Cleophus Hethington is the Chef de cuisine at Zak the Baker in Miami. Chef Ophus started his post-school life in the Navy as a corpsman. He left and worked in healthcare for about 8 years before switching careers entirely and working at Yardbird, opened by John Kunkel, in Miami. He worked in many restaurants, and other cities outside of Miami, before becoming the Chef de Cuisine at Zak the Baker, a nationally-known restaurant among the Wynwood Walls of Miami.

Check out episode 250 and episode 971 with John Kunkel as mentioned in today's episode!

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: CLICK HERE

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 solution lies in the salt and spices."

In this episode with Cleophus Hethington we will discuss:

• Imposter syndrome
• How the navy prepares you for a civilian career
• Mental health in the industry
• Race in the industry

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 show up
2. What is your biggest weakness?
   • Communication
3. What's one thing you ask or look for when interviewing/growing your team?
   • Do you care? Do you show up?
4. What's a current challenge? How are you dealing with it?
   • Patients
5. Share one code of conduct or behavior you teach your team.
   • Consistency
6. What is one uncommon standard of service you teach your staff?
   • Try to not day no
7. What's one book we must read to become a better person or restaurant owner?
   • The Myth of Normal by Gabor Maté
   • 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?
   • Culture tanks
9. What is one thing you don't feel restaurateurs do well enough of often enough?
   • Open restaurants
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?
    • The solution lies in the salt and the spices
    • It's just food
    • Food is a starting point

Contact:

Email: chefophus@gmail.com

Instagram: @chefophus

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 Cleophus Hethington 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!

Doug Zeif is the Founder and CEO of Next! Hospitality Advisors. Doug grew up in Queens, NY and began as an amusement park cook and eventually worked as a bagel baker. He was hired as the Assistant General Manager at a steakhouse in 1980. Soon after, he began working for The Cheesecake Factory and took the restaurant from 2 to 31 locations. He has since helped and advised many companies, including Hilton, Doubletree, Waldorf: Astoria, Conrad Hotels, Marriott, Sheraton, Westin, LXR Luxury Resorts & Hotels, Fairmont Hotels, Mandarin Oriental, Four Seasons.

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: CLICK HERE

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!)

Favorite success quote/mantra:

• "If you keep doing what you've been doing, you're going to keep getting what you've been getting."

In this episode with Doug Zeif we will discuss:

• Hotels
• Controlling profit and cost
• Partners
• Accountability

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

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?
   • Impatients
3. What's one thing you ask or look for when interviewing/growing your team?
   • What can I count on you for?
4. What's a current challenge? How are you dealing with it?
   • People
5. Share one code of conduct or behavior you teach your team.
   • Be able to say you're sorry
6. What is one uncommon standard of service you teach your staff?
   • Ask people for great Google reviews
7. What's one book we must read to become a better person or restaurant owner?
   • Principle-Centered Leadership by Stephen R. Covey
   • Good to Great 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?
   • Restaurant365
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Don't take care of their 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?
    • Work hard
    • Don't look back
    • Look forward

Contact:

Email: doug@nexthospitality.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 Zeif 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!

Dave Domzaski is the owner of Barmetrix Miami and the author of The Bar Shift: 41 Short Management Lessons You Don't Have to Learn the Hard Way! Dave began at Barmetrix as the Director of Operations in the Washington D.C. area before becoming the owner of the Barmetrix operation in Miami in 2017. Barmetrix is a small group of passionate people who earn their living by helping restaurants and bars run better/more profitable businesses. They specialize in inventory control, staff training, and management coaching. 

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: CLICK HERE

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:

• "Whatever you are, be a good one."

In this episode with Dave Domzalski we will discuss:

• Franchising
• 5 ways to coach up your staff for better numbers

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.barmetrix.com/

Email: dave.domzalski@barmetrix.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 Dave Domzalski 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!

