Kirstina Zhao calls San Antonio, TX home. Prior to taking over the family restaurant, Sichuan House, Kristina was being groomed for the medical field... that didn't happen. Zhao ended up at the University of Texas where she studied Communications and Public Relations. Next, she went into the wireless industry on the B2B side. In 2015, Kristina came back home to San Antonio to help her father with the family restaurant. It didn't take long for her to get her millennial hands knuckle deep into the day-to-day operations. 5 years later she runs the show.

Kristina came on my radar by way of Anna Tauzin. Anna is my go-to authority for all things delivery and take-out. So, when she tells me I need to get someone on the show-- I listen. Today we're here to make an example of Zhao's solution for delivery and take out. We share how she came up with her idea and what tools she's using.

Show notes…

Check out Blinkist: Big Ideas in Small Packages as mentioned in today's episode!

Check out Toast POS as mentioned in today's episode!

Check out Summer Glen Creative as mentioned in today's episode!

Check out Re-turnz app as mentioned in today's episode!

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:

• "Rule your mind or it will rule you."
• "Happiness is a state of mind, a way of living; it is not a destination."
• " Don't take 'no' for an answer."

• Online ordering during COVID-19
• The pivot to online ordering - best practices
• The only person you can control is yourself
• Proving yourself to your parents/mentors
• Immigrating to the US (immigrant parents)
• Communication is key
• Empathy
• Food as medicine
• Mentors
• The benefit of having a little experience when entering the industry
• Why Kristina chose Toast POS
• Using built-in iOS technology to forward your telephone to your cell phone. This allows you to text your guest.
• How Kristina is using Summer Glen Creative for website hosting and web design. This is just for their landing page. Currently offering complimentary landing pages if you use their hosting***
• Using Re-turnz app as their delivery component
• Social media
• COVID-19 best practices

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.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

The Sichuan House Instagram: @sichuaneats

Kristina's Instagram: @xtinazeeeee

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 Kristina Zhao 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!

Mark Estee is an award-winning chef, restaurateur and visionary on a mission to reinvent dining culture as we know it. Today, Estee owns Liberty Food & Wine Exchange in downtown Reno, The Union in downtown Carson City, chez louie inside the Nevada Museum of Art, the historic Overland Restaurant & Pub, and the recently opened Cucina Lupo in Carson City. He’s also the managing partner at Campo Mammoth. Estee has been featured on the Food Network and Cooking Channel, is a James Beard Award nominee, was awarded Best New Restaurant by Esquire, and was honored as Entrepreneur of the Year by the Reno Gazette Journal.

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:

• "Create a culture of learning, caring, and respect."

In today's episode with Mark Estee we will discuss:

• Humility
• Is culinary school worth it?
• What makes a great cook BESIDES ability to cook food
• The business side of cooking
• What a corporate work experience teaches you
•  Attitude, positive mindset
• Aim low and adjust and scale based on income
• Mental toughness is key in this industry
• Weekly managers meetings
• Say things in the kitchen with caring a respect and you will get the same treatment
• COVID-19
• Retrain your staff AND YOUR CUSTOMERS when reopening

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.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Leadership
2. What is your biggest weakness?
   • Following the shiny object
3. What's one question you ask or thing you look for during an interview?
   • Can you make marinara sauce?
4. What's a current challenge? How are you dealing with it?
   • Finding balance in my life
5. Share one code of conduct or behavior you teach your team.
   • Respect our products, respect our people
6. What is one uncommon standard of service you teach your staff?
   • Making the customer feel right and heard
7. What's one book we must read to become a better person or restaurant owner?
   • The E-Myth by Michael E. Gerber
     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?
   • Listen
9. Name one service you've hired.
   • VAST CFO Group - accounting
10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Restaurant 365
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?
    • Eat local food
    • Take the job you hate and make it the job you love
    • Strike a balance in life

Contact info:

Liberyfoodandwine.com

Reno Local Food Group

All social handles: @markestee

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 Mark Estee 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!

