Restaurant Unstoppable with Eric Cacciatore (general)

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

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

Check out Goldbelly as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

In this workshop with Carol Lawrence we will discuss:

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

Today's sponsor:

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

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

Talk To The Manager Restaurant Unstoppable Podcast

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

Knowledge bombs

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

Contact info:

Red Arrow Diner website

Thanks for listening!

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

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

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

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

Huge thanks to Carol Lawrence for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Carol_Lawrence_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Stephani Robson Restaurant Unstoppable Podcast

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

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

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

In this workshop with Stephani Robson we will discuss:

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

Today's sponsor:

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

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

Talk To The Manager Restaurant Unstoppable Podcast

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

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

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

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

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

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

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Kitchen_Design_2_PODCAST_mixdown.mp3
Category:general -- posted at: 2:40pm EST

Gary Kim Restaurant Unstoppable Podcast

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

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

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Positive vibes only."

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

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

Today's sponsor:

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

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

Talk To The Manager Restaurant Unstoppable Podcast

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

Diageo Bar Academy Restaurant Unstoppable Podcast

Knowledge bombs

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

Contact info:

Instagram: @chefgarykim

Thanks for listening!

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

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

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

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

Huge thanks to Gary Kim for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Gary_Kim_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Stephani Robson Kitchen Layout and Design Restaurant Unstoppable Podcast

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

Today's sponsor:

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

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

Talk To The Manager Restaurant Unstoppable Podcast

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

Contact info:

 

Thanks for listening!

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

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

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

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

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Kitchen_Design_1_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Ferrel Alvarez Restaurant Unstoppable Podcast

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Constant progression."

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

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

Today's sponsor:

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

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

Talk To The Manager Restaurant Unstoppable Podcast

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

Knowledge bombs

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

Contact info:

Rooster & The Till website

Instagram: @roosterandthetill @ferrelalverez

Thanks for listening!

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

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

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

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

Huge thanks to Farrel Alvarez for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Farrel_Alvarez_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

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

Check out episode 705 with Krimsey Lilleth.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

Today's sponsor:

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

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

Talk To The Manager Restaurant Unstoppable Podcast

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

Contact info:

Krimsey's website

Krimsey's book: The Cajun Vegan Cookbook

Thanks for listening!

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

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

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

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

Huge thanks to Krimsey Lilleth for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Lecture_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

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

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Truth in menuing."

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

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

Today's sponsor:

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

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

Talk To The Manager Restaurant Unstoppable Podcast

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Sense of humor
  2. What is your biggest weakness?
    • Emotional temper
  3. What's one question you ask or thing you look for during an interview?
    • Hints about their work ethic
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Truth in menuing
  6. What is one uncommon standard of service you teach your staff?
    • Be yourself
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Eat in their own restaurants and see the whole experience
  8. Name one service you've hired.
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love your family
    • Love your work family
    • Love yourself

Contact info:

Edison Food + Drink Lab on Instagram: @edison_food_drink_lab

Edison website

Edison's Swingamajig on Instagram: @edisons_swingamajig

Edison's Swingamajig website

Counter Culture on Instagram: @counter_culture_tampa

Counter culture website

Thanks for listening!

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

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

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

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

Huge thanks to Jeannie Pierola for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Jeannie_Pierola_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

The final episode of The Story of 7North features a conversation between Jared, Eric, Doug and Jeremiah about ego and pride. Pride can take you quite far, but once you arrive at your goal, what then? This is a shorter episode, an epilogue of sorts.

Thank you for coming on this journey with us.

The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

Direct download: Episode_5_-_Where_Do_We_Go_From_Here_WITH_ADS_v2.mp3
Category:general -- posted at: 3:30am EST

In episode 3, Doug's mentors echoed the same major criticism for Doug: he needs more balance in his life and in his business. This episode heavily features a conversation between Jared, the host, and Doug's wife, Beth York, all about work/life balance. We get to hear her side of the story, finally, in a revealing and candid conversation about what it's like to share a life with someone as driven, motivated, and determined as Doug York.

The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

Direct download: Episode_4_-_The_Flip_Side_WITH_ADS_v2.mp3
Category:general -- posted at: 3:30am EST

In episode 3 we will explore how Doug obtained mentors within his community to help him open 7North Coffee Company. We will hear from Jeremiah Vernon of Vernon Family Farm in Newfields, New Hampshire, and Kath Gallant of Blue Moon Evolution in Exeter, New Hampshire. We will also hear from Doug's very first employee, someone who sees Doug as his own mentor.

The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

Direct download: Episode_3_-_Mentors_WITH_ADS.mp3
Category:general -- posted at: 3:30am EST

At the end of chapter 1 we were informed that Doug York, owner of 7North Coffee Company, used to be a successful rapper as a part of the rap group Granite State, based in New Hampshire. In this episode we will explore how becoming a successful rapper helped Doug on his current journey as a restaurateur.

The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

Direct download: Episode_2_-_Granite_State_v2.mp3
Category:general -- posted at: 3:30am EST

Welcome to episode 1 of The Story of 7North, a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order.

The Story of 7North is the the story of Doug York, an Exeter, NH native who opened a coffee shop during a pandemic. Doug had never owned a business prior to the conception of 7North Coffee Company, and he had never worked as a barista. But 7North is open today and thriving. How did he pull it off? Listen to this heartfelt and inspiring podcast miniseries to find out.

You will be guided by a humorous and high-energy narrator. You will hear voice memos that Doug recorded throughout his journey, interviews with key players, and candid conversations with Doug himself, and those closest to him, about what it takes to open and run a business. 

To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts.

Find out more about 7North Coffee Company here.

Find out more about Restaurant Unstoppable here.

Find out more about Su Madre Podcasts here.

Direct download: Episode_1_with_DATE_EDIT_and_RUN_INTRO.mp3
Category:general -- posted at: 3:30am EST

Rudy Miick and Robert Sloop Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today’s guests: Rudy Miick and Bob Sloop. Rudy Miick is the man behind a Miick consulting in Bob Sloop runs Kaizen Management. In today’s episode we explore alternative means for a more equitable business model.

Show notes…

Calls to ACTION!!!

Today's sponsor:

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

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

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

Contact info:

Rudy Miick: Miick.com

Robert Sloop and Kaizen Management: www.kaizen-management.com

Thanks for listening!

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

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

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

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

Huge thanks to Rudy Miick and Robert Sloop for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Round_Table_PODCAST__mixdown.mp3
Category:general -- posted at: 3:30am EST

Laura McCutcheon Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest: Founder, and Owner of Halelife Bakery, Laura McCutcheon. Laura's diverse background in the world of marketing, advertising, branding, and business development for non-profits and corporations set her up well for success in the food and beverage industry. After being diagnosed with celiac disease, and having a son who also suffered from his own gluten-free illness, Laura moved to Tampa, FL to get the medical support she and her family needed. What started as a gluten-free blog turned into a business that focused on sharing the best gluten-free, vegan, and allergy-free products out there. In 2018 that business turned into Halelife Bakery. Halelife Bakery is a dedicated gluten-free & vegan bakery offering gourmet cupcakes, donuts, cakes, bars, brownies, and more. Focused on providing safe delicious baked goods for those who are living with food allergies, intolerances or specific preferences.

Check out Outwitting The Devil: The Secret To Freedom and Success by Napoleon Hill as mentioned in today's episode

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Most people's greatest success comes one step beyond their greatest failure."

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

  • Branding
  • Emotional branding
  • A restaurant focused on people with allergies and dietary restrictions
  • Start where you can
  • Using a blog to market your restaurant
  • Streamlining processes
  • Invent a word for the name of your business
  • Retaining employees best practices

Today's sponsor:

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

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Loyalty
  2. What is your biggest weakness?
    • Loyalty
  3. What's one question you ask or thing you look for during an interview?
    • Are you an empathetic person?
  4. What's a current challenge? How are you dealing with it?
    • Managing growth
  5. Share one code of conduct or behavior you teach your team.
    • Empathy
  6. What is one uncommon standard of service you teach your staff?
    • Patience
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • See their team members as humans
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Lead by example
    • Your only as strong as your team
    • Attention to detail and quality control are keys factors in a successful business

Contact info:

Instagram: @halelifebakery

Email: laura@halelifebakery.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 Laura McCutcheon for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Laura_McCutcheon_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

 
With excitement allow me to introduce to you today's guest, Peter LeSar. Perter is the founder of Restaurant Development Theory and the author of Restaurant Strong: The First Principles of Restaurant Outperformance and How to Make Them Work For You.
 
Peter co-founded two restaurants: Donde Jose, recognized by The World's 50 Best Restaurants Discovery Series as one of the 50 "next generation dining destinations" around the globe; and Lo Que Hay, named as one of the"15 best new restaurants openings" through the Americas.
 
Prior to his restaurant openings, Peter operated a publicly-traded hospitality company both as interim CEO and Long-time CFO ($125million of revenue with 5,000 employees and operations in 7 countries). he has been the president of an Asian hospitality company with $50+ million in revenue and 1,350 employees.
 
Join Peter at www.peterlesar.com where he helps restaurants to bridge the knowledge they need to scale from small businesses into large ones.

Check out Peter's book: Restaurant Strong: The First Principles of Restaurant Outperformance and How to Make Them Yours

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "There's a lot more that we don't know about our own spot in the world than we even realize we don't know."

In today's episode with Peter Lesar we will discuss:

  • Everything covered in the book +PLUS MORE

Today's sponsor:

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

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Conviction
  2. What is your biggest weakness?
    • Too creative
  3. What's a current challenge? How are you dealing with it?
    • Getting the word out
  4. Share one code of conduct or behavior you teach your team.
    • Take off time for thinking
  5. What is one uncommon standard of service you teach your staff?
    • Be yourself
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Learn
  8. Name one service you've hired.
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • One on one counts more than anything else
    • The history of the relationships with people matters incredibly
    • Get a dog

Contact info:

Restaurant Strong Community on Facebook

Email: peter@peterlesar.com

Thanks for listening!

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

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

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

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

Huge thanks to Peter LeSar for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Peter_Lesar_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Lolis Mexican Cravings Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guests, co-founders, and COO of Lolis Mexican Cravings Josue and Maria Dolores "Lola" Garcia and Miguel Miranda, respectively. Josue got his entrepreneurial start slinging tamales to pedestrians in Guanajuato, Mexico. Handing out tamales evolved into owning a restaurant. Eventually, Josue would hire Lola and it didn't take long before the two were falling in love. Josue and Lola migrated to the United States in the early 2000s with the American dream of starting a restaurant empire. After moving from Guanajuato, Mexico, to Tampa, FL, the married couple worked as cooks in a food court at the mall. During their time as cook Josue's old habit awakened, and Josue and Lola started supplying tamales to all of their co-workers and the other workers at the food court. Eventually, their reputation grew enough to where they could start a catering company. In 2014 they opened their first brick and mortar- Today they have 3 locations and they're growing!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you can see it in your mind, you can put it in your hands."