Jamila West is the owner of Rosie's in Miami. Jamila began working in restaurants at the age of 16 as a buster. She attended and graduated from both the C.I.A. and Johnson and Wales. She worked for upscale restaurants in New York, LA, Kuwait, Dubai, and Miami. She and Chef Akino West opened The Copper Door, a bed and breakfast, in Miami, which operated from 2018-2020. They transitioned that business into the currently thriving Rosie's Miami, a full-service Southern-American restaurant.

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: CLICK HERE

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!)

Favorite success quote/mantra:

• "Capitalize on things that are easy for you."

In this episode with Jamila West we will discuss:

• Self-awareness
• Graduating from both the C.I.A. and Johnson and Wales
• Working Kuwait as a young restaurant professional
• Restaurant openings
• Training
• Being in business with your significant other
• Mental health in the industry

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

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?
   • Sense of people
2. What is your biggest weakness?
   • Organization
3. What's one thing you ask or look for when interviewing/growing your team?
   • Smile
4. What's a current challenge? How are you dealing with it?
   • Evolving the business financially
5. Share one code of conduct or behavior you teach your team.
   • Have pride in what you are doing
6. What is one uncommon standard of service you teach your staff?
   • Uniform choice
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?
   • xtraCHEF
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Being on the floor and out of the office
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?
    • Give back to your community
    • Lead by example
    • Have fun

Contact:

Instagram: @rosiesmia

Website: https://www.rosiesmia.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 Jamila West 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!

John Kunkel is the Founder & CEO of 50 Eggs Hospitality. John founded 50 Eggs back in 2004. This world-renowned hospitality group houses several forward-thinking concepts, including Capri, Spring Chicken, Wakuda, Yardbird, Spritz, and Chica. 50 Eggs Hospitality Group is a full-service culinary and hospitality firm focusing on developing cutting-edge brands that deliver unparalleled dining experiences throughout the United States and abroad. For John's full story and background, check out episode 250 with John Kunkel when he was first featured on Restaurant Unstoppable.

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: CLICK HERE

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 Man in the Arena." by Theodore Roosevelt

In this episode with John Kunkel we will discuss:

• Expansion, scaling, growth, and the future of both the industry and 50 Eggs Hospitality

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?
   • Discipline
2. What is your biggest weakness?
   • Patience
3. What's one thing you ask or look for when interviewing/growing your team?
   • Passion, enthusiasm
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.
   • Integrity
6. What is one uncommon standard of service you teach your staff?
   • Hospitality, personalize service
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
   • Tock
   • Restaurant 365
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?
   • High integrity, do the right thing
   • Take care of the ones you love
   • Do your best, no matter what

Contact:

Website: https://www.50eggsinc.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 John Kunkel 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!

Ian Fleischmann is the Executive Chef at Fabel Miami. Chef Ian began in the industry at the age of 14 as a dishwasher. From 2009-2013 he worked at Yamato Japanese Steakhouse where he became a Sous Chef. He then attended culinary school and got his start in the hotel restaurant industry at the Four Seasons in Denver. He moved on to Brava by Brad Kilgore and then over to Highgate Hotels, from Groot Hospitality in Miami. He opened Fabel Miami in December of 2022.

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: CLICK HERE

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!)

Favorite success quote/mantra:

• "Do or do not. There is no try."

In this episode with Ian Fleischmann we will discuss:

• Efficiency
• Organization
• "Briefing" and "debreifing"
• High volume hotel restaurants
• Developing a personal style in cooking

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

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?
   • Brute force
2. What is your biggest weakness?
   • Ego
3. What's one thing you ask or look for when interviewing/growing your team?
   • Honesty and consistency
4. What's a current challenge? How are you dealing with it?
   • Finding honest people
5. Share one code of conduct or behavior you teach your team.
   • Consistency
6. What is one uncommon standard of service you teach your staff?
   • Don't say no to the guest
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?
   • Whisk
   • xtraCHEF
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Manage finances property
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?
    • Do or do not
    • Don't put too much stock in the moment
    • Take some time off

Contact:

Instagram: @ian_fleischmann

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 Ian Fleischmann 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 Foulquier is the Chef/Owner at We All gotta Eat!. He began his career working for Daniel Boulud. He attended the University of Miami and transferred to Florida International University to finish up his studies in culinary and hospitality management. He then worked for Jean George and eventually took a job as a cook in Barcelona at Restaurante Hofmann. At the age of 25, he opened his first restaurant, Fooq's, in Miami. He is now the owner of 5 concepts with three more opening soon.

