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 Tavern,  Pascolo 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.

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?
   • Toast
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!

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.

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?
   • Kitchen Confidential by Anthony Bourdain
   • Setting the Table by Danny Meyer
     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?
   • Care
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Resy
   • PlateIQ
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!

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.

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?
   • Radical Candor by Kim Scott
     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?
   • 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!

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.

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?
   • The Old man and the Sea by Ernest Hemingway
   • Setting the Table by Danny Meyer
   • 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?
   • 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!

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.

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?
   •  A Pattern Language by Christopher Alexander
   • 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?
   • 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!

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.

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?
   • The Tipping Point by Malcolm Gladwell
   • The Checklist Manifesto by Atul Gawande
   • Daring Greatly by Brené Brown
     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?
   • Humanizing staff
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Fintech
   • PlateIQ
   • Quickbooks
   • Toast
   • BevSpot
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:

• Social media: @harlempublic @thehoneywellnyc @atthewallace

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!

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.

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?
   • Breadcrumb (Upserve) software
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!

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:

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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?
   • 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?
   • The TB12 Method by Tom Brady
     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 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!

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Huge thanks to Steve DeFillippo for joining me for another awesome episode. Until next time!

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