A Chicago native, Justin Turner got his start in fine dining serving for years as a private chef to NBA star Shane Battier. When Shane was traded to the Rockets, Justin followed to Houston, but when the baller moved on again, the chef stayed, converting a yellow school bus into one of Houston’s first food trucks and naming it after his grandfather: Bernie’s Burger Bus. His gourmet burgers and fries were wildly popular and led to a fleet of buses, a spot at NRG Park and now 4 brick-and-mortar restaurants.

Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

• "If you feed the masses you will eat with the classes, but if you feed the classes you will eat with the masses."

In today's episode with Justin Turner we will discuss:

• Fine dining vs. casual
• The importance of organization in the kitchen
• Listening to mentors who believe in you
• Don't ask for money; learn the trade and the money will come
• Kitchen efficiency
• Working as a personal chef
• The insanity of truly driven people
• Operating a food truck (or bus in this case)
• Transition from bus to brick and mortar
• How to take on partners
• Branding and marketing
• Importance of testing the market with farmers markets/Pop-ups
• How to scale
• Hiring passion over skill
• Selling product in stores

Today's sponsor:

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

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

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Passion
2. What is your biggest weakness?
   • My heart
3. What's one question you ask or thing you look for during an interview?
   • What do you love? What makes you excited to wake up everyday?
4. Share one code of conduct or behavior you teach your team.
   • Teach them about our MVP
5. What is one uncommon standard of service you teach your staff?
   • Make people feel special
6. What's one book we must read to become a better person or restaurant owner?
   • The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
7. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Take the time to get to know your staff
8. Name one service you've hired
   • Robert and Jeremy Levine Lawyers
   • Jeff Garcia - Food CPA
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Chowly - Streamline and integrate third-party delivery orders into your POS
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?
    • Hire slow and fire fast
    • If you can't change people, change people
    • Bone it like you own it, drive it like you stole it

Contact info:

Website: www.berniesburgerbus.com

Instagram: @berniesburgerbus

Twitter: @BerniesBurgers

Facebook: @berniesburgerbus

Thanks for listening!

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

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

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

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

Huge thanks to Justin 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!

What if there was a way to help us find the food we’re craving, in a no-bullshit, dead-simple, dependable manner recommended by people we actually trust?

According to Steve Raggiani and Joe Scalo, there is a better way and it's called the 8it app.

Show notes…

Favorite success quote or mantra:

• "It's about the food."

In today's episode with Steve Raggiani and Joe Scalo we will discuss:

• How deep and useful are the recommendations on 8it app?
• The obnoxious "old way" of finding a good place to eat in a city
• strictly about the food; the app specifically suggests restaurants based on food
• The online restaurant review system is broken and why
• 8it app has individual food writers and reviews
• How is review culture broken?
• Quality over quantity
• Trust was key in building this app
• "We are not going to make money off of restaurants."
• 8it's expansion
• The future of 8it in other markets

Today's sponsor:

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

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

Contact info:

Instagram: @8itapp

Email: steve@8itapp.com

Email: joe@8itapp.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 Steve Raggiani and Joe Scalo 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!

Upon graduating college Dave Hirschkop opened Burrito Madness in College Park, MD. As a way to deal with unruly drunks, Dave created a hot sauce. Before long that hot sauce became Dave's main focus, and Dave's Insanity Sauce was born.

Today Dave owns a website and business called Dave’s Gourmet where they sell Dave's Insanity Hot Sauce, pasta sauce, overnight oats and much more.

In Today's episode, Dave shares how he spun a gourmet food business out of his restaurant and what advice he has for other restaurants looking to launch their products into stores and online retail. 

Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Your attitude determines your altitude."

-Tony Robbins   

In this episode with David Hirschkop we discuss:

• Creating something truly memorable, unique, and great. 
• If it's not exceptional with your first rendition, keep trying. 
• Starting where you can and slowly scaling as you can. 
• Scaling with concentric circles.
• Regarding retail, focus on instore velocity a.k.a. how fast a product is selling in one store before you look to scale to multiple stores. 
• Understanding that you're not going to be good at everything, so be the best at what you're already good at. 
• Considering how well your product ships. 
• Understanding the power of "why". 
• Considering the supply chain.
• Needing conviction. 
• Creating an experience at every touching point. 
• Running surveys. 