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: CLICK HERE

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:

• "Be the best at what you do."

In this episode with David Foulquier we will discuss:

• The role of a host in FOH
• Customer retention
• Privilege in the industry
• Partnerships
• Pop ups
• What happens when an influencer brings attention to your restaurant

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:

Instagram:

@we.all.gotta.eat

@eleventhstreetpizza

@noz17nyc

Email: info@eleventhstreetpizza.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 Foulquier 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!

Leo Holtzman is the co-founder of SoCal Cantina and founder of Cocktail Conjuring, Inc. Leo first started tending bar in Orlando when he attended UCF triple majoring in Theatre, Psychology and Hospitality Management. Bartending was just a means to an end until he could make it as a full-time close-up magician. Upon graduation he moved back to Miami and worked as a magician/performer for various events and companies while working a few nights a week at Cadillac Ranch. Eventually he became the bar manager of Cadillac Ranch while the performing season was in a lull. In 2012, he wanted to take his talents to Las Vegas and saw that his best opportunity was to work for the new hip and chic hotel, SLS South Beach. SLS had/has plans for a large scale resort in Las Vegas set to open Labor Day weekend 2014. He landed an entry level job at SLS as a bar back at Katsuya’s Dragon Lounge mixology bar. This was his first introduction to the world of “mixology”. He learned everything from the bottom and within 6 months was the head bartender/manager and was in charge of all normal duties of the bar program including cocktail design. During his time with SLS he also took on consulting and worked various events including the Lucky Rice festival and Bacardi Legacy competition. His talents did not go unnoticed and in 2014 he partnered with Patrick Gleber, owner of Tobacco Road, to open Cocktail Collection and put his magic career on hold. Cocktail Collection was the hottest bar in Miami, featuring a rotating original cocktail menu and local artist show cases. Cocktail Collection has received numerous accolades from various mediate outlets and critics including the only 5 star cocktail lounge/bar rating on YELP in the greater Miami area. It was loved by guests and critics, a rare feat in today’s hospitality market. Then without notice Tobacco Road and Cocktail Collection were demolished to make way for the new high rises of Brickell. But Leo kept on bringing his cocktails and hospitality though Cocktail Conjuring events, pop-ups and consulting for select venues including Norwegian Cruise Line and The Palms Hotel and Spa. Then out of nowhere AJ Billapando contacted Leo with an idea. AJ had remembered one night at Cocktail Collection where he had the best cocktails of his life and a surreal experience of Leo performing close-up magic for a group of him and his friends. The cocktails and experience was unpretentious yet sophisticated- something he wanted SoCal to embody. After a brief call, the two met and came up with SoCal Cantina over night. They opened a week later in Brickell and were a wild success. SoCal Cantina offers out-of-this-world margaritas as well as some classics from Cocktail Collection menu (smoke fashion anyone??). The drinks pair perfectly with quite simply the best tacos you will ever have.

Since our last conversation in February of 2021, SoCal Cantina has opened another location in Tuscaloosa, AL. They are currently looking at opportunities to open new locations in Las Vegas and Austin, TX.

Check out episode 794 with Leo Holtzman as mentioned in today's episode!

Check out episode 966 with Sam Caucci Founder and CEO of 1Huddle as mentioned in today's episode!

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: CLICK HERE

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!)

Favorite success quote/mantra:

• "Do it now."

In this episode with Leo Holtzman we will discuss:

• Expansion outside your city
• Partnerships
• "Percentage rent"
• Finding the right market for your concept
• Buildouts
• Guerrilla marketing
• Checklists
• Training
• Coaching - make it fun!
• Franchising

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

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:

Instagram...

