Restaurant Unstoppable with Eric Cacciatore

Brandon Landry is the Founder and CEO of Walk-On's, which had its first store open in Baton Rouge, LA. Today, there are 70 Walk-On's locations. Brandon attended LSU where he was a "walk-on" for their basketball team. He learned the importance of being a part of a team at that time, and the essential role that the walk-on has among all the players and staff. Brandon decided to open a restaurant before he graduated in 2000, so he started working in them and found himself a mentor. In 2003, when Brandon and his then-business partner were only 23, the first Walk-On's location opened in Baton Rouge. Since then, the franchise has scaled to 70 locations and has attracted an investment from Saints QB Drew Brees, who is today a co-owner.

Check out episode 915 with Peter Sclafani as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "People don't care who much you know, they care how much you care."

In this episode with Brandon Landry we will discuss:

  • Business plans
  • Acquiring funding
  • Correcting inconsistencies
  • Opening a restaurant and realizing you are not what you wanted to be when you opened
  • Identifying and maintaining standards
  • Splitting up partnerships
  • Franchising

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

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?
    • Work ethic
  2. What is your biggest weakness?
    • Trust too much
  3. What's one thing you ask or look for when interviewing/growing your team?
    • "Have you ever been a part of a team?"
  4. What's a current challenge? How are you dealing with it?
    • Scaling culture
  5. Share one code of conduct or behavior you teach your team.
    • Create trust
  6. What is one uncommon standard of service you teach your staff?
    • "Rumble" - the team beats on the tables and does a rally cry twice per day
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Clearly define their purpose
  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?
    • Positive people change the world
    • It's not about tough love; you have to love them and then you can be tough
    • Always have to value and foster relationships

Contact:

Website: https://walk-ons.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 Brandon Landry 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: Brandon_Landry_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Susan Spicer is the Chef/Owner of Bayona, Mondo, and Rosedale in New Orleans. She is a highly respected figure and chef in NOLA, and nationwide. Susan got her start in 1979 at the age of 26 as a cook, and soon after that, she was staging in Paris. In 1982, back in NOLA, she opened Savoire Faire inside a hotel as the Chef De Cuisine. In 1986 she was a part of the opening team at Bistro at Madison de Ville, also in NOLA. After a trip out west to California where she worked mostly catering and events, she returned to NOLA and opened Bayona in 1990. Mondo came later, in 2010. Her most recent restaurant, Rosedale, is a casual concept, again...in NOLA!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Love what you do and begin with the end in mind."

In this episode with Susan Spicer we will discuss:

  • Dining outside
  • Finding a mentor
  • How and where to learn about cooking
  • Being a woman in the industry in the 1980s
  • How to manage people
  • Standards
  • The grind of fine dining
  • Partnerships
  • Turn key operations
  • Food cost, waste, managing numbers
  • Hosting events
  • Closing a business

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

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?
    • Sincerity
  2. What is your biggest weakness?
    • Judgemental
  3. What's one thing you ask or look for when interviewing/growing your team?
    • Looking for a spark when food is mentioned or discussed
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Invested
  6. What is one uncommon standard of service you teach your staff?
    • Trying to connect with guests
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Recognize their regulars
  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?
    • Have animals in your life
    • Be engaged with what you do
    • Read books

Contact:

Rosedale website: https://rosedalerestaurant.com/

Email: rosedale801@gmail.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 Susan Spicer 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: Susan_Spicer_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Brendan Vesey is the Chef/Owner of Botanica Restaurant and Gin Bar. Upon Graduating the University of Virginia Chef Brendan Vesey found himself serving as an officer in the US Navy. Since finishing service in 2005, his nose has been to the grindstone growing and developing as a professional Chef.

In 2014, he opened his second restaurant, The Joinery, located in Newmarket NH, which, unfortunately, was a casualty of the pandemic. His third concept, Botanica Restaurant, and Gin Bar, which Vesey opened in 2019, was able to survive the pandemic and is thriving today. When he's not leading his team at the Joinery he serves as an adjunct hospitality professor at Great Bay Community College and serves as a local leader for chefs collaborative.

We highly recommend that you check out episode 286 with Brendan Vesey before you listen to this episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Just do it right. make it perfect and real, because everything was never the deal."

In this episode with Brendan Vesey we will discuss:

  • Small menus
  • Regulars
  • Juxtaposition on your offerings - mix up what you offer every so often
  • Scaling
  • Internal growth and scaling
  • The decision to close a restaurant
  • Operating out of a small kitchen
  • How to raise profits
  • Profit first

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

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?
    • Harder on myself than anyone else could ever be
  2. What is your biggest weakness?
    • Harder on myself than anyone else could ever be
  3. What's one thing you ask or look for when interviewing/growing your team?
    • A level of engagement about anything
    • What do you do outside of work that excites you?
  4. What's a current challenge? How are you dealing with it?
    • Managing my time and work/life balance
  5. Share one code of conduct or behavior you teach your team.
    • Be nice to each other
  6. What is one uncommon standard of service you teach your staff?
    • The staff is the star of the show
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Tock - reservation system
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Take care of their staff
  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?
    • Don't over-promise
    • Be your toughest critic
    • be nice to the people that are doing things for you

Contact:

Website: botanicanh.com

Instagram: @botanica_nh

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 Brendan Vesey 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: Brendan_Vesey_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Sam Silverman is the Founder of Bagelfest. Sam has always had a passion for bagels, as a kid, he practically lived off bagels! When this Worchester, MA native moved to Brooklyn and discovered there was no bagel fest... the seed was planted. What started with an Instagram account, @BrooklynBagelBlog, where Sam would review and rate bagel shops throughout New York City, evolved into @BagelFest, where Sam brings together and features the most well-known bagel shop in a given geographic area to celebrate bagels and compete for best bagel in that area. As of 2022 Sam was able to quick his corporate job and commit 100% to his passion, bagels.

Check out RestaurantSystemsPro as mentioned in today's episode!

Check out Principles: Life and Work by Ray Dalio as recommended in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "I am better today than I was yesterday, and I'll be better tomorrow than I was today."

In this episode with Sam Silverman we will discuss:

  • Food festivals
  • Radical truth and transparency
  • Communication
  • Finding yourself in the role of a "food critic"
  • Starting a food blog
  • Event planning
  • Scaling an event

Today's sponsor:

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

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:

Instagram: @bagelfest or @brooklynbagelblog

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 Sam Silverman 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: Sam_Silverman_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef Matt Louis is the Chef Owner of Moxy, Luigi's West End Pizza, Street, and many other restaurants. After graduating from The Culinary Institute of America, working at Thomas Keller's French Laundry, and helping Thomas Keller open Per Se, Matt returned to NH where he was the executive chef at The Wentworth By The Sea. It didn't take long for NH Seacoast restaurateur, Jay McSherry, to take notice of Matt's talents. In 2014 Matt joined forces with JGroup and together opened Moxy, an American tapas restaurant. Today, in his portfolio, Matt has Moxy, The Franklin Oyster House, Street, Luigi's West End Pizzeria, and Street Exeter.

Check out episode 874 with Jay McSharry as mentioned int today's episode.

Check out episode 009 with Matt Louis as mentioned in today's episode.

Check out RestaurantSystemsPro as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Don't ask anybody to do something that you aren't willing to do yourself."

In this episode with Matt Louis we will discuss:

  • Working for Thomas Keller
  • Opening restaurants
  • Managing restaurants
  • Awards culture in the restaurant industry
  • What a James Beard nomination is actually like
  • The current staffing struggles
  • Where do we go from here as an industry?

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

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?
    • Hard work
  2. What is your biggest weakness?
    • Balance
  3. What's one thing you ask or look for when interviewing/growing your team?
    • Reliability
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Be reliable
  6. What is one uncommon standard of service you teach your staff?
    • The guest isn't always right
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Being too optimistic and not realistic
  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?
    • Hard work
    • Integrity
    • Contribution to the community

Contact:

Email: matt@moxyrestaurant.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 Matt Louis 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: Matt_Louis_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Check out RestaurantSystemsPro as mentioned in today's episode!

Restaurant Unstoppable hasn't published an episode since late August. Here we are in September with a brand new episode. Eric Cacciatore is the Founder and CEO of Restaurant Unstoppable. Jared Parisi is the Operations Manager at Restaurant Unstoppable. We are sitting down today to discuss the future of Restaurant Unstoppable. This is the fourth "Getting Personal" episode in over 900 RU episodes. Occasionally, we feel it is necessary to slow down in order to speed up. Going forward, Restaurant Unstoppable has committed to 100% on-site interviews. In order to pull this off, we need funds. We are discussing in this episode our plan to have exclusively on-site interviews with next level video output.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Just start."

In this episode with Eric and Jared we will discuss:

  • The past
  • The present
  • The future

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

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 and Jared 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: Getting_Personal_4_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Joe Muench "started making pizzas at age 17 and hasn't stopped since." After culinary school, Joe Muench worked at Milwaukee's premier fine dining restaurant, The Grenedier Restaurant, from 1990-1994. He was later recruited by Dan Sidner to be the Executive Chef at Maxies in Milwaukee in 2007. Today they are co-owners. Dan Sidner graduated from Cornell in 1990 and worked in hotels and restaurants from Texas to Colorado until he enrolled in the C.I.A. for a 12-week culinary program. After working for David Keller at the Sailor's Lodge outside Seattle, Dan returned to Milwaukee to open Maxies with Joe. Since 2014, Dan and Joe have opened restaurants under the name, Black Shoe Hospitality.

Check out RestaurantSystemsPro as mentioned in today's episode!

Check out The Second Mountain: How People Move from the Prison of Self to the Joy of Commitment by David Brooksas mentioned in today's episode!

Check out The Speed Of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as recommended by Eric in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Happy people making people happy."

In this episode with Dan Sidner and Joe Muench we will discuss:

  • Partners
  • Standards
  • Working BOH at a country club
  • Casual dining
  • Opening scrappy and cheap
  • Fine dining
  • Eating experiences vs. dining experiences
  • Real estate in the restaurant industry
  • Bringing on investors
  • POS systems: what to choose and why
  • Loyalty programs

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I care about people
  2. What is your biggest weakness?
    • Monkey mind
  3. What's one thing you ask or look for when interviewing/growing your team?
    • Do they love the industry?
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Mutual respect between FOH and BOH
  6. What is one uncommon standard of service you teach your staff?
    • LSE: little something extra
  7. What's one book we must read to become a better person or restaurant owner?
  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?
    • Get outside more
    • Show people that you really love them
    • Don't sweat the small stuff

Contact info:

Website: https://blackshoehospitality.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 Dan Sidner and Joe Muench 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: Dan_Sidner_and_Joe_Muench_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Paul Bartolotta is the Chef and Co-Owner of The Bartolotta Restaurants in Milwaukee, Wisconsin. Paul got started in restaurants in his very early teens as a dishwasher and eventually became a prep cook. He decided to pursue becoming a chef after high school and eventually made his way to Italy where he trained in multiple restaurants for 7 years. From Italy he went to France and worked and studied there as well. He returned to the states and helped open a few restaurants before opening his very own Ristorante Bartolotta in 1993, with his brother Joe as his business partner. The Bartolotta Restaurants has opened 17 unique concepts in its lifetime, from fine dining to food halls. Since 2017, Chef Paul Bartolotta and his brother Joe have been nominated for, and won, 2 James Beard Foundation awards.

Check out The Next Supper: The End of Restaurants as We Knew Them, and What Comes After by Corey Mintz as mentioned in today's episode!

Check out RestaurantSystemsPro as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Integrity and authenticity above all else."

In this episode with Paul Bartolotta we will discuss:

  • Telling your story
  • The decision to become a chef
  • Helping young chefs find opportunities
  • Staging in Italy and France
  • Work/life balance
  • Scaling
  • Standards
  • Art and economics
  • Winning James Beard awards
  • Labor and how to address the current issues

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Indefatigable
  2. What is your biggest weakness?
    • Time management
  3. What's one thing you ask or look for when interviewing/growing your team?
    • Sparkle - enthusiasm for living
  4. What's a current challenge? How are you dealing with it?
    • Inspiring growth in the team - get them as excited as I am
  5. Share one code of conduct or behavior you teach your team.
    • Integrity above all else
  6. What is one uncommon standard of service you teach your staff?
    • Knowing the name of the guest through technology and habit
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • HR software
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Take enough time to find green space and travel to refresh themselves
  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?
    • Family first
    • Listen to your moral compass
    • To chefs: find your own voice

Contact info:

Website: https://www.bartolottas.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 Paul Bartolotta 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: Paul_Bartolotta_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Steve brown is El Presidente of Busboy restaurant group. Steve got his start in the restaurant industry as, you guessed it, a busboy, at the age of 15. He then worked in the kitchen and eventually became a host when he was still in his teens, and he realized then that he really enjoys FOH. In his early 20's, he left the restaurant industry to work in liquor and beer sales for 4 years, until he opened his first restaurant in 1985 with a partner, called Esparza's Restaurante Mexicano in Grapevine, Texas. In 1990, they opened a second location with a different name. 7 years later they opened a third location, again with a different name, this time called Guerro's. In 2000 came the departure of his former partner, leaving Steve with two locations including the original Esperanza's in Grapevine. Today, Esperanza's is a massive, thriving restaurant and Steve is the president of his own restaurant group.

Check out RestaurantSystemsPro as mentioned in today's episode!

Check out On The Brink: The Life and Leadership of Norman Brinker by Norman Brinker as highly recommend by today's guest!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Doubt, pout, or do without."
  • "The more you put down, the more you pick up."