Resources Mentioned

• 458: Brett Ottolenghi on how to react to food trends

• Survey Monkey

• The Dip: A Little Book That Teaches You When to Quit

Today's sponsor:

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

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

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

Contact info:

Dave'sGourmet.com

Dave@Davesgourmet.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 Dave Hirschkop 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!

Jason Harris is the CEO of the award-winning creative agency Mekanism and the co-founder of the Creative Alliance. Harris works closely with brands through a blend of soul and science to create proactive campaigns that engage audiences.

Today we're here to talk about his book The Soulful Art of Persuasion: 11 Habits That Will Make Anyone a Master Influencer.

Check out The Speed of Trust by Stephen M. R. Covey as mentioned in today's episode.

Show notes…

Favorite success quote or mantra:

• "No growth in comfort."

After over a decade of practicing law, Michael Peticolas left bailiffs and briefcases behind for barely and brews (at least that's what he thought) when he opened Peticolas Brewing Company in 2010. In the first year, Michael and wife, Melissa, were the sole brewers, sales reps, and distributors and they still managed to win gold at the Great American Beer Festival …and again in their third year. In 2013 Peticolas was elected to the board of directors of the Texas Craft Brewers Guild. Shortly after, the board elected Peticolas as co-chair of the legislative committee, which has been integral to changing Texas laws that have long hindered craft brewerys.

Show notes…

Favorite success quote or mantra:

• "We don't want to be big, we want to be great."

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

• Don't try to be bigger, try to be better
• Passion for beer
• Branding
• When do you know a skill can become a business
• No hesitation!
• Learn as much as you can about business before opening one
• Writing a proper business plan
• Establish core values BEFORE formulating a business plan
• Your company should directly reflect your own values
• Avoiding the corporate structure
• Have a dialogue with your guests
• Honest, friendly, down-to-earth
• Genuine values are key
• Self-funding a restaurant/brewery opening
• Creating a market
•  Attention to details
• Fighting for your industry

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Unconventionality
2. What is your biggest weakness?
   • My knees
3. What's one question you ask or thing you look for during an interview?
   • Understanding of who we are, what we want to do, and an internal drive
4. What's a current challenge? How are you dealing with it?
   • Competition
5. Share one code of conduct or behavior you teach your team.
   • Have fun
6. What is one uncommon standard of service you teach your staff?
   • Treat everybody like family
7. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Take time AWAY from work
8. Name one service you've hired.
   • Method: CRM
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Method: CRM
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?
    • Honest
    • Friendly
    • Down-to-earth

Contact info:

Website: www.peticolasbrewingcompany.com

Instagram: @peticolasbrewing

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 Peticolas 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!

Since 2003, Nir Eyal has founded two tech companies and has taught at the Stanford Graduate School of Business and the Hasso Plattner Institute of Design at Stanford. He is the author of the bestselling book, Hooked: How to Build Habit-Forming Products and Indistractable: How to Control Your Attention and Choose Your Life.

In addition to blogging at NirAndFar.com, Nir’s writing has been featured in The Harvard Business Review, TechCrunch, and Psychology Today.

Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

• "Real success is being happy for the success of others."

In today's episode with Nir Eyal we will discuss:

• His newest book titled Indistractable
• Serve those around you before yourself
• Forming good habits
• Using new understandings of psychology to form good habits
• The problem of "distraction"
• Defining "distraction" and "traction"
• Distraction is merely your desire to escape discomfort
• Myths about will power
• Reactive work vs. reflective work
• The importance of reflecting on what you are doing day by day
• Focus and mental health- the greater your mental health the greater your ability to be indistractable. 
• Email management

Today's sponsor:

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

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

Contact info:

NirandFar.com to get more from Nir Eyal

www.indistractable.com to order the book

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 Nir Eyal for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997.

Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC.

After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students.

Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX

Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

"Make new mistakes every day."