Personal: @cocktail_conjuror

Business: @socal_cantina

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 Leo Holtzman 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!

Travis Talbot is the Principal + Lead Strategist at Hospitality Arts Group. Travis got started in the industry at the age of 9 working for his mother on a farm in Canada. Travis has worked in so many areas of the industry, from night clubs to restaurants, from concert venues to food trucks. He experienced ownership for the first time when he opened Crush Champagne Lounge in Vancouver in 2003, and again with Snatch Rock n' Roll Lounge in Calgary. Today he serves as Principal + Lead Strategist at Hospitality Arts Group and will soon be operating Apex Fox Coaching.

Check out episode 966 with Sam Caucci as recommended in today's episode!

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: CLICK HERE

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:

• "What's your plan?"

In this episode with Travis Talbot we will discuss:

• The difference between a plan and intention
• Behavioral economics
• The difference between management and leadership
• Working with Live Nation and putting on shows
• Menu engineering
• Post-COVID menu design
• Ownership

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?
   • Diligence
2. What is your biggest weakness?
   • Passion
3. What's one thing you ask or look for when interviewing/growing your team?
   • Understanding, do we understand them and do they understand us?
4. What's a current challenge? How are you dealing with it?
   • Marketing, getting the word out
5. Share one code of conduct or behavior you teach your team.
   • Kindness, just be nice
6. What is one uncommon standard of service you teach your staff?
   • The follow-up, after the check is dropped
7. What's one book we must read to become a better person or restaurant owner?
   • Be Our Guest: Perfecting the Art of Customer Service by The Disney Institute
   • 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?
   • Slack
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • They don't have a plan
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
    • Be kind
    • Adventure

Contact:

Website: Apex Fox Coaching

Website: Hospitality Arts Group

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 Travis Talbot 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!

Sam Caucci is the Founder and CEO of 1Huddle. Before founding 1Huddle, Sam was in the business of training professional athletes across the US as the General Manager of Perfect Competition. He then became a Strategy Consultant in the same career field. Later, in 2018, he founded 1Huddle which is a coaching and development platform that uses quick-burst mobile games to more quickly and effectively educate, elevate, and energize a company's workforce.

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: CLICK HERE

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!)

Favorite success quote/mantra:

• "What you tolerate, you encourage."

In this episode with Sam Caucci we will discuss:

• Starting in the sports franchise world
• Onboarding
• Finding and retaining talent
• Creating an optimal-performance environment
• Generative learning

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

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://1huddle.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 Sam Caucci 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!

Robert Guarino is the Owner and head Coach at 5 Napkin Burger in NYC. Robert started in the industry as a teenager bussing tables. He then went to the Cornell Hotel School. In 2001 he met his long-time partner Simon Oren, who took him on as the GM at Marseille. In 2007 they opened Nizza together in 2007 and then in 2008, 5 Napkin burger was opened. 5 Napkin Burger scaled up to 7 locations, but has since scaled down to 2 core locations in NYC. Robert has also been a part of other concepts in the same neigborhood as 5 Napkin Burger, such as Playa Betty’s and Schmackary's Cookies.

Please use this link if you are interested in Ovation based on recommendations in today's episode: www.ovationup.com/unstoppable

Check out episode 799 with Rev Ciancio as mentioned in today's episode.

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: CLICK HERE

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 getting better, you're getting passed."
• "Greatness is many, many small acts, but each one is doable."

In this episode with Robert Guarino we will discuss:

• Opening and closing restaurants
• How to create a great casual dining experience, a "meeting place"
• Systems
• Training
• Scaling forward and scaling back

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?
   • Natural empathy
2. What is your biggest weakness?
   • Wanting to do everything
3. What's one thing you ask or look for when interviewing/growing your team?
   • Are they excited?
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.
   • No assholes
6. What is one uncommon standard of service you teach your staff?
   • Say yes
7. What's one book we must read to become a better person or restaurant owner?
   • In Search of Excellence by Thomas J. Peterson and Robert H. Waterman, Jr.
   • 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?
   • Say thank you
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Bikky
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?
    • Be kind to others
    • Have fun doing what you do
    • Find great people to love and work with

Contact:

Instagram: @restaurantlifer

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 Guarino 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!

