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?
   • The Greats on Leadership: Classic Wisdom for Modern Managers by Jocelyn Davis
   • Leaders Eat Last: Why Some Teams Pull Together and Others Don't by Simon Sinek 
   • 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?
   • 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?
   • POS: Olo. Punchh app.
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!

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?
   • Outliers: The Story of Success by Malcolm Gladwell
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
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!

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?
   • One Minute Manager by Ken Blanchard and Spencer Johnson
     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?
   • 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?
   • 7 Shifts
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!

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?
   • Good to Great by Jim Collins
     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?
   • 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?
   • Hotschedules
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!

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?
   • The Flavor Bible by Karen Page and Andrew Dornenburg
   • The Fountainhead by Ayn Rand
     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?
   • 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!

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

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?
   • The One Minute Manager by Ken Blanchard and Spencer Johnson
     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 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!

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 
   • Execution by Larry Bossidy and Ram Charan
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!

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!