In today's episode with Josue and Maria Dolores "Lola" Garcia and Miguel Miranda we will discuss:

  • You need to know your talents
  • You need to know what you want
  • Be a student
  • Starting a successful business in Mexico during a recession
  • Believing in yourself and your talents
  • Food trucks
  • Surviving while under capitalized
  • Menu size and complexity
  • Quality plus speed equals success
  • Fighting the perception that your first store is the best store
  • Culture is everything

Today's sponsor:

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

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Consistency
  3. What's a current challenge? How are you dealing with it?
    • the new Loli's location
  4. Share one code of conduct or behavior you teach your team.
    • Believe 
  5. What is one uncommon standard of service you teach your staff?
    • Quality
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Consider their impact on the environment
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • My wife
    • My kids
    • My employees

Contact info:

Lolis website

Instagram: @lolis_mexicancravings

Facbook: @lolismexican

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 Josue and Maria Dolores "Lola" Garcia and Miguel Miranda for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Lolis_Mexican_Cravings_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Lisa Duff Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, COO of Rocky Coast Printworks, Lisa Duff. Rocky Coast Printworks specializes in making brands look their best. From fully custom apparel to logo merchandise for retail and giveaways, they are your one-stop shop for the best quality products at the most competitive prices.

 
 
The question we're answering: What do first-time swag (t-shirts and hats) purchasers not consider? Lisa will take us through the most common mistakes to avoid, share best practices, and then she will coach us through the swag process.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Start by doing what's necessary, then what's possible, and suddenly you are doing the impossible.”

Today's sponsor:

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

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

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

Contact info:

Email: sales@rockycoast.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 Lisa Duff for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Lisa_Duff_Rocky_Coast_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

With excitement allow me to introduce to you today's guest Co-founder and Co-owner of Strategic Hospitality, Benjamin Goldberg.  Strategic Hospitality, co-founded with his brother, Max Goldberg, is a Nashville-based hospitality company shaping the city’s dining landscape by continuously introducing innovative, one-of-a-kind concepts. Properties include Paradise Park Trailer Resort, The Patterson House, Merchants RestaurantThe Catbird Seat, PinewoodThe Band Box, Bastion, Henrietta Red Downtown Sporting Club, and Locust. Strategic Hospitality also provides consulting and management services to other hospitality groups. Founded in 2006,  Strategic Hospitality has experienced steady growth annually and continues to revolutionize the dining scene.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “People remember how you make them feel, not what you say.”

In today's episode with Ben Goldberg we will discuss:

  • Opening your first restaurant at 23
  • Early mentors
  • Advice on getting investors
  • Transparency
  • Forced to learn because you are undercapitalized
  • Location
  • Being stubborn early in your career
  • Deliver a product worth going out of the way for
  • Going into business with family
  • Ego
  • Giving up control
  • The importance of asking your team what they want
  • Setting quarterly and annual goals
  • Evolving operations
  • Tech stacks
  • Implementing Toast POS

Today's sponsor:

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

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard work
  2. What is your biggest weakness?
    • Not delegating enough
  3. What's one question you ask or thing you look for during an interview?
    • A good person
  4. What's a current challenge? How are you dealing with it?
    1. Ramping up multiple restaurants at the same time
  5. Share one code of conduct or behavior you teach your team.
    • Make people happy
  6. What is one uncommon standard of service you teach your staff?
    • Go above and beyond
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Rest
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Toast POS
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be honest
    • Be kind
    • Surround yourself with amazing people

Contact info:

Strategic Hospitality online

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 Benjamin Goldberg for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Benjamin_Goldberg_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Corey Rosen Restaurant Unstoppable Podcast

Corey Rosen is the founder and an active staff member of the National Center for Employee Ownership, a private, nonprofit membership, information, and research organization in Oakland, CA. The NCEO is widely considered to be the authoritative source on broad-based employee ownership plans. He cofounded the NCEO in 1981 after working five years as a professional staff member in the U.S. Senate, where he helped draft legislation on employee ownership plans. Prior to that, he taught political science at Ripon College. He is the author or co-author of over 100 articles and numerous books on employee ownership, and co-author (with John Case and Martin Staubus) of Equity: Why Employee Ownership is Good for Business (Harvard Business School Press, 2005). He has appeared frequently on CNN, PBS, NPR, MSNBC, and other network programs; and is regularly quoted in The Wall Street Journal, The New York Times, BusinessWeek, and other leading publications. He has lectured on employee ownership on six continents.

Check out The Great Game Of Business by Jack Stack as recommended in this episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Employee ownership is a way to make capitalism work for everybody."

In today's episode with Corey Rosen we will discuss:

Today's sponsor:

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

Diageo Bar Academy Restaurant Unstoppable Podcast

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

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

Contact info:

NCEO.org

Email: crosen@nceo.org

Thanks for listening!

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

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

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

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

Huge thanks to Corey Rosen for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Corey_Rosen_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Andy Little Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O’Connell at The Inn at Little Washington before a stint at Pennsylvania’s Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests.

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "A little bit better everyday."

In today's episode with Andy Little we will discuss:

  • Staring as a server
  • Team environments in the kitchen
  • Attending the C.I.A.
  • Should you go to culinary school?
  • Networking in the restaurant world
  • Discipline
  • Be unique within a specific standard
  • Recipe execution - what makes the end result taste different?
  • The Nashville food scene explosion in the early 2010s
  • Seeking momentum markets
  • Sharing a curated YouTube list with your team
  • If you can’t teach and inspire, you can’t lead
  • The interview process
  • The desire to help your employees grow and leave your restaurant when they are ready
  • Give your staff the tools and knowledge to be better than you
  • Identifying when you are in over your head
  • Branding
  • Chasing success on social media

Today's sponsor:

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

Diageo Bar Academy Restaurant Unstoppable Podcast

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Dogged persistence
  2. What is your biggest weakness?
    • Dogged persistence
  3. What's one question you ask or thing you look for during an interview?
    • Attitude
  4. AttitudeWhat's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Don't be an asshole
  6. What is one uncommon standard of service you teach your staff?
    • Personal engagement on a human level; we don't just take orders
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Clear perspective of what they want for themselves
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • iPhone
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Try to get a little better every day
    2. be a good person
    3. Be yourself

Contact info:

Josephine On 12th website

Josephine on Instagram: @josephineon12

Andy Little on Instagram: @chefandylittle

Thanks for listening!

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

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

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

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

Huge thanks to Andy Little for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Andy_Little_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Why not us?”
  • “There’s only we.”

In today's episode with Patrick Whalen we will discuss:

  • Running a casino
  • Advice on restaurant openings
  • Being empathetic
  • Retaining staff
  • Events
  • Tip pool systems
  • Personal life informing career decisions
  • Public perception of your company
  • False-modesty
  • Balancing ego and modesty
  • Recognizing initiative
  • The “Tip The Kitchen” system

Today's sponsor:

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

Diageo Bar Academy Restaurant Unstoppable Podcast

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Very good public speaker
  2. What is your biggest weakness?
    • Impatient
  3. What's one question you ask or thing you look for during an interview?
    • What do you want to do?
  4. What's a current challenge? How are you dealing with it?
    • Unreasonable people
  5. Share one code of conduct or behavior you teach your team.
    • Say what you mean and do what you say
  6. What is one uncommon standard of service you teach your staff?
    • Highly unscripted at tables
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Share information with their employees
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Avero - unlock your restaurant's potential
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be empathetic
    2. Be reasonable
    3. Work hard

Contact info:

Twitter: @tip_kitchen

Thanks for listening!

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

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

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

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

Huge thanks to Patrick Whalen for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Patrick_Whalen_NEW_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Meredith Sandland Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today’s guest, Meredith Sandland. Prior to co-authoring Delivering the Digital Restaurant: Your Roadmap to the Future of Food, Meredith spent two decades in consulting, corporate strategy, and restaurant development. After Building 1,000+ restaurants the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up, Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the Google Venture-backed disruptor.

Check out the book: Delivering The Digital Restaurant: Your Roadmap To The Future Of Food by Meredith Sandland and Carl Osbourn

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “If your actions inspire others to dream more, do more, and become more, you are a leader.”

In today's lecture with Meredith Sandland we will discuss:

Today's sponsor:

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

Diageo Bar Academy Restaurant Unstoppable Podcast

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

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

Contact info:

You can buy the book right here!

Get the book straight from the authors at www.deliveringthedigitalrestaurant.com

Check out learn.delivery

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 Meredith Sandland for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Meredith_Sandland_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Brandon Styll Restaurant Unstoppable Podcast

Brandon Styll started managing restaurants over 20 years ago. In 2005, Brandon stepped away from restaurant management to take on a more secure role as managing partner at Creation Gardens, a wholesale food distributor based in Louisville, Kentucky. Brandon quickly developed a reputation for being able to get chefs what they needed when they needed it, and was recruited by the produce distributor, Freshpoint. After six years with Freshpoint, Brandon was recruited once again by US Foods as a Territory Managers, before he was quickly promoted to District Sales Manager. In 2018, after 15 years of not working in a restaurant, Brandon felt the industry calling him back and joined both Green Hills Grille and Mere Bulles as the Director of Operations. In addition, Brandon is the host of Nashville Restaurant Radio, where he’s produced over 200 episodes featuring local chef interviews, leadership interviews, and more!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Failure is simply the opportunity to try again, this time more intelligently.”
  • “Whether you think you can or you think you can’t, you’re right.”

In today's episode with Brandon Styll we will discuss:

  • The significance of the word “they”
  • Don’t see yourself as a victim
  • What can you to do make EVERY guest happy
  • Creating win-win situations
  • The amazing feeling of approval
  • What is the price of convenience?
  • How we treat employees and why they’re finding other professions
  • Substance abuse in the industry
  • Switching from hospitality to food sales
  • Selling produce
  • Enthusiasm and energy
  • Intentional pricing
  • The importance of utilizing a culture index
  • Advice on effective purchasing
  • Hitting rock bottom
  • Getting sober
  • Meditation
  • What makes the Nashville restaurant industry unique and what can we all learn from it?
  • The importance of supporting other restaurants in your community
  • Momentum markets

Today's sponsor:

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

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Enthusiasm
  2. What is your biggest weakness?
    • Arrogance
  3. What's one question you ask or thing you look for during an interview?
    • 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.
    • Do the right thing, empower staff to make the right decision
  6. What is one uncommon standard of service you teach your staff?
    • Relationships
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • 1 on 1 with staff, check in with your team more often
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Zenput for digital checklist
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Don't sweat the small stuff
    2. Focus on what you have control over
    3. Love hard

Contact info:

Nashville Restaurant Radio website

Instagram: @brandon_nrr

Thanks for listening!