In this episode with Steve Brown we will discuss:

  • The benefits of opening a restaurant young.
  • Stay humble
  • Schooling post-high school
  • Good with people, bad with food
  • Scaling culture
  • Major benefits of masterminds
  • A deteriorating partnership

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Perseverance
  2. What is your biggest weakness?
    • My heart is too big
  3. What's one thing you ask or look for when interviewing/growing your team?
    • A willingness to learn
  4. What's a current challenge? How are you dealing with it?
    • Maintaining the culture
  5. Share one code of conduct or behavior you teach your team.
    • Honesty
  6. What is one uncommon standard of service you teach your staff?
    • Attention to customer service
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Communicate with customers
  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?
    • Live large
    • Love large
    • Work hard

Contact info:

Website: http://esparzastexas.com

Thanks for listening!

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

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

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

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

Huge thanks to Steve Brown 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: Steve_Brown_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Kris Schoenberger left the police department in 2009 and started a catering business. He and his team worked events, weddings, and festivals all over Illinois and Wisconsin. In 2014, he decided to open his first restaurant, with his mother, called BBQ'd Productions. Kris now owns 6 restaurants, including the original BBQ'd Productions, and second location of that brand, opened in 2017. 

Check out RestaurantSystemsPro as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "I will help you."

In this episode with Kris Shoenberger we will discuss:

  • Catering
  • Operating a catering business out of your own kitchen
  • BBQ
  • Working festivals
  • Restaurants are easier after catering
  • Realizing how to properly treat your team and improve
  • The difficulties of scaling
  • Ego in the industry
  • Finding and hiring an Executive Chef

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Humble
  2. What is your biggest weakness?
    • My heart
  3. What's one thing you ask or look for when interviewing/growing your team?
    • What are your future goals
  4. What's a current challenge? How are you dealing with it?
    • Supply shortages
  5. Share one code of conduct or behavior you teach your team.
    • Be somebody for somebody
  6. What is one uncommon standard of service you teach your staff?
    • 3 seconds of attachment, 3 seconds of detachment
  7. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Facebook
  8. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Take care of their employees
  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?
    • Give a shit
    • Stay humble
    • Handwrite more thank you notes

Contact info:

Website: wegrillitall.com

Facebook: @BBQdproductionsKenosha

Email: kris@wegrillitall.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 Kris Shoenberger 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: Kris_Schoenberger_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Peter Sclafani is the Executive Chef and Co-Owner of Phil's Oyster Bar and a Partner at Making Raving Fans Hospitality Group. Peter grew up in the restaurant industry. At age 13, he started working FOH in his father's restaurant in New Orleans. He studied finance at LSU. In 1998, Peter opened his first restaurant, Ruffino's, which scaled to two locations before they were sold in 2019, after 21 years. Peter now owns multiple restaurants in some capacity, including Portobello's Grill and P-Beau's in Louisiana, and he is a Partner at Making Raving Fans Hospitality group.

Peter Sclafani has been invited to cook at the James Beard House twice. In 2014, he was named, along with his partner Ruffin Rodrigue, "Restaurateurs of the Year" by the Louisiana Restaurant Association. Peter also wrote a book, called Seasons of Louisiana, published in 2012.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Make it better every day."

In this episode with Peter Sclafani we will discuss:

  • Starting out in your dad's mom and pop restaurant
  • Growing up in FOH
  • Sharing recipes
  • Masterminds
  • Catering
  • Learning how to elevate your food
  • Inventory
  • The Law of Diminishing Returns
  • Coding invoices
  • Hiring and interviewing
  • Finding your core focus
  • Consultants

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Tenacity, never give up
  2. What is your biggest weakness?
    • Sometimes I think I know it all
  3. What's one thing you ask or look for when interviewing/growing your team?
    • What excites them, what is their passion?
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Caring
  6. What is one uncommon standard of service you teach your staff?
    • Cotton candy at the end of the meal
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Humility
  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?
    • Make it better every day
    • It's about relationships
    • Quality, quality, quality

Contact info:

Email: peter@mrfhg.com

Website: makingravingfans.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 Peter Sclafani 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: Peter_Sclafani_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Martha Hoover had zero restaurant experience prior to 1989; up to this point, she was a sex crime prosecutor. Not having any experience did not stop her, and neither did the sexism from her male counterparts. She would soon prove them wrong with the creation of  Café Patachou. Now, 33 years later, Café Patachou scaled to become Patachou Inc. where Martha is the owner/operator of 6 unique brands (Café Patachou, Petite Chou, Napolese, Public Greens, Bar 114, and Apocolypse Burger) consisting of 14 total locations across Indianapolis. In addition, she has created The Patachou Foundation where she and her team directly feeds and educates 1,000 food-insecure children in Indianapolis.

Check out episode 745 with Chris Schultz about knowing when to scale as mentioned in today's episode!

Check out episode 910 with Kristen Barnette as mentioned in today's episode!

Check out episode 760 with Nick Sarillo as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The perception of abundance creates disdain for resources."

In this episode with Martha Hoover we will discuss:

  • The creation of waste in our industry, waste of all kinds
  • Is it possible to achieve "work/life balance" ever?
  • Opening a restaurant with no prior restaurant experience
  • The price of food
  • The difference between cash flow and profit
  • Passionate about food
  • When to scale
  • How to scale
  • Restaurant industry awards

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Delusion
  2. What is your biggest weakness?
    • Delusion
  3. What's one thing you ask or look for when interviewing/growing your team?
    • How does this person fit in with our values?
  4. What's a current challenge? How are you dealing with it?
    • Maintaining relevancy and continuing to operate an organization that is distinguished from other restaurants
  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?
    • Sheer understanding that people come to our restaurants for a reprieve from their life
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  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?
    • Do unto others as you would do to yourself
    • Know thyself
    • Aways speak truth to power

Contact info:

Email: martha@cafepatachou.com

Website: https://www.patachouinc.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 Martha Hoover 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: Martha_Hoover_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Rodrigo Souza is Chef/Owner of Comeketo Brazilian Steakhouse and Virtual Kitchen Hall. Originally, Rodrigo is from Brazil. When Rodrigo was in his late teens, his mother was worried that he'd get involved with the wrong crowd. To avoid this she shipped him up to Massachusettes. Upon his arrival, Rodrigo got straight to working in the restaurant industry before joining the US Military. After his service, Rodrigo was approach with the opportunity to be someone's exit strategy and to take over a turn key operation. With this, in 2009, Comeketo was born. Comekito has since relocated, going from a small counter service restaurant to a much larger, full service restaurant in Leominster, MA.

Check out RestaurantSystemsPro as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Inaction breeds doubt and fear. Action breeds confidence and courage. If you want to conquer fear, don't sit at home and think about it. Go out there and get busy."

In this episode with Rodrigo Souza we will discuss:

  • Text communication in the workplace
  • Immigrating to the US from Brazil
  • Learning English while working as a server in the US
  • Fundraising to buy an existing business
  • When your business partner walks out on the first day
  • Early-on DIY Facebook marketing
  • Creating a business plan
  • How to educate your community and guests about your particular cuisine
  • Getting a second location
  • Virtual kitchens
  • Ghost kitchens
  • How to hype a restaurant grand opening

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Believing in people more than they believe in themselves
  3. What's one thing you ask or look for when interviewing/growing your team?
    • Ask for three things they are good at and others say they are good at
    • Ask for three areas of opportunity
    • Stress the importance of good people behind the product
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Selfless servers, help people without thinking you're going to get a big tip
  6. What is one uncommon standard of service you teach your staff?
    • Integrity, do the right thing even when you're not being watched
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  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?
    • Integrity
    • Hard work
    • Aim to be a little bit better every day

Contact info:

Instagram: @comeketo_brizilian_steakhouse

Facebook: @Comeketo

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 Rodrigo Souza 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: Rodrigo_Souza_PODCAST_mixdown.mp3
Category:general -- posted at: 3:29pm EDT

Allan Beetle is the Co-founder of Patrick’s Pub. Before opening Patrick's Pub & Eatery, in Gilford, NH, Allan had a successful career in computer technology sales, allowing him to retire at the age of 38. It was in 1994 when Allan’s brother, and brother’s wife, Approached Allan with an idea to open a restaurant togher. Allan had zero restaurant experience, but his brother was a chef who had worked in hotels prior. Together they put their heads down and ground. After 5 years of hard work they finally felt like they caught a rhythm. 27 years later, today, Patricks Pub & Eatery is an Iconic part of the Winnipesaukee Lakes Region identity.

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

Check out RestaurantSystemsPro

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Make someone's day."

In this episode with Allan Beetle we will discuss:

  • Enterprise solutions
  • Language use and choices
  • Advice on paying attention to your lease when buying a restaurant
  • Seasonal restaurant service (summers only in a tourist town)
  • True Irish pubs
  • Events in your restaurant or pub
  • Collecting emails
  • Real estate

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I like helping people
  2. What is your biggest weakness?
    • Self-centered
  3. What's a current challenge? How are you dealing with it?
    • Staying profitable
  4. Share one code of conduct or behavior you teach your team.
    • Have fun and make people's day
  5. What is one uncommon standard of service you teach your staff?
    • Actively engaged in the common standard
  6. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  7. Name one service you've hired.
  8. What is one thing you feel restaurateurs don't do well enough or often enough
    • Finding a passion within their community and engaging with it
  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?
    • Make people's day
    • Have fun
    • Leave things better off after you've been there

Contact info:

Email: info@patrickspub.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 Allan Beetle 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: Allan_Beetle_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Hilary Abell is a co-founder of Project Equity, currently focused on demonstrating and expanding impact and fueling public policy to support broad-based employee ownership, driving racial and economic equity. Project Equity is a nonprofit that builds economic resiliency with low-income communities by demonstrating and replicating strategies that increase worker ownership. Since its launch in 2014, Project Equity has grown to work with small business clients around the country on employee ownership transitions and is raising awareness and building the ecosystem of support for this powerful business model nationwide.

Carolyn Berke is the Founder of Niles Pie Company, which has retail sales, classes, dinners and catering, and is a unique presence for local artisanal food in Union City and, as of July 2017, is the first cooperative on the 880 corridor. The owner, Carolyn Berke, sees the coop conversion as a way to to bring job stability and growth to the business, as well as a way to provide staff with profit sharing and ownership. It is also a way for her to eventually retire from the business, and she will continue to build it with her 8 employees for the coming years.

Check out 845 with Corey Rosen as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "In a cooperative everyone can be a leader."
  • "Stress cannot exist in the presence of pie."

In this episode with Hilary Abel & Carolyn Berke we will discuss:

  • ESOPs and Co-ops
  • Brand-based employee ownership
  • Three models to explore:
    • ESOP - Employee Stock Ownership Plan
    • Cooperative - good for small to medium sized business
    • Employee Ownership Trust
  • What does the model do for culture?
  • The myths of co-op companies
  • Easier to scale in most cases

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Contact info:

Website: project-equity.org

Hilary's email: hilary@project-equity.org

Website: nilespie.com

Carolyn's email: carolyn@nilespie.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 Hilary Abel & Carolyn Berke 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: HA_and_CB_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce today's guest, Founder, and CEO of Hungry House, Kristen Barnett. Hungry House is an 'anti-ghost kitchen' connecting patrons digitally and in person at their two brick-and-mortar locations. Before founding Hungry House, Kristen graduated from Cornell University where she studied Applied Economics and Management as well as International Development and Food Policy. Early in her career, Kristen worked as an associate with The Boston Consulting Group before joining New York City-based Dig, where Kristen held multiple titles including Leadership Development, Head of Supply Chain and Menu Development, Director of Strategic Operations, and GM of Room Service by Dig Inn. Kristen's final stop before founding Hungry House was at Zuul, a ghost kitchen operations and technology company, where Kristen served as Director of Strategy and Chief Operations Officer during her 2-year tenure.

Check out episode 837 with Corey Manicone as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Hungry for more, hungry to be better."

In this episode with Kristen Barnette we will discuss:

  • Using diet as medicine
  • Living with Lime Disease
  • Raw vegan diets
  • Repeat customers
  • Food distribution
  • Ghost kitchen
  • Convenient food made sustainably
  • Tech stack

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

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?
    • Working on too many things at once
  3. What's one question you ask or thing you look for during an interview?
    • Inherent drive to go above and beyond
  4. What's a current challenge? How are you dealing with it?
    • Prioritizing
  5. Share one code of conduct or behavior you teach your team.
    • Look around for a way to help your team member
  6. What is one uncommon standard of service you teach your staff?
    • Proactively engage with customers coming to the store front
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. Name one service you've hired.
    • Outsource the creation of recipes
  10. What is one thing you feel restaurateurs don't do well enough or often enough
    • Finding ways to scalable delicate their task so they can have the time to be better leaders
  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 yourself
    • Raise your hand for opportunities
    • You can't do everything alone

Contact info:

Website: https://www.orderhungryhouse.com

Instagram: @orderhungryhouse

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 Kristen Barnette 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: Kristen_Barnette_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jonathan Sherman is the Founder, and CEO of Sticky's The Finger Joint. Jonathan is a graduate of the University of Michigan where he studied Industrial and Operations Engineering. He'd go on to pursue a career in finance working with both JP Morgan and Bridgewater Associates, where he focused on investing and macroeconomic research. Before long data analysis, and research got stale and the entrepreneurial bug started to bite at Jonathan's heels. in. In 2011, Jonathan partnered with a friend to open Sticky's finger joint. Sticky's was an instant hit and has since scaled to 13 locations throughout NYC.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "What's making me feel unstoppable right now is my team."