In this episode with Andrew Savoie, we discuss:

• Learning from our mistakes.
• Knowing when it's ok to quit.
• The role communication plays in creating a culture with high standards.
• The difference between people showing up to a "job" VS showing up to live out their passion.
• Do whatever it takes to get on the best restaurant teams. Even if you have to work for free.
• Surrounding yourself with equally passionate individuals.
• Investing your time into people who are worth it.
• Earning respect.
• Finesse.
• Mise en place.
• Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant.
• Preparedness.
• Your responsibility to set your coworkers, specifically incoming shifts, up for success.
• Teaching and treating employees as individuals. They don't all learn the same way.
• Before opening, do research. What is your market missing?
• Establishing roots in a community before opening your business in it.
• Creating space within your restaurant for a line to form. You don't want people waiting outside.
• Believe in your friends and family. When people want to help out. Use it. Never stop networking.

Other episodes mentioned in today's show:

• 552: Rob Evans on Growing By Taking Chances
• 569: David Denney on What To Know Before Entering a Partnership
• 183: David Denney on Protecting Your Restaurant From Food-born Illness

Today's sponsor:

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

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Intensity.
2. What is your biggest weakness?
   • Anxiety.
3. What's one question you ask or thing you look for during an interview?
   • Respect.
4. What's a current challenge? How are you dealing with it?
   • Managing humans. Get to know your people.
5. Share one code of conduct or behavior you teach your team.
   • Teach your people to do the right thing when nobody is looking. That's integrity, baby!
6. What is one uncommon standard of service you teach your staff?
   • Teaching your staff about human behavior.
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Read local publications
   • Culinary Artistry
   • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
   • What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea- Even Water - Based on Expert Advice from America's Best Sommeliers
   • Kitchen Creativity: Unlocking Culinary Genius- with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs. 
8. Name one service you've hired
   • David Denney- Denney Law Group
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • 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?
    1. be kind
    2. Learn
    3. Choose happiness.

Contact info:

www.residenttaqueria.com

@residenttaqueria

Thanks for listening!

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

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

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

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

Huge thanks to Andrew Savoie for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Nathan Ares is a native of Boston, MA and was raised in Tucson, AZ where he got an early starting working in some of Tucson's most well-known restaurant establishments. After a stint working at Los Vegas' SushiSamba, Ares made the move back to Tucson to partner with Brian Morris in opening Prep and Pastry. Six years later the single location has scaled into Ares Collective which consists of 3 Prep and Pastry locations, Commoner & Co, and August Rhodes Market. All located in Arizona.

Show notes…

Favorite success quote or mantra:

Hospitality is a big work made up of a bunch of little actions

In this episode with Nathan Ares, we discuss:

• The meaning of hospitality
• How you can accomplish anything if you don't who gets the credit.
• How little things compound and make a big difference.
• Using processes and systems to create consistency.
• Winning guest's over by "writing the end of the story".
• Wishing your team members the best when they move on from you.
• How daily summaries can help you stay in check.
• Why it's so important to never burn bridges in this industry.
• How enthusiasm transfers.
• Being someone exit strategy.
• Being truthful.
• Building your email list.
• How to get press.
• Grassroots marketing.
• Pitching investors.
• Scrappiness.
• Selecting partners.
• Privately responding instead of publicly responding when you get a bad review.
• Working on the business instead of in it.
• Getting your personal finances as lean as possible before opening your restaurant.
• Turning around a failing restaurant.
• Dividing and conquering with partnerships.

 Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Hospitality
2. What is your biggest weakness?
   • Organization
3. What's one question you ask or thing you look for during an interview?
   • Ask: What do you want to do outside of here?
   • What to look for: Someone who wants to leave you for a better opportunity.
4. What's a current challenge? How are you dealing with it?
   • Getting everyone to by in. The best way to get your team to buy-in is by leading by example.
5. Share one code of conduct or behavior you teach your team.
   • Always be nice. Leave whatever happened at the door.
6. What is one uncommon standard of service you teach your staff?
   • If you have the slightest feeling your guest didn't love what they got from your. Comp it.
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • The E-myth Revisited: Why Most Small Businesses Don't Work and What to Do About It
   • Setting the Table: The Transforming Power of Hospitality in Business. 
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Care for who comes through the door
9. Name one service or person you've hired
   • Dala at FJI Design
     • Insta @fji.design
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Compeat
11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Seak to understand.
    2. Be nice.
    3. You're not owed anything.

Contact info:

email: Admin@prepandpartry.com

Insta

@prepandpastey

@augustrhodes

@commonerandco

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 Nathan Ares 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!