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

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

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

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

Huge thanks to Brandon Styll for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Brandon_Styll_PODCAST_3_mixdown.mp3
Category:general -- posted at: 8:07am EST

David Lizerbram Restaurant Unstoppable Podcast

David Lizerbram is an attorney in private practice. He is also the host of Products of the Mind, a podcast about the intersection of business + creativity. Products of the Mind is produced by Mana Monzavi. David was born in Philadelphia and raised in North County San Diego, California. After graduating from the University of Southern California School of Cinema-Television (now the School of Cinematic Arts) and USC’s Marshall School of Business, he received his J.D. from Loyola Law School in Los Angeles. David speaks regularly about legal matters, and has presented on a legal education panel at San Diego Comic-Con every year since 2008. In 2011, David was appointed by California Governor Jerry Brown to the Board of Directors of the 22nd District Agricultural Association, which is responsible for oversight of the Del Mar Fairgrounds. He served in that position until the conclusion of his term in 2015. He also served on the Board of Directors of the San Diego Music Foundation and was a co-founder of the Craft Beer Association of San Diego, a think tank focused on promoting San Diego County’s dynamic craft beer industry. David lives in North Park, San Diego with his wife, Mana Monzavi and their son, Miles. David Lizerbram & Associates was founded in 2005 in San Diego, California with the goal of providing high-quality legal services to entrepreneurs both locally and nationwide. Since the firm’s creation, David has assisted with a large variety of business matters. His clients have varied in size from solo entrepreneurs to publicly traded companies. David has provided legal guidance on multimillion-dollar rounds of fundraising, negotiated strategic partnerships with nationwide businesses and nonprofits, managed international intellectual property portfolios, and advised many innovative startups.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "What you don't know CAN hurt you, BUT, knowledge is power."

In today's workshop with David Lizerbram we will discuss:

  • All things trademarks. Listen for the full breakdown!

Today's sponsor:

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

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

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

Contact info:

www.lizerbramlaw.com

Twitter: @davidlizerbram

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 Lizerbram for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: David_Lizerbram_PODCAST_mixdown.mp3
Category:general -- posted at: 3:00am EST

Mel Harrington Restaurant Unstoppable Podcast

Mell Harrington is the Chef and Owner at Sunday Supper Society in Kittery, Maine. Mel grew up working in the restaurant industry since the age of 15 & has never been happier. Most days you can find her in the garden planning dinner or in the kitchen making fresh pasta. Her love for food, travel & culture shines through in everything she does. Mel is currently working towards her sommelier certification, learning to speak Spanish & growing a garden.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Bitches get shit done."

In today's episode with Mel Harrington we will discuss:

  • Leaving the industry only to return
  • The importance of travel
  • The benefits of a financial background before entering the restaurant industry
  • Investors
  • Why isn’t restaurant work, especially FOH, respected more?
  • The host position
  • Getting fired
  • Partnerships
  • Transition from FOH to baking

Today's sponsor:

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • My work ethic and drive
  2. What is your biggest weakness?
    • Perfectionism
  3. What's one question you ask or thing you look for during an interview?
    • Positive attitude
  4. What's a current challenge? How are you dealing with it?
    • Perfectionism
  5. Share one code of conduct or behavior you teach your team.
    • Be welcoming and kind
  6. What is one uncommon standard of service you teach your staff?
    • Attention to detail
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • We've lost sight of the passion
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be kind
    2. Work hard toward what you want
    3. Don't take any shit

Contact info:

www.sundaysupperme.com to book a seat

Instagram: @sundaysuppersociety.me

Email: sundaysupper.me@gmail.com

Thanks for listening!

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

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

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

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

Huge thanks to Mel Harrington for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Mel_Harrington_NEW_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Josh Kopel Restaurant Unstoppable Podcast

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website here.

Check out Josh's podcast - Full Comp Podcast

Check out previous episode 736 with Josh Kopel

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Success is a mindset, not a feeling."

In today's workshop with Josh Kopel we will discuss:

  • The 3 keys:
    • Revenue
    • Amplify
    • Frequency

Today's sponsor:

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

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

Contact info:

www.restaurantcasestudy.com

www.joshkopel.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 Josh Kopel for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: josh_kopel_NEW_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Corey Manicone Restaurant Unstoppable Podcast

Corey grew up in the industry as his parents owned fast casual restaurants in Fort Collins, Colorado, where he learned first hand the good, the bad and the ugly that comes with operating. In 2015, Corey joined New York City based Relay Delivery as the first employee, helping define the optimal delivery playbook used by hundreds of restaurants. Seeing a need in the market to further enhance the off-premise business model for restaurants, he co-founded Zuul in early 2018, New York's first ghost kitchen solution. Today, Zuul licenses their proprietary ghost kitchen technology, allowing restaurant operators across the country an opportunity to achieve a much-improved economic model for delivery while also enhancing the consumer experience.

Check out episode 769 with Kyle Inserra as mentioned in today's episode.

Check out episode 835 with Michael Chernow as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “You can beat the person that won’t give up.”

In today's episode with Corey Manicone we will discuss:

  • Franchising
  • Hardships in the industry
  • Negotiating your lease
  • What Corey learned from big companies outside the restaurant industry
  • Virtual Brands
  • Best practices for dealing with 3rd party delivery
  •  

Today's sponsor:

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

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

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

Contact info:

Twitter: @coreymanicone

Email: corey@zuul.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 Corey Manicone for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Corey_Manicone_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Matt Plapp Restaurant Unstoppable Podcast

Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach.  He's owned his marketing firm since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI!  Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform.  Matt's two books in the restaurant marketing field are, "Don't 86 Your Restaurant Sales" & "Sell More Slices" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database.

Check out Matt's previous workshop 811: Leveraging Your Marketing To Build A Database Of Customers

Episode 799: WORKSHOP-5 Ways To Turn Instagram Followers Into Orders with Rory Balkin and Rev Ciancio was mentioned!

Episode 820: Business Planning Workshop with Stephani Robson was also mentioned!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The hardest part about writing your own story is knowing that you're worth the ink."

Contact info:

www.mattplapp.com

Email: matt@mattplapp.com

Thanks for listening!

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

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

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

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

Huge thanks to Matt Plapp for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Matt_Plapp_workshop_2_NEW_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

On the eve of his 17-year milestone of sober living, Michael Chernow, the celebrated serial entrepreneur, restaurateur, fitness expert, and celebrity chef—who has spent more than a decade launching legacy dining destinations such as The Meatball Shop and Seamore’s—is taking a rest from restaurants to make healthy breakfasting habitual in his newest venture - Kreatures of Habit. Kreatures of Habit is a brashly branded functional food brand based on a positive daily habit, which Michael exclaims with an expletive, “helps people live their best fuckin’ lives.” Kreatures of Habit is a love letter to Chernow’s own mindful morning breakfast and triumphs over addiction. The PrOATagonist, the brand’s heroic inaugural product, combines plant-based protein (30g), gluten-free oats, and essential vitamins + minerals for an equally craveable and convenient breakfast. Prepped in less than 3 minutes, wellness-minded breakfasters have the option of enjoying The PrOATagonist in taste-bud tantalizing flavors such as Chocolate, Blueberry Banana, and Vanilla. A fellow podcast host at the helm of Born or Made, Michael Chernow, who has founded hospitality ventures The Meatball Shop and Seamore’s, appeared on Food Network’s Beat Bobby Flay, Kitchen Casino, and Chopped, co-authored cookbooks, and landed magazine spreads for his Olympian-like physique, possesses a resume with marathon-like momentum. A poster child for how to live a life well-lived and reach business mogul status, Chernow adopted positive habits that allowed him to replace alcohol with nutrition and fitness and propel his ascent in the New York restaurant scene. In this next act, he takes on breakfast. Please let me know if you are interested in recording with Michael and learning more about Kreatures of Habit. Would love to connect the two of you! I’ve included a few more details below for reference. Thank you, Jordan Within a podcast interview, Michael can speak to the following aspects of his entrepreneurial and personal journey to excellence: The Sobering Truth - Explore how Michael’s recovery from addiction and how positive daily habits and small decisions made on a consistent basis from the beginning of the crux to his success in business and life. The Renaissance Restaurateur - In addition to his past culinary endeavors and upcoming Kreatures of Habit launch, Chernow hosts his own podcast, Born or Made, is an ambassador for Ten Thousand, Muy Thai boxer, a pro status men's physique bodybuilder as well as advisor at Two Hands and Find my Formula, an investor in Greenpoint Fish and Lobster, and husband and father of two young sons. My Morning Machinations - Wake up to Michael’s morning routine, which starts at 5:30am and includes technical training for marathons, bodybuilding, and boxing competition, mindfulness practices, and a self-created protein-backed oatmeal recipe, which laid the foundation of Kreatures of Habits’ The PrOATagonist. Pandemic Pivot - Hear firsthand how Michael conceptualized Kreatures of Habit after a decade in the restaurant world and why he believes the time is now for direct-to-your-doorstep functional food staples.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The business of business is relationships and the foundation of relationships is trust."

In today's workshop with David Scott Peters we will discuss:

  • Partners
  • Business plans
  • Entrepreneurship
  • Meatballs
  • Surround yourself with people who can help you
  • QSR vs. full service

Today's sponsor:

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

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

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Waking up at 5 AM
  2. What is your biggest weakness?
    • Taking things personally
  3. What's one question you ask or thing you look for during an interview?
    • Learning a new industry
  4. What's a current challenge? How are you dealing with it?
    • Looking for positive people
  5. What's one book we must read to become a better person or restaurant owner?
  6. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Take time to celebrate the wins
  7. Name one service you've hired.
    • Bookkeeping
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Look people in the eyes and shake hands with a firm handshake
    • Ladies first
    • Remember people's names

Contact info:

Kreatures Of Habit website

Kreatures Of Habit social handles: @kreaturesofhabit

Seamore's social handles: @seamores

Meatball Shop social handles: @meatballers

Thanks for listening!

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

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

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

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

Huge thanks to Michael Chernow for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Michael_Chernow_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

David Scott Peters Restaurant Unstoppable Podcast

CLICK HERE to schedule your discovery call with David Scott Peters and redeem your $1,000 off... only available to Restaurant Unstoppable Listeners.

Email David@davidscottpeters.com with your name and email to get the 3 free bones mentioned in today's episode.

In this episode, David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss budgeting.

In 2003, David discovered his passion for teaching independent restaurant owners on how to build a business that gives them financial freedom and freedom from their restaurants, and he's been doing it ever since. He specializes in coaching independent operators because once they have the proper systems and methods in place, their passion for providing an exceptional experience elevates the industry and their communities.