In this episode with Jonathan Sherman we will discuss:

  • Working in finance
  • Engineering backgrounds in the restaurant industry
  • Building out systems
  • Why chicken fingers?
  • Data management tech
  • Doing everything from scratch
  • Finances of opening the restaurant
  • Determining your target market
  • Location woes, especially in a big city
  • Menu engineering and costing
  • Training
  • Hiring

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Determination
  2. What is your biggest weakness?
    • Trying to do too many things
  3. What's one question you ask or thing you look for during an interview?
    • An understanding of what it's going to take to do the job and a willingness to do it
  4. What's a current challenge? How are you dealing with it?
    • Labor, hire better and train better
  5. Share one code of conduct or behavior you teach your team.
    • Communication is the backbone of every relationship and sets us up for success
  6. What is one uncommon standard of service you teach your staff?
    • Make sure every guest loves their food and understand what they are getting
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. Name one service you've hired.
  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?
    • Empower your people
    • Make delicious food
    • Have fun doing it

Contact info:

Website: https://stickys.com

Email: jon@stickys.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 Jonathan Sherman 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: Jonathan_Sherman_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Liz Solomon Dwyer is the Founder and CEO od King David Tacos. Known for Austin-style breakfast tacos at carts and cafes across the city, King David Tacos was founded by Austin, TX native Liz Solomon Dwyer. She applied her decade of experience in advertising to launch King David Tacos in 2016—inspired by her Austin upbringing, Jewish heritage and her late father, fondly known as “King David”—and she leads the business full-time. King David Tacos recently launched its first brick + mortar location and headquarters at 611 Bergen St in Brooklyn’s Prospect Heights, enabling its network of over 80 cafe retailers around the city; newly sustainable, zero-emissions  taco + coffee carts (now Powered by Blank Street); as well as its recent launch into select NYC area Whole Foods Markets in the prepared foods section.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If it was easy, everyone would be doing it."

In this episode with Liz Solomon Dwyer we will discuss:

  • Marketing and advertising
  • Trust and partnerships
  • Dealing with difficult people and situations
  • Social and emotional intelligence
  • Establishing an LLC
  • Pop ups and catering
  • How to name your restaurant/branding
  • Scaling and growth
  • Consulting, mentorship
  • Food carts
  • Retail
  • Wholesale

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

 

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.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue.

My Restaurant CFO - Let us help you achieve your goals.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I don't accept the status quo
  2. What is your biggest weakness?
    • Impatience
  3. What's one question you ask or thing you look for during an interview?
    • The desire to make things better and not accept the status quo
  4. What's a current challenge? How are you dealing with it?
    • Figuring out how to get out of my own way
  5. Share one code of conduct or behavior you teach your team.
    • Treat others how you'd like to be treated
  6. What is one uncommon standard of service you teach your staff?
    • Recognizing regulars, have conversations with guests
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. Name one service you've hired.
  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?
    • Take time off
    • Eat good food
    • Don't be too hard on yourself

Contact info:

Instagram: @kingdavidtacos

Website: http://kingdavidtacos.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 Liz Solomon Dwyer 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: Liz_Solomon_Dwyer_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Greg Provance is the owner of GP Hospitality Partners LLC,. GP Hospitality Partners LLC is a full-service restaurant hospitality consulting firm. In addition to being a consulting partner of Everbowl, Southern Californias Fastest growing fast-casual chain, Greg owns serval restaurants in the San Diego area and serves as a principal consultant and advisor for restaurants across the country. His career began as a professional actor, where he landed numerous roles fro film and television including Dawson's Creek, Homicide Life on the Streets, Charmed, Days of Our Lives, Fox Family, Showtime, and various independent films, as well as hosting a Emmy winning series for NASA an PBS. He now employs the skills he learned in entertainment to drive his passion for hospitality and personal and business development.

Check out episode 895 with Roger Beaudoin as mentioned in today's episode.

Check out episode 722 with Jeff Fenster as mentioned in today's episode.

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

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "People won't remember what you said or what you did, but how you made them feel."

In this episode with Greg Provance we will discuss:

  • Exploring other vocations before landing on hospitality
  • Working in the entertainment industry
  • Substance abuse in the restaurant industry
  • Honing your skills at an established, successfully hospitality group
  • Creating a niche for yourself
  • Training
  • Inventory
  • Recipe costing
  • Labor cost
  • Social media marketing
  • Recovering guests
  • Promotions that actually drive sales

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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.

Real hospitality and restaurant industry veterans, the My Restaurant CFO team understands the daily frustrations restaurant owners experience managing their establishments. By partnering to create a custom solution, we streamline your flow of financial information, create a clear picture of your overall financial health, use your historical data to forecast your financial needs, and suggest ways to cut costs and increase revenue. My Restaurant CFO - Let us help you achieve your goals.

Contact info:

LinkedIn: https://www.linkedin.com/in/gregprovance

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 Provance 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: Greg_Provance_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, Sue Bette. Sue Bette is the founder and head coach of Bluebird Hospitality, a Vermont-based company focused on creating community and joy through food and gathering experiences. Founded in 2009, Bluebird Hospitality has been recognized by the James Beard Foundation, with Bluebird Tavern nominated as one of the Best New Restaurants in 2010, and the Food Network, with Bluebird Barbecue, featured on Diners, Drive-Ins, and Dives. In her current role, Sue is involved in crafting the company culture, shaping the design and artistic direction, and innovating for future growth opportunities.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Let go of the oars

In this episode with Sue Bette we will discuss:

  • History
  • Education/coaching
  • Learning what "health food" actually means
  • Restaurant reviews
  • Educating through food
  • Restaurant accolades
  • Vulnerable leadership

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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?
    • Focus on the good
  2. What is your biggest weakness?
    • Trying to please everyone
  3. What's one question you ask or thing you look for during an interview?
    • Is this person oriented to be helpful to others
  4. What's a current challenge? How are you dealing with it?
    • Rebuilding after the pandemic
  5. Share one code of conduct or behavior you teach your team.
    • Courtesy, please, thank you
  6. What is one uncommon standard of service you teach your staff?
    • Don't point, bring people top where they are trying to go
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Take time to take care of themselves
  10. Name one service you've hired.
  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?
    • Have more fun
    • Stay to the center
    • Fill your life with awesome relationships that support you

Contact info:

Website: https://www.bluebirdbbq.com

Instagram: @sue.bette @bluebirdbbq

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 Sue Bette 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: Sue_Bette_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement, allow me introduce today's guest, Founder/Partner at Blackstone, 30Hop, Tin Roost, Tribute, and The Iowa Athletic Club- Erik Shewmaker. After graduating from The University of Iowa Tippie College of Business with a focus in Finance, Management, and Entrepreneurship, Erik spent the first year out of college as a Customer Relationship Manager for Great America Leasing before re-connecting with long-time from Matt Swift about opening a restaurant. That restaurant Blackstone opened in 2007. 15 years later Erik is now a partner in 6 different restaurants and running his own landscaping and edging company, Essential Edging.

Check out episode 898 with Ben Smart as mentioned in today's episode!

Check out episode 900 with Matt Swift as mentioned in today's episode!

Check out episode 889 with Jake Brewer, CFO of Miso Robotics as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Little things make big things happen."

In this episode with Erik Shewmaker we will discuss:

  • Focus on finance
  • Partnerships
  • Bartending
  • Opening a restaurant
  • Taking over a failing restaurant
  • Building several restaurants within one mile of eachother
  • Training
  • The importance of the pre-shift
  • Establishing culture
  • Ego and humility

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

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?
    • Attention to detail
  2. What is your biggest weakness?
    • Taking things too personally
  3. What's one question you ask or thing you look for during an interview?
    • Adopt a conversational tone and then flip it to a technical question to see their reaction
    • Looking for people that we want to hang out with because what we do is fun
  4. What's a current challenge? How are you dealing with it?
    • Evolving our structure to facilitate growth
  5. Share one code of conduct or behavior you teach your team.
    • Everything we do is for the guest
  6. What is one uncommon standard of service you teach your staff?
    • Attention to detail
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Don't ask for help
  10. Name one service you've hired.
    • Bookkeeping - Deb Standard at Iowa Business Services
  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?
    • Treating others how you want to be treating
    • Celebrate even the tiniest wins
    • Surround yourself with good people

Contact info:

Website: www.30hop.com

Email: erik@30hop.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 Erik Shewmaker 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: Erik_Shewmaker_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Nick Tillinghast is the Founder of DMDT Hospitality and Lifestyle. Nick has an untraditional pathway into the hospitality industry. Prior to founding the DMDT Hospitality and Lifestyle Group with partners Ryan Hutchinson and Kyle McClain, Nick had a career in PR. Enamored by the extreme restaurant design and architecture found in Las Vegas, where he worked as a Hospitality PR Specialist, Nick wanted to bring that same shock and awe experience to the nightlife of his home city, Des Moines. In 2016 he willed into existence DMDT Hospitality and Lifestyle. Today, Nick serves as the sole proprietor of DMDT, and his portfolio includes: Hello Margorie, Good News Darling, and Secret Admirer.

https://www.parkonfremont.com

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Do cool shit."

In this episode with Nick Tillinghast we will discuss:

  • Interior restaurant design
  • Private club hospitality
  • PR
  • Las Vegas hospitality
  • Proper leadership
  • Bar service
  • Pop ups

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Creativity
  2. What is your biggest weakness?
    • Delegation
  3. What's one question you ask or thing you look for during an interview?
    • Are you passionate about cocktails?
  4. What's a current challenge? How are you dealing with it?
    • Making sure that we build a team of people who are passionate
  5. Share one code of conduct or behavior you teach your team.
    • Be respectful always
  6. What is one uncommon standard of service you teach your staff?
    • Detail and experience
  7. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  8. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Piecing everything together: cocktails, music, environment
  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?
    • Be kind
    • Take risks
    • Do what makes you happy

Contact info:

Email: Heey@dmdoesthings.com

Instagram: @hellomargeriedm @goodnewsdarling @secretadmirerdm

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 Nick Tillinghast 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: Nick_Tillinghast_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Matt Rolfe is the Founder of Results Hospitality, Westshore Hospitality Group, and Matt Rolfe Hospitality Leadership Coaching. Matt is a leadership trainer who has worked with the top ten percent of the hospitality industry toward unlocking their true potential. As founder of the Results Hospitality and Westshore Hospitality Group, he has worked with hundreds of leadership teams throughout North America. Beginning his career with companies like Bacardi and Labatt/Anheuser Busch, Matt has become an industry expert dedicated to helping leaders and team members examine the human element of their businesses and execute effective communication, and team-building training unique to their needs. Additionally, Matt is the author of You Can't Do It Alone: Focusing on People to Scale, Develop and Lead Your Restaurant.

Check out Think and Grow Rich by Napoleon Hill as recommended in today's episode.

Check out Atomic Habits by James Clear as recommended in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You can't take care of others if you don't take care of yourself."

In this episode with Matt Rolfe we will discuss:

  • Childhood trauma
  • Recognize great behavior
  • Relationship with money
  • The differences between a consultant and a coach
  • How to earn and recognize trust?

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Website: mattrolfe.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 Matt Rolfe 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: Matt_Rolfe_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo.

In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo's ‘Top Chef’ and was awarded the 2019 Iowa Restaurant Association's Chef of the Year.

In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "People are drawn to things that are authentic and real, and that's inspiring."

In this episode with Kevin Scharpf we will discuss:

  • Authenticity
  • Awareness
  • Mentors
  • Culinary school
  • Working in casinos
  • Structured lifestyle/workstyle
  • What we learn from corporate environments
  • James Beard Awards
  • Location and interior space/decoration
  • Partners
  • Prime Cost
  • Operating a food truck

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Weird
  2. What is your biggest weakness?
    • Sensitivity
  3. What's one question you ask or thing you look for during an interview?
    • Passion
  4. What's a current challenge? How are you dealing with it?
    • Personal growth
  5. Share one code of conduct or behavior you teach your team.
    • "Hello."
  6. What is one uncommon standard of service you teach your staff?
    • Treat guests as if they are guests in your home
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Social media
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Not genuine enough
  10. Name one service you've hired.
  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?
    • Passion
    • Love
    • Awareness

Contact info:

Instagram: @kevinscharpf

Facebook: @KevinScharpf

Email: chefscharpf@gmail.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 Kevin Scharpf 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: Kevin_Scharpf_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater and others), focusing on the intersection between food with labor, politics, farming, ethics and culture. He has been a cook, a restaurant critic and is the author of How to Host a Dinner Party, which chronicled 192 dinner parties he hosted with fascinating people including politicians, refugees, criminals, artists, academics, acupuncturists, hi-rise window washers, competitive barbecuers and one monkey.

Get The Next Supper: The End of Restaurants as We Knew Them, and What Comes After RIGHT HERE!

Check out episode 845 with Corey Rosen as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Big change starts with little change."

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Website: coreymintz.ca

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 Corey Mintz 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: Corey_Mintz_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With Excitement allow me to introduce to you today's guest, the Founder of Big Grover Brewery, Matt Swift. Matt Swift grew up in the restaurant business. His mom, Faye Swift, opened Sluggers in Coralville, IA when Matt was just a young boy. Matt would go on to work in that restaurant learning about a hospitality first mentality and High standards before opening his first restaurant, Black Stone, in 2007. With numerous partners, Matt has since gone on to open Red's Ale House (2009) Big Grove Brewery Solon (2013), 30 Hop (2014), Pullmans bar (2015), Mosely's Barbecue and Provisions (2016), Big Grove, Iowa City (2017), Saint Burch Tavern (2018), Tribute (2020), and the Iowa Athletic Clun (2021).

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Not preparing is preparing to fail."