Keely Beasecker entered the restaurant industry in 1982. Before that, she was a competitive swimmer at Auburn in Alabama. When she left competitive swimming, she began working at Quincey’s Steakhouse in South Carolina. There, she became a master of FOH. In 1991, she and some partners opened the first Niffer’s in Auburn, AL. In 1994 they opened a second location which closed in 1996. In 2001, the true second Niffer’s location opened and today there are 3 total Niffer’s locations.

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: CLICK HERE

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:

• "Improve everyday by 1%."

In this episode with Keely Beasecker we will discuss:

• Discipline in the industry
• Comparing the restaurant business with competitive swimming
• Opening a second location too far from your first
• Opening and closing a second location
• Expansion in order to give better opportunities to your staff
• Checklists
• Prime cost
• Cell phones in the workplace
• Kids these days

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

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?
   • Discipline
2. What is your biggest weakness?
   • Heart
3. What's one thing you ask or look for when interviewing/growing your team?
   • What did you do today to better the company?
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.
   • Have fun
6. What is one uncommon standard of service you teach your staff?
   • Never have a tea glass below the halfway point
7. What's one book we must read to become a better person or restaurant owner?
   • 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?
   • Restaurant Systems Pro
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Train
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?
    • Fun
    • Love
    • Laughter

Contact:

Email: kbeasecker@niffers.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 Keely Beasecker 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!

Tanner Agar began his hospitality career as a Segway delivery driver in Chicago as a teen. Since then, he has had a very storied career in many avenues and places in the industry. He has worked in 6 countries, including Canada, Spain, France, Tanzania, and New Zealand. He believes he grew the most at his job in Spain. In 2017, he Co-Founded Rye in Dallas with his business partner, Nick. Today he is the CEO of Walkabout Hospitality Group, under which Rye and Apothecary, another of his restaurant creations, operates. A second location of Rye has also opened recently.

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: CLICK HERE

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 don't want to get to the end of my life having lived only the length of it, I want to have lived the width of it as well."

In this episode with Tanner Agar we will discuss:

• Business partners
• It's all about the team
• Valuing employee input
• Treat your guests like possible future investors
• Marketing
• Surviving a fire in your restaurant
• Employee benefits

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?
   • Excellence is the habit
2. What is your biggest weakness?
   • Demanding more than is necessary sometimes
3. What's one thing you ask or look for when interviewing/growing your team?
   • Knowledge-based questions until exhaustion
4. What's a current challenge? How are you dealing with it?
   • Handing off everything to a new group of people
5. Share one code of conduct or behavior you teach your team.
   • Respect the work that we're doing
6. What is one uncommon standard of service you teach your staff?
   • Not allowed to hold a dirty dish in front of the guest
7. What's one book we must read to become a better person or restaurant owner?
   • Rebel Chef: In Search of What Matters by Dominique Crenn
   • 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?
   • Work from home technology - Microsoft Suite
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • They don't let other people do the work while also making sure they have the support
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?
    • Drink deeply from books and other sources from people who are different from you
    • Be yourself because everyone else is already taken
    • Remember that since you can't take it with you, don't leave anything on the table

Contact:

Instagram: @tagaragar @rye.restaurant @apothecary_bar @barleybyrye

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 Tanner Agar 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!

Sandy Korem is the Founder and CEO of Festive Kitchen in Dallas, TX. Sandy was a nurse long before she was the CEO of a catering company. She left a nursing career because of the hours and raised two kids. Then she began catering. She began in 1991 by baking brownies in a 100 sq. ft. commissary kitchen for a burger joint. Around 1996 was when she had her first true catering experience cooking for 100 people at a house party. She then moved on to a 1,400 sq. ft. kitchen and grew her business. In 2011 she created a separate retail space for selling her baked goods. Today, Festive Kitchen has 4 locations and 2 of them are retail locations.