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

Check out his website: davidscottpeters.com

David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 5 previous episodes including:

Check out episode 141: Helping Put The Power Back In The Hands Of Independents

Check out episode 437: Where To Start With Menu Engineering

Check out episode 578: How To Build A Budget

Check out episode 639: 7 Steps For Creating Great Managers

Check out episode 763: Checklists 101

Click here to Join the RUNetwork and Get 30-days access on me-- FREE.

https://www.youtube.com/watch?v=eO-drVzsffo

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “You can have the one bad day, it’s what you do the next day that defines you.”

In today's workshop with David Scott Peters we will discuss:

  • 1 Trailing 12 Month Sales
  • 2 Sales % by Category
  • 3 Cost of Goods Sold
  • 4 Labor $ and % by Position
  • 5 Fixed or Variable?
  • 6 Create a Plan
  • 7 Forecasting Sales

Join the network to receive all the tools and resources from each workshop including today's.

Today's sponsor:

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

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

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

Contact info:

Email: david@davidscottpeters.com

Restaurant Coaching | David Scott Peters | Lower Food and Labor Costs

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 Scott Peters for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: DSP_budgeting_workshop_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Nicole Nocella Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest, Chef and Co-founder of Stalk Restuarant Nicole Nocella. Chef Nicole Nocella is From Londonderry, NH. After high school she spent some time in California, then returned to the Northeast where she became a graduate of Le Cordon Bleu School of Culinary Arts- Cambridge, MA. She's has since spent the majority of her career on the NH Seacoast serving as Chef for notable restaurants such as The Rosa, Row 34, and Jumpin Jay's Fish Cafe. In early 2020, Chef Nicole partnered with John Daniels to open Stalk Restaurant in Dover, NH.

Past guests from the Row 34 restaurant family:

Check out episode 071 with Garrett Harker as mentioned in today's episode

Check out episode 248 with Shore Gregory as mentioned in today's episode

Check out episode 554 with Matty Bailey as mentioned in today's episode

Check out episode 744 with Jamie Bissonnette as mentioned in today's episode

Check out episode 831 with George Bezanson as mentioned in today's episode

Past guests from the Jay McSharry restaurant family:

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

Check out episode 764 with Kate McGrath as mentioned in today's episode

Check out episode 770 with Will Myska as mentioned in today's episode

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Invest in your people, not your business.”
  • "Imperfection is perfection."
In today's workshop with Nicole Nocello we will discuss:
  • Creating relationships with your crew
  • Culinary school?
  • Being a woman in the industry
  • Sexual harassment in the industry
  • Communicating to e poses that they are valued
  • Recipe management
  • Manager/owner presence
  • Retaining employees by creating opportunity
  • Taking a break from the industry
  • Educating your employees
  • Premeal emphasis
  • Implement systems and documentation
  • Buildout lessons
  • Plumbing issues
  • Double-check contractor licenses

Today's sponsor:

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

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Being stern with people
  2. What is your biggest weakness?
    • Asking for help
  3. What's one question you ask or thing you look for during an interview?
    • Where does your passion lie and where does it come from?
  4. What's a current challenge? How are you dealing with it?
    • Free time
  5. Share one code of conduct or behavior you teach your team.
    • Respect your co-workers
  6. What is one uncommon standard of service you teach your staff?
    • Call the guests "guests"
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Being part of the team and doing any job in the restaurant that's necessary
  9. Name one service you've hired.
    • Accounting
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Invest in your people
    2. Be the role model
    3. Be strong-willed

Contact info:

Stalk website

Social: @stalkrestaurant

Call Stalk: 603-343-2600

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 Nicole Nocella for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Nicole_Nocello_NEW_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Rich Brooks Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, host of the Agents Of Change podcast, and president of  Flyte New Media, Rich Brooks. Rich Brooks is founder and president of flyte new media, a web design and Internet marketing firm in Portland, Maine. His monthly flyte log email newsletter and web marketing blog cover topics such as search engine optimization, blogging, social media, email marketing, and building websites that sell.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Luck favors the prepared.”
In today's workshop with Rich brooks we will discuss:
 
The 4 lenses:
  1. Find
  2. Focus
  3. Fashion
  4. Frame

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

Contact info:

Flyte New Media website

Listen to Agents Of Change

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 Rich Brooks for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Rich_Brooks_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

George Bezanson Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Chef/Partner of Earth's Harvest Kitchen, Chef George Bezanson. After years of traveling and cooking through Boston, New Hampshire, and Florida Chef George returned to Manchester, NH to open The Bridge Cafe, Mint Bistro, and Pressed Cafes. After a series of unfortunate events, Chef George made the conscious decision to step down from his leadership position to focus on his mental health.

Now living on the NH Seacoast, Chef George most recently was part of the Row 34 team in Portsmouth before joining Earth’s Harvest. Chef George is inspired by the farm-to-table vision that is becoming more prevalent in the culinary community and he wants to bring the quality of fine dining to everyday food.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “You are the most important person.”

In today's episode with George Bezanson we will discuss:

  • Learning from a mentor instead of culinary school
  • Learning by failing early on as a chef
  • Learning how to gain respect instead of demanding it
  • The differences between chef and owner
  • Advice for young Sous/Executive chefs
  • Controlling costs
  • Writing menus
  • The responsibility of leaders
  • Start small
  • Partnerships
  • Importance of contracts
  • Making the decision to step down

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Stamina
  2. What is your biggest weakness?
    • Insecurity
  3. What's one question you ask or thing you look for during an interview?
    • Do you have a passion to do this?
  4. What's a current challenge? How are you dealing with it?
    • To stay inspired
  5. Share one code of conduct or behavior you teach your team.
    • Respect and keep internal issues out of the eyes of the guest
  6. What is one uncommon standard of service you teach your staff?
    • Clean
  7. What's one book we must read to become a better person or restaurant owner?
    • Kitchen Confidential by Anthony Bourdain
    • The French Laundry y Thomas Keller
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Offer health insurance
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    1. Toast Online Ordering
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Experience, Spend time with your family, Take care of yourself mentally and physically

Contact info:

Earth's Harvest on Facebook

Earth's Harvest on Instagram: @earthsharvestkitchen

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 George Bezanson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: George_Bezanson_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Carrie Luxem Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, the founder and CEO of Restaurant HR Group, Inc. Carrie Luxem. You can find Carrie Luxem at her website www.carrieluxem.com or read her book Restaurant Operator's HR Playbook here. Carrie Luxem is the founder and CEO of Restaurant HR Group, Inc. and Carrie Luxem LLC and she is laser-focused on her mission to create more restaurant and leadership success stories. She is the author of Restaurant Operator’s HR Playbook and will be publishing her second book (a soft skills playbook) in early 2022. With a restaurant industry focused HR career that has spanned over 20 years, Carrie is frequently sought out for her modern, yet simple and effective advice. She has been named as one of the top 50 women innovators in the restaurant industry and has been featured in Entrepreneur Magazine, Inc Magazine, Restaurant News, Pizza Today and Independent Restaurateur. She has a weekly column with 1851 Franchising, actively posts articles and videos on social media, and has appeared on several radio shows and dozens of restaurant industry and business-focused podcasts.

753: Workshop – Carrie Luxem on HR Systems and Recruiting

321: Carrie Luxem on Your Team Won’t Care About You Until You Care About Them

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Let’s do what’s right, not what’s easy.”
In today's workshop with Carrie Luxem we will discuss:

12 Tips to Properly Terminate Employees

  1. Know the rules for your state
  2. Provide an employee handbook
  3. Take the onboarding to heart
  4. Track and document employee performance
  5. Coach your team
  6. Creating improvement plans
  7. Initiate corrective action
  8. Gather documentation and input
  9. Keep it private
  10. Be professional and to the point
  11. Share legally required information
  12. Learn from each termination

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

Contact info:

Find Carrie's book Restaurant Operator's HR Playbook here

www.carrieluxem.com

www.restauranthrgroup.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 Carrie Luxem for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Carrie_Luxem_termination_checklist_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Andy Pforzheimer Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, co-founder of Bartaco and Barcelona Wine Bar and CEO of Taste Maker Acquisition Corps, and I should mention you hold titles with Wisely, US Foods and Upwards Projects Restaurant Group,  Andy Pforzheimer.

 

Andy is a graduate of Harvard University. After graduating he traveled to France to explore his passion for cooking. He continued is his culinary adventures in the United States throughout the late 1980s and early 1990s. During this time he worked for notable chefs including Jeremiah Tower at Stars, Anne Rosenzweig at both Arcadia and the "21" Club and Patrick Healy at Colette.

He thought he had his fill of cooking and went to work as the original food editor for Matha Stweart Living magazine. Turns out, he prefers to work on his feet and before long he was back in kitchens with the catering and consulting businesses he started.  It was during this time he met his business partner,  Sasa Mahr-Batuz. The two opened the first Barcelona Wine Bar location in 1996 which they scaled to 6 locations. In 2010, Pforzheimer and Mahr-Batuz started Bartaco.  In 2012 they took on a partner in Hal Rosser and Rosser Capital, opening even more restaurants. In June 2018, with 32 restaurants in 14 states, they sold Barteca to Del Frisco's Restaurant Group for $325 million.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "What you tolerate becomes your standard."

In today's episode with Andy Pforzheimer we will discuss:

  • Doing literally whatever it takes to work in the best restaurants when you're starting out
  • Prime cost
  • Maximizing seating
  • Working for Martha Stewart
  • Partners
  • Failing
  • Salvaging waning restaurants
  • Usefulness of lawyers
  • Negotiating leases
  • Reverse engineering from you "Why"

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Focus
  2. What is your biggest weakness?
    • I can be didactic
  3. What's one question you ask or thing you look for during an interview?
    • They have to care deeply about the job
  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.
    • Look in the mirror and say "is this who I am?"
  6. What is one uncommon standard of service you teach your staff?
    • We want the guest to know something personal about their server
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't know how to seat a room
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Kindness is more important than brilliance
    • What you tolerate becomes your standard
    • Always smell you own armpits

Contact info:

Email: andy@barteca.com

Thanks for listening!

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

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

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

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

Huge thanks to Andy Pforzheimer for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Andy_Pforzheimer_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Ken McGarrie Restaurant Unstoppable Podcast

With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book The Surprise Restaurant Manager.

Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada.

After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry.
Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with Celebrity Chef Fabio Viviani nationwide.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

“You can do anything in this world that you’re big enough to do.”

In today's workshop with Ken McGarrie we will discuss:

  • The six rules for all first time managers are:
    • Don't become an elitist
    • Avoid discovery-based learning
    • Eyes open, mouth closed
    • Distance yourself socially
    • Advocate success
    • Manger meal etiquette

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

 

Contact info:

info@korgenhospitality.com

Get Ken's book here

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 Ken McGarrie for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Ken_McGarrie_workshop_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Bobby Marcotte Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Executive Chef of The Tuckaway Tavern, Hop + Grind, and Rise + Grind...Chef Bobby Marcotte.

