethiopian and Israel inspired food.

Show notes…

Favorite success quote or mantra:

  • "Follow your instincts."

In this episode with Beejhy Barhany we will discuss:

  • Beejhy's childhood in escaping Ethiopia
  • A general history of Ethiopian Jews
  • The melting pot of Jerusalem when Beejhy arrived there
  • Beejhy's early influences and mentors
  • Beejhy's life in the Israeli army
  • The importance of discipline
  • The power of momentum, "keep moving"
  • The importance of learning from other people who are very different from you
  • The importance of travel
  • Beejhy's time traveling through South America
  • Why Beejhy settled in NYC
  • The MASSIVE importance of community and helping others
  • Very friendly competition
  • Choosing a location for your business
  • The hardships of dealing with contractors
  • Obtaining permits for your business
  • Scaling into a more robust liquor and beer selection
  • The more you do, the better you become at doing
  • Being true to who you are in life and your business
  • The importance of being face-to-face with your guests
  • Importance of training
  • Advice for venues that want entertainment (live music)
  • Introducing new and different cuisine to a market

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Determination
  2. What is your biggest weakness?
    • Perfectionist
  3. What's one question you ask or thing you look for during an interview?
    • Understanding and aligning with the vision
  4. What's a current challenge? How are you dealing with it?
    • Need to be more firm with staff
  5. Share one code of conduct or behavior you teach your team.
    • Honesty, integration into our culture, all about family and providing a wholesome experience
  6. What is one uncommon standard of service you teach your staff?
    • What you are providing must be something you would want for yourself
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Go to other restaurants and businesses to learn from them and see what you can do better
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be honest
    • Be compassionate
    • Be patient

Contact info:

Website: tsioncafe.com

Instagram: @tsioncafe

Email: tsioncafe@gmail.com

Call: 212-234-2370

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Beejhy Barhany 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!

 

 

Direct download: 621_Beejhy_Barhany_COMP_mixdown.mp3
Category:general -- posted at: 11:12pm EST

Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA.

The Davio's brand also has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls.

Lastly, Mr. DiFillippo is the author of the restaurant business book It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way

Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable.

Show notes…

Favorite success quote or mantra:

“Follow your passion. Figure out what you want to do in life and do it.”

In this episode with Steve DeFillippo we discuss:

  • Julia Child
  • Learning to cook as a child
  • The love of serving people and cooking
  • Passion for people
  • If you’re not a people person, don’t get into the restaurant industry
  • Food is important but hospitality matter more
  • Mentors
  • Learning how to deal with people
  • Pay attention (situational awareness)
  • Learn more from people in other environments
  • Mindfulness
  • Never quitting
  • Do your best, but don’t worry about winning
  • It’s not about money, its about knowledge
  • Loving what you do
  • The history of Davio’s prior to Steve’s acquisition
  • The importance of culture
  • The importance of adhering to your own standards
  • The importance of a to-do list
  • Knowing when to grow
  • Can’t have your head in the sand
  • Self-awareness
  • Accountability

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

 

Knowledge bombs:

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Run every morning
  2. What is your biggest weakness?
    • Eat too much
  3. What's one question you ask or thing you look for during an interview?
    • "What do you do to be philanthropic?"
  4. What's a current challenge? How are you dealing with it?
    • Finding the right people
  5. Share one code of conduct or behavior you teach your team.
    • Be yourself
  6. What is one uncommon standard of service you teach your staff?
    • do whatever it takes. Eye contact. Never say no.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't take care of their people as much as they should.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Cameras
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love what you do.
    • Show up every day, give it your all, don't coast
    • Never forget where you came from, stay humble

Contact info:

Email: steve@davios.com

Davio's website

Twitter: @stevedefillippo

Instagram: @daviosrestaurant

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Steve DeFillippo 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!
Direct download: 620_Steve_Defillippo_mixdown_complete_1.mp3
Category:general -- posted at: 3:30am EST

Zaid Ayoub has a background in entrepreneurship, angel investing, and start-up growth. Today, he serves as SAJJ Mediterranean's founder & CEO. Currently SAJJ Mediterranean consists of nine brick-and-mortars and two food trucks, with the goal of having 20 corporate-owned locations in the works by end of 2020.  SAJJ was recently named one of the Top 100 Fastest Growing Private Companies in the Bay Area by San Francisco Business Times, as well as one of QSR's 40/40, indicating that industry authorities expect the brand to continue along this trajectory.

Show notes…

Favorite success quote or mantra:

  • Make people healthier and happier.

In this episode with Zaid Ayoub, we will discuss:

  • The similarities between running a tech company and a restaurant
  • Consistency and freshness
  • People and culture are the most important aspect of your business no matter the industry
  • Transparency
  • The restaurant industry as a grind and the need for time off
  • Marketing
  • Keeping the numbers clean and organized
  • Customer-focused
  • Learning lessons the hard way
  • Catering
  • Food trucks
  • Be proactive, not reactive
  • Attracting investors
  • Scaling
  • Speed bumps in scaling
  • Open-concept restaurants
  • Brand ambassadors
  • The benefits of constant gentle pressure
  • How to scale your culture

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Honesty and being a "doer"
  2. What is your biggest weakness?
    • Move to fast, too trusting
  3. What's one question you ask or thing you look for during an interview?
    • Personality, humility, friendliness
  4. What's a current challenge? How are you dealing with it?
    • Maintaining culture while growing
  5. Share one code of conduct or behavior you teach your team.
    • Transparency, be open
  6. What is one uncommon standard of service you teach your staff?
    • Be open and generous
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't do well enough or often enough?
    • Understanding the customer, both needs and behavior
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be transparent
    • Focus
    • Know its all about people.

Contact info:

zaid@sajjstreeteats.com

SAJJ Mediterranean website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Zaid Ayoub 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!
Direct download: 619_Zaid_Ayoub_no_gusto_mixdown.mp3
Category:general -- posted at: 12:41pm EST

Los Angeles native and Cornell University Graduate, Chris Simms, is a third generation restauranteur who has built his company Lazy Dog Restaurants on the philosophy of taking care of people first. Today, there are 30 Lazy Dog Restaurant & Bar locations across California, Nevada, Colorado, Illinois, and Texas with future growth planned for Georgia, Florida, Virginia and more. The company expects to double within 3-4 years. Each Lazy Dog restaurant employs about 200 people, and the restaurants lead the industry with high volumes and the lowest employee turnover.

Show notes…

Favorite success quote or mantra:

  • "Never settle"

In this episode with Chris Simms, we will discuss:

  • Making people happy with food and what it means to Chris
  • The hospitality gene
  • Going above and beyond
  • Exceeding expectations
  • The definition of hospitality
  • The importance of knowing more than just food and hospitality in your restaurant endeavors
  • Chris's time with PF Chang's
  • The importance of keeping your cool in heated situations
  • Emotional capital
  • Being humble
  • People over numbers
  • The opposite of hospitality
  • Understanding when to scale
  • Profitability
  • Compiling a business plan prior to opening
  • Maintaining culture as you scale and why it's important

Today's sponsor:

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Emotional intelligence
  2. What is your biggest weakness?
    • Emotional intelligence
  3. What's one question you ask or thing you look for during an interview?
    • Look for givers, natural-born, hospitality-driven people
  4. What's a current challenge? How are you dealing with it?
    • Building 14 restaurants across the country in the next 15 months
  5. Share one code of conduct or behavior you teach your team.
    • Never settle
  6. What is one uncommon standard of service you teach your staff?
    • Empowerment, empowering our teammates to take care of our guests
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Listen to the guests and listen to your teammates
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Wisely - Smarter Front-of-House
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Never settle
    • Be humble
    • Empathize

Contact info:

chris@lazydogrestaurants.com

Lazy Dog Restaurants website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Simms for joining me for another awesome episode. Until next time!

 

 
Direct download: 618_chris_simms_no_gusto_mixdown.mp3
Category:general -- posted at: 3:30am EST

Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry.

Compeat has been recommended organically 11 times on the show. Sooo....

Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions.

Please refer to Episode 477: Mason Ayer on The Benefits of Open-book Management as referenced in this episode.

Show notes…

Favorite success quote or mantra:

  • "The most exhausting thing you can be is inauthentic." 

In this episode with Kristi Turner, we will discuss:

  • Being true to yourself in every stage of your life
  • A full-on breakdown of how Compeat can help your company
  • Compeat's interesting history
  • Kindness in this industry and it's importance
  • What Compeat customers say about the company
  • Kristi's history in the industry and her road to becoming CMO of Compeat
  • Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company
  • The importance of a wholistic approach to restaurant management software
  • The importance of consistent integrated systems
  • The future of the industry as business intelligence
  • The future of technology and data gathering in our industry

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

Contact info:

Compeat website

Kristi Turner on LinkedIn

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kristi Turner 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!
Direct download: 617_Kristi_Turner_mixdown.mp3
Category:general -- posted at: 3:30am EST

Dan Simpson has been spearheading innovation and business development for startups, for-profit, and non-profit organizations for the past 20 years. Prior to joining Taziki's Family, Simpson was the founder and CEO of ToGoTechnologies. Simpson would go on to serve as a Taziki's franchisee and managing partner at Fresh Hospitality. Simpson became the CEO of Taziki's Mediterranean Café in 2018 and previously Simpson served as the restaurant's chief innovation officer.

We had Kieth Richards, founder of Taziki's, on the show (episode 511) so please reference that discussion for the come-up story and the core values of that organization.

Show notes…

Favorite success quote or mantra:

"Whatever business you're in, you're in the people business."

