Kathleen Wood is the Founder of Kathleen Wood Partners. She holds a Bachelor of Science degree in Hotel, Restaurant, and Management from the University of Wisconin and a Masters in Business Administration from Loyola University in Chicago. For over 20 years, Kathleen has been a corporate and entrepreneurial leader, business owner, and business innovator. She is a public speaker and an author of many books. We will be discussing her 6 key ingredients for success in business.

Check out Kathleen's book Founderology as mentioned in today's episode.

Check out episode 290 with Kathleen Wood as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

• Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans.
• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

• "The clearer the leader, the clearer the team, the clearer the business."

In this episode with Kathleen Wood we will discuss:

• The six key ingredients for success!
  • Vision
  • Team
  • Direction
  • Systems
  • Brand
  • Culture

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping 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.

Contact:

Website: https://www.kwoodpartners.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 Kathleen Wood 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!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link

Andy Husbands is the Chef/Owner of The Smoke Shop BBQ in Boston, MA. After a storied career cooking and traveling, which you can find out about here, Chef Andy owned and operated Tremont 647 for 20 years, from 1996-2016. in 2018, he opened The Smoke Shop BBQ in Boston, which he created with the intention of scaling the concept. There are currently five locations in and around the Boston area.

Check out The Thrill of the Grill by Christopher Schlesinger as mentioned in today's episode!

Check out all of Andy's books:

Pitmaster

Wicked Good Burgers

Wicked Good Barbecue

The Smoke Shop's Backyard BBQ

Grill To Perfection

Show notes…

Calls to ACTION!!!

• Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans.
• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

• "Every day - just a little bit better."
• "Have the best time possible in all circumstances."

In this episode with Andy Husbands we will discuss:

• Having a competitive nature
• The importance of "getting involved"
• Establish roots before you open your own restaurant
• Leadership advice
• Empathetical management
• Is your concept scalable?
• The importance of a multi-cultural team
• Responding to reviews

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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Ability to roll with it
2. What is your biggest weakness?
   • Too quick
3. What's one thing you ask or look for when interviewing/growing your team?
   • Can they be pushed?
4. What's a current challenge? How are you dealing with it?
   • Growing quickly
5. Share one code of conduct or behavior you teach your team.
   • Community
6. What is one uncommon standard of service you teach your staff?
   • Treat everybody like Grandma
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
   • Built to Last by Jim Collins
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Toast POS
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Take time off and vacations
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?
    • Enjoy
    • Focus
    • Relax

Contact:

Instagram: @andyhusbands

Website: thesmokeshop.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 Andy Husbands 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!

Barry Sorkin is the Co-Founder and Co-Owner of Smoque BBQ in Chicago, IL. He got his first taste of the restaurant industry when he worked at Red Lobster as a bar tender and a manager in his 20s. He left the industry to pursue a career in journalism and IT. Feeling unsatisfied, he quit his job in 2005 and, with the help of 4 partners, opened Smoque in Chicago in December of 2006. Smoque quickly proved to be too popular and too busy for their space so they expanded their existing 3 years later.

Show notes…

Calls to ACTION!!!

• Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans.
• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

• No mantra. "Take it as it comes/don't get bored."

In this episode with Barry Sorkin we will discuss:

• Business plans
• Management
• Labor and food cost
• Pricing
• BBQ
• Opening a restaurant
• Partnerships
• Delegation

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping 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 the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Determination
2. What is your biggest weakness?
   • Organization
3. What's one thing you ask or look for when interviewing/growing your team?
   • Character
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.
   • Respect
6. What is one uncommon standard of service you teach your staff?
   • Treat people like family
7. What's one book we must read to become a better person or restaurant owner?
   • Raving Fans by ken Blanchard
   • Zingerman's Guide To Great Service by Ari Weinzweig
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • xtrachef
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Thank their employees
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?
    • Treat people with respect
    • Take pride in what you do
    • Enjoy the ride

Contact:

Email: barry@smoquebbq.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 Barry Sorkin 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!