Chef Bobby Marcotte started in the restaurant business at age 14, just 3 years later he was a sous chef and by age 21 a Head Chef.  In 2013 he was chosen to helm The Tuckaway Tavern & Butchery as Executive Chef, responsible for food development in both the Tavern and Butchery.  Under Bobby's leadership, the Tuckaway Tavern has gone on to receive a bevy of accolades from New Hampshire Magazine, Spoon University, Hippo, and City Voter.  The Tuckaway Tavern was also featured on Food Network's Diners Drive In's and Dives and Bobby then went on to win Guys Grocery Games: Diners, Drive-Ins, and Dives Tournament not just once, but TWICE.  Bobby is using his momentum to open new concepts throughout New Hampshire and Massachusettees. 

Check out episode 421 with Bobby Marcotte

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Always grinding'

In today's episode with Bobby Marcotte we will discuss:

  • Early in the industry
  • Turning a job into a career
  • Business partners
  • A restaurant/butchershop combination concept
  • Seeking other entrepreneurial team members
  • Pushing up against complacency
  • Building two complimentary entities simultaneously
  • How to manage 170+ employees
  • Importance of the owner’s presence
  • Slow and steady growth
  • Dialogue and open communication
  • Checklists
  • What being featured on TV does for your restaurant/brand
  • Authenticity
  • Breaking up a business partnership
  • Transitioning to shipping/retail
  • Striving for uniqueness
  • Collaboration
  • Trust

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

 

Contact info:

Support St. Jude Children'S Research Hospital

Support Best Buddies International

Tuckaway Tavern

Hop + Grind

Rise + Grind

Instagram: @thetuckaway | @hopandgrind | @riseandgrindnh

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 Bobby Marcotte for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Bobby_Marcotte_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Zane and Brandon Hunt Restaurant Unstoppable Podcast

Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion.

Check out episode 560 with The Hunt Bros. as mentioned in today's episode.

Check out episode 745 with Chris Schultz about Know When to Scale as mentioned today.

Check out episode 608 with Aaron Lyons as mentioned in today's episode

Check out Blink: The Power of thinking Without Thinking by Malcolm Gladwell as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

In today's episode with The Hunt Bros. and Andrew Smith we will discuss:
  • HR
  • Risk mitigation
  • Acquiring private equity
  • Is private equity for you?

Today's sponsor:

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Thanks for listening!

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

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

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

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

Huge thanks to The Hunt Bros. and Andrew Smith for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Hunt_Bros_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Chris Dimmick Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest Managing Partner at The Idea Collective and Co-Founder of Trufl, Chris Dimmick. With 10 years of experience opening and operating a myriad of unique properties, Chris is driven daily by the constant progress he sees in his restaurants and in the people who make them successful. Over the past 6 years Chris wears the restaurant operations, development, and management hat s for The Idea Collective, a multi-disciplinary creative consulting and experiential design firm. The Idea Collective has multiple past projects throughout the nation, and their two current projects are Sueno, and Tender Mercy, both located and Dayton, OH.

Check out Slack as recommended by Chris in this episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Do cool shit with good people and stay curious."

In today's episode with Chris Dimmick we will discuss:

  • Being a consultant
  • How to recruit
  • How to be recruited
  • Accessing capital
  • Taking advantage of a smaller market
  • Earning trust in a new market
  • Losing capital and rebounding

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Empathy
  2. What is your biggest weakness?
    • Empathy
  3. What's one question you ask or thing you look for during an interview?
    • Empathy
  4. What's a current challenge? How are you dealing with it?
    • Adapting to ownership
  5. Share one code of conduct or behavior you teach your team.
    • Over-communication
  6. What is one uncommon standard of service you teach your staff?
    • Smiles, eyes, names.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Put the ego aside
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Yelli - training software/platform
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Stay curious
    • Stay humble
    • Add value

Contact info:

www.ideacollective.co

Instagram: @suenodyt @tendermercydyt

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 Chris Dimmick for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Chris_Dimmick_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Stephani Robson Restaurant Unstoppable Podcast

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

Check out PART ONE of this Business Planning workshop - Know Your Audience

Check out PART TWO of this Business Planning workshop - Pro Forma

Check out Restaurant Startup and Growth magazine

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Know who you’re talking to and what they care about.”

Today's sponsor:

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

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

 

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

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

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

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

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

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Steohani_Robson_part_three_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Mikey Sorboro Restaurant Unstoppable Podcast

With excitement, allow me to introduce to you today's guest, Owner of Mikey's Late Night Slice, Mikey Sorboro.

Mikey started his entrepreneurial journey with a pedicab service in Columbus, OH. His next entrepreneurial journey was Mikey's Late Night Slight, which started in a shipment container. Today, Mickey's portfolio includes 6 Late Night Slice locations, one LNS food truck, 2 LNS concert venues, and two Odd Fellows Liquor Bar. In this episode, we're picking up where we left off. It's been almost 4 years since I last spoke to Mikey, and we're finding out what's happened since. The focus of the conversation is knowing your lane and strengths and avoiding what you're not good at and passionate about. Mikey also gives me a little advice on my own vision.

Check out episode 426 with Mikey Sorboro as mentioned in today's episode.

Check out episode 816 with Ellis Winstanley as mentioned in today's episode.

Check out Yes Is The Answer, What Is The Question? as suggested by Mikey and Eric.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Don't give up the ship."

In today's episode with Stephani Robson we will discuss:

  • Fixing a failing restaurant
  • Don't buy someone's mistake
  • Ditching food trucks
  • A food truck is either for brand awareness OR profit
  • A for-profit food truck requires its own staff and manager
  • Work/life balance?
  • Eric's vision for his restaurant and the importance of sharing it

Today's sponsor:

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

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

 

Contact info:

mikey@latenightslice.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 Mikey Sorboro for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Mikey_Soboro_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

 

Stephani Robson Restaurant Unstoppable Podcast part 2

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

Check out episode 802: Ramp Up To Financial Sustainability with Ken Schwartz as mentioned in today's workshop.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Know who you’re talking to and what they care about.”

In today's episode with Stephani Robson we will discuss:

  • Occupancy cost thumb rule: money you spend on real estate
  • Rent
  • Property tax
  • CAM - common area maintenance
  • NO MORE THAN 10% IN REVENUES
  • What is your average check?
  • Be specific
  • How many covers/units of sales
  • Don’t multiple by 52/every week is not equal

Today's sponsor:

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

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

 

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

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

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

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

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

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Stephani_Robson_session_2_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

With excitement allow me to introduce to you today's guest, President of The Coffee Bean & Tea Leaf, Sanjiv Razdan.

Sanjiv Razdan is the President, Americas, and India of The Coffee Bean and Tea Leaf. Sanjiv has held executive positions in the foodservice industry for close to 3 decades, leading globally recognized brands through hyper-growth of retail locations and digital channels, restructuring and turnaround situations, including Sweetgreen, Applebee’s, and Dine Brands. In addition to his professional career, Sanjiv is the Founder, Chair and CEO of GLEAM Network, a volunteer-based non-profit whose mission is to provide mentorship and leadership development to the underserved community within the restaurant and foodservice industry.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "They will forget what you told them, they may not remember what you did, but they will always remember how you made them feel."

In today's episode with Sanjiv Razden we will discuss:

  • Broken relationships in our industry
  • What Sanjiv learned from the Sheraton
  • Listening to data
  • The importance of employee feedback
  • Block time to recognize your team
  • Proactively setting culture

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Balance
  2. What is your biggest weakness?
    • Ideation
  3. What's one question you ask or thing you look for during an interview?
    • Humility
  4. What's a current challenge? How are you dealing with it?
    • Reinvantion
  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?
    • Do anything amount of customization for the customer
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Look at other restaurants for inspiration
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Always focus on the way you want top make people feel
    • Early in your career, get yourself a mentor, advocate, and sponsor

Contact info:

Linkdin: Sanjiv Razdan

Gleannetwork.org

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 Sanjiv Razdan for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Sanjiv_Razden_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Stephani Robson Restaurant Unstoppable Podcast

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

Check out The 7 Habits of Highly Effective People by Stephen R. Covey as mentioned in today's episode.

Check out Start With Why by Simon Sinek as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Know who you’re talking to and what they care about.”

In today's episode with Stephani Robson we will discuss:

  • This is part one of of three-part workshop all about business planning.
  • Today we are discussing:
    • who is your audience? and...
    • how do you write your business plan for that audience?

Today's sponsor:

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

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

 

Contact info:

Email: skr4@cornell.edu

Thanks for listening!

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

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

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

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

Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Stephani_Robson_ONE_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Clay Dover Restaurant Unstoppable Podcast

With excitement, allow me to introduce to you today's guest: CEO, President, and taco maker at Velvet Taco, Clay Dover.

Joining Velvet Taco as president in early 2017 Clay Dover has helped scale the brand from four restaurants to 29 locations by the time of this episode aired. Graduate of Brigham Young University where he studied Sales and Marketing, Dover got straight to work leveraging his degree in Chili's Corporate Offices. He'd continue to focus on marketing working with Houlihans, and Apex Restaurant Group before cutting his teeth as CEO while with Metromedia Restaurant Group. After 10 months of CEO, he put his marketing hat back on and went to work with Raising Canes then Pei Wei as Chief Marketing/President.

Check out episode 690 with Chris Schultz as mentioned in today's episode.

Check out this RUNetwork workshop with Chris Schultz about knowing when it's time to scale!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The harder I work, the luckier I get."

In today's episode with Clay Dover we will discuss:

  • Working for Chili's when it was at its height
  • Heading up a marketing campaign with Chili's
  • The importance of ops feedback
  • P and L's
  • "Volunteer for everything."
  • Franchising models
  • Sharing the numbers with your team
  • Growing and scaling during 2020-2021

Today's sponsor:

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

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard work
  2. What is your biggest weakness?
    • Hard work
  3. What's one question you ask or thing you look for during an interview?
    • Desire
  4. What's a current challenge? How are you dealing with it?
    • People AND purchasing
  5. Share one code of conduct or behavior you teach your team.
    • Be relentless
  6. What is one uncommon standard of service you teach your staff?
    • Kick ass and take names. We pride ourselves on winning.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Visit the restaurants, work a shift, talk to customers
  9. Name one service you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • KDS with Toast
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Being a father and a husband is the most important
    • Creating a phenomenal company that empowers others
    • Creating companies that improve the community

Contact info:

Velvet Taco website

Instagram: @velvettaco

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 Clay Dover for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Clay_Dover_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Samuel Stanovich Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Restauranteur- Author - Podcast Host - Strategist - Coach - People Connector- Samuel Stanovich. Samuel has been involved with the hospitality industry for over two decades. Samuel primarily works on the leadership and development as Area Representative for Firehouse Subs responsible for Northern Illinois and Northwest Indiana.  Samuel’s restaurant serves as the training restaurant for the market. Before assuming his current position, Samuel was Director Partner Product Development & Industry Relations, National Restaurant Association including the support of the National Restaurant Association Military Foundation. Samuel’s past experiences include: President & CEO of the Heritage Corridor Convention and Visitors Bureau, in addition, he is a 12-year veteran of Marriott International.