In this episode with Dan Simpson, we discuss:

  • Becoming a person of value
  • Restaurant technology
  • The value of curiosity
  • The importance of listening to people
  • Learning from working for a non-profit
  • The Art Of The Pivot
  • Be able to shift at any moment/embrace change
  • There is no ONE WAY to achieve goals/try different approaches/adapt
  • Working for brand that you care about
  • Understanding the "why" before changing direction
  • Cash calls and when you need them
  • The benefits of transformative relationships with your staff
  • Refreshing your brand
  • The importance of clarity
  • Don't take short cuts
  • Dealing with conflict properly
  • Courage through selflessness

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Positive energy
  2. What is your biggest weakness?
    • Setting pace
  3. What's one question you ask or thing you look for during an interview?
    • What is your personal driving purpose? What percentage of that can be applied to your work?
  4. What's a current challenge? How are you dealing with it?
    • Finding enough great people for our team
  5. Share one code of conduct or behavior you teach your team.
    • Clarity is bigger and more important than hyperbole
  6. What is one uncommon standard of service you teach your staff?
    • Celebrating the ingredients, celebrating the farmers
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Prioritizing off-presence guests over on-presence guests
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • We are all in the people business
    • Celebrate farmers
    • Celebrate success stories

Contact info:

Taziki's website

For franchising: growwithtazikis.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dan Simpson 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!
Direct download: 616_Dan_Simpson_NO_GUSTO.mp3
Category:general -- posted at: 8:50am EST

Growing up in New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand. 2.5 years later they've scaled the business to 2 locations with an additional 12 locations expected to open in 2019.

Show notes…

Favorite success quote or mantra:

"Take a step forward on the business every day."

In this episode with Seven Chan, we discuss:

  • Meeting mentors early in life
  • Anyone can be a business person
  • Lead by example
  • Thinking bigger/anything is possible
  • Becoming a millionaire at 18
  • Using what you know and who you are to be successful
  • Being business-savy
  • Marketing
  • Niche marketing
  • The importance of not following rules
  • Create your own vertical
  • Finding a business partner
  • Creating win-win deals for yourself
  • Make being the best at what you do your goal
  • Food court model
  • Becoming an ally with bloggers and local media elites in your area
  • Unique marketing
  • Secret menus
  • Franchising
  • Scaling
  • Fast-casual sushi-is it a trend?

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Be different
  2. What is your biggest weakness?
    • Trying to take on too many things at once
  3. What's one question you ask or thing you look for during an interview?
    • "I need you to believe in us"
  4. What's a current challenge? How are you dealing with it?
    • "Trying to find good people to add to my team." Trial and error.
  5. Share one code of conduct or behavior you teach your team.
    • Be the best. It applies to everything.
  6. What is one uncommon standard of service you teach your staff?
    • If you are unhappy for any reason I will give you a free meal.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't focus on the business side. Be different.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?
    • Social media
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Take steps forward every day
    • Plan for every possible scenario
    • Do something you love doing otherwise you won't be able to do it for a long time

Contact info:

Poke Burri website

Lifting Noodles Ramen website

Instagram: @pokeburri

Instagram: @liftingnoodlesramen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Seven Chan 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!
Direct download: 615_complete_Seven_Chan_mixdown_2.mp3
Category:general -- posted at: 3:30am EST

Husband and wife, Sara and Paul "Buff" Burden, had a dream of one day opening a burger joint that had an emphasis on local, natural, and sustainable ingredients. Paul, originating from the UK, and Sara, a native to Houston, knew Texas was the place to pull it off. So, they packed up and moved south to Sara's hometown.  In March of 2015, BuffBurger, a gourmet fast-casual burger restaurant, was born. Almost 4 years later they've scaled the concept to 3 locations.

Show notes…

Favorite success quote or mantra:

Balls to the wall. Just keep going.

In this episode with Sara and Paul Burden, we discuss:

  • Opening a restaurant with minimal experience
  • Switching from ski instructors to restauranteurs
  • Finding mentors no matter where you are or what you're doing
  • "Just try it."
  • Making an impressive, professional business plan to secure funds
  • Systems/processes
  • What next after securing funding? Finding real estate!
  • The importance of customer service
  • Make sure customers are happy and given the best possible ingredients
  • Chaotic restaurant openings and how to navigate them
  • A need for control and an obsession with quality
  • Importance of making ALL of your food in the same kitchen
  • Utilizing a commissary
  • Stumbling early-on
  • Getting ahead of yourself and signing too many leases while attempting to scale!
  • Knowing when to take the shot or hold back
  • Opening a new location without enough staff
  • Charging what the product is worth
  • Work/life balance
  • Friendly competition SHOULD BE FRIENDLY!

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Sara: Serving people how you like to be served makes it easier
    • Paul: Quality
  2. What is your biggest weakness?
    • Sara: Sometimes too careful with money
    • Paul: Growing too fast
  3. What's one question you ask or thing you look for during an interview?
    • Grit
  4. What's a current challenge? How are you dealing with it?
    • Cash flow
  5. Share one code of conduct or behavior you teach your team.
    • BOH: How the food looks when delivered to the table. FOH: Be nice, kind, and constantly check on people
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • It's hard to be critical of anyone in this industry
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Cameras
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Believe in yourself
    • Work your ass off
    • Believe in the people around you/who work for you

Contact info:

BuffBurger website

Instagram: @buffburger

Facebook: @EatLiveLocal

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sara and Paul Burden 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!
Direct download: 614_Sara_Paul_Burden_mixdown.mp3
Category:general -- posted at: 8:16am EST

This is Mr. Schulze's second appearance on Restaurant Unstoppable. Head over to Restaurantunstoppable.com/579 to hear Mr. Schulze's back story and to absorb his business philosophies in his book: Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise.

If you didn't listen to that episode, let me catch you up...

Hailing from a small German town, Horst Schulze knew from a young age that he wanted to work in the hotel industry. So he got his start, like most of us do, as a dishwasher. From the bottom rung, he climbed his way to the top, traveling the world while working in 5-star hotels along the way. In 1983 he co-founded the Ritz Carlton and set the standards for the service industry going forward.

It's standard that we're going to dive into, specifically the 24 standards of service The Ritz Carlton Teaches its staff.

This is one you surely won't want to miss!

Show notes…

Favorite success quote or mantra:

“Whatever it is you want to do in life… Do it with excellence.”

In this episode with Horst Schulze, we discuss the 24 standards of service:

  • Before we dive into the 24 standards of service Why is repetition so important:
    • repetition becomes habit
    • Identify what makes your organization excellent and repeat it
    • Customer expectations must be known to everyone on staff

The 24 Standards of Service:

 

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

Contact info:

Capella website

Buy his book here: Excellence Wins: A No-Nonsense Guide to Becoming the Best in a World of Compromise 

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Horst Schulze 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!
Direct download: 613_COMPLETE_Horst_Schulze_mixdown.mp3
Category:general -- posted at: 9:01am EST

Raised in NH, Jonathan Horowitz attended Rice University then South Texas School of Law. After graduation Horowitz spent 5 years practicing law before joining Lasco Enterprises in 2005 as Vice President of Marketing and Communication and later as their Chief Brand Officer. As a partner Horowitz helped oversee the growth of the business for 10 years, to more than 15 locations and 600+ employees. Today Horowitz serves as CEO for Legacy Restaurants group which consist of The Original Ninfa's on Navigation and 3 Antone's Famous Po' Boys locations.

Show notes…

Favorite success quote or mantra:

"Treat people well and they will treat you well."

In today's episode with Jonathan Horowitz, we discuss:

  • Treat EVERYONE WELL, not just your customers
  • Important to be perceived as someone who is easy to work with
  • Self-awareness is key
  • Switching dreams/plans early in life
  • Opportunities from cold call emails
  • Getting into the industry
  • Admitting when you need help
  • Scaling a small restaurant
  • Creating a concept that is welcoming to ALL kinds of people
  • Strength-based leadership
  • Leveraging your story for marketing
  • The importance of getting people to walk through your door
  • Relationship marketing
  • Growing your business through growing your brand
  • Avoiding isolation
  • Consistency
  • Even if things are good they can always be better
  • Collectively deciding what is better in terms of operations, don't adjust without discussion
  • Make your staff feel involved and invested
  • Simplicity is key
  • Seeking advice from other restauranteurs in your community, don't live in a bubble, avoid isolation

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Empathy
  2. What is your biggest weakness?
    • Procrastination
  3. What's one question you ask or thing you look for during an interview?
    • What would your previous subordinates or direct-reports say about you? How have you developed people?
  4. What's a current challenge? How are you dealing with it?
    • Labor market. Cast a broader net.
  5. Share one code of conduct or behavior you teach your team.
    • Be honest
  6. What is one uncommon standard of service you teach your staff?
    • Contribute to your community at all times
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Get training in disciplines with which they're not familiar.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do no harm
    • Contribute to your community
    • Take care of your people

Contact info:

Legacy Restaurants website

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jonathan Horowitz 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!
Direct download: 612_Horowitz_mixdown.mp3
Category:general -- posted at: 3:30am EST

Adam Barnosky is a member of the Ruberto, Israel & Weiner law firm based in Boston, Massachusetts. His practice is concentrated in the representation of real estate developers, restaurateurs, commercial landlords/tenants, cannabis operators/developers and hospitality industry clients in New England.

Joining me to ask questions and get the most out of this conversation is Andrew Wilkinson, founder and operator of Pizza Llama, a mobile wood fire pizza oven serving north eastern Maryland for the past 4 years.

Show Notes

Favorite Success Quote or Mantra:

  • Adam: The people who make it look easiest are the ones working the hardest. Work hard, plan, and follow through.
  • Andrew: Drop the (metaphorical) rope. Use it to get yourself up and drop it down for the next person behind you.

In this episode with Adam Barnosky, we will discuss:

  • Letters of intent/leasing
  • Commercial real estate focused on the hospitality industry
  • The Boston scene's real estate/hospitality expansion
  • Too many restaurants are opening - what do we do about it?
  • Hospitality fees for back-of-the-house
  • Lease vs. Letter of Intent (LOI)
  • Zoning
  • Licensing
  • Exit strategies
  • FAQs for leasing and restaurant real estate
  • Andrew's story building Pizza Llama
  • Going from making pizza for free to starting a pizza business
  • Slow and steady scaling
  • The need to scale back

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

RestauranOwner.com's Checklist for Restaurant Leasing

RestauranOwner.com's Nonbinding Letter of Intent draft

Contact info:

Adam's contact info:

Website: Ruberto, Israel & Weiner

Email: arb@riw.com

Andrew's contact info:

Pizza Llama Instagram: @_pizzallama

Personal Instagram: @freepza

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Adam Barnosky and Andrew Wilkinson 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!
Direct download: 611_Adam_Barnsky_mixdown.mp3
Category:general -- posted at: 6:09am EST

Bien Tran attended Duke School of Law and started his career at Fulbright & Jaworski LLP as a litigation lawyer and operated his own law office prior to joining Bush & Ramirez L.L.C.