Andrew Choi and Patrick Bouaphahn are the Co-Owners of Jinei Motto, a restaurant/bar in Chicago. Andrew is FOH while Patrick is BOH. Andrew Choi moved around a lot as a youth because he had parents in the military, but in 2015, when he was 14, he landed in Chicago. Andrew had his first job in the restaurant industry at Sushi Dock, where he and Patrick first met. Andrew and Patrick became good friends there, and were eventually let go for drinking on the job together. Andrew then moved on to FOH work at Bohemian House in Chicago and stayed there only for 6 months before working with Patrcik again at Union Sushi. Soon after leaving the restaurant industry COVID happened and Andrew decided to team up with Patrick to create Jinsei Motto, which exists inside an existing distillery, called C.H. Distillery. Jinsei Motto and C.H. Distillery are two separate entities operating out of the same space.

Show notes…

Calls to ACTION!!!

• Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans.
• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

• "The actual prize is the journey, so you have to enjoy it."

In this episode with Andrew Choi we will discuss:

• Distilling
• The world and industry of sushi
• Bettering yourself in order to better your restaurant
• The benefits of pop ups
• Contracts
• The very unique business model of Jinsei Motto

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 the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Grind
2. What is your biggest weakness?
   • Too emotional, not enough time
3. What's one thing you ask or look for when interviewing/growing your team?
   • Team work, take initiation
4. What's a current challenge? How are you dealing with it?
   • Taking the next step (possible brick and mortar)
5. Share one code of conduct or behavior you teach your team.
   • Gratitude
6. What is one uncommon standard of service you teach your staff?
   • Cleanliness
7. What's one book we must read to become a better person or restaurant owner?
   • Ishmael by Daniel Quinn
   • Twelve and a Half by Gary Vaynerchuk
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Apple products (iWatch and AirPods)
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? (Andrew/Patrick)
   • Family/Family
   • Trust yourself and believe in yourself/Time
   • Don't take things so seriously and do what you want to do/Trust

Contact:

Website: https://www.jinseimotto.com/

Instagram: @jinsei_motto

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 Andrew Choi and Patrick Bouaphanh 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!

Chef Joe Frillman is the Owner and Executive Chef of Daisies in Chicago, IL. Joe's first job in the industry was as a food runner when he was in high school. He fell in love with the industry during that very first job. After graduating from college, Joe decided he wanted to become a chef. He went to culinary school in Chicago, and then in 2008 helped open The Bristol in Chicago. Later, in 2010, he travelled through Europe and ended up working in a restaurant in London. He returned and helped open Perennial Virant and Balena with the Boca Restaurant Group in Chicago. In 2015, he took time off to focus on consulting and finally, in 2017, he opened his restaurant, Daisies, in Chicago.

Show notes…

Calls to ACTION!!!

• Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans.
• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

• "If you're not having fun, you should be doing something else."

In this episode with Joe Frillman we will discuss:

• Work/life balance
• Culinary school thoughts
• Burnout
• Checklists
• The industry now vs. how it was in 1999
• Italian cuisine
• Farming
• Service charges

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping 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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Tenacity
2. What is your biggest weakness?
   • Letting things go
3. What's one thing you ask or look for when interviewing/growing your team?
   • What's your favorite color?
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.
   • Don't be a dick
6. What is one uncommon standard of service you teach your staff?
   • Hello and Goodbye to every single customer
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Toast
   • RASI - restaurant accounting
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Spend time with their team
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 fun
    • Work hard
    • Take time for yourself

Contact:

Website: https://www.daisieschicago.com/

Email: info@daisieschicago.com

Thanks for listening!

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

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

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

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

Huge thanks to Joe Frillman 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!

David Sloan is a Managing Partner at Venture Kitchen. He is also the former CEO and Founder of Naf Naf Grill. David started a financial career soon after school and built it up for 10 years. One day around 2010, while driving through Chicago, David saw a restaurant specializing in shawarma falafel, a food he had enjoyed with his family while living and traveling in Paris as a kid. It was the best shawarma he had ever tasted, so he asked the owner if he wanted a partnership, and a partnership was formed. The restaurant was called Naf Naf and it was in a "hole in the wall" location. With the newfound partnership, David and his partners built out a new location for Naf Naf, changed the name to Naf Naf grill, and opened 6-7 months after leaving the old location. Naf Naf Grill was instantly popular and a second location opened roughly a year after the first. a third location followed just a few months later. Today, Naf Naf Grill has 38 locations. David also opened Taqueria Invicto, a Mexican restaurant. He also started a charity organization looking to solve child hunger, called One Feeds Two, which has provided now over 20 million meals to hungry kids.

Show notes…

Calls to ACTION!!!

• Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans.
• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

• "I like to live my life knowing I'm going to die."

In this episode with David Sloan we will discuss:

• Passion
• Buying an existing restaurant
• Location
• Building a chain restaurant
• Franchising
• Growing very fast
• Creating brands
• Assembly line operations
• Restaurants in the MetaVerse

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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Tenacity
2. What is your biggest weakness?
   • Myself
3. What's one thing you ask or look for when interviewing/growing your team?
   • Love and passion
4. What's a current challenge? How are you dealing with it?
   • Real estate in the suburbs
5. Share one code of conduct or behavior you teach your team.
   • Be a good person
6. What is one uncommon standard of service you teach your staff?
   • Delicious food
7. What's one book we must read to become a better person or restaurant owner?
   • Can't Hurt Me: Master Your Mind and Defy The Odds by David Goggins
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Lunchbox
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Get inside the restaurant and work with the staff in the physical space
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love your family
    • Find your passion
    • Never give up

Contact:

Venture Kitchen website:

https://www.venturekitchen.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 Sloan 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!

Brian Duncan is the Founder of Down To Earth Wine Concepts LLC. Brian is a Chicago native and graduated from Illinois State University. In 1992 he joined the Chicago restaurant Spruce with owner Dan Sachs and Chef Keith Luce. In 1999, Brian and Dan Sachs opened Bin 36, a 13,000 square foot restaurant in downtown Chicago. Shortly after that, Brian created Bin 36 Wines, to make and sell his own wines. In 2008, Brian began attending seminars and public speaking opportunities about wine and education. In 2015, Brian created Down To Earth Wine Concepts LLC, a consulting company which pulls from all of Brian's expertise: public speaking, hospitality, business ownership, food and wine education, and corporate team building exercises.

Show notes…

Calls to ACTION!!!

• Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans.
• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favor success quote/mantra:

• "You have to have humility."

In this episode with Brian Duncan we will discuss:

• Public speaking
• Humility
• Wine education
• Staff training
• How to run a profitable wine program

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping 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 the team management platform for restaurants. From hiring to scheduling, training, and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable

Contact:

Instagram: @obrion

Facebook: @downtoearth

Email: brian36@icloud.com

Thanks for listening!

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

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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 Brian Duncan 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!

Brad Parker is the Founder and CEO of Parker Hospitality in Chicago, IL. Brad worked at Starbucks as a teenager and needed up getting into real estate after college. He started his entrepreneur journey by starting a luxury car rental service in Chicago. He eventually, along with his business partner, decided to open a bar. American Junkie opened in 2013 and Brad and his partner sold the business in 2015. That same year, Brad opened The Hampton Social as a sole proprietor. The Hampton Social intentionally targets women 25-40 because Brad's sister claimed American Junkie was too male-oriented. Brad also puts an emphasis on making his restaurant spaces Instagram-friendly, so that guests naturally and enthusiastically do his marketing for him. The Hampton Social currently has 8 locations with more on the way in cities such as Miami and Nashville.

Show notes…

Calls to ACTION!!!

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Favor success quote/mantra:

• "Anything is possible, but you need to put one foot in front of the other."

In this episode with Brad Parker we will discuss:

• Opening a bar with a partner
• Operating a bar
• Systems, systems, systems
• Food costing
• Importance of checklists
• Public perception
• Raising capital
• Growing too fast
• Changing customer habits
• Dealing with online review culture

Today's sponsor:

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping 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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • I rarely sleep
2. What is your biggest weakness?
   • Not the best listener
3. What's one thing you ask or look for when interviewing/growing your team?
   • Do they fit our culture?
4. What's a current challenge? How are you dealing with it?
   • Labor and consistent culture
5. Share one code of conduct or behavior you teach your team.
   • Always find a way
6. What is one uncommon standard of service you teach your staff?
   • Every customer leaves happy
7. What's one book we must read to become a better person or restaurant owner?
   • Row the Boat by P.J. Fleck and Jon Gordon
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Sunday - pay at the table
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Focus on the asset and not the people
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 a chance and do it
    • You can't take your money with you
    • You want to be known for how you treat people, not what you built

Contact:

Website: https://www.parkerhospitality.com

Instagram...

Parker Hospitality: @parkerhospitality

Hampton Social: @thehamptonsocial

Brad: @bradparker_hospitality

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 Brad Parker 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!