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: CLICK HERE

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:

• "Don't panic; punt."

In this episode with Sandy Korem we will discuss:

• Catering
• Starting with no experience
• Starting small
• A first catering experience
• Experiencing an egg recall for thousands of products
• Budget
• Packaging
• Systems!

Today's sponsor:

For restaurants, large costs can pop up fast, but traditional loans are too slow. That’s why you need Zinch – They’re a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license.

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:

Email: sandy@festivekitchen.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 Sandy Korem 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!

As a student at the University of Texas, Kyle Gorden developed a romance…with quesadillas. In 2006, At the age of 23, Kyle decided to pursue his dream to open his own restaurant– not just any restaurant– a quesadilla restaurant. He did what I would advise anyone to do; he sought out a mentor and employment with a high-performing restaurant team. For Kyle, the high-performing team was Raising Cane's. Kyle went on to spend 7 years with Raising Cane's before leaving to open his dream quesadilla restaurant, Dillas in 2013. Maggie Gordon is the President at Dillas. She majored in Business and PR in college. She joined Dillas shortly after its founding. Today, Dillas has 7 locations and looks to open 5 more in 2023.

Check out episode 699 with Kyle Gordon as mentioned in today's episode!

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: CLICK HERE

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:

• Maggie: "Get out of your comfort zone because that's where the magic happens."
• Kyle: "Leap and the net will appear."

In this episode with Kyle and Maggie Gordon we will discuss:

• PR and marketing
• Letting go, releasing the "perfectionism" mentality
• Delegation
• Branding
• Drive-through
• Digital checklists
• Training
• Marketing
• Life and business partners

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:

Email: kylegordon@dillas.com

Instagram: @dillasquesadillas

Website: https://dillas.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 Kyle and Maggie Gordon 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!

Fred Langley is the CEO of Restaurant Systems Pro. Fred got his first job in the restaurant industry at the age of 12 as a dishwasher. He worked his way up the ranks and became a restaurateur, opening his first restaurant at the age of 27. He opened his second restaurant only 4 years later. Fred joined Restaurant Systems Pro, formerly known as The Restaurant Expert, in 2004, and became the company's CEO in 2006.

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: CLICK HERE

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:

• "We don't show up to get everything we want, we show up to give everything we have."

In this episode with Fred Langley we will discuss:

• Communicate with your vendor
• NOT being ready to open a restaurant when you open your first
• Budgets
• Real estate

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.

Contact:

Youtube: @RestaurantSystemsPro

Restaurant Systems Pro website to sign up!

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 Fred Langley 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!

Jack Gibbons is the coo of FB Society in Dallas, TX. Jack Gibbons was a Business major at The University of Dallas. He started working at Pappas Restaurants in 1983 as a server and worked his way up to Concept Leader within the company across 25 years. He joined Twin Peaks as their President when they had only 4 locations in 2007 until 2015. In 2007 he started FB Society with a business partner and it has 8 concepts operating today with Gibbons as the company CEO.

Check out episode 819 with Clay Dover as mentioned in today's episode!

Check out episode 694 with Kulsoom Klavon as mentioned in today's episode!

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: CLICK HERE

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:

• "Having the courage to create experiences never imagined."

In this episode with Jack Gibbons we will discuss:

• The intentionality of language
• Food halls
• Branding
• Scaling
• Real estate strategy
• Challenges to the industry as a whole going forward

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?
   • Coffee
2. What is your biggest weakness?
   • Taking on too much
3. What's one thing you ask or look for when interviewing/growing your team?
   • Real people, not fake
4. What's a current challenge? How are you dealing with it?
   • Getting the best people who are smarter than I am
5. Share one code of conduct or behavior you teach your team.
   • Professionalism
6. What is one uncommon standard of service you teach your staff?
   • Quality of ice and glassware
7. What's one book we must read to become a better person or restaurant owner?
   • Unreasonable Hospitality by Will Guidara
   • 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?
   • 1Huddle - gamification of training
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Eat in their own restaurants
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?
    • Spend as much fun with your family as you can and do fun things together
    • Pour yourself into your work and if you're going to create a product, make an exceptional product
    • If you're going to spend time with people at work, make sure they are exceptional people and doing fun things together

Contact:

Website: https://www.fb-society.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 Jack Gibbons 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!