In 2012 Bien decided to take a stab at the world of hospitality with Hughes Hangar, a bar and event space. Hughes Hangar was followed by The De Gaulle, and Bien's most recent project Chapman and Kirby.

In addition, Bien has been active in the political landscape for over a decade. Bien has also been active in the business community with the belief that we've all been given great opportunity, and we have an obligation to pay it forward by creating opportunity for the next generation.

Show notes…

Favorite success quote or mantra:

"I don't have to do anything today except be grateful for what I have." It puts everything else into perspective.

In this episode with Bien Tran, we discuss:

    • Putting your responsibilities into perspective
    • Bien's escape from Vietnam at the close of the war
    • Learning to acclimate to a new country/culture
    • Gratitude
    • Being mindful that there are always people worse-off than you are
    • Planning your life from a very early age
    • Envisioning what your end goal is and planning/taking the proper steps to achieve that
    • Bien's strong desire to help people and enact change
    • Balancing law and hospitality
    • Investing in a restaurant/restaurateur
    • Legal documents shouldn't be your only safety net; get involved with trustworthy, decent people
    • Money is only a small portion of what you're looking for when finding a business partner
    • The importance of creating a unique atmosphere
    • Opening a corporate event space
    • Being happy/avoiding stress
    • Recognize what is important and give back

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Being creative
  2. What is your biggest weakness?
    • Inability to disconnect, need more time to recharge the batteries
  3. What's one question you ask or thing you look for during an interview?
    • Give them a tour of the space and ask what they would change about it
  4. What's a current challenge? How are you dealing with it?
    • "Early on I didn't thank the staff enough after a stressful shift." Constantly remind yourself to show gratitude to your staff
  5. Share one code of conduct or behavior you teach your team.
    • Make the guests feel comfortable
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Lack of creativity, being too similar to every other restaurant
  8. What's one piece of technology you've adopted within your four walls and how has it influenced operations?
    • video cameras
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • The most important currency in life is compassion
    • Love is a one way street; love people for who they are not for whether they love you back
    • Stop worrying so much about yourself; take care of yourself but be less ego-centric

Contact info:

Chapman and Kirby website

Facebook: @ChapmanAndKirby

Twitter: @chapmanandkirby

Instagram: @chapmanandkirby

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Bien Tran 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!
Direct download: 610_bien_tran_mixdown.mp3
Category:general -- posted at: 7:01am EST

Show notes…

Favorite success quote or mantra:

Jim: Gratitude is the greatest of all virtues and is the cornerstone of all others.

Kelli: Everyone you meet is fighting a battle you know nothing about so be kind always.

In this episode with Jim and Kelli Laube we discuss:

  • Emotional intelligence
  • Being mindful
  • Treating guests like they matter always
  • Making guests lives better through hospitality/service
  • Being thankful/grateful
  • Always try to grow
  • RestaurantOwner.com's resources and values
  • Inventory control
  • The importance of leadership and culture
  • The importance of knowing how to operate ALL aspect of you business from serving up through management
  • Hospitality can turn a bad experience into a good experience
  • Human beings as emotional beings
  • Hospitality MUST expand to your servers
  • Leave guests happier than how they arrived
  • The importance of repeat business
  • Hospitality as an infinite, free resource and how YOU MUST utilize it
  • Hospitality causes your restaurant to stand out
  • The "hospitality gene"
  • Hiring the right people
  • How to work hospitality into your staff and members of leadership
  • YOU MUST show that you care about your staff on a one-on-one level
  • The importance of pre-meal/pre-shift
  • SMILE!!!

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Recommended Books:

Contact info:

RestaurantOwner.com

Email: jim@restaurantowner.com

Email: kelli@restaurantowner.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jim Laube and Kelli Laube 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!
  1.  
Direct download: 609_jim_and_kelly_mixdown.mp3
Category:general -- posted at: 3:30am EST

Always an entrepreneur at heart, Aaron Lyons was raised in Austin, TX and is a graduate University of Texas where he obtained his MBA with a focus on entrepreneurship and marketing. In 2014 after 2 years of searching for a location and investors, Lyons opened Dish Society in Houston, TX. 5 years later Lyons and his team have scaled the concept to a total of 5 location in and around Houston. Lyons attributes his success to the focus put on purchasing from local farmers and purveyors and the people he has surrounded himself with.

Show notes…

Favorite success quote or mantra:

  1. Everyone has a plan until they get punched in the mouth.
  2. What you allow in your presence is your standard.

In this episode with Aaron Lyons, we discuss:

    • Creating a concept that was scalable
    • Creating a $30 experience on $15
    • Attention to detail
    • Executive presence
    • The importance of self-awareness
    • BE OPEN-MINDED
    • The importance of education
    • Make steps toward your goal WITH INTENTION
    • Education vs. experience
    • Securing capital
    • Bluffing to get capital
    • Believing in yourself
    • Passion and body language
    • Do MORE RESEARCH before opening your restaurant
    • Accepting the need to compromise
    • Do you need a publicist?
    • Your culture is a reflection of you

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Naturally aware if what guests want
  2. What is your biggest weakness?
    • Impatience
  3. What's one question you ask or thing you look for during an interview?
    • A natural inclination toward hospitality and guest-focused thinking
  4. What's a current challenge? How are you dealing with it?
    • Hiring really solid people and having enough staff to accommodate growth
  5. Share one code of conduct or behavior you teach your team.
    • Always asking "what are we tolerating and why?"
  6. What is one uncommon standard of service you teach your staff?
    • Exceptional experiences
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't do well enough or do often enough?
    • Business acumen and legal acumen
  9. What's one piece of technology you've adopted within your four walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Chase your dreams
    • Surround yourself with people who will make you better
    • Don't be a dick, be vulnerable, don't act like you know everything.

Contact info:

Dish Society website

Instagram: @dishsociety

Facebook: @DishSociety

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Aaron Lyons 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!
Direct download: 608_lyons_mixdown.mp3
Category:general -- posted at: 3:30am EST

Dee Lincoln, a.k.a. the “Queen of Steaks,” is recognized as a female powerhouse in the male-dominated steakhouse business. Born on the Fourth of July and raised in New Orleans, Lincoln's humble entrance into the restaurant industry can be traced back to a single Del Frisco’s Steakhouse in her hometown. In the early 80's The Del Frisco's brand made its way to Dallas, which is how Dee found her way to Texas.

Fast forward 30 years in the steak business and the Dee Lincoln Brand was born.  Today the Dee Lincoln Brand includes a Dee Lincoln's Tasting Room & Bubble Bar at the Dallas Cowboys AT&T Stadium, Dee Lincoln Private Events in Uptown Dallas, and her most recent project, Dee Lincoln Prime, located at the Star in Frisco.

Dee has garnered local, regional and national recognition for her many achievements, including the coveted Restaurants and Institutions’ Ivy Award, the winner of which is selected by restaurant industry peers across the country.

Among others, Lincoln also has earned The Texas Restaurant Association’s Restaurateur of the Year Award; Savor Dallas's Spirit Award; Dallas Business Journal’s Top Women in Business Award; Northwood University’s Distinguished Women Award; and Nation’s Restaurant News's Fine Dining Award.

Show notes…

Favorite success quote or mantra:

"Life is for living"

In this episode with Dee Lincoln we discuss:

  • Mentors
  • Finding the right business partner
  • Overcoming personal tragedy and moving on in the industry
  • Opening issues and how to resolve them
  • Quirky marketing and how it helps you
  • Owners/operators need to be within the four walls
  • The importance of touching each table
  • Make one location the best it can be before you create a second
  • Branding
  • Guest should want to come to you for YOU, not just your food
  • Understanding leadership
  • Understanding the importance of being in your own restaurant daily
  • Scaling
  • Franchising
  • Going public
  • If you're not happy, walk away
  • Becoming an asset
  • The importance of knowing your numbers
  • Accountability
  • Do one thing great!!!

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • People
  2. What is your biggest weakness?
    • Care too much
  3. What's one question you ask or thing you look for during an interview?
    • What are people's immediate goal? Attitude and will over experience.
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • First name, understanding what they love, like and dislike
  6. What is one uncommon standard of service you teach your staff?
    • Be kind
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't do well enough or do often enough?
    • Hands-on
  9. What's one piece of technology you've adopted within your four walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Always be honest
    • Stay humble
    • Carry on my legend

Contact info:

Website: Dee Lincoln Prime website

Instagram: @deelincolnprime

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Dee Lincoln 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!
Direct download: 606_dee_lincoln_mixdown.mp3
Category:general -- posted at: 5:17am EST

Chris Hill is an author, speaker, and podcaster with a background in marketing and business strategy. After a quarter-life crisis, Hill decided to take a leap of faith into the world of restaurants. Today Hill primarily consults in the restaurant industry on leadership, company culture and menu development, as well as speaking to various industry organizations including Fortune 500 brands like Texas Roadhouse, National Restaurant Association, ACF, TEDx and to various culinary schools including Johnson & Wales and Miami Culinary Institute

Show notes…

Favorite success quote or mantra:

You can either make excuses or make it happen. You CAN NOT do both.

In this episode with Chris Hill, we discuss:

  • The challenges that come with building a high-performing team.
  • Interweaving your core values into your brand so that you attract onto yourself team members who share similar core values.
  • Knowing what your employees want and giving it to them. Treating your employees with the same hospitality you treat your guest.
  • Giving up equity in the business to attract onto yourself top talent.
  • Being clear with vision and roles so partnerships work.
  • How to retain great staff once you have them.
  • The role transparency plays in retaining employees.
  • The role empathy plays in retaining staff.
  • How getting your team more involved into the decision making process helps with staff retention.
  • Using expectations accountability, standards, and polices to maintain a high quality team.
  • Why you don't necessary want all "A players".
  • Using feedback mechanisms in your business to maintain a high level of culture.

