At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth, NH, and followed Hennessey to Stages at One Washington in Dover, NH. Next, he worked at Portsmouth’s popular Ristorante Massimo before joining Vida Cantina where, under the stewardship of Chef/Owner David Vargas, learned how to run a kitchen. His and Vargas' partnership flourished and together they opened Ore Nell’s Barbecue in Kitty, ME, with restaurateur Jay McSharry.

Check out episode 748 with Evan Hennessey as mentioned in today's episode.

Check out episode 755 with David Vargas as mentioned in today's episode.

Check out the book The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham 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:

• “If you show me a good loser, I’ll show you a loser.”

• Being competitive
• Play to win
• Friendly competition
• The value of a dollar
• Passion for food
• Theft
• Making mistakes when you’re young
• Reality checks
• Moving from Texas to New Hampshire
• Punctuality matters
• Head down, hard work
• Attention to detail
• Maintaining standards
• Catering
• Popups
• Treat it like you own it
• Different management styles for different people
• When you have to manage people older than you are
• Food cost/the numbers/keep it lean
• Maintain the right ENERGY in the kitchen
• Avoid passive aggressive behavior in the kitchen
• Loyalty/who has your back?
• Intricacies of Bar-b-que (especially in New England)
• Getting you name out when you’re a new restaurant
• Instagram
• Email blasting
• Collaboration
• Holiday packages or food
• No excuses

Today's sponsor:

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Let loose and have fun
2. What is your biggest weakness?
   • Unable to let go and step away
3. What's one question you ask or thing you look for during an interview?
   • What are you goals in life?
4. What's a current challenge? How are you dealing with it?
   • COVID-19, best ways to promote and pivot
5. Share one code of conduct or behavior you teach your team.
   • Punctuality, good attitude
6. What is one uncommon standard of service you teach your staff?
   • Three hellos, three goodbyes
7. What's one book we must read to become a better person or restaurant owner?
   • Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins
     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?
   • Social media
9. Name one service you've hired.
   • Maine Meat Butcher Shop in Kittery ME
10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Toast POS
    • Seacoast Eats Facebook group
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?
    • Life's not a dress rehearsal
    • Play to win
    • Live, laugh, love

Contact info:

Instagram: @orenellsbbq

Ore Nell's website

Thanks for listening!

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

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

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

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

Huge thanks to Will Myska 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!

Kyle Inserra is a graduate of The French Culinary Institute where he graduated with honors. After working at notable restaurants such as Marco & Pepe and Anthony David's he moved to St. John, USVI, where he became the executive chef for a privately-owned restaurant group. On his return to the northeast, he opened the restaurants Polpettina and, where he was eventually forced out by his partners. Today he's the Co-Founder of La La Taqueria and is a Commercial Real Estate Advisor with a focus on brand growth and execution of real estate strategies for emerging restaurants. In addition, he's the host of the National Restaurant Owners Podcast, where he shares his experience and interviews fellow industry professionals to provide you with the insight our industry often lacks.

Check out the book Blink: The Power of Thinking Without Thinking by Malcolm Gladwell 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 episode 765: Media First/Restaurant Second with Shawn Walchef 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:

• "Move fast and break shit."

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

• Just start
• Podcasting
• Escaping NYC during 9/11
• Starting late in the industry
• Ego-driven chefs
• Fixing labor expenses in a new kitchen
• Intricacies of inventory management
• The prep system
• Organization
• Catering
• Leases and importance of actually READING them
• Creating a new kind of pizza restaurant in NYC
• Scaling and earning equity
• Equity
• Ghost kitchens

Today's sponsor:

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

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?
   • Consistency
2. What is your biggest weakness?
   • Organization
3. What's one question you ask or thing you look for during an interview?
   • Why do I need this person?
4. What's a current challenge? How are you dealing with it?
   • Spreading myself too thin
5. Share one code of conduct or behavior you teach your team.
   • Respect
6. What is one uncommon standard of service you teach your staff?
   • Know your guest and be involved
7. What's one book we must read to become a better person or restaurant owner?
   •  Relentless: From Good To Great To Unstoppable by Tim S. Grover 
   • 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?
   • Know your numbers
9. Name one service you've hired.
   • Book keeper - Rob Marzan
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Toast POS
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?
    • Don't make the same mistakes that I made
    • That I really gave my all to the industry
    • That I actually can cook

Contact info:

Instagram @kyleinserra

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 Inserra 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!