Joanna Kelley is the Founder and Owner of Cup Of Joe in Portsmouth, NH. Joanna was raised by her grandparents in Rochester, NH. She began working in a bar around 19 years old. She attended UNH for marketing and then entered the hospitality industry again at Uno's, a large chain restaurant. She eventually began working as a marketing manager at their Boston offices. Eventually she teamed up with Portsmouth restaurateur Joe Kelley (no relation) of Joe's New York Pizza, Fat Belley's, and The Thirsty Moose. With his financial investment, Joanna opened Cup of Joe, albeit with full creative control. Cup of Joe just celebrated 5 successful years serving downtown Portsmouth, NH. Joanna is also the Assistant Mayor of Portsmouth!

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: CLICK HERE

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 have 5 minutes, and someone asks you to do something; do it."

In this episode with Joanna Kelley we will discuss:

• Benefits of working in a corporate restaurant
• Marketing
• Investors and partnerships
• Going into business with friends, should you?
• Live music in your restaurant
• Seasonal restaurants/cafe
• Employee benefits

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?
   • Ability to connect with people
2. What is your biggest weakness?
   • Ability to connect with people
3. What's one thing you ask or look for when interviewing/growing your team?
   • How can I make you a better leader?
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.
   • If you were to remove yourself from a situation, would you react the same?
6. What is one uncommon standard of service you teach your staff?
   • Make people feel at home, remember their names
7. What's one book we must read to become a better person or restaurant owner?
   • The Mountain Is You by Brianna Wiest
   • 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?
   • TikTok
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Take care of our 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?
    • Understand that the world is bigger than you and your problems
    • This, too, shall pass
    • It is always easier to be kind

Contact:

Instagram: @cupofjoenh

Website: https://www.cupofjoenh.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 Joanna Kelley 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!

Eli Kulp is the Chef and Partner at High Street Hospitality and the host of the CHEF Radio Podcast and is based in Philadelphia, PA.

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: CLICK HERE

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:

• "Hard work always always always pays off."

In this episode with Eli Kulp we will discuss:

• Legacy
• Outliers
• Culinary school
• Philadelphia food and restaurant scene

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:

CHEF Radio Podcast

Delicious City Podcast

Instagram: @elikulp

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 Eli Kulp for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Jamie Schrotberger is the CEO at Spread Bagelry. Jamie Schotberger went to school for finance and economics. He began working after that at investment firm Black Rock where we focused on recognizing businesses that were disruptors in their markets while also being scalable. He left that company to serve as the CFO at Garces Group, where he met Brooks Tanner, Spread Bagelry's current COO. Jamie joined Spread Bagelry as the CEO in 2019 and plans to scale the business to 50 locations within just a few years. Spready currently has 10 locations, and looks to open 8 more before the end of 2023.

Check out episode 955 with Brooks Tanner as mentioned in today's episode!

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: CLICK HERE

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:

• "Inspire and encourage." Instead of Command and Conquer.

In this episode with Jamie Schrotberger we will discuss:

• Reducing the commoditization of bagels
• Fast casual
• Different generations use restaurants differently
• Growing too fast

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?
   • Humility
2. What is your biggest weakness?
   • Too optimistic
3. What's one thing you ask or look for when interviewing/growing your team?
   • Culture, will they elevate the entire group?
4. What's a current challenge? How are you dealing with it?
   • Growth, product distribution
5. Share one code of conduct or behavior you teach your team.
   • Don't think small, think about future growth
6. What is one uncommon standard of service you teach your staff?
   • Notice people and understand "the other side of the counter"
7. What's one book we must read to become a better person or restaurant owner?
   • Principles by Ray Dalio
   • 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 and Extra Chef
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
   • Have humility
   • Treat everybody with the same amount of respect and care

Contact:

Email: jamie@spreadbagelry.com

Thanks for listening!