Resources mentioned in todays episode:

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

Contact info:

chrishillonline.com

Facebook.com/chefchrishill

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Hill 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!
Direct download: 605_Chris_Hill_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from Houston, TX, Thomas Nguyen completed his law degree at the University of Texas at Austin and started his career as a litigation attorney. Dissatisfied with the path he was on, he left his legal career behind to pursue his passion in business and marketing.

In 2009, Nguyen Co-Founded Peli Peli, a fine-dining restaurant specializing in South African comfort food. In October of 2016 Nguyen Co-Founded Peli Peli Kitchen a fast-casual version of the original concept. To date, the restaurant group operates 5 total locations, 3 Peli Peli locations, and 2 Peli Peli kitchen locations.

Show notes…

Favorite success quote or mantra:

"You can't be good at something unless you are truly passionate about it."

In this episode with Thomas Nguyen we discuss:

  • The passion for providing something for your community
  • The best ways to keep yourself motivated in the industry
  • Sacrifice
  • Impacting your community
  • Finding your lane
  • The importance of getting pleasure from what you do
  • Starting life over
  • The value of experimentation
  • Marketing!!!
  • Whatever you represent, you must be able to back it up
  • South African cuisine
  • Introducing a market that doesn't exist
  • Making a guest's day better by coming to your establishment
  • Realizing when you're burnt out
  • Guerilla marketing
  • Branding!!!
  • Building a trusting relationship with your guests
  • People what to know who's driving your engine: it's YOU!
  • "Restaurant Startup"
  • Putting your restaurant on television
  • Adapt to your market OR change the market
  • The difficulty of navigating new social media platforms
  • How to tell a story with your social media posts
  • Don't just say your food is good; present what you are about and what your values are
  • The power of collaboration and helping other restauranteurs

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Passion
  2. What is your biggest weakness?
    • Prioritizing time
  3. What's one question you ask or thing you look for during an interview?
    • Pick something you like and sell it to me
  4. What's a current challenge? How are you dealing with it?
    • Understanding the importance of building proper systems
  5. Share one code of conduct or behavior you teach your team.
    • Always have a positive attitude
  6. What is one uncommon standard of service you teach your staff?
    • We want our staff to be stars. Guests should come back not only for the food but for the staff as well.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Marketing and branding their concept
  9. What's one piece of technology you've adopted within your four walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Understand your responsibility to give back to the world
    • Find your passion, no one will be able to outwork you
    • Spend time with the people that mean the most to you

Contact info:

Email: thomas@pelipeli.com

Instagram: @southafricanasian

Instagram: @pelipelihouston

Instagram: @pelipelikitchen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Thomas Nguyen 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!
Direct download: 604_COMPLETE_Thomas_Nguyen_mixdown.mp3
Category:general -- posted at: 3:30am EST

Calvin Nguyen has always had a mind for business, management, and marketing. His first experience in the restaurant industry was a two-year stint managing the restaurant Zhabuki. In 2015 Calvin open OMG Tacos. By 2018 they scaled OMG Tacos to 3 locations, and they have opened two additional concept , Chubby Tuna and Sweet Dayze. Needless to say 5 restaurants opened in less the 4 years...yeah, you've got my attention.

Show notes…

Favorite success quote or mantra:

"Control what you can; let go of what you can't."
 
In this episode with Calvin Nguyen we discuss:
  • Starting from scratch
  • Not knowing what you want to do when you're younger
  • Creating your own opportunities
  • The importance of mentors
  • How to strategize inventory and ordering
  • Realizing when to step down
  • Pulling off "the impossible"
  • Staring out in the restaurant industry not know ANYTHING about how to open
  • Asking for help from mentors
  • Opening with very little experience in the industry: trial and error.
  • Learning how to scale
  • The science and art of cooking
  • Promoting from within
  • Figuring out what makes you stand out
  • Trusting your managers
  • Opening near a university as a great idea
  • Finding your lane and sticking to it
  • The decision to close a restaurant
  • Always find someone who works harder than you and get to know them
  • Use social media to engage your guests

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Getting things done fast
  2. What is your biggest weakness?
    • Don't sleep enough
  3. What's one question you ask or thing you look for during an interview?
    • What's something new you can bring to the processes
  4. What's a current challenge? How are you dealing with it?
    • Currently opening a new restaurant with a full bar.
  5. Share one code of conduct or behavior you teach your team.
    • Zero-waste policy
  6. What is one uncommon standard of service you teach your staff?
    • We are more laid back
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Zero waste policy
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be adaptable
    • Overcome your pride; be teachable; be a goos student
    • Step out of your comfort zone

Contact info:

Instagram: @calviin

Instagram: @omgtacostx

Instagram: @sweetdazetx

Instagram: @chubbytunatx

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Calvin Nguyen 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!
Direct download: 603_COMPLETE_C._Nguyen__mixdown.mp3
Category:general -- posted at: 4:47am EST

Dallas, Texas native Jeffrey Yarbrough has never been a great student but from a young age he's always been able to hustle as an entrepreneur. His mother, seeing his creativity and entrepreneurial spirit, connected him with a job in New York in marketing. It was there that he fell in love with networking and paying attention to the social scene. In 1990 Yarbrough headed back to Texas to try his hand as a restaurateur and has never looked back. To date Yarbrough runs bars, restaurants, a PR and media company, and now has a thriving restaurant real estate business operating under the bigInk brand.

Show notes…

Favorite success quote or mantra:

"Let's get shit done; G.S.D."

In this episode with Jeffrey Yarbrough we discuss:

  • An early on desire to sell
  • Money gives you freedom
  • Avoiding debt
  • The different ways to learn/nontraditional education
  • Emotional intelligence
  • Public school system
  • How to sell
  • Networking
  • Being able to adjust
  • Coming to the market ahead of the curve
  • Finding the right business partner
  • Discussing how a partnership will dissolve in the "honeymoon phase"
  • The importance of being transparent
  • Guerilla marketing
  • DON'T LET FAILURE FREEZE YOU!!!
  • The importance of finding a reputable real estate broker
  • Don't be afraid of failure
  • Finding out where your needed/wanted
  • Do your homework before you come to a market
  • Being cautious
  • Passion

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Networking
  2. What is your biggest weakness?
    • Not saying no fast enough
  3. What's one question you ask or thing you look for during an interview?
    • Tell me stories vs. give me answers
  4. What's a current challenge? How are you dealing with it?
    • Getting tasks done with very little support and not enough capital
  5. Share one code of conduct or behavior you teach your team.
    • No lying, no stealing. Period.
  6. What is one uncommon standard of service you teach your staff?
    • If you know something is not going to pair well with a dish, give them something that WILL pair well.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Signing with an exclusive real estate broker.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • iPhone
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Trust in God (know there is a higher power looking after you)
    • Work hard (it still counts)
    • Having a group of like-minded entrepreneurs that you can ask any question and not be judged

Contact info:

jeffery@bigink.com

Big Ink RE website

Big Ink Facebook

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jeffrey Yarbrough 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!
Direct download: 602_Yarbrough_mixdown.mp3
Category:general -- posted at: 4:18am EST

Chris Dahlander is a graduate of Texas Tech University with a degree in Advertising. Previous to starting Snappy Salads, Dahlander served 4 year as a project manager for the Forbes Group and 8 years as the Director of Marketing for Romano’s Macaroni Grill. In 2006 Dahlander opened Snappy Salads with the mission to make the world healthier than the way he found it. 13 years later Snappy Salads has scaled to 17 locations and growing throughout Austin, Houston, Dallas, and Fort Worth.

Show notes…

Favorite success quote or mantra:

Sacrifice and persistence are the only two items that you need for success

In today's episode with Chris Dahlander, we will discuss:

  • Sacrifice and persistence as the only two necessary items required for success in any category of life
  • The importance of family
  • Leaving any place as HEALTHIER than the way you found it
  • Operational excellence
  • Consistency
  • Hire slow/fire fast
  • The importance of volunteering
  • Trademarking your brand and ideas
  • The legal side of restaurant/concept development
  • The importance of learning what NOT to do
  • Balancing SOUL and PROFIT
  • Seeing the absence of a concept and building it
  • Appreciating sponsors!
  • Doing what's RIGHT, not what's easy
  • Knowing when to give up
  • self-regulations
  • Being more environmentally-conscious in the restaurant industry
  • Scaling
  • Getting game-changers and leaders in your organization
  • Reflection

Today's sponsor:

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.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Leadership
  2. What is your biggest weakness?
    • Being too humble
  3. What's one question you ask or thing you look for during an interview?
    • Leadership
  4. What's a current challenge? How are you dealing with it?
    • Staffing. Promote what we do well and how we treat our team members.
  5. Share one code of conduct or behavior you teach your team.
    • One rule: do the right thing sincerely and automatically regardless of the situation
  6. What is one uncommon standard of service you teach your staff?
    • Make the guests' dining experience so great that they want to return tomorrow
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Have a purpose other than to make money.
  9. What's one piece of technology you've adopted within your four walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • We are all one
    • Everything has already been revealed
    • We are all perfect in our own imperfectedness

Contact info:

Email: chris@snappysalads.com

Snappy Salads website

Instagram: @snappysalads

Facebook: @SnappySalads

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chris Dahlander 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!
Direct download: 601_DAHLANDER_mixdown.mp3
Category:general -- posted at: 6:13am EST

Dallas native and Graduate of El Centro College, Chad Houser has over 20 years of experience in hospitality. After 17 years as a chef, Chad sold his partnership of Parigi Restaurant to devote his full attention to Café Momentum in 2012. Café Momentum is a Dallas-based restaurant and culinary training facility, that transforms young people’s lives by providing a positive environment in which at-risk youth who have spent time in juvenile facilities receive intensive mentoring, culinary, job and life-skill training enabling them to achieve their full potential.

Show notes…

Favorite success quote or mantra:

People that actually solve problems very rarely complain about them.

