Restaurant Unstoppable with Eric Cacciatore

 

Learn more about Jonathan Plowright here.

CLICK THIS FOR FREE ACCESS TO TYPSY STARTING MAY 2020 TO SEPTEMBER 2020

Key Takeaways

  1. Typsy is an online training platform for restaurants with videos and courses on training staff
  2. Typsy is free right now for COVID-19 training and methods untiL September 30th, 2020, find the service here
  3. Typsy has over 700 training videos on their site and always adding more
  4. Much emphasis on how to re-open rather than how to adjust to COVID-19 now
  5. You can upload your own training videos on Typsy if you have a unique situation to share with the community
  6. You can sign up as a business to give access to your team or as an individual

Resources mentioned in this Chronicle:

 

Direct download: 45_COVID_TypsyA_mixdown.mp3
Category:general -- posted at: 3:30am EST

College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz have a combined 22 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.

It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl & Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public.

Kyles first episode was 598.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you help other people get what they want, you will get what you want."

In today's episode with Kyle Noonan we will discuss:

  • Helping others is the heart of hospitality
  • FRC generally opens 2-3 very large restaurants per year, employing hundreds of people
  • Being first to market on a concept
  • Mutts Canine Cantina was a brand new concept taking 5 years to fine-tune and develop it fully
  • Membership models for restaurants
  • FreeRange Concepts is all about "experiences" in their spaces
  • FRC had no take-out model prior to COVID
  • How do you create an experience with take-out
  • The best to-go items are items that are good as leftovers
  • Changing your menu to fit take-out while sticking to your brand
  • The smart and savvy will survive and thrive

Today's sponsor:

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 www.pgpro.com 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?
    • Desire to take care of people
  2. What is your biggest weakness?
    • Fearless, a little too fearless
  3. What's one question you ask or thing you look for during an interview?
    • A sense of hospitality
  4. What's a current challenge? How are you dealing with it?
    • Not knowing what the future holds
  5. Share one code of conduct or behavior you teach your team.
    • Take care of the person next to you
  6. What is one uncommon standard of service you teach your staff?
    • Create remarkable memories
  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?
    • Listen to their consumer
  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 influence operations?
    • Tablee buzzers for tables connected to servers and managers
  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?
    • Take care of other people
    • Do your absolute best
    • Smile

Contact info:

FreeRange Concepts website

Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel

Facebook: Kyle Noonan

Twitter: @kylenoonan

Thanks for listening!

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

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

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

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

Huge thanks to Kyle Noonan for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 710_Kyle_Noonan2_mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Kristen Carrol here.

Learn more about Pam Curry here.

Key Takeaways

  1. You have the ability to sell your product on Facebook via Messenger
  2. Getting people up and running in less than 24 hours for under $200
  3. This is your chance to communicate to your customers to NOT use 3rd party apps for delivery and only use your own
  4. New technology being developed within the industry on how to market to and communicate with your customers

Resources mentioned in this Chronicle:

  • Try the demo here. (contactlesspickup.net/demo)
Direct download: 44_COVID19_Kristen_Carrol_Pam_Curry_mixdown.mp3
Category:general -- posted at: 3:30am EST

Field Failing is a graduate of Cornell University where he earned both his B.A. and his MBA. After working in finance and failing to become a professional cyclist it was time to return to his passion for cooking. He filled the fridge in his New York apartment with brines and marinades and set out to make the perfect chicken. By 2012 he was confident enough in what he had to open Fields Good Chicken. 8 years later Fields Good Chicken has scaled to 6 locations through New York, NY.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Talent without grit is just potential. Talent with grit is unstoppable."

In today's episode with Field Failing we will discuss:

  • What is grit? How can we benefit from it when facing adversity
  • We can let COVID control us or see the silver linings and make the best of it
  • The importance of running a small company as if it is a large corporate structure
  • Where following your heart early in your career gets you
  • An excitement for ingredients
  • Sustainable packaging for to-go orders
  • "Giving a fuck" in a kitchen starts with the leader
  • Actions speak louder than words in the kitchen
  • Field worked in finance so we discuss it for a solid chunk of the episode
  • Food cost
  • What influences the numbers in a restaurant on the daily?
  • Constantly push your brand and rebrand if necessary; don't wait!
  • The importance of talking through your problems out loud even to someone who doesn't have the answers
  • The need to scale healthy food
  • Field is trying to make grilled and roasted chicken healthy and delicious
  • Joining a restaurant group to get the funds to open
  • Joining Aurify Brands
  • Food quality is number one according to Field
  • Don't say that you care; SHOW that you care
  • You should always be working on your brand, don't settle, things change
  • Motivated and happy people are just as important as food quality
  • How is Fields Good Chicken adapting to COVID-19
  • Fields Good Chicken was one of the first NYC restaurants to start feeding healthcare workers for free