In this episode with Matthew Swift we will discuss:

  • Dealing with a massive floods that ruins your restaurant
  • Partnerships
  • Candor
  • Exiting partners
  • Scaling
  • Transitioning from restaurant to brewery
  • Community involvement

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Good at saying yes and following through
  2. What is your biggest weakness?
    • Details
  3. What's one question you ask or thing you look for during an interview?
    • Energy
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Practice candor 
  6. What is one uncommon standard of service you teach your staff?
    • Push atmosphere, respect the guest
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • 7Shifts
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Be present, be on the floor
  10. Name one service you've hired.
    • 7Shifts
  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?
    • Not preparing is preparing to fail
    • Take the time to know the people around you
    • Practice candor

Contact info:

Email: matt@biggrovebrewery.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 Matthew Swift 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: Matt_Swift_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With Excitement allow me to introduce to you today's guest, Kelly Valentine. Kelly Valentine is the Founder of Femmes in Food where she is a consultant + champion for #ladyowned Food & Beverage brands. She also has a decade of experience designing, curating + operationally executing pop-up dinners + events ranging from intimate gatherings to multi-day experiences. She's worked with street vendors to James Beard award-winning chefs and lives for the magic that's created when you bring strangers together to share a meal at a communal dining table.

Check out episode 886 with Dina Samson as mentioned in today's episode.

Check out episode 896 with Steph Sellers as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be kind, for everyone you meet is fighting a battle you know nothing about."
  • "I can do hard things."

In this episode with Kelly Valentine we will discuss:

  • What is a pop-up?
  • What are the different varieties of pop-ups?
  • When should someone try their first pop-up?
  • What is branding?
  • Taxes and legalities
  • Menu design and sized best practices
  • How to market a pop-up
  • How do pop-ups benefit the host location and the pop-up operator mutually?
  • Track everything
  • What is Femmes In Food?

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
 
Contact info:

Instagram...

Personal: @kellyjvalentine

Business: @femmesinfood

Website: femmesinfood.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 Valentine 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: Kelly_Valentine_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement, allow me to introduce to you today's guest, Executive Chef and Partner at Big Grove Brewery, Ben Smart. An Iowa City native, Ben studied Geo Science at the University of Iowa. After graduating, it didn't take long for Ben to realize that he wasn't cut out for the office life, so he went back to study at Kirkwood Community College in Cedar Rapids to study Culinary Arts. After a few short stints cooking in Iowa City, IA and Kansas City, MO, Ben moved to Woodinville, WA in 2008 to work at The Herbfarm. He didn't know it then, but he would spend the next six years of his career at The Herbfarm. In 2012, Ben and his family were ready to make the move back to Iowa, and coincidently, he got a call from an old family friend for an opportunity to be the Executive Chef at a new restaurant opening in Solon, IA; Big Grove Brewery. Ben jumped at the opportunity. Today Ben is a Partner in Big Grove Brewery in Solon, IA, Big Grove Brewery in Iowa City, IA, Pullmans Bar and Diner in Iowa City, IA, and St. Burch's Tavern in Iowa City, IA.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Show me your friends, I'll show you your future."

In this episode with Ben Smart we will discuss:

  • Culinary school
  • Networking
  • Fine dining
  • Mise en place
  • Farm to fork
  • Leadership
  • Soft skills
  • Tapping your professional network
  • Visioning
  • Labor
  • Business partnerships
  • Educating staff
  • CORE values
  • Imposter syndrom

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge Bombs:

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
    • Discipline
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • What is their connection to food?
  4. What's a current challenge? How are you dealing with it?
    • All the moving parts
  5. Share one code of conduct or behavior you teach your team.
    • Cut the tape
  6. What is one uncommon standard of service you teach your staff?
    • Push our BOH team to "table touch"
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Training their people - professional development
  10. Name one service you've hired.
  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?
    • Surround yourself with people that challenge you
    • Find something worth sacrificing for
    • Life moves fast, so slow down and try to enjoy it

Contact info:

Instagram: @biggroveben

Email: ben@biggrove.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 Ben Smart 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: Ben_Smart_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today’s guest, Co-Founder of Jimmy Jack’s Rib Shack, Jack Piper. Jack got his start in Iowa City working at the legendary China Garden Restaurant, where he learned about amazing service, the importance of attention to detail, and leading by example. Jack, also a natural artist, used his ability to land himself in NYC where he was mentored by world-famous artist, Marilyn Minter. Minter took a likely to Jack, and as a result, jack got more opportunities than most in the world of art, but he was turned away by the art industry by its politics, however, this experience left a huge influence on his life. Jack went on to work in the FOH in many fine-dining restaurants throughout the US including NYC, Utah, and Texas before doing 4 years with the Cheesecake Factory where he learned a ton of systems and culture. In 1998 the Discussion to open Atlas in Iowa City, IA started and by 2000 the restaurant was open. Atlas had a successful 17-year run under Jack's ownership before he sold the restaurant to Matt Swift and Ben Smart. During that time Jack also opened Jimmy Jack's Rib Shack and Basta Italian Restaurant. He also took Jimmy Jack's popular BBQ sauces nationwide with Amazon, and throughout the region in 150 local retailers.

Check out episode 870 with Chef Pierre Hilzim and Monica Davidson as mentioned in today's episode.

Check out episode 894 with Jack Piper as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Win your morning, win your day."

In this episode with Jack Piper we will discuss:

  • Start by bottling sauces and selling them in your store, not online
  • Can you at least pull off that much 👆🏽
  • Packaging/graphic design
  • Location (on a shelf)
  • Obtaining a bar code
  • Determining "Nutrition Facts"
  • Distribution
  • Determining "suggested retail"
  • Contracts and lawyers
  • Pricing
  • Marketing

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

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 Jack Piper 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: Jack_Piper_workshop_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, Founder and Chief Cookie Officer of Cookies & Dreams, Stephanie Sellers. Iowa native, Stephanie Sellers, discovered her love of baking as a kid peering over the counter as Mimi (her long-time babysitter) taught her the basics while they baked up a storm. her "hobby" later turned into a full-time business-- baking wedding cakes birthday cakes, & more for the community & local restaurants. Stephanie and her husband went on to open a couple of restaurants where baked goods were always featured. Then, amidst the pandemic in early 2020, Cookies and Dreams was launched. Today Cookies & Dreams has sold close to ONE MILLION COOKIES and have scaled to 4 brick and mortar locations with two more opening in the summer of 2022 throughout Iowa.

Check out episode 894 with Jack Piper as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "There is no secret; keep going."

In this episode with Steph Sellers we will discuss:

  • Mentors
  • Problem solving
  • Customer service
  • Closing a business
  • Whole sale
  • Construction and contractors
  • Staffing
  • Pop ups
  • Farmers markets
  • Mental health
  • Motherhood and entrepreneurial leadership

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Epically curious
  2. What is your biggest weakness?
    • Trying to do too much
  3. What's one question you ask or thing you look for during an interview?
    • Good, positive vibe
  4. What's a current challenge? How are you dealing with it?
    • Being a new mom
  5. Share one code of conduct or behavior you teach your team.
    • Assume positive intent
  6. What is one uncommon standard of service you teach your staff?
    • Say "guests" instead of "customers"
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Text message marketing
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Emotional intelligence
  10. Name one service you've hired.
  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 lose sight of what you are passionate about
    • Don't try to do everything by yourself
    • Be mindful of emotional intelligence

Contact info:

Website: idreamaboutcookies.com

Instagram: @idreamaboutcookies

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 Steph Sellers 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: Steph_Sellers_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce today's guest, the Founder of RestaurantRockstars.com, Roger Beaudoin. Roger is a 27-year veteran Restaurateur and Founder/ President of Restaurant Rockstars. He is an expert at Staff Training, Operating Systems and Maximizing Restaurant fProfit. Roger is a 2 X Author, Personal Restaurant Coach, Creator of the Restaurant Rockstars Academy, Sales Stars Staff Training, and Co-Creator of the SRV Training APP. Roger is also host of the weekly Restaurant Rockstars Podcast. You can reach him at roger@restaurantrockstars.com

Check out episode 371 with Jack O'Sullivan as mentioned in today's episode.

Check out episode 413 with Roger Beaudoin as mentioned in today's episode!

Check out episode 226 with Roger Beaudoin as mentioned in today's episode!

Check out episode 213 with Roger Beaudoin & David Long as mentioned in today's episode!

Check out episode 123 with Roger Beaudoin as mentioned in today's episode!

Check out Restaurant Strong by Peter LeSar as recommended in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Success is about the journey, not the destination."

In this episode with Roger Beaudoin we will discuss:

  • Pre-meal meetings are essential
  • Training all staff on all positions, both BOH and FOH
  • Educate, entertain, and inform your guests
  • Why did Roger create Sales Stars?
  • Tracking marketing
  • Internal marketing
  • Constant reinvention
  • Core values and culture
  • You need to leverage technology for the best training and guest experience

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

RestaurantRockstars.com

srvnow.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 Roger Beaudoin 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: Roger_Beaudoin_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today’s guest, Co-Founder of Jimmy Jack’s Rib Shack, Jack Piper. Jack got his start in Iowa City working at the legendary China Garden Restaurant, where he learned about amazing service, the importance of attention to detail, and leading by example. Jack, also a natural artist, used his ability to land himself in NYC where he was mentored by world-famous artist, Marilyn Minter. Minter took a likely to Jack, and as a result, jack got more opportunities than most in the world of art, but he was turned away by the art industry by its politics, however, this experience left a huge influence on his life. Jack went on to work in the FOH in many fine-dining restaurants throughout the US including NYC, Utah, and Texas before doing 4 years with the Cheesecake Factory where he learned a ton of systems and culture. In 1998 the Discussion to open Atlas in Iowa City, IA started and by 2000 the restaurant was open. Atlas had a successful 17-year run under Jack's ownership before he sold the restaurant to Matt Swift and Ben Smart. During that time Jack also opened Jimmy Jack's Rib Shack and Basta Italian Restaurant. He also took Jimmy Jack's popular BBQ sauces nationwide with Amazon, and throughout the region in 150 local retailers.

Check out episode 878 with Donald Moore as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Win your morning, win your day."

In this episode with Jack Piper we will discuss:

  • Ego and pride
  • Cleanliness as a server
  • FOH
  • Constructive criticism
  • Upselling
  • Selling food products online

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Exceeding expectations
  2. What is your biggest weakness?
    • Overthinking
  3. What's one question you ask or thing you look for during an interview?
    • Honesty
  4. What's a current challenge? How are you dealing with it?
    • Time management
  5. Share one code of conduct or behavior you teach your team.
    • You're entitled to nothing
    • All decisions are made in the best interest for the guest
  6. What is one uncommon standard of service you teach your staff?
    • Create a joint, not a scene
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. Name one service you've hired.
  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?
    • You're not entitled to anything, you must earn it
    • Exceed expectations
    • Win your morning

Contact info:

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 Jack Piper for joining me for another awesome episode. Until next time!

Direct download: Jack_Piper_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement, allow me to introduce to you today's guest, David Dressler. David began his hospitality career at age 6, working in a family-run hotel in the Adirondacks. After graduating from the Ecole Hôtelière, David built a career in luxury hospitality with Four Seasons hotels. Combining his professional experience with his personal style, he shaped and scaled Tender Greens’ distinctive heart-centered culture.

After leading as Tender Greens President and Chief People Officer, David founded Quiet Advisory where he holistically coaches and advises purpose-driven entrepreneurs. He is married to Randi and they have two amazing kids.

Check out Ten Year Plan: How the Founders of Tender Greens Sacled Their Heart-Centered Brand by David Dressler and Erik Oberholtzer as mentioned in today's episode!

Check out episode 882 with David Dressler as mentioned in today's episode.

Check out episode 887 with Erik Oberholtzer as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "When you are lost, go back to where you came from."

In this episode with David Dressler we will discuss:

  • What is a purpose-driven organization?
  • The importance of fiscal responsibility
  • Conscious capitalism
  • The Tender Greens purpose

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Quiet Advisory website: quietadvisory.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 David Dressler 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: David_dressler_CD_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Born and raised in North Kingstown, Kevin got his feet wet in hospitality early on. Starting as a cabana boy at Bonnet Shores Beach Club at just 15, he then worked at a variety of mom and pop spots throughout high school, gaining experience from dishwasher to pizza cook. It wasn’t until he graduated, however, that he truly stepped into the restaurant industry. Under the mentorship of Chef Walter Slater at Junction Pizzeria in Wickford, Kevin truly fell in love with cooking and the undeniable adrenaline of the kitchen.

While there, Kevin was inspired to enroll in Johnson & Wales’ Continuing Education program which afforded him the chance to intern in Italy – an exciting opportunity to connect with his heritage and explore its cuisine. After four months, he returned home where he met his next mentor – and now-collaborator/Giusto General Manager – Aaron Edwards, and joined him at his new restaurant, Trattoria del Corso, as Chef de Cuisine. Here, Kevin’s love for Italian food blossomed, but after a year was pulled back to Italy.

For two and a half years, Kevin fully immersed himself in Italian culture and cuisine under Chef Lorenzo Polegri at Ristorante Zeppelin in Orvieto. It’s here that he first experienced the creativity of freestyle, non-traditional Italian cooking, and Kevin credits this time and Polegri’s tutelage with inspiring him to think outside the box while inside the kitchen.

Back in the States, Kevin cooked at the famed Castle Hill Inn in Newport and then the Michelin-starred Del Posto in New York City. Opportunity again came knocking, and he headed back across the pond, this time to Paris. As Executive Chef, Kevin opened L’Office, a tiny bistro that garnered rave reviews and recognition both locally and internationally for its melding of French and Italian cuisine.

In 2012, Kevin joined forces with the owners of The Salty Pig in Boston and developed its pasta program. Three years later, the team collaborated on a brand new restaurant concept, and in June 2016 opened SRV with co-chef Michael Lombardi. The Venetian-style Bacaro and wine bar was an immediate success, earning a 4-star review from Boston magazine, James Beard Award nomination, and continued critical acclaim since.