In this episode with Chad Houser, we discuss:

  • Problem solving
  • You are the only person who can make your life better
  • Time management
  • Fulfilling obligations
  • The importance of mentors
  • The NECESSITY of setting tangible goals
  • Making mistakes and learning from them
  • The importance of patience
  • Finding a good partnership
  • Realizing when an aspect of your company is not garnering the return it should be
  • There are NO SHORTCUTS!
  • Surrounding yourself with people that are greater than or equal to yourself
  • The immense importance of GIVING BACK
  • Food should be about camaraderie rather than making money
  • Racial prejudice
  • Subverting expectations
  • Working a non-profit
  • Rising to expectations
  • Team work
  • Scaling
  • Not taking things for granted
  • Exploring and accepting your own flaws

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Perseverance
  2. What is your biggest weakness?
    • Sour Patch Kids
  3. What's one question you ask or thing you look for during an interview?
    • If a staff member came in and was high, what would you do?
  4. What's a current challenge? How are you dealing with it?
    • Time management. Your time spent must be on YOUR time.
  5. Share one code of conduct or behavior you teach your team.
    • Integrity
  6. What is one uncommon standard of service you teach your staff?
    • Emotional intelligence.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't do well enough or do often enough?
    • Take the time to stop and smell the roses.
  9. What's one piece of technology you've adopted within your four walls and how has it influence operations?
    •  groupme, Microsoft Outlook calendar
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Despite all of its flaws the world is beautiful
    • Embrace that we are all different
    • Our goal in life should be to leave this world a better place than we found it

Contact info:

Café Momentum website

Facebook: Café Momentum

Instagram: @viva_chato  @cafemomentum

Twitter: @viva_chato  @cafemomentum

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chad Houser 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!
Direct download: 600_HOUSER_mixdown.mp3
Category:general -- posted at: 4:48am EST

Nikky grew up in Bangkok, Thailand and ventured to Dallas, Texas. She received her Bachelors in Business Administration majoring in Entrepreneur Studies and Marketing from Babson College, in Wellesley, Massachusetts. She continued her studies at El Centro College Culinary School in Dallas, Texas. Since opening Asian Mint in 2004, Phinyawatan has received countless awards and accolades. Over the past 15 years Asian Mint has scaled to three locations within Dallas. In 2018, Nikky took a crack at the fast-casual world with Enjoy Mint, where they serve fast, fresh, Thai Bowls.

Show notes…

Favorite success quote or mantra:

Just go out and do it

In this episode with Nikky Phinyawatana, we discuss:

  • Studying entrepreneurship
  • Studying at Babson College
  • Nikky's mentors
  • Learning from observing
  • Nikky's upbringing and how it influenced her entrepreneur mentality
  • Her father as a mentor
  • The importance of having a clear vision and a solid business plan
  • Teach by showing not telling
  • Failures and overcoming them
  • The importance of getting legal paperwork correct prior to opening
  • Doing it yourself
  • Educating your guests/fans
  • You must be authentic
  • Have a marketing plan
  • Social media marketing
  • Kiosk ordering in fast casual
  • You must be able to showcase what you sell
  • Live and breathe your culture to pass it on to your staff

Today's sponsor:

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.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Humbling, grateful, authentic
  2. What is your biggest weakness?
    • Move to fast sometimes
  3. What's one question you ask or thing you look for during an interview?
    • Passion
  4. What's a current challenge? How are you dealing with it?
    • Keeping people motivated all the time. Stay motivated.
  5. Share one code of conduct or behavior you teach your team?
    • Inspire yourself and others
  6. What is one uncommon standard of service you teach your staff?
    • Do your best with the best intentions
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Compliment your employees. Be specific in your compliments.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do what you love, love what you do
    • Make sure you put your family and friends first
    • Know your priorities

Contact info:

Asian Mint website

Enjoy Mint website

Instagram: @nikkyfeedingsouls @asianmint @enjoymintkitchen

YouTube channel: Nikky Feeding Souls

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Nikky Phinyawatana 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!

 

Direct download: 599_Phinyawatana_mixdown.mp3
Category:general -- posted at: 12:11pm EST

College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz, have a combined 20 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.

It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl and Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public.

 

Show notes…

Favorite success quote or mantra:

Create remarkable memories.

In this episode with Kyle Noonan, we discuss:

  • Creating the perfect mission statement
  • Minimize your mission statement, keep it short and sweet
  • Make your guests dining experience about good memories
  • Find a partner who compliments you
  • Invest in training the right people
  • Teach the "why" in addition to the "what"
  • Teach your team members everything about your history and intentions
  • Save, save, save in order to gain opening money
  • Never get comfortable, always look for places to save money
  • Finding a location
  • If your idea is good and you have the right talent you can make a startup happen
  • Stamina is key in completing a project
  • Budgeting
  • Have a good, clear vision for the FUTURE; don't just rely on your resume
  • Concept first, location to suit
  • Learn to say no to opportunities that aren't in line with what you are trying to do
  • Honesty is key!
  • The restaurant industry will beat humility in you and it's a good thing

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I think big, not afraid to take "moon shots"
  2. What is your biggest weakness?
    • Same as strength
  3. What's one question you ask or thing you look for during an interview?
    • Hospitality, positive energy
  4. What's a current challenge? How are you dealing with it?
    • Saying no to projects
  5. Share one code of conduct or behavior you teach your team.
    • Take care of others first
  6. What is one uncommon standard of service you teach your staff?
    • to create remarkable memories
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Talk to their guests
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat others well
    • Be kind
    • Be sincere

Contact info:

Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel

Facebook: Kyle Noonan

Twitter: @kylenoonan

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Noonan 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!
Direct download: 597_Kyle_Noonan_mixdown.mp3
Category:general -- posted at: 3:30am EST

Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel.

Show notes…

Favorite success quote or mantra:

Dreams don't work unless you do.

In this episode with Kyle Hilla, we will discuss:

  • Doing the work!
  • Bartending industry
  • Influences in the industry
  • Passion in staff translates to passion in your guests
  • The "proper way" to be angry and how to prove a point
  • The importance of energy and sociability
  • The importance of the "slow period" in a restaurant
  • People are at their best with at least some stress
  • Keep the customer's perspective in mind
  • Chaos as a motivator
  • Managing liquor costs
  • Don't ever stop learning
  • Observing experts is the best way to learn from them
  • Don't have a confusing menu
  • Be "on brand" but maintain effective communication in the menu
  • Capitalizing on a happy hour
  • The point of happy hour is to get butts in seats
  • Creating loyalty
  • Ego in the industry
  • Hospitality as a way of life

Today's sponsor:

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.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Adaptability. Avoid complacency and stay hungry.
  2. What is your biggest weakness?
    • An eagerness to always be right. A tendency to keep things black and white.
  3. What's one question you ask or thing you look for during an interview?
    • Past jobs and how they talk about them. Bad experiences and how they reflect on them.
    • People's phone screen (how they take care of their belongings)
  4. What's a current challenge? How are you dealing with it?
    • People entering the industry just for money, not for their passion for hospitality.
  5. Share one code of conduct or behavior you teach your team.
    • Keep in mind the guest's perception of time. The guest's perception of time is longer than yours if you're working.
  6. What is one uncommon standard of service you teach your staff?
    • Shaking the hand of the guest before you drop the check.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • The process of opening a restaurant in terms of budgeting, people, training, taking your time with a good first impression.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Dehydrators; control your waste.
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Train your replacement. Mentor someone.
    • Hospitality isn't an industry; it is a way of life.
    • Have a positive impact on someone every day.

Contact info:

The Statler Hotel 1914 Commerce St, Dallas TX

Instagram: ghostfacehilla

Facebook: Kyle Hilla

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kyle Hilla 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!
Direct download: 597_Hilla_mixdown_1.mp3
Category:general -- posted at: 7:46am EST

Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel.

Show notes…

Favorite success quote or mantra:

Dreams don't work unless you do.

In this episode with Kyle Hilla, we will discuss:

  • Doing the work!
  • Bartending industry
  • Influences in the industry
  • Passion in staff translates to passion in your guests
  • The "proper way" to be angry and how to prove a point
  • The importance of energy and sociability
  • The importance of the "slow period" in a restaurant
  • People are at their best with at least some stress
  • Keep the customer's perspective in mind
  • Chaos as a motivator
  • Managing liquor costs
  • Don't ever stop learning
  • Observing experts is the best way to learn from them
  • Don't have a confusing menu
  • Be "on b
Category:general -- posted at: 7:45am EST

A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area.

Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris’ Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures.

Show notes…

Favorite success quote or mantra:

Never, never, never, never, never.....give up!

In this episode with Chef Sharon Van Meter, we discuss:

  • Relentlessness.
  • Chef Van Meter's beginnings and how she learned to cook.
  • The pros and cons of fearlessness.
  • Being the only woman in a male-dominated school/profession.
  • Don't let your fears interrupt your success.
  • Tackling obstacles one by one.
  • Letting fear and discomfort motivate you.
  • Kicking back and listening to others before you give your opinion.
  • The best leaders create the best organizations and surround themselves with the best people.
  • All power does not begin and end with one person.
  • Territorializing your kitchen.
  • Letting your individual team members grow.
  • Work/life balance.
  • The importance of family.
  • The generations that come after you and how to judge them.
  • Being more lenient and understanding of your younger team members.
  • Diversifying your interests.
  • Concentrate less on people's faults.
  • The importance of making everyone around you feel their best.
  • Don't just get a little involved, go in 200%.
  • Create YOUR OWN work/life balance.
  • team building 

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I'm fearless
  2. What is your biggest weakness?
    • I'm fearless
  3. What's one question you ask or thing you look for during an interview?
    • Loyalty
  4. What's a current challenge? How are you dealing with it?
    • Not enough time in the day
  5. Share one code of conduct or behavior you teach your team.
    • Always put the customer first
  6. What is one uncommon standard of service you teach your staff?
    • Treat this business like it's yours and it will be one day
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Not consistent enough
    • Training based on consistency
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?
    • My iPhone is my office now
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • One thing: we need to be better, kinder, more loving people.