Today's sponsor:

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 www.pgpro.com 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?
    • Attention to detail. Being mission-driven and putting people first
  2. What is your biggest weakness?
    • "Obsessing over details to the point where I latch onto the negative before seeing the positive."
  3. What's one question you ask or thing you look for during an interview?
    • I look for ambition and drive. Ask where they see themselves in 5 years
  4. What's a current challenge? How are you dealing with it?
    • Operational execution being perfect every time
  5. Share one code of conduct or behavior you teach your team.
    • Be kind
  6. What is one uncommon standard of service you teach your staff?
    • Friendly greeting, make the guest feel comfortable, friendly farewell
  7. What's one book we must read to become a better person or restaurant owner?
    1. The Good Job Strategy: How the Smartest Companies Invest in Employees to Lower Costs and Boost Profits by Zeynep Ton
    2. Chasing Excellence: A Story About Building the World's Finest Athletes by Ben Bengeron
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Use technology
  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 influence operations?
    • Meez - The recipe tool for professional chefs
  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. Family is most important
    2. Treat each other with kindness and put people first
    3. Take risks

Contact info:

Instagram: personal: @fieldfailing the restaurant: @fieldsgoodchicken

Website: FieldsGoodChicken.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 Field Failing 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: 709_Field_Failing__mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Rory Balkin and Donut Digest here. Follow Rory Here: @donutdig

Key Takeaways

  1. Rory and Donut Digest have created the Coronavirus Restaurant Response Plan
  2. We have pivoted and survived in our own scrappy ways and now it's time to take it to the next level
  3. Even though your food (donuts, eat.) may not be essential, you can still be of value to your customers and community
  4. Diminish your menu for higher margin
  5. We need to get creative in what we sell at this time
  6. Some pizza shops have created a "pizza subscription service"
  7. You cannot over-communicate your efforts to keep customers safe
  8. Websites, online ordering, gift cards, virtual products, online workshops, social media
  9. The response is no longer short-term, we can start planning our response long-term because this is undoubtedly going to last

Resources mentioned in this Chronicle:

  • Find the Donut Digest "Coronavirus Restaurant Response Plan" here.
  • Toast NOW was discussed; find it here.
  • Ordering.app is a new, easy way to order online
  • BentoBox was also discussed; find them here.
  • It'sOnMe App can be found here.
  • Find Rory on almost all social media channels @donutdigest

 

Direct download: 43_COVID19a_Rory_Balkin_mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Sam Oches here.

Key Takeaways

  1. Who will suffer more, small businesses or big chains?
  2. Big chains are down an average of 20% while small business crew at 70%-90%
  3. Small business have a closer-knit community to keep them afloat – utilize it
  4. Smaller operations have support and space to pivot
  5. We have bottomed-out, most-likely it gets better from here
  6. Dining rooms will not be full again until treatments or vaccines are available
  7. The labor pool and real estate will be much better after

Resources mentioned in this Chronicle:

Direct download: 42_COVID19_Sam_Oches_mixdown.mp3
Category:general -- posted at: 3:30am EST

Mike Behrend is a professional chef with more than 30 years experience in the restaurant business. With his mother Luann Singleton they owned and operated Lulu’s Bakery and Café for 15 years. In January of 2006, they sold Lulu’s allowing them to begin construction on Green, San Antonio’s first vegetarian restaurant. Four years later they opened the first Earth Burger

Today, Mike owns 3 Green Vegitarian Cuisines, 3 Earth Burgers, and 1 Eat Bok Choy.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • The fishing is best where others won't go."