Now, Kevin returns home with his high school sweetheart, Sarah, and young son to open his first independent restaurant concept in Newport. Giusto is a labor of love where familiar flavors come together in creative ways for a fun dining experience.

Check out episode 269 with Kevin O'Donnell as mentioned in today's episode.

Check out episode 861 with David Helbraun as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Keep moving and looking ahead. Don't be afraid to evolve."

In this episode with Kevin O'Donnell we will discuss:

  • Educating staff
  • Milling your own flour
  • Partnerships
  • Communication
  • Lease negotiation
  • Opening a restaurant within a hotel

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Instagram: @giustonewport

Website: giustonewport.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 Kevin O'Donnell for joining me for another awesome episode. Until next time!

Direct download: Kevin_ODonnell_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today’s guest, the Founder, and CEO of Flyfish Club, David Rodolitz. David's entrepreneurial drive in the hospitality industry started at an early age. In 2003, he founded Impulse Productions, a premier Event-Planning company that works with some of the largest Fortune 100 & 500 companies around the world. David is a founding partner of the Empellon Restaurant Group, which he operated and built alongside Chef Alex Stupak from 2011 -2019. During this time, he opened multiple concepts, including a 3-star NYTimes, 7,500 sq ft flagship in midtown, NYC. During the pandemic, David started kicking ideas around with friends Gary Vaynerchuk, Josh Capon, and Conor Hanlon to start Flyfish Club (FFC), the world's first member's only private dining club where membership is purchased on the blockchain as a Non-Fungible-Token (NFT) and owned by the token-holder to gain access to our restaurant and various culinary, cultural and social experiences.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "I never dreamed of success; I worked for it.

In this episode with David Rodolitz we will discuss:

  • Membership models
  • New business models
  • Modernizing and monetizing restaurant models
  • NFT's

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Website: flyfishclub.com

Instagram:

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 David Rodolitz 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: David_Rodolitz_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, the Founder of the McHenry Group, Michael McHenry. From selling his first self-built business at the age of 19, Michael has made one thing clear – “a good business only scales or sells.” Over the past decade, this 39-year-old industry disruptor has built a world-class team and honed skills in all aspects of experiential brand and concept creation, culture building and high-performance operations from start-up to multi-million-dollar enterprises. Michael’s dedication to “Championing others to their Fullest Potential” is evident having created more than 2500 jobs, 7 viable brands and opening more than 65 restaurants, Michael has a gift for influencing others and creating one of a kind brands. National award-winning concepts under TMG’S crest have changed the course of the restaurant industry.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Championing others to their fullest potential."
  • "I understand what it takes to win, and it's hard."
  • "70% right, 110% sure."

In this episode with Michael McHenry we will discuss:

  • Starting as an entrepreneur at 10 years old
  • Branding
  • Metrics
  • Anthropology
  • Being a leader

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Never give up
  2. What is your biggest weakness?
    • I care too much
  3. What's one question you ask or thing you look for during an interview?
    • Can you go all in?
  4. What's a current challenge? How are you dealing with it?
    • Removing the romantics of the business
  5. Share one code of conduct or behavior you teach your team.
    • Never lie, never steal
  6. What is one uncommon standard of service you teach your staff?
    • Be the best part of someone else's day
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Take care of their people
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
    • Brand builder
  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?
    • The greatest investment is one you make in others
    • Make sure your heart is bigger than your balls
    • Leave the world better than you found it

Contact info:

Instagram: @michaelmchenry

McHenry Group website: themchenrygroup.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 Michael McHenry 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: Michael_McHenry_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jake Brewer is the Chief Strategy Officer of Miso Robotics where he oversees products, innovation, and marketing. He brings leadership, operations and product development experience from the restaurant and food service industry. Prior to Miso, Jake was VP of Restaurant Excellence at CKE Restaurants, the parent company for Carl’s Jr. and Hardee’s restaurants, where he led multiple functions including restaurant innovation, engineering, ops commercialization/analytics, and field training. Prior to CKE, Jake led teams at Kroger and Yum! Brands in corporate and field operation roles. He has a degree from Purdue University in Industrial Engineering.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be replaceable as quickly as possible."

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Miso Robotics website:

https://misorobotics.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 Jake Brewer 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: Jake_Brewer_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to your today's guest, Director of Hospitality and Managing Partner at Rossoblu, Hans Lüttmann. Hans has over 20 years of experience working in fine-dining restaurants with the majority of his career taking place in Los Angeles. His breadth of experience includes a year with Providence, Los Angeles, CA, as captain. Three years with Hatfields Restaurant in West Hollywood, CA, as Server/Sommelier and eventually as Director of Hospitality for an additional four years before joining the Rossoblu team. Hans is proof that if you treat it like you own it, eventually you will.

check out Traction by Gino Wickman as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Let's take of the restaurant, take care of one another, then let's take care of the guest."

In this episode with Hans Lüttman we will discuss:

  • What is the definition of a server?
  • Lessons taken from working at LucasFilm
  • Arrogance
  • Partnerships
  • Coaching
  • Sobriety
  • Leadership
  • Core values
  • Mental health in the industry
  • Meditation

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Perseverance
  2. What is your biggest weakness?
    • Too much detail
  3. What's one question you ask or thing you look for during an interview?
    • What do people misinterpret about you?
  4. What's a current challenge? How are you dealing with it?
    • Time
  5. Share one code of conduct or behavior you teach your team.
    • Passionate
  6. What is one uncommon standard of service you teach your staff?
    • Guests need to be guided
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Hear and respect their employees
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
    • Facility maintenance
  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?
    • Live in the moment
    • Love hard
    • Trust God

Contact info:

Rossoblu 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 Hans Lüttman 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: Hans_Lttman_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Erik Oberholtzer is a graduate of Johnson and Wales University and has worked in some of the best restaurants around the world. Today, he is a social entrepreneur and Co-founder of Tender Greens. Founded in 2006, Tender Greens is a fine casual restaurant that serves healthy, high-quality food at an affordable price, or in other words, slow food, done fast. In this episode, Erik teaches us about: achieving mindfulness through meditation; why it is important you know your why and to be able to communicate it to others; The power of combining partnerships with “knowing your lane”. In 2020 Erik and his partner walked away from Tender Greens to focus on their individual passions. For Erik, that was improving the broken food system. Today Erik creates awareness about biodiversity, regenerative farming and food transparency.

Check out episode 277 with Erik Oberholtzer as mentioned in today's episode!

Check out episode 882 with David Dressler as mentioned in today's episode!

Check out episode 711 with Denyelle Bruno as mentioned in today's episode!

Get The Ten Year Plan by Erik Oberholtzer and David Dressler  as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Progress over perfection."

In this episode with Erik Oberholtzer we will discuss:

  • Biodiversity
  • Regenerative farming
  • Food transparency
  • Convenience culture
  • Conscious capitalism
  • How can all of this make you more profitable?

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Email: erik@cohere.nyc

Instagram: @erikoberholtzer

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 Erik Oberholtzer 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: Erik_Oberholtzer_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Check out regardingherfood.com as recommended by Dina in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Take the meeting."

In this episode with Pedro Shanahan we will discuss:

  • Learning how to manage people
  • Reaching out to people you know
  • Raising money
  • Dealing with insurance when you have a fire in your restaurant
  • Getting a public adjuster
  • Scaling
  • Empathy vs. compassion
  • Implementing extended training hours for staff to learn while at work
  • Alternative business models for restaurants

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Open and flexible
  2. What is your biggest weakness?
    • Time management
  3. What's one question you ask or thing you look for during an interview?
    • Compassion
  4. What's a current challenge? How are you dealing with it?
    • Choosing the right opportunity
  5. Share one code of conduct or behavior you teach your team.
    • Compassion
  6. What is one uncommon standard of service you teach your staff?
    • Learn one thing new about someone every day
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Check in with their team
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
  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?
    • Build a community around you
    • Take care of yourself
    • Compassion

Contact info:

Rossoblu website

Superfine Pizza 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 Dina Samson 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: Dina_Samson_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, Spirit Guide, Growth Support Manager and career Barback at Pouring with Heart, Peter (a.k.a. Pedro) Shanahan.

Pedro Shanahan had about 10 years of experience working in bars before joining the team at all Seven Grand Whiskey Bar in Downtown Los Angeles, a Pouring With Heart bar concept. Pedro joined the team as a barback, and even though he excelled and was offered a bartender position he chose to remain in his supportive role. However, he would take his support far beyond the expectation of a typical barback. Pedro took it upon himself to learn all he could about whisky, and he would take this knowledge and share it with his coworkers and patrons, earning him the title of "Spirit Guide". His passion for learning and sharing knowledge about spirits led to Seven Grand's "Whiskey Society" A community for whiskey enthusiasts in LA. This effort led to the formation of the Spirit Society Podcast. On top of this, Pedro spearheaded the Pouring with Heart's Wellness Program, where he encourages other team members to meet around their shared wellness interests. Today, Pedro's focus is on being the Growth Support Manager for Pouring With Heart, where he helps team members achieve their life and career goals through the framing of the Pouring With Heart organization.

https://www.youtube.com/watch?v=LpFlGKgWWQM

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Persistence and energy overcomes all."

In this episode with Pedro Shanahan we will discuss:

  • Combating hate with love
  • Failing forward
  • Your culture and defining it
  • The importance of tracking "giveaways" or "promotions"
  • What is "heads up bartending"?
  • Reading body language/alternative forms of communication
  • Scaling culture

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Contact info:

Email: pedro@pouringwithheart.com

Instagram: @pouringwithheart

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 Pedro Shanahan 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: Pedro_Shanahan_2_PODCAST_mixdown.mp3
Category:general -- posted at: 4:14am EDT

With excitement, allow me to introduce you to today's guest, Co-founder of Kitchen United, CEO of Piestro, Board of Directors member at Miso Robotics, Strategic Board Member of Ghost Kitchen Brands, Equity Partner at KRP and nurish, Massimo Noja De Marco.

Because of his constant pursuit for Innovation in the Food Industry, Massimo made the Top Ten in the 2020 NRN Power List of Restaurant Leaders changing the industry at # 7.

This year’s list focused on technology and innovation, and featured individuals bringing game changing solutions and unrivaled creativity to the biggest issues facing restaurants today.

As CEO and Co-Founder of Piestro, a Fully Automated Pizzeria, Massimo is now raising funds for this new revolutionary Company that will deliver a delicious Artisanal Pizza in 3 minutes or less.

After launching Kitchen United in 2017, Massimo drove all aspects of design innovations of KU Kitchen Centers. As KU “Idea Man” Massimo's goal became to design and deliver a perfect workspace for Virtual restaurants.

With a keen eye for Innovation and Technology, Massimo sits on the Board of Miso Robotics, has a stake in Bowlton Robotics where he runs Development and advises for OrderMark, Babylon Micro Farms, and Nurish. Automation, Robotics, AI, and Facial Recognition are some of Massimo's priorities.

Prior to launching Kitchen United, Massimo owned and operated PH+E, a boutique consulting firm focusing on opening restaurants, hotels and bars across the US, Mexico and Europe. He served as Vice President of Operations for SBE Entertainment, controlling all operational aspects for the Restaurants and Nightlife division. Previously he covered the same role at Wolfgang Puck Catering and Events, overseeing operations for all venues in S. California, including major events and awards shows, such as the Academy Awards.

Formerly, Massimo owned and operated restaurants in NYC and Los Angeles and ran the Food and Beverage Department for The Ritz Carlton Marina Del Rey and Hillcrest Country Club in Beverly Hills.

Massimo was raised in a seven-generation family in Hospitality in the Lake District outside of Milan, Italy. For three years he ran the family business composed of boutique hotels and restaurants in Italy.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Here's to all the mad ones."

In this episode with Massimo Noja De Marco we will discuss:

  • What is Italian hospitality?
  • FOH best practices and true hospitality
  • Correcting systems and profitability
  • Creating the most efficient dine-in/take-out kitchen
  • Creating the first "ghost kitchen" in the US
  • How to attract investors
  • The economics of implementing robotics in your kitchen
  • The future of robotics in the commercial kitchen

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Connect with Massimo on Linked-In

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 Massimo Noja De Marco 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: Massimo_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement, allow me to introduce to you today's guest, author, journalists, and historian, Christine Sismondo. Christine Sismondo is the author of America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops

I discovered Christine's book while reading Pouring With Heart by Cedd Moses

In this book, Christine points out the significant role the hospitality industry played in forming society as we know it today. I believe our industry still holds this transformative power and that's what I hope to explore in this conversation.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "No matter what your problem is, no matter how hard you think it will be to solve it, just go to a bar and someone will help you solve it."

In this episode with Christine Sismondo we will discuss:

  • The history of taverns/bars
  • Taverns/bars as an early place for Americans to gather
  • Political influence in bars
  • Social influence in the hospitality/bar industry
  • History and reasons for Prohibition

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable
 
Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops

Go to Christine's website: christinesismondo.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 Christine Sismondo 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: Christine_Sismondo_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you todays guest, David Dressler. David began his hospitality career at age 6, working in a family-run hotel in the Adirondacks. After graduating from the Ecole Hôtelière, David built a career in luxury hospitality with Four Seasons hotels. Combining his professional experience with his personal style, he shaped and scaled Tender Greens' distinctive heart-centered culture. After leading as Tender Greens President and Chief People Officer, David founded Quiet Advisory where he holistically coaches and advises purpose-driven entrepreneurs, executives, and their teams. He is married to Randi and they have two amazing kids.

Get David's book, The Ten Year Plan right here.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Happier at work is happier at home and happier at home is happier at work.