Today's guest, Greg Alpatov,  is the Direct of Sales for Plate IQ, an accounts payable automation platform specific to the Restaurant industry. Over the last 150 episodes, Plate IQ has been recommended, organically, 4 times. That's why we've invited Plate IQ here; to learn more about why my guests are saying such great things. Plus, we uncover some of the histories of Plate IQ and how they've evolved into the organization they currently are.

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:

• Did you play video games? Remember those racing games, where you'd race the ghost of yourself from the previous run. That's what life should be like; a race against yourself the day before.

In this episode we discuss:

• How Greg Alpatov got involved with Plate IQ
• The origin story of Plate IQ.
• The Benefits of implementing Plate IQ into your business.
• The future of Plate IQ.

Plate IQ Demo

The day before recording this interview Greg and Plate IQ VP of Product Kyle Johnson joined us LIVE in RUNetwork to demo the platform. Here's that recording:

Click here to schedule your own demo and get 3-months FREE Plate IQ services. 

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

Contact info:

Greg@PlateIQ.com

PlateIQ.com

@plate_iq

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 Greg Alpatov 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!

Jamie Giovinazzo is the founder of Eat Clean Bro, a meal delivery service that started from a conversation at the gym, and a vision to help people be more healthy. In 2013, after 7 failed attempts, and only $300, Eat Clean Bro was finally able to get off the ground and hasn't stopped scaling since. As of 2019 Eat Clean Bro has tens of thousands of customers across 11 states.

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:

• "A man can fail many times, but he is not a failure until, he give up."

In today's episode with Jamie Giovinazzo we will discuss:

• Being unprepared when you start your business
• Learning from failure
• Finding a business partner
• Mistakes people make they start to make money
• Partners. Do you need them?
• The desire to help people
• Being OK with failure
• Organization is key
• Recognize your weaknesses
• Adderral addiction
• You have to be honest with yourself to be successful
• Drugs in our industry
• Make friends in the industry
• Growing while maintaining a small business mentality
• Communication and problem solving are key
• The future of small businesses in America
• Helping other entrepreneurs
• Playing the long game

Today's sponsor:

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

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?
   • Passion
2. What is your biggest weakness?
   • Organization
3. What's one question you ask or thing you look for during an interview?
   • Collaboration
4. What's a current challenge? How are you dealing with it?
   • Competing against brands with much bigger bank accounts
5. Share one code of conduct or behavior you teach your team.
   • Treat people the way you want to be treated
6. What is one uncommon standard of service you teach your staff?
   • Healthy prepared meals with no contract or minimum
7. What's one book we must read to become a better person or restaurant owner?
   • How To Win Friends and Influence People by Dale Carnegie
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. 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?
   • Treat people the way you want to be treated, listen to your gut, always do the right thing

Contact info:

Instagram: @jamiegiovinazzo

Email: jamie@eatcleanbro.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 Jamie Giovinazzo 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!

Get your 30-day Trial to RestaurantUnstoppableNetwork.com

Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision Otis Restaurant at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he  was invited to cook at the beard  house, and in the first year of business Otis was recognized by NH as the Best New Restaurant in NH.

Check out episode 755 with David Vargas as mentioned in today's episode!

Check out episode 748 with Evan Hennessey as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

• Get your 30-day Trial to RestaurantUnstoppableNetwork.com
• 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:

• "Be true to yourself. Do you.”

In today's episode with Lee Frank we will discuss:

• Don’t chase money if that means sacrificing who you are
• An early desire to be in a kitchen
• Realizing school isn’t for you
• Taking a step back in order to go forward
• You have to be willing to grind it out in this industry
• Never choose a job based on the money
• Gaining knowledge when you’re young is more valuable than money
• Culinary school?
• Line cooks and chefs. What’s the difference?
• Failures
• Who started farm-to-table?
• Giving credit where credit is due
• Living above the restaurant where you work at’
• The importance of FOH
• Attention to detail
• Maintain standards
• Constant gentle pressure
• Checklists
• Thank your staff
• Business-minded
• People don’t invest in things, they invest in PEOPLE
• An individual makes it good, a team makes it great
• The numbers
• Building a great team
• The creation of Chefs After Dark
• Events in your restaurant aimed at restaurant people
• Share passion
• The power of transparency
• Communication
• The stress bell curve
• Quality of service stays consistent regardless of volume
• Showing up EVERY DAY is easier when you’re being YOU
• Attracting like-minded people
• Be willing to put in the work
• Don’t ask anyone to do anything you wouldn’t do yourself

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

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?
   • Hard working
2. What is your biggest weakness?
   • Sarcasm
3. What's one question you ask or thing you look for during an interview?
   • What's your biggest weakness?
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.
   • Politeness, say please and thank you
6. What is one uncommon standard of service you teach your staff?
   • Every guest is important, not just the ones that look like they will leave a good tip
7. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Adapt
8. Name one service you've hired.
   • Paychex -- payroll
9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
   • Open Table
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love yourself, take care of others, be you

Contact info:

Facebook: @otisrestaurant

Instagram: @chefleefrank

Call the restaurant: 603-580-1705

Website: www.otisrestaurant.com

Email: lee@otisrestaurant.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 Lee Frank 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!