Samuel holds a bachelor’s degree in hospitality management and associates degree in Hotel & Restaurant Management from Johnson and Wales University.

Samuel volunteers his efforts to serve on the board of directors and finance chair for the Bellwood - Proviso Chamber of Commerce and recent past board member of Housing Forward, an Illinois based homeless prevention organization. Other activities include: Advisory Board Member of the Illinois Restaurant Association, member of Les Amis d’Escoffier Society; and strategic adviser to Baci Hospitality. Past board of directors for the American Culinary Federation Chicago Chefs of Cuisine, past- president of the International Food Service Executives Association- Northern Illinois Chapter. Nightclub and Bar Magazine Advisory Council and co-chair of Teresa’s Trotters Cancer Team.

Check out S.M.A.R.T. Guide To Catering Domination by T.J. Schier and Sam Stanovich!

Check out Rocketbook as highly recommended by Sam

Check out Peak: How Great Companies Get Their Mojo From Maslow by Chip Conley as mentioned ion today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Go big or go home."

In today's episode with Samual Stanovich we will discuss:

  • The Marriott family and culture
  • Learning from the best in the beginning
  • Promotion and marketing
  • Opening a waterpark - lessons learned
  • Networking [the pre-internet kind (it still works today)]
  • Change fees: what are they? (They are important)
  • Occupancy costs
  • Advice on brokers
  • The importance of partners
  • Catering

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • My wife
  2. What is your biggest weakness?
    • My A.D.D. Keep a journal.
  3. What's one question you ask or thing you look for during an interview?
    • What does service mean to you?
  4. What's a current challenge? How are you dealing with it?
    • Getting the right people
  5. Share one code of conduct or behavior you teach your team.
    • Treat everybody like family
  6. What is one uncommon standard of service you teach your staff?
    • Do something unexpected
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Get out from behind the counter and spend time with the customers/ask them open-ended questions
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Facebook group for the restaurant
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be passionate about what you do
    • spend time with those that you love
    • My legacy is what you see from my family, what I left behind

Contact info:

Samuel's podcast

Samuel's website

Sam on LinkdIn

Catering Domination! -Sam's book

Instagram: @chicago_sam

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 Samuel Stanovich for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Sam_Stanovich_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Emily Williams Knight Restaurant Unstoppable Podcast

With excitement allow me to introduce today's guest, CEO of the Texas Restaurant Association, Emily Williams Knight.

With excitement allow me to introduce today's guest, CEO of the Texas Restaurant Association, Emily Williams Knight.

Knight has more than 20 years of experience and success in national and global leadership positions and is the current President and CEO of the Texas Restaurant Association.

Previously, she was the Managing Director of Higher Education North America at Study Group, a leading provider of international education. Her career includes senior leadership roles at Laureate Education and serving as President of Kendall College, a leader in hospitality and culinary arts education. During her time as Kendall’s president, Knight expanded access to culinary education throughout the Midwest, Latin America, and the Middle East.

Check out episode 638 with Larry & Jessica Delgado as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "When you pass someone, make sure you smile because it might be the only smile they see that day."

In today's episode with Emily Williams Knight we will discuss:

  • Restaurant associations in general
  • The role of restaurant associations
  • How to re-haul your restaurant association FOR THE BETTER
  • How the TRA lead its members through COVID
  • Supply chain challenges
  • Career paths/professional development within the industry
  • Virtual brands and ghost kitchens
  • Models for the future of the industry
  • Digital franchising
  • Third-party delivery and how we make it work for the restaurants
  • Membership models?

Today's sponsor:

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

 

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

 

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

 

Contact info:

TRA website

Instagram: @txrestassoc

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 Emily Williams Knight for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Emily_Williams_Knight_PODCAST_2_mixdown.mp3
Category:general -- posted at: 3:30am EST

Ellis Winstanley Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, President of El Arroyo, Ellis Winstanley.

 

Check out episode 641 with Greg Scheinman about restaurant insurance as mentioned in today's episode.

Check out A Lapsed Anarchist's Approach To Building A Great Business by Ari Weinzweig as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Let's give it hell."

In today's episode with Ellis Winstanley we will discuss:

  • Employee-guided culture
  • Being someone's exit strategy
  • Labor management
  • Costing
  • Reverse engineering a labor plan
  • Menu engineering
  • Business interruption insurance! GET IT!
  • Dealing with employees who steal
  • Flipping restaurants
  • Operating a sign in front of you restaurant
  • Brand awareness
  • Merch best practices
  • Delivering margaritas
  • Building in-house software for your restaurant

Today's sponsor:

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

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Intensity of interest
  2. What is your biggest weakness?
    • Over-commiting, helping people who maybe should be trying to help themselves
  3. What's one question you ask or thing you look for during an interview?
    • Are you a contributor?
  4. What's a current challenge? How are you dealing with it?
    • Scaling the team
  5. Share one code of conduct or behavior you teach your team.
    • Empathetic, emotional intelligence
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Financial literacy, better planing
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Invest in your team
    • Invest in your family
    • Find a way to set up your life so that you're smiling

Contact info:

EMAIL:

ellis@axialcommerce.com

ellis@elarroyo.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 Ellis Winstanley for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Ellis_Winstanley_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Chris Viaud Restaurant Unstoppable Podcast

Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.​Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day.

Check out episode 742 with Keith Sarasin as mentioned in today's episode.

Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Live life, eat , work, and play like there's no tomorrow."

In today's episode with Chris Viaud we will discuss:

  • Race perceptions in modern America
  • Mentors at Johnson & Whales
  • Culinary school advice
  • The importance of culture and how to efficiently implement it
  • Popups
  • Becoming a master of time management
  • Learning from the corporate food world
  • Lessons learned from opening a restaurant for the first time
  • What a trip to Europe taught Chris about food relations
  • A chaotic, highly anticipated opening
  • Budgeting an opening
  • Partnerships with friends
  • Breaking up a partnership
  • The importance of lawyers in business creation
  • Leaning on tech when you need it

Today's sponsor:

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Ovation Restaurant Unstoppable Podcast

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Restaurant365 Banner

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

Ecolab S&S Clean Simplifed Ad 300x300

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Personable
  2. What is your biggest weakness?
    • Getting in my own head
  3. What's one question you ask or thing you look for during an interview?
    • What do you like to do on your off-time? Want to relate to a future employee
  4. What's a current challenge? How are you dealing with it?
    • Structure and scheduling for myself
  5. Share one code of conduct or behavior you teach your team.
    • Treat others the way you would like to be treated
  6. What is one uncommon standard of service you teach your staff?
    • Our guests are part of our family so we try to relate to them on a personal level
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Relate to your staff
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Google Drive plugins
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Family comes before everything
    • Treat others with love and respect
    • Live, love, and share your culture

Contact info:

Email: chris@greenleafmilford.com

Social Media: @chefchrisviaud

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 Chris Viaud for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Chris_Viaud_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Zack Oates Restaurant Unstoppable Podcast

With Excitement Allow me to introduce to you today's guest, Founder and CEO of Ovation, Zack Oates. Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, and started 3 companies. He went on over 1,000 dates before he got married and wrote a book, Dating Never Works...Until it Does. He currently is Founder and CEO of Ovation, an actionable guest feedback platform for restaurants that specializes in text communication.

Check out Zack's previous episode right here!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Choose to live an extraordinary life for an ordinary one will always waiting."

In today's episode with Zack Oates we will discuss:

  • Growing up in the hospitality industry
  • Mormonism
  • Why Zack created Ovation
  • What Ovation can provide to your business

Today's sponsor:

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

Ecolab S&S Clean Simplifed Ad 300x300

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Ovation Restaurant Unstoppable Podcast

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Restaurant365 Banner

Contact info:

Email: zack@ovationup.com

www.ovationup.com/unstoppable

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 Zack Oates for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Zack_Oates_Round_2_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Aimee Olexy Restaurant Unstoppable Podcast

Owner and founder of Talula's Table, and Co-owner and founder of Talula's Garden, Talula's Daily, The Love, Aimee Olexy.

  • One of the pioneering forces behind the farm to table movement, Aimee is Chef/Owner of Talula’s Table, a hybrid gourmet café and BYOB in Kennett Square, PA that hosts nightly 12-person tastings, so incredibly coveted that it has been dubbed it “The Toughest Table in America.”
  • Aimee is also chef and co-owner (in collaboration with STARR Restaurants) of several of Philadelphia’s most notable restaurants: Talula’s GardenTalula’s Daily and The Love.

Check out Tock as mentioned in today's episode.

Check out Google Chrome's Momentum as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "My body is not a temple." The restaurant industry is hard. Embrace it.

In today's episode with Aimee Olexy we will discuss:

  • Learning EVERY station
  • An interest in small, independant businesses
  • Risk taking in the industry; it's a good thing
  • Learning from corporate hotels
  • Don't serve experiments, serve refined dishes/experiences
  • Hard lessons from opening your first restaurant
  • Selling a business and a concept
  • Documenting and tracking
  • Partnerships

Today's sponsor:

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback.  Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Ovation Restaurant Unstoppable Podcast

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Restaurant365 Banner

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

Ecolab S&S Clean Simplifed Ad 300x300

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Super energized, never tired
  2. What is your biggest weakness?
    • Slow to make change
  3. What's one question you ask or thing you look for during an interview?
    • Do you go the extra mile?
  4. What's a current challenge? How are you dealing with it?
    • Commuting, parking, urban issues
  5. Share one code of conduct or behavior you teach your team.
    • Smile, be positive
  6. What is one uncommon standard of service you teach your staff?
    • If a guest looks unhappy, we approach them and stay ahead of their needs
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind
    • Be generous
    • Be curious
  11. Who should be my next Guest Mentor?
    • Steven Starr

Contact info:

Instagram: @talulastable

www.talulastable.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 Aimee Olexy for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Aimee_Olexy_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Brandon Knoepfle Restaurant Unstoppable Podcast

With excitement allow me to intro owner-operator Acorn Grill Restaurant Brandon Knoepfle.

Check out episode 782 with Ryan Gromfin as mentioned in today's episode.

Brandon recommends Hireme - hiring software for restaurants!

Brandon also recommends Ovation - Restaurant Unstoppable hosted an Ovation workshop in the restaurant Unstoppable Network and you can check that out right here.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Patience and persistence makes for an unbeatable combination for success."

