Restaurant Unstoppable with Eric Cacciatore

Chef Krimsey Ramsey graduated with a bachelor's in Petroleum Engineering from Louisiana State University --Krimsey also has her MBA From Texas A&M Corpus. After 5 years as a Petroleum Engineer, Krimsey had an extreme awakening and decided to change her life into one of positive activism through opening a restaurant. In 2017 Krimsey's Cajun Kitchen in North Hollywood, CA: The World's First 100% Vegan Cajun Restaurant, was born! Today, they'er about to go into their second location with their mission is to spread "Good Voodoo" for themselves, our Earth, and all our planet's inhabitants.

Check out as mentioned in today's episode.

Check out Episode 437 with David Scott Peters about menu engineering as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "I remind myself everyday that I'm going to die."

In today's episode with Krimsey Ramsey we will discuss:

  • Recognize mortality
  • Veganism
  • Activism
  • Be welcoming
  • Lifestyle changes based on morals
  • Women in male-dominated professions
  • Working with family
  • Second-generation spaces
  • Stay small in the beginning so you can pivot
  • Testing the market in festivals and pop-ups, farmer's markets
  • How to break into a festival for a pop-up
  • Testing your market in your back yard
  • Costs and budgets in the early days
  • Burning out in the early months of opening
  • The importance of collaborating with others in your community
  • YOU have to set up you employees to succeed
  • Rating your employee's performance as a specific incentive to make more money
  • Substance abuse as an escape from restaurant industry stress

Today's sponsor:

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

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit for the latest information about P&G Professional's solutions and services.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "Being myself and having that translate into the business."
  2. What is your biggest weakness?
    • "Telling myself I suck too often."
  3. What's one question you ask or thing you look for during an interview?
    • "Find out if they're engaged and connected."
  4. What's a current challenge? How are you dealing with it?
    • "Focusing on one thing at a time."
    • Check out Nir Eyal's book "Indistractable" as mentioned here 👆🏽
  5. Share one code of conduct or behavior you teach your team.
    • "Be transparent and connected."
  6. What is one uncommon standard of service you teach your staff?
    • "Be playful and connect with guests. Have a good time."
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • "Telling your team EXACTLY what you want."
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Everyone go get a therapist
    • Listen to people when they talk, put the phone away and be present
    • Go outside more

Contact info:

Instagram @krimseys

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 Krimsey Ramsey for joining me for another awesome episode. Until next time!


Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 705_Krimsey_Ramsey_mixdown.mp3
Category:general -- posted at: 3:30am EDT