In this episode with David Dressler we will discuss:

  • Hospitality abroad vs. in America
  • Systematization and documentation
  • Leadership
  • Partnerships and why they fail or succeed
  • Scaling
  • Recovering from a failing restaurant
  • Lessons learned from a partnership with Danny Meyer
  • Transferring to coaching

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Stay in your heart
  2. What is your biggest weakness?
    • Judgement
  3. What's one question you ask or thing you look for during an interview?
    • Tell me a story about you doing something great
  4. What's a current challenge? How are you dealing with it?
    • Balance
  5. Share one code of conduct or behavior you teach your team.
    • The golden rule
  6. What is one uncommon standard of service you teach your staff?
    • See when you look, hear when you listen
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Take care of themselves
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
    • PR/branding - Christina Wong
  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?
    • Hug everybody that you love as much as possible
    • Talk through things because communication can resolve anything
    • Have fun because life is short

Contact info:

Quiet Advisory website: quietadvisory.com

Socials: @davidtdressler

Learn more about the book: tenyearplan.co

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 David Dressler 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: David_Dressler_NEW_PODCAST_2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With Excitement, allow me to introduce to you today's guest, Chief vision Officer at Pouring With Heart, Cedd Moses. Prior to starting Pouring With Heart, Moses was busy creating financial algorithms that made rich people richer. In addition, he opened Liquid Kitty which he sold to purchase the Golden Gopher, the first of Pouring With Heart's bars. Today, Pouring With Heart is a hospitality company that operates twenty-five bars, historic restaurants, and beer halls across Los Angeles, San Diego, Austin, and Denver. Moses and his team of pioneers garnered national recognition for their part in revitalizing downtown LA circa 2002. Today, you can find their bars growing across the country, with Moses also spearheading the For Each Other Fund, a charity that supports Pouring With Heart Bar Staff in Need.

Check out episode 877 with Cedd Moses as mentioned in today's episode!

Get Pouring With Heart: The Essential Magic Behind the Bartenders We Love by Cedd Moses

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The mission is to build 2030 careers by 2030."

In this lecture with Cedd Moses we will discuss:

  • What does it mean to "pour with heart"
    • The importance of vulnerability
    • Scripted service loses heart
    • Promote based on values, not seniority
  • What is the significance of a bar back OR a bartender
  • What is the cultural and historical meaning of bars in the USA

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 

Contact info:

Get Pouring With Heart by Cedd Moses right here

Website: pouringwithheart.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 Cedd Moses for joining me for another awesome episode. Until next time!

Direct download: Cedd_Moses_PWH_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With Excitement allow me to introduce to you today's guest, the Owner of Guerrilla Tacos, Tiago Coffee Bar & Kitchen, Gogo's Tacos, and Guerrilla Cafecito. Valles got her start at Coffee Roasters where she met Bill Chait and was recruited to work at Petty Cash Taqueria. During this time, Valles was studying law and started a bookkeeping business, where she'd help fellow business people. It was also during this time that she met Chef Wes Avila, who she partnered with to open Guerrilla Taco's brick and mortar location.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Fake it til you make it."

In this episode with Brittney Valles we will discuss:

  • The importance of self-teaching through technology
  • Self-awareness
  • Non-monetary benefits to experiences
  • Kitchen layout
  • Employee-manager relations
  • Punishment vs accountability

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
Knowledge bombs
  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Just go for it
  2. What is your biggest weakness?
    • Cocky/ego
  3. What's one question you ask or thing you look for during an interview?
    • Flexibility
  4. What's a current challenge? How are you dealing with it?
    • growing up while owning a restaurant
  5. Share one code of conduct or behavior you teach your team.
    • Having grace
  6. What is one uncommon standard of service you teach your staff?
    • teach staff to be individuals
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Advocate/proactive
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
  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?
    • Have grace
    • Exercise
    • Just because you get a lot of it for cheap, doesn't mean it's good

Contact info:

Emails: brittney@guerillatacos.com

Instagram: @brittneyvalles

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 Brittney Valles 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: Brittney_Valles_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service.

Check out episode 760 with Nick Sarillo about creating paths for tangible growth in your restaurant, as mentioned in today's episode.

Listen to episode 437 with David Scott Peters on menu engineering as mentioned in today's episode!

Listen to episode 840: Trademarks 101 with David Lizerbram as mentioned in today's episode!

Listen to episode 675 or episode 765 with Shawn Walchef as mentioned in today's episode!

Listen to episode 769 with Kyle Inserra on Real Estate, Scaling, Partners, and Equity as mentioned in today's episode!

Listen to episode 771 with Kyle Inserra about Profit First and Partnership Agreements as mentioned in today's episode!

Tools recommended in today's lecture include:

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "First seek to understand, then seek to be understood."

In this lecture with Troy Hooper we will discuss:

  • These are the 6 areas we will cover today:
    • Onboarding
    • Systematization
    • Financials
    • Supple chain
    • Marketing
    • First build/next location

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

 

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

 

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Contact info:

Website: krpusa.com

Email: troy@krpusa.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 Troy Hooper 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: 879_Troy_Hooper_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today’s guest Former Chief Culinary Officer and EVP Kitchen Operations at The Cheesecake Factory and Current Partner at DOM Food Group, Donald Moore. Donald found a passion for cooking and the kitchen early on in his life because of the parallels he found between teamwork in the kitchen and on the soccer field. After college, he worked in kitchens all around the country before joining The Cheesecake Factory in 2001 as a kitchen manager. He quickly rose through the ranks and by 2010 he was the Chief Culinary Officer for the entire organization. In 2020 Donald left the Cheesecake Factory to form DOM Food Group. a Los Angeles-based venture studio that incubates, invests in, operates, and consults the leading scalable food businesses of the future.

Check out The Checklist Manifesto: How To Get Things Right by Atul Gawande as highly recommended in today's episode by both Eric and Donald.

Donald says this is the best book for multi-unit leadership: Multi-Unit Leadership: The 7 Stages of Building Profitable Stores Across Multiple Markets by Jim Sullivan

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • What you do in the dark puts you in the light."

In this episode with Donald Moore we will discuss:

  • Early key mentors
  • Go out, travel, get new experiences
  • High standards
  • What Donald Moore learned at Cheesecake Factory
  • Working as a kitchen manager
  • Importance of checklists
  • Multi-unit leadership
  • You have to demonstrate your values
  • Specific recognition to staff is key

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

 

Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar’s profitability? Get in touch with Sculpture Hospitality today.

 

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Constantly hunting or talent
  2. What is your biggest weakness?
    • Can't shut it off, mind is always racing
  3. What's one question you ask or thing you look for during an interview?
    • Write the job description of what they want to do 100% of the time
  4. What's a current challenge? How are you dealing with it?
    • Be hard on standards and easy on people
  5. Share one code of conduct or behavior you teach your team.
    • Prioritization
  6. What is one uncommon standard of service you teach your staff?
    • Let people swing at you? Hear people out
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Collaborate
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Hyphen for kitchen robotics
    • Curb Mobility for efficient curbside pickups and delivery routing
    • Acelerate helping mom and pop restaurants be more profitable
  10. Name one service you've hired.
    • Have conversations with the people who are providing your business with services
  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 on standards, soft on people
    • Gratitude
    • Tune in before you turn on

Contact info:

Email: donald@domfoodgroup.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 Donald Moore 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: Donald_Moore_NEW_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With Excitement, allow me to introduce to you today's guest, Chief vision Officer at Pouring With Heart, Cedd Moses. Prior to starting Pouring With Heart, Moses was busy creating financial algorithms that made rich people richer. In addition, he opened Liquid Kitty which he sold to purchase the Golden Gopher, the first of Pouring With Heart's bars. Today, Pouring With Heart is a hospitality company that operates twenty-five bars, historic restaurants, and beer halls across Los Angeles, San Diego, Austin, and Denver. Moses and his team of pioneers garnered national recognition for their part in revitalizing downtown LA circa 2002. Today, you can find their bars growing across the country, with Moses also spearheading the For Each Other Fund, a charity that supports Pouring With heart bar Staff in Need. 

Grab Pouring With Heart: The Essential Magic Behind The Bartenders We Love by Cedd Moses and Erik Cardona!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Take the high road."

In this episode with Cedd Moses we will discuss:

  • How to raise money
  • Building trust
  • Creating win-win-win situations
  • What is a "bartender's bar"?
  • Flipping a horrifyingly disgusting bar
  • Building a restaurant or bar is the same as building up a community
  • Opening ten bars in ten years
  • Core values

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Pouring with heart
  2. What is your biggest weakness?
    • Using my brain too much over my heart
  3. What's one question you ask or thing you look for during an interview?
    • Alignment of values ands character
  4. What's a current challenge? How are you dealing with it?
    • Meeting our growth goals
  5. Share one code of conduct or behavior you teach your team.
    • The beauty of being your self
  6. What is one uncommon standard of service you teach your staff?
    • The heart is more important than the brain
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Focus on investors instead of staff
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
    • Construction
  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 of service to others
    • Take the high road
    • Fail forward

Contact info:

website: pouringwithheart.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 Cedd Moses 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: 877_Cedd_Moses_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service.

Check out episode 613 withHorst Schulze on the 24 Standards of Service as mentioned in today's episode!

Check out episode 700 with Mario Del Pero as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "First seek to understand, then seek to be understood."

In this episode with Troy Hooper we will discuss:

  • What is an LTO in corporate dining?
  • Troy's time in corporate dining early in his career
  • Farm-to-fork
  • The trails of serving food at a ski resort
  • People and culture first
  • Utilizing data efficiently
  • Invest in each member of your team individually
  • Kitchen robotics
  • The metaverse

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.

 

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

 

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Empathy
  2. What is your biggest weakness?
    • Loud voice
  3. What's one question you ask or thing you look for during an interview?
    • Someone who asks questions about out brand and culture
  4. What's a current challenge? How are you dealing with it?
    • Capital
  5. Share one code of conduct or behavior you teach your team.
    • Self-awareness
  6. What is one uncommon standard of service you teach your staff?
    • Connect on a human level and make a connection
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Don't take their heads out of the sand and look up
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Smart phone
  10. Name one service you've hired.
  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 curious
    • Be kind
    • Be aware

Contact info:

Website: krpusa.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 Troy Hooper 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: troy_Hooper_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, CEO of Kaizen Business Management, Robert Sloop. With more than thirty years of experience within the food service industry, and internationally recognized as one of the industry’s leading financial professionals in the sector, Bob has been CFO for some of the industries leading multi-concept restaurant groups, including Jean-Georges ManagementGotham City Restaurant GroupToscorp Inc.,  Blue Shore Grill LLC./Coco Blue.and Academia Barilla. In addition to his operational experience, Bob was also divisional controller of Albert Fisher Foods, a $3.2 billion dollar publicly traded international foodservice supplier with more than 80 locations worldwide.

Bob acts currently as Chief Executive Officer of Kaizen Management, LLC, a New York-based management consulting firm specializing in process improvement, cost reduction, and restaurant financial systems implementations. Bob also holds a general partner position with Kaizen Capital Advisors which supplies equity capital to the restaurant industry.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Knowledge is power. It doesn't matter how much money you make, it's about how much you let get away."

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
Diageo Bar Academy Restaurant Unstoppable Podcast

 

Contact info:

Email: rsloop@kaizen-management.com

Find Robert in the Restaurant Unstoppable Network

Kaizen Business Management website: kaizen-management.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 Robert Sloop 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: Robert_Sloop_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jay McSharry Restaurant Unstoppable Podcast

Jay McSharry, a local restaurateur, graduated from the University of New Hampshire in 1990. Nearly a decade after graduating, he returned to NH’s Seacoast to fulfill his vision and opened Jumpin’ Jay’s Fish Café. Building on the restaurant’s success, Jay went on to open numerous establishments in the region, including Jumpin’ Jay’s Fish Café, Moxy, Vida Cantina, The Franklin, Street, Luigi’s West End Pizzeria, Ore Nell’s Barbecue, The Railpenny Tavern, Dos Amigos, as well as other projects on the Seacoast. In 2020, Jay was named James Beard Award semi-finalist in the Outstanding Restaurateur category.  Today, Jay's JGroup Hospitality is the umbrella under which the majority of his restaurants exist.

Check out episode 820 with Stephani Robson on Business Planning as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “You’ve already succeeded if you just try.”

In this episode with Jay McSharry we will discuss:

  • Difficulties with owning/operating a restaurant in the 1980s
  • Similarities between theater and restaurants
  • Seeking mentors
  • What NOT to do
  • The importance of including your staff in important decisions
  • Creating a business plan
  • Gathering investors/raising capital
  • Starting small
  • The benefits of a working owner
  • Knowing when to scale
  • How to name your restaurant wrong
  • How to remove yourself from the business as the owner
  • The importance of partnerships
  • Knowing when to close a restaurant
  • How to be both a restaurant and real estate owner
  • What to look for in a chef-partner?
  • Constant communication is key with partners
  • You’re only as good as last night’s service
  • Advice for landlords and tenants
  • Unique difficulties with a pizza concept

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • ADD
  2. What is your biggest weakness?
    • Not knowing people's names
  3. What's one question you ask or thing you look for during an interview?
    • Do you want to be here?
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Treat everybody fairly
  6. What is one uncommon standard of service you teach your staff?
    • Work as a team
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Compliment the staff
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
  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?
    • Treat everybody fairly
    • Appreciate every day
    • If you see it, you own it

Contact info:

JGroup Hospitality website: jgrouphospitality.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 Jay McSharry 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: Jay_McSharry_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Danielle Casilio and Josh Sharkey Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest, CEO and Founder of Meez, Josh Sharkey. Josh is joining us today because my guest mentors have been recommending Meez on the show, and because Meez has come up a few times in conversation within the network. Meez is a recipe tool for professional chefs and organizations. It's one part recipe tool, one part costing tool, and one part e-learning platform.