Danielle Rosse was just 22 and recently widowed when she first opened Oceans 234 in 2001. In 2013 She purchased the restaurant to become the sole owner of the establishment and in 2015 she underwent a massive $1.8-million-dollar renovation on the property elevating the guest experience.

In addition to Oceans 234 in 2007, Rosse launch The Whale Raw Bar, A neighborhood New England Raw bar in Parkland. After six years of successful business ownership she sold in 2013.

Grounds Zero Bootcamp a guided online Bootcamp dedicated to helping restaurants rebuilding their  business.

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

Check out Tripleseat Sales and Event Manaent Software as mentioned in today's episode!

We interviewed the Founder of Tripleseat. Check out that episode here.

Show notes…

Calls to ACTION!!!

• Click Here to save half off on your GroundZero: Virtual Hospitality Bootcamp
  • Enter promotional code "dontstop" for 50% off! 
• 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:

"A goal without a plan is just a wish."

In today's episode with Danielle Rosse we will discuss:

• Mentors
• Budgeting
• Labor costs
• Recipe costs
• Relinquishing control of aspects of your business
• The 2008 recession
• Preparing to sell your business
• Inventory best practices
• Toast POS and why she uses it
• Hand-held tablet ordering and how to integrate it into you restaurant
• COVID-19 reactions and plans; transitioned into a grocery store
• We must stay relevant, especially during COVID-19
• Ground Zero Bootcamp; what is it?

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.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • "Sense of responsibility"
2. What is your biggest weakness?
   • "My people skills"
3. What's one question you ask or thing you look for during an interview?
   • "Sense of responsibility"
4. What's a current challenge? How are you dealing with it?
   • "Being open with down revenue"
5. Share one code of conduct or behavior you teach your team.
   • "Everything matters"
6. What is one uncommon standard of service you teach your staff?
   • Empathy
7. What's one book we must read to become a better person or restaurant owner?
   1. The Culture Solution by Matthew Kelly
   2. Restaurant Prosperity Formula by David Scott Peters
   3. 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?
   • Budgeting
9. Name one service you've hired.
   • The Largo Group - accounting
10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Seven Rooms - Restaurant Reservation Systems
    • Bevinco (now Sculpture Hospitality) 
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?
    • Use time, talent, and resources to give back to your community
    • Care about your team
    • Create the life you want for yourself

Contact info:

Email: danielle@oceans234.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 Danielle Rosse 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!

A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for Fry The Coop.

Check out previous episode 425 with Joe Fontana as mentioned in today's episode!

Check out It's My Company Too!: How Entangled Companies Move beyond Employee Engagement for Remarkable Results by Kenneth R. Thompson, Ramon L. Benedetto, Thomas J. Walter, and Molly Meyer as mentioned in today's episode!

Check out The E-Myth: Why Most Small Businesses Don't Work and What to Do About It by Michael E. Gerber as mentioned in today's episode!

Check out Clockwork: Design Your Business to Run Itself by Mike Michalowicz as mentioned in today's episode!

Check out episode 422 with Juliette Gust about Ethics Suite as mentioned in today's episode.

Check out Toast POS as mentioned in today's episode!

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:

• “Small daily improvements lead to huge advancements.”

In today's episode with Joe Fontana we will discuss:

• Maintaining you culture vision
• Importance of being in the building as the leader to maintain culture
• Quick slogans and phrases repeated in the kitchen help your staff stay on course
• Give your staff a solid aiming point
• When your staff decides to have a fight club in your restaurant
• The pros and cons of hiring groups of friends
• Do you need a publicist? Probably
• The benefits of a soft opening
• Becoming a neighborhood staple
• Direct mail marketing
• Getting your brand on TV, local or national
• The challenges of scaling from 1 to 2 locations
• Opening in a food hall
• Do ONE THING really well
• Keep your menu small if you can
• Major benefits of a food hall
• Marketing
• Bad experiences are learning experiences
• Gossip in the restaurant; how do we deal with it?
• Delivery apps
• 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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Persistence
2. What is your biggest weakness?
   • Procrastination
3. What's one question you ask or thing you look for during an interview?
   • Ask about their parents
4. What's a current challenge? How are you dealing with it?
   • Keeping the culture consistent in four different locations
5. Share one code of conduct or behavior you teach your team.
   • If you van't talk while you work, you can't talk
6. What is one uncommon standard of service you teach your staff?
   • Always say 'goodbye' to guests
7. What's one book we must read to become a better person or restaurant owner?
   • Start with Why: How Great Leaders Inspire Everyone to Take Action by Simon Sinek
   • 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?
   • Make things too complicated
9. Name one service you've hired.
   • Carrie Luxum - HR Restaurant Group
   • Bettie Bomb PR
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Jolt - task list for your team
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?
    • God is number one
    • Surround yourself with good people
    • Have goals and dreams and work towards something

Contact info:

Email: admin@frythecoop.com

Social media: @frythecoop

Website: Frythecoop.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 Joe Fontana 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!

Eric Bernheim is a partner at Halloran Sage law firm where he skillfully leads his clients through complex real estate transactions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country.   With over a decade of experience, Eric’s solid understanding of commercial and residential real estate matters provides his clients with peace of mind and confidence.

Check out Coronavirus Chronicle #31 with David Denny as mentioned in today's episode.

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:

• "Leading our clients to find the best path forward."

In today's episode with Eric Bernheim we will discuss:

1. Can you pay rent? If you can, you should.
2. Triple net only
3. Security deposits
4. Abatement
5. Forbearing rent extending terms
6. Condemnation provision
7. Environment provision
8. Landlord defaults
9. Force majeure

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.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

Website: www.halloransage.com

LinkedIn: Eric Bernheim

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 Bernheim 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!

Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, Acme Feed & Seed, Fleming’s Steakhouse & Wine Bar, Merchants, Bound'ry, Watermark, Piatti Italian Restaurant, and Jeff Ruby Culinary Entertainment. He has 20 years in management as Director of Restaurants, Director of Operations, General Manager, Regional Training Manager, Chef, Wine Director, Service Manager, and Bar Manager. Monte has also worked as a Regional Sales Manager for a Wine Importer in Los Angeles, and consulted at Vine Street Wine & Spirits and Premiere Liquors, as well as for restaurant groups.

Check out episode 642 with Johnny Carrabba as mentioned in today's episode.

Check out HotSchedules as mentioned in today's episode.

Check out OpenTable as mentioned in today's episode.

Check out The New One Minute Manager by Ken Blanchard as mentioned in today's episode.

Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results by Thomas J. Walter, Kenneth R. Thompson, Ramon L. Benedetto and Molly Meyer as mentioned in today's episode.

Check out episode 318 with Tom Walter as mentioned in today's episode.

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:

• "Attitude determines altitude."

In today's episode with Monte Silva we will discuss:

• Hospitality, gratitude, making people smile
• Working in restaurants allows you to work literally anywhere in the world
•  Mentors
• MAJOR ways to cut cost
• Linen costs
• Working with Wolfgang Puck
• How do you make food look sexy?
• What a manager can do from home to help his/her restaurants
• Importance of tracking
• Guest interaction is critical for a manager
• Hospitality is a team sport
• How he is dealing with COVID-19 within his restaurants

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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Care about people, guests and staff
2. What is your biggest weakness?
   • "Hard for me to watch bad decisions being made that are out of my control."
3. What's one question you ask or thing you look for during an interview?
   • I care more about character than talent
4. What's a current challenge? How are you dealing with it?
   • Raising money during COVID-19
5. Share one code of conduct or behavior you teach your team.
   • Honesty and owning up to our mistakes
6. What is one uncommon standard of service you teach your staff?
   • Lack of leadership on the floor in most restaurants. Not with us.
7. What's one book we must read to become a better person or restaurant owner?
   • Lessons in Service from Charlie Trotter by Edmund Lawler
   • 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?
   • Tell their staff their doing a great job
9. Name one service you've hired.
   • Sculpture Hospitality Inventory Serivices
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • OpenTable
    • Tock
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
    • Learn empathy
    • Be you

Contact info:

Email: monteallansilva@gmail.com

Instagram: @themontesilva

Facebook: @MonteSilva

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 Monte Silva 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!

