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.

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?
   • War and Peace
   • The Discipline of Market Leaders
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
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?
   • Survey Monkey
   • Google Drive
   • Plate IQ
   • ZenPut
   • Revel
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!

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?
   • The Coaching Habit
     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?
   • 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!

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!

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.

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?
   •  Conscious Capitalism
   • The Advantage
   • 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?
   • 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?
   • Square POS
   • ToGoTechnologies
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!

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?
   •  Level Up Your Life
   • 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?
   • 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!

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?
   • Setting the Table
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
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!

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!

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.

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?
   • We Fed An Island
   • 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?
   • 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?
   • bMobile route software
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!

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.

Please refer to Episode 569: David Denney on What To know Before Entering a Partnership for information on partnerships, as mentioned in today's episode.

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!