With Excitement allow me to introduce to you today's guest, CEO and Founder of Yelli. Danielle Casilio. Danielle got her first restaurant job when she was 16 In 2018, she founded the Yelli app, an online training tool for restaurants. Today, she is both Founder and CEO of Yelli.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Danielle: "Keep it simple."
  • Josh: "Test, learn, repeat."

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 
ChwoNow Restaurant Unstoppable Podcast Sponsor

Contact info:

Danielle (Yelli): 

Email: danielle@yelliapp.com

Website: yelliapp.com

Josh (Meez):

Website: getmeez.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 Casilio and Josh Sharkey 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: New_Hires_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Michael Dorf was born and raised in Milwaukee, WI. After studying Psychology and Business at Washington University, he founded New York City’s go-to venue for independent music, the Knitting Factory, in 1986.

As Knitting Factory Chairman and CEO, Dorf helped bring the concert house to global prominence by expanding into Europe and Asia via tours, branded festivals, and record production and sales.

Dorf was recognized as a pioneer in producing music on the Internet, through a variety of strategic relationships with Apple Computer, Intel, MCI, and Bell Atlantic. During his Knitting Factory tenure, he produced over 200 recordings, a television series, and built a new venue in Los Angeles. In 2002, he left his operating responsibilities and sold his equity position to pursue other endeavors, including a Carnegie Hall concert fundraiser series, founding a Hebrew school, and winemaking.

By 2008, Dorf had conceptualized a venue that brought his love for both the making and enjoyment of wine under one roof and created City Winery –Manhattan’s first fully-functional winery, restaurant, music venue and private event space. City Winery offers a wide selection of wines, exquisite cuisine and intimate performances from iconic performers.

Dorf expanded his company in 2012 with the opening of City Winery Chicago. Subsequent years have brought new venues to Nashville, Atlanta, Boston, and Washington DC, with Hudson Valley and Philadelphia.

Check out Indulge Your Senses:  Scaling Intimacy in a Digital World by Michael Dorf

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You gotta love what you do."
  • "Indulge your senses."

In this episode with Michael Dorf we will discuss:

  • Starting out in the music industry
  • Marketing
  • Making wine
  • Unique challenges with an urban winery
  • Numbers come first!

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
Diageo Bar Academy Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Endorphins
  2. What is your biggest weakness?
    • Over-indulgence
  3. What's one question you ask or thing you look for during an interview?
    • Uniqueness
  4. What's a current challenge? How are you dealing with it?
    • People/labor
  5. Share one code of conduct or behavior you teach your team.
    • Considerate
  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?
  8. What is something restaurateurs don't do well enough or often enough?
    • Take care of their employees
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Pre-order your beverages before you arrive at the restaurant on our website
  10. Name one service you've hired.
  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?
    • Think outside the box
    • Selfish philanthropy
    • Team leader

Contact info:

Website: citywinery.com

Email: michael@citywinery.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 Michael Dorf 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: Michael_Dorf_PODCAST_mixdown.mp3
Category:general -- posted at: 4:30am EDT

Abhinav Kapur Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today’s guest, Founder, and CEO of Bikky, Abhinav Kapur. Abhinav is a graduate of Washington and Lee University where he earned a BA in International Political Economics. He’d spend the next 10 years or so as a banking analyst before founding Bikky in 2017. Bikky is a data and marketing platform for restaurants, which helps consolidate guest data and make it actionable for targeted marketing.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "May I be unafraid of the known and the unknown. May I be unafraid of my friend or enemy. May I be unafraid of the light or the dark. May I be unafraid of everything in my path and may peace come to me from all sides."

In this episode with Abhinav Kapur we will discuss:

  • Abhinav's life as an entrepreneur
  • The creation of Bikky
  • What can Bikky do for you?
  • What is the future of Bikky?
  • What needs to change in the restaurant industry?

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
Diageo Bar Academy Restaurant Unstoppable Podcast

Contact info:

Website: blueoakbbq.com

Instagram: @blueoakbbq

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 Abhinav Kapur 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: Abhinav_Kapur_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Pierre Hilzim Restaurant Unstoppable Podcast

Chef Pierre Hilzim, President of Kajun Kettle Foods, is a NOLA native who learned to cook at the tender age of ten from his father, the Executive Director of the Louisiana Restaurant Association. After spending several years running high-end restaurants in San Francisco and designing kitchens for award-winning chefs from Italy, Chef Pierre returned home in 1981 to found Kajun Kettle Foods. The chef named his signature dish, the Crawfish Monica, after his wife and partner, Monica Davidson, who joined Kajun Kettle shortly after its creation. She has a degree in linguistics from UC Berkeley and has lived in five countries; in addition to English, Monica speaks French, Spanish, and German. Her early career was as an executive with Macy’s, California. Monica now manages Kajun Kettle’s Personnel, Marketing and Public Relations Departments.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you don't love it, you will live it, so learn to fall in love with it."
  • "Most people underestimate the power of great food."

In this episode with Chef Pierre Hilzim and Monica Davidson we will discuss:

  • The seasonal nature of retail and restaurants
  • The benefits to being multilingual
  • Squashing bribery and corruption in a restaurant
  • What is a Research Chef?
  • Food manufacturing and processing
  • The power of networking
  • Food science
  • Going into business with family/spouses?
  • Women business owners
  • Trademarking a product or menu item

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Pierre: Passion
    • Monica: Passion
  2. What is your biggest weakness?
    • Pierre: Get tired
    • Monica: Passion
  3. What's one question you ask or thing you look for during an interview?
    • Pierre: Passion
    • Monica: Integrity
  4. What's a current challenge? How are you dealing with it?
    • Pierre: Keeping everything focused
    • Monica: COVID
  5. Share one code of conduct or behavior you teach your team.
    • Pierre: Respect
    • Monica: Caring about the customer
  6. What is one uncommon standard of service you teach your staff?
    • Pierre: Do all that's possible
    • Monica: Learn as much as you can about your customer
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Pierre: Recognize their employees
    • Monica: Recognize how important the guest is
  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?
    • Pierre: Passion, love, stick to it
    • Monica: Don't forget the people that helped you get to where you are, give back to your community, appreciate the wonder and fun and power of food

Contact info:

Website: kajunkettle.com

Email for Pierre: philzim@kajunkettle.com

Email for Monica: mdavidson@kajunkettle.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 Pierre Hilzim and Monica Davidson 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: Hilzim_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Doug York Restaurant Unstoppable Podcast

Doug York is an Exeter, NH native. He left for college in New York City at the end of the last century and found music instead. Doug and his friend created the hip hop group Granite State which performed and released 3 albums until about 2016 when they disbanded. After working for the school system in Exeter, Doug decided mid-pandemic to open a coffee shop called 7North Coffee Company. Eric and Jared produced a nonfiction miniseries podcast about Doug's journey to open the coffee shop. It has now been open for 1.5 years and the business has changed and grown since we conducted our final interview with Doug for the project back in April of 2021. For this episode, Eric and Jared sit down with Doug to reflect on 7North Coffee Company and the 7North podcast.

With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create Blue Oak BBQ. Today, Phil’s days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Ignore the short-term noise because if you invest in the long-term, you'll see it through."
  • "Fail fast, fail often."

In this episode with Doug York we will discuss:

  • What has changed within the 7North business since the podcast ended?
  • How has the 7North Podcast affected Doug's business?

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 
ChwoNow Restaurant Unstoppable Podcast Sponsor

Contact info:

7North on Instagram: @7northcoffee

7North website: 7northcoffee.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 Doug York 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: Doug_York_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Ronnie Evans Restaurant Unstoppable Podcast

A Louisiana native, Ronnie was always enamored with Southern heritage and foodways. While earning his Bachelor’s in Business Management, Ronnie spent every spare minute in small mom and pop kitchens and earned his college drinking money at a beloved barbecue joint. That experience changed his entire trajectory. In 2012, Ronnie and Phil created Blue Oak BBQ, changed the face of ‘cue in NOLA and beyond, and never looked back.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Work hard and have fun."

In this episode with Ronnie Evans we will discuss:

  • Franchising?
  • Pop ups
  • Securing funding
  • BOH
  • Real estate
  • Health insurance in restaurants
  • Personal growth
  • The importance of understanding psychology in the restaurant industry

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
Diageo Bar Academy Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Get hyped up too easily
  3. What's one question you ask or thing you look for during an interview?
    • Great attitude and great work ethic
  4. What's a current challenge? How are you dealing with it?
    • People/labor
  5. Share one code of conduct or behavior you teach your team.
    • Honesty
  6. What is one uncommon standard of service you teach your staff?
    • always have a smile on your face
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Appreciate their people
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
  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?
    • Work hard
    • Have fun
    • Save some time for your family

Contact info:

Website: blueoakbbq.com

Instagram: @blueoakbbq

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 Ronnie Evans 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: Ronnie_Evans_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Laurie Jo Jensen Restaurant Unstoppable Podcast

https://youtu.be/eANwcMQ_1EM

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You can assure success if you show up on time, do more than anybody expects you to do, and you always ask if people need help."

In this episode with Laurie Jo Jensen we will discuss:

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Diageo Bar Academy Restaurant Unstoppable Podcast

 

Contact info:

Email: lauriejojensen@gmail.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 Laurie Jo Jensen 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: Laurie_Jo_Jensen_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create Blue Oak BBQ. Today, Phil’s days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Whether you can or cannot, it's up to you."

In this episode with Philip Moseley we will discuss:

  • Knowing you want to open a restaurant in 5th grade
  • Partnering with your best friend
  • Visioning and goal setting
  • The significance ofd the name Blue Oak
  • Pop ups and proof of concept
  • Open book management
  • Misconduct in the industry

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Reaching out to people and always adapting
  2. What is your biggest weakness?
    • Juggling too much at once
  3. What's one question you ask or thing you look for during an interview?
    • Let the conversation go where it goes
  4. What's a current challenge? How are you dealing with it?
    • Making the right decisions for the team
  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?
    • The customer is. not always right but you should always be smiling
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Communicate
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
  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?
    • Work hard
    • Respect others
    • Be yourself

Contact info:

Website: blueoakbbq.com

Instagram: @blueoakbbq

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 Philip Moseley 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: Philip_Moseley_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement, allow me to introduce today's guest, CEO and founder of Rever Networks, Paul Barron. Paul Barron has over 20 years in technology, media and business has created the perfect storm for what has become one of the fastest-growing technology, crypto, and investing platforms available. His mission started with helping Microsoft create the powerhouse developer community that has driven them to become a market leader. Not stopping there Barron was the chief engineer in a societal shift in retail and consumer science via a new data science platform. And today he strives to help others with life-changing strategies.

Check out The Chipotle Effect by Paul Barron

Check out Episode 258 with Paul Barron as mentioned in today's episode.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Blockchain fixes everything."

In this episode with Paul Barron we will discuss:

  • What is an asset class?
  • What is blockchain?
  • What is an NFT?
  • Decentralization
  • Dystopian potential
  • Impact on real estate
  • User/guest experience changes for the future
  • Impact on loyalty programs
  • How will blockchain affect HR?
  •  

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Diageo Bar Academy Restaurant Unstoppable Podcast

 

Contact info:

Email: paul@revernetworks.com

Twitter: @paulbarron

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 Paul Barron 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: Paul_Barron_1_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen’s Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "In cooking, color is flavor, and brown is the color of flavor."
  • "We always have time to do it right."

In this episode with Frank Brigsten we will discuss:

  • Providing opportunities to your staff
  • How Hurricane Katrina affected the NOLA restaurant scene
  • Multi-unit?
  • The importance of growth
  • Creating a cooking school
  • Lease negotiation
  • The broken economics of the restaurant industry
  • Labor and costs

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Diageo Bar Academy Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • 100% effort
  2. What is your biggest weakness?
    • Not giving 100% effort
  3. What's one question you ask or thing you look for during an interview?
    • Do you have the fire and the desire?
  4. What's a current challenge? How are you dealing with it?
    • Unpredictability of food markets
  5. Share one code of conduct or behavior you teach your team.
    • Be their friend
  6. What's one book we must read to become a better person or restaurant owner?
  7. What is something restaurateurs don't do well enough or often enough?
    • Be proactive rather than reactive
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • POS system: Positouch
  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?
    • Pass it on
    • Don't forget your loved ones
    • Leave a mark and do good

Contact info:

Brigsten's website: brigstens.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 Frank Brigsten 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: Frank_Brigsten_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Patrick Whalen Restaurant Unstoppable Podcast

Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC’s General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in search of a strategic, collaborative partnership to open a new type of restaurant that complements his passion for good food and his detailed business acumen. Friends and former colleagues Alejandro Torio and Mills Howell expressed similar thoughts and their combined strengths led to the creation of 5Church Restaurant.

Check out episode 843 with Patrick Whalen to hear his story in a traditional RU interview format!

https://youtu.be/UsQBgPfc2uA

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Tell me I can't and I'll show you I can."

In this workshop with Patrick Whalen we will discuss:

  • The status of The 5th Street Group restaurants before March of 2021
  • Why/when they identified a problem and fixed it with the Tip The Kitchen model
  • Employee retention under the Tip The Kitchen model
  • Guest retention under the Tip The Kitchen model
  • Tip The Kitchen is a business model
  • How to execute
  • Cultural buy-in
  • The numbers

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Diageo Bar Academy Restaurant Unstoppable Podcast

Contact info:

Twitter is the best place for news on Tip The Kitchen: @tip_kitchen

Email: patrick@5church.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 Patrick Whalen 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: Tip_The_Kitchen_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today’s guest, Owner of Banh Mi Boys, Peter Nguyen. New Orleans had been embracing Vietnamese food for some time before 2015 when Peter Nguyen opened Bahn Mi Boys, but when it was Peter’s turn, he wanted to do something different, that was when he decided to own the Banh Mi niche. Prior to opening Banh Mi Boy, Peter had ZERO restaurant experience. Six years after opening, Peter has opened his second location in the New Orleans Uptown area and has begun the process of franchising.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you're tired of starting over, stop giving up."