In today's episode with Brandon Knoepfle we will discuss:

  • Growing up in restaurants
  • Working at Applebee's and finding mentors there
  • Going to prison
  • Living with addiction
  • The power of writing/journaling
  • Bootstrapping and building out a gutted restaurant
  • Learning how to build a restaurant through audio books
  • Branding and marketing
  • Learning marketing through app development
  • Creating a name for your restaurant and your concept
  • Consumer-first marketing approach
  • The hiring process
  • Creating checklists
  • Using profit first
  • Partnerships

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Restaurant365 Banner

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

Ecolab S&S Clean Simplifed Ad 300x300

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback.  Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Ovation Restaurant Unstoppable Podcast

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Work ethic
  2. What is your biggest weakness?
    • The negative side of my personality
  3. What's one question you ask or thing you look for during an interview?
    • A genuine smile
  4. What's a current challenge? How are you dealing with it?
    • My lack of skills. Always learning and absorbing
  5. Share one code of conduct or behavior you teach your team.
    • Run a tight ship. What you do outside work is your business, but at the restaurant, you're here to work
  6. What is one uncommon standard of service you teach your staff?
    • Find a way to deeply connect with your staff and customers
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Putting themselves first. Letting their family go by the wayside
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't stop trying
    • Be willing to say yes
    • Be mindful

Contact info:

www.acorngrill.com

Instagram: @acorngrill_

Thanks for listening!

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

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

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

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

Huge thanks to Brandon Knoepfle for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 812_Brandon_Knoepfle_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Matt Plapp Restaurant Unstoppable Podcast

Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach.  He's owned his marketing firm since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI!  Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform.  Matt's two books in the restaurant marketing field are, "Don't 86 Your Restaurant Sales" & "Sell More Slices" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The hardest part of writing your own story is knowing you are worth the ink."

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Restaurant365 Banner

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

Ecolab S&S Clean Simplifed Ad 300x300

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback.  Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Ovation Restaurant Unstoppable Podcast

 

Contact info:

www.mattplapp.com

Email: matt@mattplapp.com

Thanks for listening!

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

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

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

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

Huge thanks to Matt Plapp for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 811_Matt_Plapp_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Amy Mills Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest, Owner of two 17st BBQ locations, The Warehouse event Center, OnCue Consulting and Co-author of Peace, Love and Barbecue and Praise the Lard, Amy Mills. Barbecue heiress Amy Mills, daughter of barbecue legend Mike Mills, is considered the industry’s go-to girl for all things barbecue. She is the James Beard Award-nominated author of Peace, Love and Barbecue, a television personality, and a branding, marketing and PR pro. Her company, OnCue Consulting, offers premiere barbecue industry education and she consults with restaurants and barbecuers world-wide. Amy divides her time between Boston, Southern Illinois and barbecue destinations across the country. She always wanted to be a glamorous heiress. Little did she dream her fortune would lie in barbecue.

Check out Start With Why by Simon Sinek as mentioned in today's episode!
 
Check out Shopify and Goldbelly as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Generosity is a recipe for success."

In today's episode with Amy Mills we will discuss:

  • BBQ in Missouri
  • BBQ competitions
  • Food competitions in your town will boost the entire community's economy
  • Good marketing
  • Hiring best practice
  • Advice on writing and publishing a book
  • Retail and merchandise
  • Multiple channels of revenue
  • Visual branding

Today's sponsor:

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Restaurant365 Banner

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

Ecolab S&S Clean Simplifed Ad 300x300

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback.  Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

Ovation Restaurant Unstoppable Podcast

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Cheerfully flexible
  2. What is your biggest weakness?
    • Holding grudges
  3. What's one question you ask or thing you look for during an interview?
    • The servant heart; the giver, not the taker.. How will you recover when dealing with a difficult guest
  4. What's a current challenge? How are you dealing with it?
    • Recovering from the pandemic, findingnstaif and keeping team members happy through staff shortages
  5. Share one code of conduct or behavior you teach your team.
    • All for the team
  6. What is one uncommon standard of service you teach your staff?
    • The greeting and the goodbye. Make people feel seen and thanked.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Pay attention to food cost
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • BBQ is a culture not a concept
    • Shine a light on your region
    • Create a legacy and loyalty in a community

Contact info:

Instagram: 17thstreetbbq

Email: amy@17bbq.com

Website: 17bbq.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 Amy Mills for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Amy_Mills_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Amy Morton Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest, Owner/Operator of Found Kitchen And Social HouseThe Barn Steakhouse, PATTY2, and Stolp Island Social, Amy Morton.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Give the guest what they want."
  • "Always say yes."
  • "Think outside the box."
  • "Do what is right."

In today's episode with Amy Morton we will discuss:

  • 4th (or 5th) generation restaurateur
  • The Playboy organization
  • The margins
  • Tipping causes an unfair distribution of earnings
  • Paying more to cooking staff is essential
  • Tracking and watching the numbers is how you stay open
  • Payroll is our biggest and most controllable number
  • Reverse engineering your numbers
  • Have a SINGULAR vision
  • Industry rebellion
  • Creativity without pressure
  • The value of a dollar
  • Integrating your identity into your work
  • Restaurateurs spend too much money on the build-out
  • Opening mistakes
  • Finding a chef
  • The host position
  • Advice on partnerships
  • Communications, intentionality, and ego

Today's sponsor:

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

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • My personality
  2. What is your biggest weakness?
    • Feeling a need for others to buy in
  3. What's one question you ask or thing you look for during an interview?
    • What's your dream position?
  4. What's a current challenge? How are you dealing with it?
    • Making sure the restaurants make moneyBe hands-on and efficient.
  5. Share one code of conduct or behavior you teach your team.
    • Genuine
  6. What is one uncommon standard of service you teach your staff?
    • Give back
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Make people feel at home
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do what you love
    • Be honest
    • Love eachother

Contact info:

Email: amy@foundkitchen.com

Instagram: personal: @amythemort

Found Kitchen: @foundkitchen

The Barn Steakhouse: @barnevanston

Stolp Island Social: @stolpislandsocial

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 Amy Morton for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Amy_Morton_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Tony Smith Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Founder and CEO of Restaurant365, Tony Smith. Tony Smith is Chief Executive Officer and a Co-founder of Restaurant365. Tony’s career has centered on using software to solve business issues across various industries. Prior to starting Restaurant365 he was Director of Services at Dynamic Methods, a software consulting company focused primarily on designing and implementing accounting and operations software solutions. From the beginning at Restaurant365 he spent the majority of his time designing and creating an innovative product that would move the restaurant industry forward. Today he primarily focuses on company vision, culture, growth and long-term strategy. He earned his bachelor’s degree in business management and information systems, magna cum laude, from Brigham Young University. Tony enjoys life while trying out new restaurants, spending time with his girls – wife and 4 daughters, singing and watching college football.

Check out episode 776 with Jeff Dixon as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"It's suppose to be hard. If it wasn't hard, everyone would be doing it."

In today's workshop with Tony smith we will discuss:

  • Similarities between software and restaurant startup business
  • Restaurant365 and what it can provide for your business

Today's sponsor:

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

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

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

Ecolab S&S Clean Simplifed Ad 300x300

Contact info:

restaurant365.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 Tony Smith for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 808_Tony_Smith_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Erick Williams Restaurant Unstoppable Podcast

With excitement allow me to introduce today's guest, owner and executive Chef of Virtue Restaurant, Erick Williams. A Chicago native with a formidable career, Williams’ foray and eventual establishment in the culinary scene began at mk The Restaurant working alongside admired chef Michael Kornick. His home for nearly two decades, Williams held the position of Executive Chef at mk, where he was extolled for his farm-to-fork, seasonal approach. During his tenure, the restaurant amassed fiercely loyal patronage while consistently receiving accolades from coast to coast. The expertise Williams built over the years is reflected at Virtue with his precise sense of timing, immaculate presentation, deeply considered menu and a mantra of leading every guest experience with kindness.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Every guest and team member who walks into the restaurant is walking into an extension of my home. Every farmer and product is intentionally and consciously sourced. These things help guests, staff, and the environment. All of these things equate to high moral standards in the restaurant."

In today's episode with Erick Williams we will discuss:

  • "Falling" into the industry
  • Specific costs that chefs don't naturally think about
  • Empower your people
  • Being "trainable"
  • Real Estate!
  • What Erick learned from MK
  • People often need reinsurance/reinforcement
  • Supporting team members who are stressed out
  • Closing MK/what did Erick learn?
  • Intricacies of owner/chef

Today's sponsor:

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

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Commitment
  2. What is your biggest weakness?
    • Obsessive
  3. What's one question you ask or thing you look for during an interview?
    • Asking indirect questions looking for: trainability and loyalty.
  4. What's a current challenge? How are you dealing with it?
    • Finding balance. Justifying the means.
  5. Share one code of conduct or behavior you teach your team.
    • Honesty
  6. What is one uncommon standard of service you teach your staff?
    • Kindness
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Catching people doing things right. Society would be better served
  8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Family first
    • Live with purpose
    • Have as much patience with you mate as you do with your friends

Contact info:

Instagram: @cheferickwilliams

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 Erick Williams for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Erick_Williams_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

KEN MCGARRIE Restaurant Unstoppable Podcast

With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book The Surprise Restaurant Manager.

Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada.

After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry.
Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with Celebrity Chef Fabio Viviani nationwide.

Check out Angel's Envy distillery as mentioned in today's episode.

Shoutout to The Fifty/50 Restaurant Group inChicago for hosting this interview!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Enjoy the ride."

In today's episode with Ken McGarrie we will discuss:

  • Past experiences influencing you today
  • Lobbying to be manager right out of the gate
  • Working in nightclubs/as a bouncer
  • Language
  • Apathy
  • Training/empowerment
  • The host position
  • Regrets
  • Membership models?
  • The Five G's

Today's sponsor:

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

Ecolab S&S Clean Simplifed Ad 300x300

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

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Obsession
  2. What is your biggest weakness?
    1. Rumination
  3. What's one question you ask or thing you look for during an interview?
    • Preparation
    • "Who not to hire" Chapter 2 pg 11 From Ken's book
  4. What's a current challenge? How are you dealing with it?
    • Second guessing myself
  5. Share one code of conduct or behavior you teach your team.
    • If you are comped in a restaurant, tip the original amount, not the discounted amount
  6. What is one uncommon standard of service you teach your staff?
    • The guest is usually wrong
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Anyone who works for you could work anywhere for anyone
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • My book
    • Bill Hicks standup special "Revelations"
    • Fish Bone album titled Truth and Soul

Contact info:

www.korganhospitality.com

Find Ken's book right here.

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 Ken McGarrie for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Ken_McGarrie_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Joe Fontana Restaurant Unstoppable Podcast 3

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

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

He was also the guest for episode 715! Check that out too!