Contact info:

3015 At Trinity Groves website

Instagram: 3015tg

Physical Address: 3015 Gulden Lane, Dallas, Texas

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Sharon Van Meter 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!
Direct download: 596_Van_Meter_mixdown.mp3
Category:general -- posted at: 5:00am EST

A graduate of the Culinary Institute of America, Roger Kaplan has over 40 years experience in the hospitality industry as a nationally acclaimed chef, owner, operator, entrepreneur, concept developer, manufacturing liaison and consultant.

Now, as Founder of RK Innovations, a restaurant support and collaborative consulting company, Roger brings experience from various leadership positions including, nationally-acclaimed Chef Chef Owner of City Grill, VPO of Ruth’s Chris Steak House, as a Director of R&D for Boston Market, and as a restaurant entrepreneur.

Show notes…

Favorite success quote or mantra:

Seek perfection. Accept excellence.

In this episode with Roger Kaplan, we discuss:

  • Growing up in a food-conscious household.
  • What we do and do not learn in culinary school.
  • The value of education vs. experience.
  • The importance of the desire to learn.
  • Everyone you meet could teach you something.
  • The importance of learning.
  • Your sphere of influence.
  • You must know everything about your craft.
  • You need mentors in your life and career.
  • Create a successful and impactful culture.
  • Create a narrow, focused vision.
  • Vision statements.
  • You must provide the tools for success in order to breed success.
  • Passion for people.
  • The restaurant industry as the best industry.

Today's sponsor:

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.

 

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Relentless pursuit of success.
  2. What is your biggest weakness?
    • I assimilate information too quickly.
  3. What's one question you ask or thing you look for during an interview?
    • Can do, will do attitude. Can you fit in? Are you willing to improve?
  4. What's a current challenge? How are you dealing with it?
    • Getting people to understand that although restaurant can be very successful, the first five years will be the biggest trial. Just because you were successful in the past doesn't always mean it will cross over.
  5. Share one code of conduct or behavior you teach your team.
    • Take responsibility for yourself. Live for execution. You are measured by what you achieve, not what your intent was.
  6. What is one uncommon standard of service you teach your staff?
    • Every person that walks into your establishment needs to be happier when they leave.
  7. What's one book we must read to become a better person or restaurant owner?GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't invest in education and development.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Data inventory technology. Star Chefs.
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Embrace your family. Embrace your friends. Be successful.

Contact info:

Instagram: @RKinnovation

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Roger Kaplan 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!
Direct download: 595_Roger_Kaplan.mp3
Category:general -- posted at: 3:30am EST

Originating from Dallas TX, Chef Scott Gottlich studied at Oklahoma University and Johnson and Wales University. After graduating, Gottlich jumped between the East and West coast working for some great mentors, including Tim Goodell, Eric Ripert, and Chris Muhler. With Considerable experience under his belt, Gottlich returned to Dallas, TX, where he took his first role as executive Chef, at Lola. After 3 years of getting familiar with the Dallas Market, Gottlich opened his first Concept, Bijoux. Since, Gottlich has opened two additional locations, which includes his latest concept, 18th and Vine, Located in Dallas, TX.

Show notes…

Favorite success quote or mantra:

"Make it nice, or make it twice."

"The Chef is always right." 

In this episode with Scott Gottlich, we discuss:

  • Surrounding yourself with the best to become even better. 
  • Giving your services for free, in order to create opportunity for yourself. You got to give before you get.  
  • How to teach unwavering standards. 
  • Having a zero tolerance policy for overworking your staff. 
  • Being your own trigger for opportunity. Opportunity doesn't come to you. It's something you create. 
  • If you want to open a restaurant work for someone who's opening a lot of restaurants; opening restaurants and working in them are totally different challenges. 
  • The challenges of opening a chef driven concept. 
  • Never making an emotionally charged decision.  
  • The significance of simplifying and doing one thing really well. 
  • What a Private Placement Memorandum (PPM) is. 

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Work ethic.   
  2. What is your biggest weakness?
    • Procrastination.
  3. What's one question you ask or thing you look for during an interview?
    • Look to see if they're excited about the opportunity; it can't just be a job. 
  4. What's a current challenge? How are you dealing with it?
    • staffing
  5. Share one code of conduct or behavior you teach your team.
    • Integrity. 
  6. What is one uncommon standard of service you teach your staff?
    • Make it personal. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
    • Lessons of Excellence
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Pay attention to the details. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Excel
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. know love.
    2. Work harder than everyone else. 
    3. Have integrity. 

Contact info:

Fruitionhospitality.com 

Scott@fruitionhospitality.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Chef Scott Gottlich 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!
Direct download: 594_Scott_Gottlich_mixdown.mp3
Category:general -- posted at: 8:40am EST

After a 20 year run as Executive Chef and Director of Operations at Z'Tejas restaurant chain, Jack Gilmore and Tom Kamm , decided to strike out on their own, opening Jack Allen’s Kitchen in late 2009. 10 years later they've scaled the Jack Allen's concept into 4 locations. Additionally, they've created Salt Traders Coastal Cooking in 2016, which is about to open its second location later this year. Today, Gilmore and Kamm are among the most respected names in Austin's culinary scene, not only for what they've accomplished with their restaurants, but also for the work they've done in their community.

Show notes…

Favorite success quote or mantra:

 "Have fun. Do what you do."

"Surround yourself with great people. It makes life a lot easier." 

In this episode with Jack Gilmore and Tom Kamm, we discuss: 

  • How Jack and Tom got their start in the restaurant industry. 
  • The simple power looking someone in the eye and smiling has. 
  • What passion is; giving a shit. 
  • Going into new situations with the intention to learn. 
  • Leveraging a servers logs. 
  • Being willing to learn from you mistakes. 
  • Being mindful of how you address your employees. Ask yourself, "Would I let someone talk to one of my loved ones like this?"
  • How Jack Groomed his son for a successful career. 
  • How you cannot be successful in this industry, unless you have support from your family.  
  • Why who you know is more powerful than a solid business plan. 
  • The importance of having key players on your team early on and how Jack and Tom got their key players. 
  • Why integrity is so important. Do what you say. Say what you do. 
  • Checking your ego at the door. 
  • Trusting the people you've surrounded yourself with to make the right decision. 
  • Growing your people before growing your physical locations.  
  • Jack and Tom's strategy for growth, specifically when determining locations. 
  • The role systems have with scaling. 
  • How to motivate your team without being aggressive. 
  • How good training influences motivation. 

Today's sponsor:

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.

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Passion.
  2. What is your biggest weakness?
    • Jack: Organization.
    • Tom: Saying no. 
  3. What's one question you ask or thing you look for during an interview
    • Likability 
  4. Share one code of conduct or behavior you teach your team.
    • Be a team player. 
  5. What is one uncommon standard of service you teach your staff?
    • If something, anything goes wrong, no one gets in trouble, but you HAVE to tell a manager so the restaurant can make it right. 
  6. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't listen to their guest.
    • They don't eat in their own restaurants. 
    • Make it easy to take guest money. 
  7. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • a restaurant management system that is hooked into your reservation system. They use Restaurant Connect
  8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Surround yourself with great people.
    2. Be humble.
    3. Stick with what sticks. 
    4. Leave the community better than when you entered it.  

Contact info:

www.jackallenskitchen.com

@jackallenskitchen

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jack Gilmore & Tom Kamm 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!
Direct download: 593_jack_and_Tom__mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Eric Silverstein spent the first 10 years of his life in Japan, before moving to Atlanta Georgia. He would go on to study marketing, finance, and law at Washington University. In 2010, Silverstein left his life of litigation for a life of roaming the streets of Austin in his food truck, The Peached Tortilla, where he served Asian and Southern-inspired tacos and sliders. Over the years, he has continued to grow the business, turning into a multi-truck operation, boutique full-service catering company, two brick and mortar restaurants, and a social house.

Show notes…

Favorite success quote or mantra:

"You miss 100% of the shots you don't take."

-Wayne Gretzky

In this episode with Eric Silverstein, we discuss:

  • Why Silverstein left his life of as a lawyer to open a food truck.
  • What Silverstein learned watching his fathers experience with being a restaurateur; don't grow too fast and take your time to build a time.
  • How his experience studying law taught him discipline.
  • How to develop discipline.
  • Why he chose the route of opening a food truck.
  • How he believes the food truck model is broke.
  • Asking for those your respect and admire for help.
  • How growth comes from creating opportunity for people.
  • How owners can get in trouble trying to wear too many hats.
  • As a lawyer, Silverstein's advice to pay close attention to the termination section in contracts; make sure you have terms to exit the agreement.
  • Knowing your target market and giving the people what they want.
  •  

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard Work.
  2. What is your biggest weakness?
    • Incredibly emotional about his business.
  3. What's one question you ask or thing you look for during an interview?
    • Hire people who are a good fit for your culture. Silverstein ask's, "Would I invite this person over to my home for dinner?"
  4. What's a current challenge? How are you dealing with it?
    • Minimize day to day task so he focus more no workin on this business.
  5. Share one code of conduct or behavior you teach your team.
    • Be ready. Be fucking prepared.
  6. What is one uncommon standard of service you teach your staff?
    • Silverstein has his team adopt the mentality that the restaurant is their home and that the people they are serving our their actual guests.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take an honest assessment on their brand.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. It's a marathon; not a sprint.
    2. Hard work and determination is half the battle.
    3. There is no success without sacrifice.

Contact info:

www.thepeachedtorilla.com

www.barpeached.com

www.peachedsocialhouse.com

@projectpeached

@peachtortilla

 

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Eric Silverstein 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!
Direct download: 592_Eric_Silverstein_2_mixdown.mp3
Category:general -- posted at: 12:47pm EST

Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners  Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual.

Show notes…

Favorite success quote or mantra:

"Your future depends on many things, but mostly you." 