In today's episode with Chef mike Behrend we will discuss:

  • Focus on being good and different rather than the best at something everyone else does
  • Operating a 24-hour diner
  • Owning a restaurant with family (mother in this case)
  • Keep track of numbers to track your business
  • The importance of finding the proper-sized restaurant for what you're trying to do and what you can handle with your team
  • Do you want a line out the door or empty seats?
  • Rebranding your restaurant. Should you do this? Why would you?
  • Build your business as something you would sell later on. Keep the value high
  • Becoming a vegetarian
  • Creating a vegetarian restaurant in Texas in 2006
  • Garner gains on social media before you even open
  • Surviving a recession
  • How to thrive within a college town
  • Sustainability
  • Adapting to COVID-19

Today's sponsor:

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 www.pgpro.com 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?
    • Be present, look people in the eye
  2. What is your biggest weakness?
    • Too optimistic or too trusting
  3. What's one question you ask or thing you look for during an interview?
    • Tell me about the last place you worked. If you let people talk they will tell you everything.
  4. What's a current challenge? How are you dealing with it?
    • Keep a personal touch in an impersonal situation
  5. Share one code of conduct or behavior you teach your team.
    • Slow down and really be present with the guest
  6. What is one uncommon standard of service you teach your staff?
    • They have to be experts in what we do and sell
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • The more successful we see, the more distance between you and your crew. Your team has the answers.
  9. Name one service you've hired.
    • TheCFOToGo for CPA - Brian Potts in San Antonio, TX
  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?
    • Be kind
    • Be generous
    • Give God the glory

Contact info:

DM Mike on Instagram: @thevegking

Website: eatatgreen.com

Thanks for listening!

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

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

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

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

Huge thanks to Chef Mike Behrend 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: 708_Mike_Behrend_mixdown.mp3
Category:general -- posted at: 3:30am EST

Key Takeaways

  1. Focus today is mainly on the Thomas Keller lawsuit against his insurance company
  2. Fine dining is being hit hardest in our industry; it's a business model that doesn't translate AT ALL to pickup only
  3. US insurance companies have approx. 800 billion put away for claims; that is nowhere near enough to fund the US restaurant industry during COVID-19
  4. If you have "business interruption" insurance you should probably file a claim
  5. Most insurance policies have a window of time after the even before you can no longer file a claim; act quickly
  6. Many policies have a "virus exclusion" so be aware of that before you file a claim
  7. Use social media to gather public support

Resources mentioned in this Chronicle:

 

Direct download: 41_covid19_Ben_Wolkov_mixdown.mp3
Category:general -- posted at: 4:08pm EST

Learn more about Christi Christian here.

Key Takeaways

  1. Things are moving so fast that ideas you had a week ago could be moot now
  2. More and more we are encouraged to eat takeout
  3. The 9 ways to market your restaurant
    1. Take your menu and scale it down to what people want the most and what can travel well
    2. Up your sanitation and show your customers that you are actually doing it.
    3. Hospitality first – it starts with the leader
    4. Day-specific promotion
    5. Create “boxes” for whole meals – valued price
    6. Alcohol promotions – package wine with other items – discount it – check state regulations
    7. Prepare for upcoming holiday events – promote them!
    8. Community – help each other out – we are all in this together
    9. Don't be afraid to seek out help

Resources mentioned in this Chronicle:

  • Check out www.contactlesspickup.net here
  • An article about UV light use in commercial kitchens here and here
Direct download: 40Covid19ChristiChristian2_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Interested in Toast as your POS? Contact me for an introduction! Eric at restaurantunstoppable dot com

Learn more about Toast POS here.

Learn more about Kevin Hamilton and the Toast POS leadership team here.

Learn more about Chris Dimmick here.

Key Takeaways

  1. Toast POS is free for the next 3 months
  2. Toast launched Rally for Restaurants with four main pillars:
    1. How to rally companies and individuals to help reduce restaurants' operating costs
    2. How do we motivate consumers to help support their local restaurants?
    3. Get the government's attention for help support small- to medium-sized businesses
    4. To recruit other tech partners to achieve these goals
  3. Rally for Restaurants aims at helping all restaurants; not just Toast customers
  4. Chris Dimmick is a Toast POS user who used the new services for online ordering/pickup for his bar
  5. Toast NOW is free and helps users transfer to online ordering, etc.
  6. Be aggressive about managing online presence with Toast
  7. Encourage your guests to use YOUR online ordering app and not other, more expensive third-party services

Resources mentioned in this Chronicle:

Direct download: 39_COVID_Toast_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Learn more about Dr. Emily Williams Knight here.