Jenny Blake (@pivotmomentum) is the founder of Pivot Method, a growth strategy company that helps forward-thinking individuals and organizations map what’s next through scalable Pivot programs.

She is an international keynote speaker, and the author of Pivot: The Only Move That Matters is Your Next One, Jenny also hosts the popular Pivot Podcast, which CNBC listed among 6 podcasts to make you smarter about your career, and Entrepreneur selected as one of the top 20 female-hosted business podcasts.

Check out The Lean Startup by Eric Ries as mentioned in today's episode.

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:

• "What you can plan is too small for you to live."

In today's episode with Jenny Blake we will discuss:

• If change is the only constant then we should get used to it
• To pivot we must drop what is not working and embolden what is working
• Pivoting is a skill and a mindset; it needs to be continuous
• The 4 stages of the Pivot are:
  1. Plant
     • Determine what are your strengths? What is working?
     • Determiner what is your vision?
     • With COVID-19 you should have two visions: short-term and long-term
  2. Scan
     • What strengths can do double-down on?
     • What is your next move?
     • Plan it out
  3. Pilot
     • Try something out with little investment to test it out
     • It can help you test the three E's: Do I enjoy this? Can I become an expert? is there room to expand?
  4. Launch
     • Actually implementing your new direction

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.

Contact info:

The Pivot Method website

The Pivot Method podcast

Get The Pivot Method by Jenny Blake here

Instagram: @pivotmomentum

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 Jenny Blake 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!

Californian, Denyelle Bruno is a graduate of the University of California, Santa Cruz, and the University of San Francisco where she earned a BA in Psych, and a MA in Organization Development. While in college she climbed the corporate ladder at Macy's, before being recruited by Apple to be a part of their retail team. Other career highlights include 2 years as VP of Retail with PureBeauty, 6 years with Peet's Coffee & Tea as VP of Retail Marketing, and Operation, and 3 years as President for Drybar. Today, and for the past 2.5 years, Denyelle has served Tender Greens as CEO.

Check out Punchh as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

• "Failure depends on when you end the story"

In today's episode with Denyelle Bruno we will discuss: 

• Psychology in hospitality
• Psychology of retail
• Living in chaos
• Bullies
• Going from slacker to badass boss
• Realizing that asking for help is better than thinking you know everything
• Vulnerability and self-awareness
• Importance of finding a company with a good culture fit for you
• How to retain customers in an oversaturated market
• You NEED a loyalty program
• Incentives
• COVID-19 best practices/advice - How do we plan for the future?
• Adaptability is key

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.

1. cteristic you believe most contributes to your success?
   • Confidence
2. What is your biggest weakness?
   • Ice cream
3. What's one question you ask or thing you look for during an interview?
   • What is your go-to karaoke song?
4. What's a current challenge? How are you dealing with it?
   • COVID-19
5. Share one code of conduct or behavior you teach your team.
   • To speak up
6. What is one uncommon standard of service you teach your staff?
   • Not speaking from a script
7. What's one book we must read to become a better person or restaurant owner?
   •  Setting the Table by Danny Meyer
   • 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?
   • Eat at other people's restaurants
9. Name one service you've hired.
   • Cerge IT
10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Dispatch by Olo
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?
    • Break the rules
    • Failure is necessary
    • You're gonna die anyway

Contact info:

Instagram: @denyellebruno

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 Denyelle Bruno 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!