In this episode with Mark Buley, we discuss: 

  • Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way. 
  • Why successful people in hospitality often did very poorly in school. 
  • The benefits from culinary school. 
  • Why you need to take risks before you're ready; you'll never be ready.   
  • Coming together with a common goal and vision. 
  • Keeping calm, cool, and setting the example for your team. 
  • Showing your team how much you care for them with your actions.   
  • Surrounding yourself with people who make up for your shortcomings. 
  • How the team for the Odd Duck came together.  
  • Working things like non-compete clauses into your partnership agreement. 
  • How to keep your team driven and motivated.  
  • How to approach someone in a non threatening way if you believe that are under motivated or underperforming. 
  • How to transition from focusing on one location to two locations. 
  • How important it is to have someone on your team on the pulse of your finances.

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    1. Curiosity
  2. What is your biggest weakness?
    1. Attention span. 
  3. What's one question you ask or thing you look for during an interview?
    • Find out if they're are a team player or not. 
  4. What's a current challenge? How are you dealing with it?
    • Finding way to keep his team motived and focused on the vision. 
  5. Share one code of conduct or behavior you teach your team.
    • Always help the dishwasher. 
  6. What is one uncommon standard of service you teach your staff?
    • Service extends beyond the guests and to your team. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't take care of local farms. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Food and hospitality are always improved by care from the source.
    2. All great restaurants are a product of their place and time. Embrace it. 
    3. How you treat people is everything. 

Contact info:

barleyswine.com

oddduckaustin.com

sourduckmarket.com

@oddduckaustin

@barleyswine

@barelyswine

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mark Buley 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!

 

Direct download: 591_Mark_Buley_mixdown.mp3
Category:general -- posted at: 2:32pm EST

Jake Maddux hails from Bartlesville, OK, and is graduate of Oklahoma University. Prior to getting involved in the world beer and hospitality, Maddux served as a U.S. Marine. After his service, Maddux found himself in San Francisco, working for one of the most renowned breweries in the world, Anchor Brewing Company. Maddux also spent some time with another industry great, New Belgium Brewing Company, before finding his way to Austin. In 2018 Maddux, founded The Brewers Table, where their focus is on community, collaboration, and creating beer as good as the food and food as good as the beer.

the founder of the project and a veteran of both the United States Marine Corps and Austin’s respected craft brewing scene

As a 25-year-old former U.S. Marine, Maddux moved to the San Francisco Bay Area to work at a winery. He found a roommate on Craigslist and later discovered that her uncle was Fritz Maytag, the former owner of Anchor Brewing Company.

Show notes…

Favorite success quote or mantra:

"Push through it."

In this episode with Jake Maddux, we discuss: 

  • How Jake discovered his passion for beer. 
  • The importance of consistency and discipline and how to maintain a culture of consistency and discipline. 
  • Having core values and higher purposes underlying your company to attract onto yourself top talent. 
  • The impact of knowing someone believes in you. 
  • Giving your employees the room to grow on your dollar and time. 
  • Why it is important to differentiate yourself. 
  • What approach to take when networking.  
  • Why Maddux chose to focus on on-site consumption. 
  • Caring about the right things; quality.  
  • Using pop-ups to create a culture and brand.
  • Being a part of the solution.  

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Stubbornness
  2. What is your biggest weakness?
    • Pride. 
  3. What's one question you ask or thing you look for during an interview?
    • Enthusiasm. 
  4. What's a current challenge? How are you dealing with it?
    • Controlling labor. He's controlling his labor expense with budgets. 
  5. Share one code of conduct or behavior you teach your team.
    • Respect for yourself and others. 
  6. What is one uncommon standard of service you teach your staff?
    • Predictive hospitality. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Maintaining enthusiasm.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be kind. 
    2. Be Generous
    3. Be Professional. 

Contact info:

@thebrewerstableaustin

@beerevangelist

www.thebrewerstable.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jake Maddux 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!
Direct download: 590_Jake_Maddux_mixdown.mp3
Category:general -- posted at: 3:30am EST

Ryan Salts Restaurant Unstoppable Podcast

Hailing from San Antonio and graduate of  St. Mary’s University with a BBA in Accounting, Ryan Salts' experience includes working at the 80/20 Foundation and Geekdom prior to helping open Launch SA (formerly Café Commerce). Through Launch SA, Ryan created many of the programs now operating, including Break Fast & Launch, Pitch Tab and San Antonio Entrepreneurship Week.  His greatest value is his network and helping provide opportunities for entrepreneurs to create valuable connections.

Show notes…

Favorite success quote or mantra:

Every day is a new day.

In this episode with Ryan Salts, we discuss: 

  • How powerful taking an interest in others can be. 
  • Once you've gained an idea of who is who, helping people connect. 
  • What attracted Ryan to entrepreneurism. 
  • How part of Ryan's mission with Break Fast & Launch is to paint a realistic picture of how hard it is to opening a food and beverage operation. 
  • How beneficial it is for entrepreneurs to get involved with organizations like Launch SA simply for the perspective it offers. 
  • What most food entrepreneurs miss when they're opening their food business. 
  • Communicating with the regulatory entities instead of seeing them as if they are the bad guys. 
  • Setting your business up with the right tools on day one so you don't have to fix things while your business is running. 
  • Taking the time to think about what you want to become so you can set yourself up better to get there. 
  • Surrounding yourself with not only mentors who have done what you are doing, but also with peers who are going through the same thing. 

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

If you have any questions throughout the program please feel free to contact him directly via email or phone (rsalts@launchsa.org, 210.885.5914) –

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ryan Salts 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!

 

 

Direct download: 589_Ryan_Salts_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Chef Tim McDiarmid was raised on a farm in rural Canada.  After a decade working in some of the most visionary whole foods restaurants in New York City, Tim chose to settle down in sunny, laid back San Antonio. As a single mother, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, playful diet she’d always enjoyed. Tim the Girl Catering was born in 2011. Since then, Tim has won numerous awards and accolades, and opened a second business, The Good Kind Café.

Show notes…

Favorite success quote or mantra:

"Ultimately, nothing is so important that it is worth losing your cool, if things go wrong."

In this episode with Tim Mcdiarmid, we discuss:

  • How Mcdiarmids childhood help influence who she is today.
  • What it was like moving to NYC after growing up in rural Canada.
  • How mentors don't necessarily have to be older individual; they can be peers.
  • The power of keeping a cool, calm, and collected persona.
  • Finding a unique selling proposition.
  • Not being gimmicky.
  • Going from working in the business to working on the business.
  • Just believing that when you hire people they will help you make more money so that you can afford them.
  • Build a network, and learn to ask for help.
  • How to get the right people around you. Hire slowly. Fire quickly.
  • Being very clear about your vision so you can attract onto yourself the right people.
  • How having an established brand helps with the hiring process.
  • Knowing when to bring on partners vs hiring for help.
  • How if you think a good business lawyers and consultant is too expensive, just wait until you see how expensive hiring a cheap one could be.
  • Being transparent with your intentions and who you are to attract onto yourself like minded individuals.
  • When things go wrong, taking the time to find out why and to create systems to correct for it.
  • While systems are good, it is possible to have too many systems.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Building an emotional connection with guest and network. 
  2. What is your biggest weakness?
    • Having too much compassion. 
  3. What's one question you ask or thing you look for during an interview?
    • Ask, "What is your worst job? How long did you last?" 
  4. What's a current challenge? How are you dealing with it?
    • Keeping her eye on the big picture while scaling
  5. Share one code of conduct or behavior you teach your team.
    • building an emotional connection with their guests. 
  6. What is one uncommon standard of service you teach your staff?
    • Educate and teach guest. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Make good food. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Don't let the hard lessons in life harden your heart. 
    2. Do something you love. 
    3. Take the time to appreciate the good parts of life. 

Contact info:

TimTheGirl.com

TheGoodKind.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Tim McDiarmid  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!
Direct download: 588_Tim_McDiarmid_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University.

Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA.

Show notes…

Favorite success quote or mantra:

One team. One goal 

In this episode with Stephen Paprockir, we discuss:

  • The difference between the hotel industry and the restaurant industry from an employee standpoint. 
  • The importance of finding work life balance. 
  • How to get a team to follow you wherever you go. 
  • Giving your place of employment plenty of notice before you leave.  
  • Doing your research before going into business with an organization. 
  • Not getting involved with an organization as a partner if they're not willing to show you the numbers.  
  • The power of being open and honest with the people you employ. 
  • How the command and control leadership style doesn't work anymore. You need to have fun.  
  • Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it. 
  • How Stephen got the idea of Texas Black Gold Garlic. 
  • Selling a products back to the company you work for. 
  • Taking advantage of  any local incubators or entrepreneurial support systems you city may offer. 
  • How there is opportunity in food as medicine. 
  • Knowing where your food comes from. 

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Work ethic.
    • Setting standards.
    • One team one goal.
  2. What is your biggest weakness?
    • Empathy.
  3. What's one question you ask or thing you look for during an interview?
    • Just getting people to show up to the interview is enough of a challenge. 
  4. What's a current challenge? How are you dealing with it?
    • Find a new property for expansion. 
  5. Share one code of conduct or behavior you teach your team.
    • Treat people the way they want to be treated. 
  6. What is one uncommon standard of service you teach your staff?
    1. Other bodies. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Treat people well. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Excel. 
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. One team. One goal. 
    2. Treat people the way they want to be treated. 
    3. Think about how you want people to speak about you some day. 

Contact info:

Blackgoldgarlic.com 

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Stephen Paprocki 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!
Direct download: 587_Stephen_Paproki_mixdown.mp3
Category:general -- posted at: 3:30am EST

Former audio engineer, radio personality, and insurance claims adjuster, Jody Bailey Newman took a stab at the food an beverage industry with husband, Steve Newmen, in 2009 with their unique concept, The Friendly Spot. 10 years later, Jody is a leading craft beer entrepreneur and Chief Friend behind The Friendly Spot Ice House, B&D Ice House Hills and Dales Ice House. In addition, Jody often mentors future small business owners and female business owners through Launch SA, and as an SA2020 Ambassador.

Show notes…

Favorite success quote or mantra:

"Have faith. Dive in."