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

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

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

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

Huge thanks to Jamie Schrotberger 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 Brooks Tanner studied at Cornell University. Brooks is known for his underlining team building abilities and fiscal awareness. His passion is building concrete infrastructures to support high-quality services and educate those on how to waste less, be sustainable and eat well while financially building for their future. The last time Chef Tanner joined the show, he served as Executive Chef at Rockhill located in Cherry Hill, NJ. Today, he is the COO at Spread Bagelry.

Check out episode 360 with Brooks Tanner as mentioned in today's episode.

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: CLICK HERE

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:

• "People and culture."

In this episode with Brooks Tanner we will discuss:

• Catering
• The good parts of the grind
• Working alongside your people as a leader
• Consulting
• Franchising

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:

Email: info@spreadbagelry.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 Brooks Tanner for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Kyle Inserra is a 17-year restaurant industry veteran, and commercial real estate professional focused on the nurturing and strategic growth of emerging Hospitality, Lifestyle, and Retail brands nationally. His industry knowledge, coupled with an insider’s perspective of what it means to be a restaurant operator day in and day out, allows him to relate to his clients’ ever-changing needs.

Mr. Inserra is at the forefront of both restaurant and real estate trends and spends a significant portion of his time creating content on multiple social media platforms. In addition, his two podcasts, The National Restaurant Owners Podcast and Commercial Real Estate School – have Kyle speaking with forward-thinking thought leaders in both the hospitality industry and commercial real estate space on a current industry topic on a weekly basis. 

Check out episode 769 with Kyle Inserra!

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: CLICK HERE

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:

• "Move fast and make mistakes along the way."

In this episode with Kyle Inserra we will discuss:

• Real estate
• The future of restaurant real estate
• The future of vending machines
• Branding
• Marketing
• The metaverse

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:

NROP on Spotify

NROP on Apple Podcasts

Instagram: @kyleinserra

Thanks for listening!

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

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

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

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

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

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Scott and Jesse Spellman are co-owners at Utopia Bagels. They are father and son, respectively. They have an additional co-owner as well, Anthony Panteleo, who is one of the original founders. Utopia Bagels was opened in 1981 in Whitestone, NY by Anthony and two other partners. Scott began working at the shop around 2010 and began a co-owner in 2013. They began by using the old world process of individually hand-rolling bagels, kettle boiling them, and baking them in their 1947 carousel oven. Today, Utopia Bagels is extremely popular, with lines out the door almost daily, over 62,000 Instagram followers, and wholesale. They can be found on Goldbelly, and exclusively on Uber Eats for delivery.

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: CLICK HERE

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:

• Hands on. Do it today and not tomorrow. Quality first."

In this episode with Jessie and Scott Spellman we will discuss:

• Wholesale
• Partners
• Bagels
• Helping employees grow
• Expansion
• Catering
• The best practices of building a following on Instagram
• Goldbelly

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?
   • Hands on
   • Time Management
2. What is your biggest weakness?
   • Shooting for the stars
   • Taking on too much at once
3. What's one thing you ask or look for when interviewing/growing your team?
   • Simple things should come quickly
4. What's a current challenge? How are you dealing with it?
   • Keeping growth going
5. Share one code of conduct or behavior you teach your team.
   • Cleanliness
   • Make the person next to you better
6. What is one uncommon standard of service you teach your staff?
   • We get your order correct
7. What's one book we must read to become a better person or restaurant owner?
   • Fear and Loathing in Las Vegas by Hunter S. Thompson
   • 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?
   • Egg mixer, tape machine, conveyor belt
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 true to yourself
   • Love what you do
   • Don't put off anything to tomorrow if you can do it today

Contact:

Instagram: @utopiabagels

Website: utopiabagelsny.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 Jesse and Scott Spellman 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!