Key Takeaways

  1. CARES Act and how it works
  2. The purpose of hope and setting dates
  3. The restaurant industry is a 3-5% profit margin industry, we cannot survive on savings
  4. The June 1st deadline is unrealistic
  5. The industry needs a government plan to carry them through December AT LEAST
  6. Workers are incentivized to stay home for health, safety, and more money from unemployment (because of tips) but the CARES Act encourages employers to rehire staff by a certain date; these two mechanics conflict; it doesn't work.
  7. Many small businesses cannot access PPP loans
  8. With a PPP loan there is: no personal guarantee, no collateral, no test elsewhere which speeds up the process but limits options
  9. Before making decisions, talk to your accountant
  10. EIDL (Economic Injury Disaster Loan) loans are available as well
  11. Every state has a Restaurant Association that can help you specifically
  12. CARES Act is federal, it applies to all states
  13. If you opened your business after February 1st you are not eligible for PPP loans but you are eligible for a small business loan
  14. Your fear of changing your business model should be gone now, take this opportunity to improve your business

Resources mentioned in this Chronicle:

Direct download: 38a_COVID19_Emily_Williams_Knight__mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Jennifer Desrosiers here.

Key Takeaways

  1. Go cashless if you can 
  2. Whatever you do during the crisis should still align with your mission statement
  3. Let your mission statement guide you through tough decisions during the pandemic
  4. Feed healthcare workers if you can
  5. Pop Ups—are they safe? How do we carry them out?

Resources mentioned in this Chronicle

Direct download: 37b_COVID_Jennifer_Desrosier__mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Aaron Colby here.

Key Takeaways

  1. what complying with“The new normal” looks like. Adjusting to minimal staff and working from home. 
  2. Being mindful of the shift within your business and making sure you're documenting these changes appropriate to remain compliant. 
  3. If your employees are making 1 dollar less an hour making sure they apply for unemployment insurance. 
  4. Are your people eligible for unemployment if they're fearful of working 
  5. What the future may look like- from a lawyers perspective.

Resources mentioned in this Chronicle:

 

 

Direct download: 36_Aaron_Colby__mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Dean Small here.

Key Takeaways

  1. You must be positive and, dare we say, excited about the future
  2. You must have three strategies: short-, mid-, and long-term
  3. Short-term: convenience, restaurant-quality food via pickup, easy and safe as possible for the consumer, delivery plays a big role as well, keep your website up-to-date,
  4. Mid-term: reduce your menu, provide what people need, go towards groceries if you can
  5. Long-term: Q1 of 2021 is the light at the end of the tunnel; plan for that

Resources mentioned in this Chronicle:

  • None
Direct download: 35_COVID_Dean_Small__mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Peter Austen here.

Key Takeaways

  1. People are cute g out what they don’t need to do; that includes bars/pubs
  2. You have to adapt to lean operations
  3. Sell everything you have to your community
  4. What you do for your community will come back ten fold
  5. Do not forget those who do favors for you now (banks, landlords, etc.)
  6. Whether you stay in business is UP TO YOU
Direct download: 34_COVID19_Peter_Austen_mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Elizabeth Blau here.

Key Takeaways

  1. Family meal best practices
  2. Employ waitstaff for deliveries
  3. Family style meals are economical
  4. Focus on what makes people comfortable
  5. Positive outlook is key

Resources mentioned in this Chronicle:

Direct download: 33_Elizabeth_Blau_mixdown.mp3
Category:general -- posted at: 3:30am EST

Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of Bruxie. Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly.  Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The mind is like an umbrella; it works best when it's open."
In today's episode with Kelly Mullarney we will discuss: 
  • Open-mindedness
  • Kelly got his start working for free in order to learn as much as he could
  • Kelly recommends getting kitchen experience before entering culinary school
  • Any experience, good or bad, is a valuable experience
  • The importance of traveling and broadening your horizons
  • Growth happens when you are out of your comfort zone
  • Adaptability and evolution
  • Bring solutions and not problems
  • Take the stress for your team
  • It's better to light a fire within your staff instead of under their ass
  • Working with recruiters
  • Franchising
  • Creation of the Fried Chicken and Waffle Sandwich
  • The pressure of fine dining
  • Creativity can be taxing
  • Branding
  • The future of Bruxie

Today's sponsor:

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 www.pgpro.com 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?
    • Work ethic
  2. What is your biggest weakness?
    • Overthinking
  3. What's one question you ask or thing you look for during an interview?
    • It's about personality
  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.
    • Lead by example
  6. What is one uncommon standard of service you teach your staff?
    • Exceed the guest's expectations
  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?
    • Listen
  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?
    1. Be kind
    2. Be open-minded
    3. Don't be afraid to fail but learn from the failures and learn to adapt
    4. (Bonus!) Find what makes you happy and be passionate about it

Contact info:

Bruxie website

Franchising with Bruxie

Email: info@bruxie.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 Kelly Mullarney 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: 707_Kelly_Mullarney_20200306T150443.542080_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

[Audio coming soon]

Learn more about Katie Frank here.