In today's episode with Jody Bailey Newman, we discuss:

  • Just diving into what scares you.
  • What made San Antonio a city of opportunity.
  • The role freedom has on happiness and the state of one existence.
  • The importance of having an operating agreement.
  • Doing what gives you peace.
  • Not getting caught up in the past.
  • Why Jody has chosen not to fire people who have stolen from her in the past.
  • How to stay true to who you are.
  • Making decisions that are not just best for your business, but other businesses in your community.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Will try anything twice.
  2. What is your biggest weakness?
    • People taking advantage of her good nature.
  3. What's one question you ask or thing you look for during an interview?
    • Hiring the wrong people.
  4. What's a current challenge? How are you dealing with it?
    • Getting her children to say, "You're good, solid, Mom."
  5. Share one code of conduct or behavior you teach your team.
    • Jody encourages her people to look up and open their eyes.
  6. What is one uncommon standard of service you teach your staff?
    • No questions asked, "tap out" policy.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Most small business owners are doing what they can, and they should continue doing it.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Find a way to communicate with your staff. Let them choose the channel.
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Your family.
    2. Quality and diversity in the work place.

Contact info:

Jody@thefriendlyspot.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jody Bailey Newman 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!
Direct download: 586_Jody_Newman_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi’s Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations.

Show notes…

Favorite success quote or mantra:

"Status quo sucks. There has to be change."

"If you don't get better you get worse."

In this episode with Akash Kapoor, we discuss:

  • Challenging the status quo. don't just accept things how they are.
  • When developing your brand, really digging at what makes you different.
  • Why its worth taking care of your employees.
  • Never turning people away, even if you're closed.
  • How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low.
  • Some of the reasons why the bar for hospitality and service has been set so low.
  • The story behind Curry Up Now.
  • Having a, "failures not an option mentality." and just knowing in your gut that it will work.
  • Scaling into your business VS going all in on day one.
  • Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes.
  • Having clear expectations.
  • Staying ahead of the curve with your brand.
  • Being mindful of how you can remove barriers the barriers between your guests and your food.
  • How to maintain the quality of your brand and culture while you scale.
  • Using technology to keep your presence and values top of mind at all of your restaurants.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Getting better everyday.
  2. What is your biggest weakness?
    •  Having high expectations from his team.
  3. What's one question you ask or thing you look for during an interview?
    1. They have got to love food.
  4. What's a current challenge? How are you dealing with it?
    1. Making sure there is someone in each one of his restaurants who cares about as much as he does.
  5. Share one code of conduct or behavior you teach your team.
    • If you take care of people the people will take care of your P&L.
  6. What is one uncommon standard of service you teach your staff?
    • Touch your guest at least 5 times (fast casual concept).
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of their guests.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Revel
    2. C-tuit
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. getting better with your values
    2. taking care of your employees and they will take care of your guest. Akash Kapoor Restaurant Unstoppable Podcast

Contact info:

CurryUpNow.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Akash Kapoor 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!
Direct download: 585_Akash_Kapoor_mixdown1.mp3
Category:general -- posted at: 3:30am EST

Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business,  Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant."

Show notes…

Favorite success quote or mantra:

"If you do what you love and what you're passionate about, you'll always end up finding the most success."

In this episode with Sam Hellman-Mass, we discuss:

  • How to follow your passion.
  • Going after what you want, head first.
  • Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself.
  • That when you take the time to be the teacher you eventually become a master.
  • How to balance being a boss and a friend with relation to your team members.
  • When managing relationships, coming from a place of caring.
  • How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable.
  • Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome.
  • Advice for managing partnerships.
  • Advice for managing team members.
  • How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to.
  • Focus on being the best at one thing. Have a "Unique Selling Proposition".
  • Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand.
  • Build a restaurant where you have roots.
  • When making financial decisions for a restaurant, keep them simple.
  • The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Following his passion.
  2. What is your biggest weakness?
    • Being annoying.
  3. What's one question you ask or thing you look for during an interview?
    • Will this person still be here when it gets tough?
  4. What's a current challenge? How are you dealing with it?
    • Trying to keep his people happy.
    • He's combating this by constantly asking his people what they want/need.
  5. Share one code of conduct or behavior you teach your team.
    • Be nice to people.
  6. What is one uncommon standard of service you teach your staff?
    • Try to make it a "yes."
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take a day off.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. A good meal always starts with good ingredients.
    2. Serving food that fulfills you, first.
    3. Be nice.

Contact info:

suerteatx.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Sam Hellman-Mass  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!
Direct download: 584_Sam_Hellman_Mass_mixdown.mp3
Category:general -- posted at: 3:30am EST

Benjamin Seabury Restaurant Unstoppable Podcast

A retired semi-pro football player, Ben Seabury has been managing and owning food and beverage operations for over a decade. He's scaled a cupcake concept, served as Executive Chef, GM, Direct of Operations, and Founder. Seabury's current title is President of the 1100 Group. The 1100 Group consist of 4 unique concepts, event management, catering, and a consulting division. On top of this Ben also owns Wheelhouse construction, a commercial construction company specializing in restaurants and commercial kitchens.

Show notes…

Favorite success quote or mantra:

"A ship in the harbor is safe, but that is not what ships are built for." 

In This episode with Benjamin Seabury, we discuss:

  • How you can get the equivalent of a degree in business, by just going to work for the best. 
  • Leveraging technology to get dialed in on labor expenses. 
  • The importance of taking the high road when departing a business for new opportunities. 
  • What Seabury learned about respect; treat your employees as an equal. 
  • Why it is so important to respect your body and health. 
  • Some hidden challenges of operation a food truck.  
  • Some hidden challenges that come with operating a commissary kitchen. 
  • If you're going to do it, make sure you are the best at it. 
  • Find partners who are strong where you are weak and sharing equity to attract the right people. 
  • Advice on how to scale a restaurant group.  
  • Before accepting a lease on a space, make sure the space will support the volume you'd need in order to afford the space. 
  • When your head chef shows up on day one drunk... don't let them back for day two.  
  • Knowing what you know and sticking to what you know.  
  • Why our industry need to experience change. 

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Transparence and active leadership. 
  2. What is your biggest weakness?
    •  Overextending himself. 
  3. What's one question you ask or thing you look for during an interview?
    • Hire from your gut. 
  4. What's a current challenge? How are you dealing with it?
    • Being able to take risk and not think twice about it. 
  5. Share one code of conduct or behavior you teach your team.
    • expect trouble and be ready to respond to it. 
  6. What is one uncommon standard of service you teach your staff?
    • Be uniquely you. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They treat their employees like people often enough. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be kind.
    2. If you're going to do something, be the best at it. 
    3. Spend time with family. 

Contact info:

1100group.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Seabury 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!
Direct download: 583Ben_Seabury_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Evan LeRoy Restaurant Unstoppable Podcast

As an Austin native and graduate of Texas Culinary Academy, Evan LeRoy has garnered international acclaim as a top tier barbecue chef cooking at NYC's Hill Country Barbecue Market and Austin's Freedmen's Bar. He's traveled as far as Russia and Australia to train and teach his skills. In 2017, he and business partner, Sawyer Lewis, opened Leroy and Lewis and was quickly identified as one of the best BBQ options in Austin.

Show notes…

Favorite success quote or mantra:

 "BBQ may not be the road to world peace, but it's a start." 

In this episode with Chef Evan LeRoy, we discuss: 

  • Why LeRoy transitioned from writing about food to cooking food. 
  • That culture comes from the top down. If you want people to respect and work well with each other you need to respect and work well with your people. Set the tone.  
  • How the best restaurants ask their people to treat the business like they own it. They also teach them how to own it. 
  • Using photos and videos to maintain standards, especially with recipes and plating. 
  • How to create a high level of accountability.
  • How you really don't know something until you can teach it. 
  • If you want to be the best at something, go to work for the people who are the best at what it is you want to do. 
  • Taking care of your people AND the numbers. 
  • Joining teams that have the same standards as you.
  • Creating a team of people who compliment you well. 
  • Using pop-ups to create buzz.  
  • Using double-and-out-loans to start your business. 
  • The realities of operating a food truck. 
  • The power of finding a niche' or a "unique selling proposition"
  • Why a mission is so important, not necessarily for attracting business, but to keep you and your team going.  
  • Creating repeat guests by pushing them out of their comfort zone with samples, specifically, samples that are unique to your business. 
  • Finding the fine balance between controlling the business with systems while also giving your people freedom to exceed expectations.  

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Being able to see the big picture.
  2. What is your biggest weakness?
    • Organization.
  3. What's one question you ask or thing you look for during an interview?
    • LeRoy asks himself, "Can I see this person doing the dirtiest job?"
  4. What's a current challenge? How are you dealing with it?
    • Combating the constantly changing weather. Especially when estimating what needs to be purchased. 
  5. Share one code of conduct or behavior you teach your team.
    • Good communication.
  6. What is one uncommon standard of service you teach your staff?
    • Be willing and patient to explain everything on the menu.  
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  1. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Most restaurant owners or either connected to the money or connect to the work, but in oder to be successful you need to be connected to both. 
  2. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  3. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Work together.
    2. It's better to be different than the best.
    3. operate honestly. 

Contact info:

@evanleroyBBQ

@Leroylewis

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Evan LeRoy 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!
Direct download: 582_Evan_Leroy_mixdown.mp3
Category:general -- posted at: 3:30am EST

 


This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557.

Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more.

This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus.

Today, Elliot is here to take us through his creative process of designing a cocktail menu.

Show notes…

Favorite success quote or mantra:

"Fight chaos every day!"

In today's episode, Justin Elliott shares:

  • Where the creative process starts: The physical space should be a crucial place to begin.
  • How the physical space ties back to the menu.
  • What signifiers are and how you can use them to make your menu pop.
  • Why you should not feel compelled to list every ingredient on you cocktail menu.
  • Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink.
  • The level of detail that goes into an award winning cocktail program.
  • Understanding what your employees like.  
  • A couple cocktail trends to be aware of going into the future. 

Resources mentioned:

Today's sponsor:

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.

Contact info:

 @jdanelliott

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Justin Elliott 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!
Direct download: 581_Justin_Elliott_2_mixdown.mp3
Category:general -- posted at: 7:07pm EST