In this episode with Peter Nguyen we will discuss:

  • Franchising
  • Corner the market
  • Labor
  • Positive reinforcement
  • Visual branding
  • Why Banh Mi Boys uses Clover

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Creativity
  2. What is your biggest weakness?
    • OCD
  3. What's one question you ask or thing you look for during an interview?
    • Read body language
  4. What's a current challenge? How are you dealing with it?
    • Franchising, manageability
  5. Share one code of conduct or behavior you teach your team.
    • Treat people with respect
  6. What is one uncommon standard of service you teach your staff?
    • Go above and beyond always
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is something restaurateurs don't do well enough or often enough?
    • Work a shift, check on staff
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. Name one service you've hired.
  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?
    • Stay passionate
    • Always give off good energy
    • Care about other people more

Contact info:

Instagram: @banh.mi.boys

Website: bmbsandwiches.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 Peter Nguyen 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: Peter_Nguyen_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

David Helbraun Restaurant Unstoppable Podcast

David Helbraun is the Founding Partner and Chairman of Helbraun Levey. Prior to founding the firm in 2005, David opened and owned Pyramid Coffee Company, a multi-unit coffee bar/cafe company based in Manhattan. He is a lifelong entrepreneur who has been running successful businesses in New York City for years.

David recently served as the Chair of the Hospitality Law Committee of the NYC Bar Association, an industry group comprised of over 40 of New York City’s top hospitality attorneys who regularly comment on the laws and regulations affecting the industry. He is also a board member of ROAR and has proudly served as a founding board member of Drive Change, a non-profit organization that trains formerly incarcerated young people in hospitality as a way to reintegrate them to the workforce. David is an avid Deadhead and jazz listener and also a hopeless Mets fan.  He is admitted to practice in New York.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Success is 10% inspiration and 90% perspiration."

In this workshop with David Helbraun we will discuss:

  • Finding the proper space for your concept (white box vs key money)
  • Finding the right Broker
  • Once you find a space, what do you need to discuss with the landlord
  • Rent escalation/abatement
  • Personal guarantees
  • Term sheets
  • Exit strategy

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 

Contact info:

Email: david@hebraunlevey.com

Website: helbraunlevey.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 David Helbraun 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: David_Helbraun_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Kevin Cornish Restaurant Unstoppable Podcast

Kevin Cornish opened the original KC's Rib Shack in 1998. Prior to that he owned a printing company in Manchester, NH, as well as a rock club in Miami. The rock club lasted about 5 years from late 80's to mid-90's when he returned to Manchester. After barbecue-ing with friends he decided to open up his own restaurant. The first location was in Litchfield, NH and had only a handful of tables. The concept soon moved to the much bigger city of Manchester. Now, KC's Rib Shack is a staple in Manchester with over 300 seats.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "We are in the hospitality industry first and foremost."

In this workshop with Kevin Cornish we will discuss:

  • Staff longevity
  • BBQ mail order
  • Operating a music venue and bar
  • Being busy but not making money
  • Proof of concept
  • Pop ups
  • When investors pull out
  • Where passion gets you when money fails
  • Opening a restaurant in the 90s with 4,000 dollars
  • Guerilla marketing
  • Email marketing
  • Facebook marketing
  • Yelp
  • Mug clubs
  • RestaurantOwner dot com
  • Labor

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hospitality
  2. What is your biggest weakness?
    • Push-over
  3. What's one question you ask or thing you look for during an interview?
    • Longevity, loyalty
  4. What's a current challenge? How are you dealing with it?
    • Labor and food cost
  5. Share one code of conduct or behavior you teach your team.
    • Make people feel welcome
  6. What is one uncommon standard of service you teach your staff?
    • Always smile
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. Name one service you've hired.
  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?
    • Don't open a restaurant
    • Charge what you need to charge
    • Expect restaurant ownership to be hard

Contact info:

Website: ribshack.net

Email: kcsribshack@gmail.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 Kevin Cornish 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: Kevin_Cornish_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Stephani Robson Restaurant Unstoppable Podcast

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

This is part 3 of 3 of the Kitchen Design and Layout workshop. See part 1 right here. See part 2 right here.

Check out Foodservice Reports magazine as suggested in today's show.

Check out Foodservice Equipment and Supplies magazine as suggested in today's show.

https://www.youtube.com/watch?v=v4x8C7Wp0hM

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be sure you are right, then full steam ahead."

In this workshop with Stephani Robson we will discuss:

  • Start at your goal and reverse engineer
  • Consider your menu
  • Consider if your equipment will fit in your space
  • Where to acquire equipment
  • Where do get your information
  • Consider getting your entire line equipment from the same manufacturer
  • Cleaning best practices for buying equipment
  • Where to get your equipment
  • Embrace or avoid tech in your equipment
  • Buying new or used or lease?
  • What to lease?

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Diageo Bar Academy Restaurant Unstoppable Podcast

Contact info:

Email: skr4@cornell.edu

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 Stephani Robson 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: Stephani_Robson_Kitchen_Design_3_PODCAST_mixdown.mp3
Category:general -- posted at: 4:57pm EDT

With excitement allow me to introduce to you today’s guest, Carol Lawrence. Carol has over 30 years of experience managing and marketing various restaurants, including her own. She started at the age of 12 peeling potatoes. From there she worked her way up to the dishwasher, line cook, at Belmont Hall before making her way to the Weathervane Restaurant where she waitresses for two weeks before being offered the Dining Room Manager position. Carol bought her first restaurant in September 1987 when she was just 23 years old. Since this time, she has earned national exposure for the Red Arrow Diner through print, television, and radio media as well as expanded the brand to three locations across New Hampshire.

Check out episode 827 with Bobby Marcotte as mentioned in today's episode.

Check out Goldbelly as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Have a diner day."
  • "Did I make it better today?"

In this workshop with Carol Lawrence we will discuss:

  • Being a first time restaurant owner
  • Diner culture and history
  • Hiring young people in this industry
  • Trust and track
  • Mentors
  • Negotiating ownership terms
  • Meals tax
  • Operating a 24/7 restaurant
  • Marketing
  • Scaling
  • Closing a restaurant

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.
 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Being present and listening with open ears
  2. What is your biggest weakness?
    • Learning the numbers
  3. What's one question you ask or thing you look for during an interview?
    • What are your strengths and weakness?
  4. What's a current challenge? How are you dealing with it?
    • COVID, menuing, price changing, and staff
  5. Share one code of conduct or behavior you teach your team.
    • Open and honest and communication, love your job
  6. What is one uncommon standard of service you teach your staff?
    • Ringing the virgin bell (making your guests feels special through events)
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  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?
    • Keep your history (record so you can remember)
    • Listen to your gut
    • Be open to feedback

Contact info:

Red Arrow Diner 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 Carol Lawrence 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: Carol_Lawrence_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Stephani Robson Restaurant Unstoppable Podcast

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

This is part 2 of 3 of the Kitchen Design and Layout workshop. See part 1 right here.

Check out episode 378 with Charles Bililies as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be sure you are right, then full steam ahead."

In this workshop with Stephani Robson we will discuss:

  • Kitchen Layout + Design part 2, including:
    • Storage
    • Prep
    • Trash
    • Pest control
    • Cooking line
    • Receiving
    • Hand sinks

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Contact info:

Email: skr4@cornell.edu

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 Stephani Robson 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: Kitchen_Design_2_PODCAST_mixdown.mp3
Category:general -- posted at: 2:40pm EDT

Gary Kim Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Chef Gary Kim. Chef Kim was Born in Seoul, South Korea and moved to the United States when he was 5 years old. Eventually he and his family found themselves in Portsmouth, NH, where Gary attended high school. Gary had always been drawn to the kitchen, but it wasn't until he was with the Black Birch that he started taking his career seriously. While at Black Birch, Gary was encouraged to start his own kimchi and fermentation business, which eventually evolved into Anju Noodle Bar. After a couple years at Anju, Gary sold his share of Anju, and spent the next few years traveling doing pop-ups and generally traveling in LA, Seattle, Denver, The Virgin Islands, U.K., Italy, Spain, and Boston. In May of 2018 Gary partnered with JGroup to open Mr. Kim's.

Check out Finish Big: How Great Entrepreneurs Exit Their Companies On Top by Bo Burlingham as recommended in today's episode

Check out Traction: Get A Grip On Your Business by Gino Wickman as mentioned in today's episode

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Positive vibes only."

In today's episode with Gary Kim we will discuss:

  • Work/life balance
  • Efficiency of motion
  • Closing a restaurant
  • Exit strategy
  • Ramen and Kimchi
  • Popups
  • Proof off concepts
  • New business models for restaurants

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.

Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Diageo Bar Academy Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Positivity
  2. What is your biggest weakness?
    • Ruminating
  3. What's one question you ask or thing you look for during an interview?
    • How do you deal with a challenging or difficult situation
  4. What's a current challenge? How are you dealing with it?
    • Sitting still
  5. Share one code of conduct or behavior you teach your team.
    • Sense of urgency and efficiency of motion
    • The team environment
  6. What is one uncommon standard of service you teach your staff?
    • Pre-shift motivation
  7. What's one book we must read to become a better person or restaurant owner?
  8. What is one thing you feel restaurateurs don't know well enough or do often enough?
    • Find a way to show your staff that you are grateful for them
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind
    • Be grateful
    • Have fun

Contact info:

Instagram: @chefgarykim

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 Gary Kim 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: Gary_Kim_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Stephani Robson Kitchen Layout and Design Restaurant Unstoppable Podcast

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be sure you are right, then full steam ahead."

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

 

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 Stephani Robson 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: Kitchen_Design_1_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Ferrel Alvarez Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Chef Ferrel Alvarez. Ferrel break into the industry at the age 15 dishwashing, working as a prep cook, and eventually graduating from Cincinnati Culinary Arts Academy in 1998. Ferrell made his way to Tampa, Florida to further his professional career working at country clubs and the Tampa landmark, Mise en Place. Mise en Place founder, Chef Marty Blitz, transitioned Ferrell from lead cook to Chef De Cuisine. Ferrell's next project was Cafe Dufrain as Executive Chef. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till with his friend and business colleague, Ty Rodriguez. In the first ten months of being opened, Rooster & the Till had earned Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Today Chef Ferrel Alvarez owns 3 total concepts, Rooster & The Till, Nebraska Mini Mart, and Gallito Taqueria.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Constant progression."

In today's episode with Laura McCutcheon we will discuss:

  • Culinary school
  • Kitchen behavior
  • Organization
  • What having a child does to your career
  • Personal struggles affecting a career

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.

Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Positivity
  2. What is your biggest weakness?
    • Self critic
  3. What's one question you ask or thing you look for during an interview?
    • Good people
  4. What's a current challenge? How are you dealing with it?
    • Keeping up with all that I want to achieve
  5. Share one code of conduct or behavior you teach your team.
    • Positivity
  6. What is one uncommon standard of service you teach your staff?
    • Be yourself
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
    • FusionPrep: Training, Safety, and Compliance Platform
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Tock: Reservations
  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?
    • Family first
    • Be a good person
    • Positive mindset/live with humility

Contact info:

Rooster & The Till website

Instagram: @roosterandthetill @ferrelalverez

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 Farrel Alvarez 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: Farrel_Alvarez_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Check out Finish Big: How Great Entrepreneurs Exit Their Companies On Top by Bo Burlingham as mentioned in today's episode.

Check out episode 705 with Krimsey Lilleth.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "I would just like to remind everyone that we're all going to die."

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.

Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Contact info:

Krimsey's website

Krimsey's book: The Cajun Vegan Cookbook

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 Krimsey Lilleth 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: Lecture_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With Excitement allow me to introduce to you today's guest, chef Jeannie Pierola. Jeannie Pierola grew up working in her family's beachside resort just outside of Tampa. When Jeannie got older she was able to convince her parents to open a restaurant. Like most first-time restaurant owners, Jeanie realized she had much to learn and decided she better go work for someone who knew what they were doing. This realization brought her to one of the most well-known steak houses in the country, Bern's Steak House. At Bern's Jeannie started at the bottom and would eventually earn the title of Executive Chef. With this experience, Jeannie traveled consulting for steak houses around the world before deciding to return to Tampa, FL. Today Chef Jeanie is the Chef/Proprietor of Edison, Edison's Swigamajig, and Counter Culture. All three restaurants are located in Tampa, FL.

Check out Restaurant Strong: First Principles Of Restaurant Outperformance And How To Make Them Yours by Peter LeSar as recommended in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Truth in menuing."

In today's episode with Laura McCutcheon we will discuss:

  • What is "truth in menuing?"
  • Proper capitalization
  • Business planning
  • Service
  • Popups

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.

Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

At Popmenu, we know that in today’s world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Sense of humor
  2. What is your biggest weakness?
    • Emotional temper
  3. What's one question you ask or thing you look for during an interview?
    • Hints about their work ethic
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Truth in menuing
  6. What is one uncommon standard of service you teach your staff?
    • Be yourself
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Eat in their own restaurants and see the whole experience
  8. Name one service you've hired.
  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?
    • Love your family
    • Love your work family
    • Love yourself

Contact info:

Edison Food + Drink Lab on Instagram: @edison_food_drink_lab

Edison website

Edison's Swingamajig on Instagram: @edisons_swingamajig

Edison's Swingamajig website

Counter Culture on Instagram: @counter_culture_tampa

Counter culture 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 Jeannie Pierola 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: Jeannie_Pierola_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

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