Key Takeaways

  1. Why hope is so important
    • Be of service to your community
    • Someone depends on you so be positive for yourself and everyone who you impact
    • Hope for a more desirable future; it's UP TO YOU
  2. Have a vision for your future
    • We need to rally, we can't do it alone
    • Make a list of the negatives first and avoid them
    • Figure out what success looks like in this situation
    • A vision for you and your staff
  3. How to take phone orders quickly and efficiently
    • Read back the order
    • Pre-check and re-check and confirm upon delivery
    • Accuracy, politeness, enthusiasm, go the extra mile

Resources mentioned in this Chronicle:

Direct download: 32_Covid_19_Katie_Frank__mixdown.mp3
Category:general -- posted at: 11:15am EST

 

Learn more about David Denny here.

Key Takeaways

  1. Most landlords are being helpful--talk to yours NOW
  2. For the relief bill states, you hire the same number of employees, not necessarily the SAME employees
  3. The reasons why insurance doesn't cover COVID-19
  4. Some restaurants have created non-profits to feed first-responders
  5. Feeding those in need gives you goodwill which will last and keep you alive when this is over
  6. This is your chance to plan for the future now that CARES has passed

Resources mentioned in this Chronicle:

 

Direct download: 31_Corona_Chronicles_David_Denney_mixdown.mp3
Category:general -- posted at: 1:55pm EST

Dean Small is a graduate of the Culinary Institute of America, where he apprenticed for two years at Windows On The World.

In 1985, Dean became Director of Culinary Development and Purchasing Manager at El Torito Restaurants, which operated more than 220 units and 12 restaurant concepts, with operations grossing over $420 million.

In 1988, Dean founded Synergy Restaurant Consultants to provide innovation and efficiency strategies to restaurants and food manufacturers. Since then, Synergy has been a food, beverage, and operations resource to over 225 national restaurant chains and independent operators.

Check out Jolt as mentioned in today's episode!

Check out Enjoy as mentioned in today's episode!

Check out ExpandShare as mentioned in today's episode!

Check out Menuvative as mentioned in today's episode!

Check out DELIVER-iT as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You only know what you know."

In today's episode with Dean Small we will discuss:

  • Most people are not born restauranteurs, there is so much you have to learn
  • Working at Windows on the World, the busiest restaurant in the world
  • Productivity, Motivation, high volume kitchen work
  • Working for a Rockefeller
  • How does skiing relate to restaurant hospitality?
  • Cooking in a pineapple cooking contest
  • High-end catering in Aspen
  • Becoming the best caterer in a very busy ski town
  • Failure based on uncontrollable circumstances
  • Meeting challenges as opportunities
  • The immensity you can learn from a massive corporation
  • Leverage buy-outs and how they work
  • Look for "white spaces" where services are needed but don't exist
  • The 8 ways to become more profitable:
    1. Brand Positioning
    2. Guest Experience/Emotional Connection
    3. Management Team and Execution of Strategy
    4. Menu Innovation
    5. Off-Premise Cattering
    6. Labor Costs
    7. Food Costs
    8. Marketing

Today's sponsor:

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 www.pgpro.com for the latest information about P&G Professional's solutions and services.

 

Contact info:

Email: dean@synergyconsultants.com

Synergy Restaurant Consultants

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 Dean Small 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: 706_Dean_Small__mixdown.mp3
Category:general -- posted at: 3:30am EST

Learn more about Bruce Irving here.

Key Takeaways

  1. Restaurants that show the customer the entire process of how pickup/curbside food is handled safely and successful
  2. Use social media to demonstrate that you are being safe with handling food to reassure them
  3. if you close you MUST stay relevant on social media
  4. If you are closed create a consistent online presence and talk to your customer base
  5. Go live and teach your customers how to cook
  6. Engage with your community online
  7. Plan your reopen now

Resources mentioned in this Chronicle:

Direct download: 30a_COVID19_Bruce_Irving_mixdown.mp3
Category:general -- posted at: 10:07am EST

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