Over the last 12 years Shawn Walchef’s restaurant, Cali Comfort BBQ, and media business has generated over twenty five million dollars in sales in San Diego, California without ever adding another single location. His greatest location curse became his greatest gift as it forced him to focus on all things digital just to stay in business. Currently his team has developed a plan to scale with a new bbq media model that is three times more profitable than his first business.

Check out Episode 675: The Power of getting Involved in Your Community with Shawn Walchef 

Check out RestaurantOwner.com as mentioned in today's episode!

Check out Restaurant Solutions, Inc. (RSI) as mentioned in today's episode!

Check out If This Then That as mentioned in today's episode!

Check out Zapier | The easiest way to automate your work. 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!)

In today's workshop with Shawn Walchef we will discuss:

1. Stay curious, get involved, ask for help
   • Every day at your restaurant is an event, treat it like that
   • Digital storytelling through smartphones
2. Establish relationships NOT based on exchanging money
   • Put on events for people as favors
   • Document and share everything
3. If you are overwhelmed with the abundance of apps and platforms...
   • the internet breaks down to
     • video
     • audio
     • images
     • written word
4. When it comes to the step by step of sharing your work online...
   • the 4 P's are
     • Plan
     • Produce
     • Publish
     • Promote

Today's sponsor:

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact info:

Email: shawn@calibbq.media

Website: calibbq.media

Twitter: @ShawnPWalchef

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 Shawn Walchef 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!

Kate McGrath originates from Newfields, NH, and is a graduate from the University of New Hampshire where she majored in Liberal Arts, Political Science, and Communications. In 2003 she joined the Jumpin' Jays Fish Cafe team as a host and eventually became GM. In 2016 she partnered Jay McSharry (the "Jay" from Jumpin Jay's) and Andrew Wilson to open The Rail Penny Tavern.  In 2020 The Rail Penny Tavern was recognized by NH magazine as one of the best overall dining experiences in NH. 

Check out Resy 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
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Favorite success quote or mantra:

• "Take your chance."

In today's episode with Kate McGrath we will discuss:

• Take chances
• Where do you wan to be in the future and what are you willing to do to get there?
• Work ethic
• Kitchen work provides work everywhere in the world
• Travel
• Motivated by money when you’re young
• Stepping up professionalism
• Working at a restaurant is like throwing a party
• The host position and its importance
• Hosts are unappreciated and underused during most services
• Wine as a language
• Pooling tips?
• Making regulars
• Pivoting during COVID-19
• “Aha” moments
• Giving up the responsibilities to move on to more
• Investments and what’s right for you
• Money management/time management
• Markting
• Opening challenges
• Staffing challenges
• Shift your messages based on the team members you are working with, not everyone is the same
• Ditching intolerance with age
• Training
• The restaurant industry has its own language and you need to learn it and teach it
• Challenges of creating regulars
• Knowing what the guest needs before they know what they need
• Constant growth and betterment
• Tracking growth

Today's sponsor:

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

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?
   • Hard work
2. What is your biggest weakness?
   • "I'm Irish so I hold a grudge."
3. What's one question you ask or thing you look for during an interview?
   • Why are you here?
4. What's a current challenge? How are you dealing with it?
   • Besides COVID-19, staffing
5. Share one code of conduct or behavior you teach your team.
   • Calm on the service but busy underneath
6. What is one uncommon standard of service you teach your staff?
   • Cleanliness of tables and knowing what the guest wants before he/she does
7. What's one book we must read to become a better person or restaurant owner?
   • What Do You Do With A Chance? by Kobi Yamada
     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?
   • Show appreciation for staff and team members
9. Name one service you've hired.
   • Reliable Equipment, LLC in Dover, NH
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Instagram
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?
    • Hard work
    • Find a balance
    • Love your people

Contact info:

www.railpennytavern.com

Instagram: @therailpenny

Email: kate@therailpenny.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!

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Huge thanks to Kate McGrath 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!