Check out Zap Props in Chicago as mentioned in today's episode.

Check out Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Mike Michalowicz as mentioned in today's episode and suggested by both Eric and Joe.

Also, check out Abundance: The Future Is Better Than You Think by Peter H. Diamandis and Steven Kotler as recommended, quite highly, by Eric in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you want to prosper for a year, grow a plant. If you want to prosper for ten years, grow a tree. If you want to prosper for one hundred years, grow people."
In today's episode with Joe Fontana we will discuss:
  • Growth
  • Growing PEOPLE
  • Restaurant design
  • Publicists?
  • Creating opportunities FOR OTHERS
  • Inward growth
  • Promote within
  • Visioning
  • Communicating your vision
  • The importance of vocabulary and language for culture in your business
  • Use language to reinforce vision
  • Profit First Money Management
  • The Pivot

Today's sponsor:

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

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

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

Ecolab S&S Clean Simplifed Ad 300x300

Contact info:

Email: joe@frythecoop.com

Instagram: @frythecoop

www.frythecoop.com

Thanks for listening!

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

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

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

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

Huge thanks to Joe Fontana for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 805_Joe_Fontana_3_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Kevin Boehm Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, CO-CEO and CO-Founder of BOKA Restaurant GroupKevin Boehm. After opening 30 restaurants over the last 27 years, James Beard-winning restaurateur Kevin Boehm has become one of the nations foremost visionaries in the field of hospitality. Kevin, along with his partner Rob Katz have built BOKA Restaurant Group on great chefs, inspired design, and enlightened hospitality.Kevin grew up in Springfield, Illinois, and knew at a young age that he wanted to be in the restaurant business. After working in the industry for just a few years, he saved enough money to open a 6 table restaurant in 1993 called the Lazy Daze Café in Seaside, Florida. Restaurants in Blue Mountain Beach, Florida, Springfield, Illinois, and Nashville, Tennessee would follow, and Boehm got his education opening and selling 4 restaurants all before the age of 30. In 2002, Boehm would partner with Rob Katz, and the two would open 26 places together in less than 16 years.

We reference Kevin's first episode often, so check it out here.

Check out Restaurant That Work: Case Studies Of The Best In The Industry by Martin E. Dorf as suggested in today's episode!

https://youtu.be/mA20fwXcISo

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Continue to be a student of the game."
  • Last time Kevin was on the show, he said: "The key is not the will to win, it's the will to prepare to win."
In today's episode with Kevin Boehm we will discuss:
  • Mentors
  • Communication
  • Major business advice for a FIRST restaurant
  • Track EVERYTHING
  • Early mistakes
  • Choosing the right city to start your career as a restaurateur
  • Learning from failure
  • Navigating partnerships

Today's sponsor:

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

Bbot is the leading contactless order and pay solution for the hospitality industry.  With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more.  They can also order from home with extensive takeout, delivery, and catering services, commission-free.  Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables.

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Doer
  2. What is your biggest weakness?
    • Say Yes too much
  3. What's one question you ask or thing you look for during an interview?
    • Emotion
  4. What's a current challenge? How are you dealing with it?
    • Finding staff
  5. Share one code of conduct or behavior you teach your team.
    • People here like taking care of people
  6. What is one uncommon standard of service you teach your staff?
    • Black card system
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Kindness reciprocates
    • Nothing is more important than true relationships
    • Your own mental health is the true definition of success

Contact info:

Instagram: @kevinboehmboka

Email: jobs@bokagrp.com

Email: kevin@bokagrp.com

Thanks for listening!

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

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

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

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

Huge thanks to Kevin Boehm for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Kevin_Boehm_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Spencer Rubin Restaurant Unstoppable Podcast

With excitement allow me to introduce to you today's guest, Founder and CEO of The Melt Shop, Spencer Rubin.

 

Check out Blanket Inc. as mentioned ion today's episode!

Check out episode 789 AND episode 802 with Ken Schwartz as mentioned in today's episode!

Check out episode 786 with Becky Mulligan as mentioned in today's episode.

Check out episode 780 with Josh Sharkey as mentioned in today's episode!

We talked about Meez, our sponsor for today's episode. Check out our Meez demo below!

https://www.youtube.com/watch?v=aECzOsFsE9s

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Love the hustle

In today's episode with Spencer Rubin we will discuss:

  • FOH v. BOH
  • Knowing you wanted to be a chef/restaurateur at age 4
  • Get a mentor
  • Be humble
  • Building a menu
  • Building a menu around one item
  • Finding the right partners
  • Fast casual
  • Scaling
  • Starting a virtual concept

Today's sponsor:

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

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Grit
  2. What is your biggest weakness?
    • Patients
  3. What's one question you ask or thing you look for during an interview?
    • What do you want to see out of us as an employer?
  4. What's a current challenge? How are you dealing with it?
    • making sure our people are safe and happy
  5. Share one code of conduct or behavior you teach your team.
    • Love the hustle. Work hard.
  6. What is one uncommon standard of service you teach your staff?
    • Empower our team to make decisions
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Take days off
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Meez - recipe management software
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Find something you can love and have joy in
    • Don't take yourself too seriously
    • Find work-life balance

Contact info:

Email: Holler@meltshop.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 Spencer Rubin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 803_Spencer_Rubin_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Ken Schwartz Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest, President & CEO SSA Foodservice Design + Consulting, Ken Schwartz. SSA Foodservice Design + Consulting is a global hospitality design and consulting firm established in Tampa by Ken Schwartz in 1987. SSA specializes in food and beverage service design and is known for their Bespoke design solutions. Schwartz has been selected as one of the top 12 design consultants in the world and the SSA team has grown from a single office to multiple locations in the US and Europe. SSA project engagements range from small boutique coffee establishments to $2.6 billion resorts. Brands, architects, and interior designers within all sectors of foodservice design (ie restaurants, casino, hotels, resorts, healthcare, workplace dining, sports venues, airports and college/universities) engage SSA for its extensive knowledge, creativity, and collaborative approach.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "There is no substitute for great planning."

In today's workshop with Ken Schwartz we will discuss:

  • Startup capital needed
  • Design team
  • Consulting fees
  • Water, sewer, transportation fees
  • Closing costs
  • Insurance deposits
  • Tech: POS/software
  • Interest on money borrowed
  • Opening labor
  • Change-of-use costs
  • Insurance

Today's sponsor:

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

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

Contact info:

Email: ken@studiofs.com

Website

Thanks for listening!

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

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

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

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

Huge thanks to Ken Schwartz for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 802_Ken_schwartz_workshop_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Bill Taibe Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest Executive Chef/Owner of The Whelk, Kawa Ni and Don Memo, Chef Bill Taibe.

Today's guest Chef Bill Taibe began early on while working after school at the local butcher shop. As a young chef, both at Two Moons in Port Chester, NY and Wildfire in Greenwich, CT, he quickly advanced from Sous Chef to Executive Chef.

In the years to follow he would help to develop, design and run many successful restaurants in Fairfield County, including G/R/A/N/D, Napa & Co., and his own, Relish in Norwalk before settling in Westport and opening LeFarm in 2009.

In 2012, he partnered with Massimo Tullio to open The Whelk and Kawa Ni in 2014, both located in Saugatuck, CT.

The newest addition to the group, Jesup Hall, opened in the early spring of 2017. However it rebranded in 2020 to Dom Memo

All restaurants are guided by Bill’s belief in sourcing the best possible ingredients and supporting our local farms and community.

Since 2009, his restaurant group has evolved from staff of 6 to over 80 employees.

He has created employment opportunities and programs, such as “Kitchen Share”, to increase the quality of life for his employees. The “Kitchen Share”, a 3% surcharge on all food sales, is directly dispersed to all kitchen employees on a weekly basis. Since it’s implementation in early 2017, numerous other restaurant groups are adopting his program across the tri-state area.

His success has led to appearances on The Martha Stewart Show, the Today Show and Moveable Feast. He is featured in Harvest to Heat Cookbook, which highlights the relationship between the top chefs of our country and the farmers with which they work. Bill was named a James Beard-Best Chefs in America: Northeast Semi-finalist in 2011, 2012, 2013 and 2015.

He is heavily involved in the Westport/Weston community and supports many local charities and organizations through his own personal networking and restaurant resources. He currently sits on the board of Food Rescue US and is the President of the Westport Farmer’s Market.

Over the past 10 years, Bill has mentored dozens of Weston youth through his involvement with the Weston Little League.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Strive For Perfection."

In today's episode with Bill Taibe we will discuss:

  • Creativity
  • Recognize talent and hard work around you
  • Mentors
  • Rude awakenings
  • Get a good attorney
  • Business partners
  • How do you cement culture?
  • Pivot

Today's sponsor:

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

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Fear of failure
  2. What is your biggest weakness?
    • Communication
  3. What's one question you ask or thing you look for during an interview?
    • Is this the business you want to be in? Short and long-term goals?
  4. What's a current challenge? How are you dealing with it?
    • Accepting a change of life/balance
  5. Share one code of conduct or behavior you teach your team.
    • How do you treat eachother? Respect in the kitchen
  6. What is one uncommon standard of service you teach your staff?
    • Being aware
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of themselves
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Work hard
    • Help others
    • Eat well and live it

Contact info:

Instagram:

@billtaibe

@kawaniwestport

@thewhelkwestport

@donmemowestport

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 Bill Taibe for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 801_Bill_Taibe_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Burt Rapaport Restaurang Unstoppable Podcast

With excitement, allow me to introduce to you today's guest, President of Rapoport Restaruant Group, Inc, Burt Rapoport. A visionary, third-generation restaurant aficionado, award-winning restaurateur Burt Rapoport has led an impressive legacy in the South Florida restaurant scene for over three decades. Rapoport started his career in New York City, where his family owned and operated a successful kosher dairy restaurant for fifty years. President of Rapoport’s Restaurant Group in Boca Raton, Florida, he is recognized for his dedication to providing high-quality cuisine for a good value, a warm and welcoming ambiance, and truly attentive service at all of his restaurants. An industry leader revered for his progressive vision, management style, and hospitality expertise, he was on the board of the South Florida Chapter of the American Institute of Wine and Food (AIWF) and he served on the advisory board for Johnson & Wales, the largest culinary university in the United States, for over ten years. He is also a Trustee for the Boca Raton Chamber of Commerce. A Boca Raton, Florida, resident, Burt enjoys traveling, swimming, and surfing. He holds the title of 2017 Power Leader in Hospitality and 2016 South Florida Ultimate CEO by the South Florida Business Journal, 2008 “Business Leader of the Year” by Boca Raton’s Chamber of Commerce, 2007 “Restaurateur of the Year” by Gold Life Boca, Gold Coast and Palm Beacher Magazines, and has won numerous Readers’ Choice Awards from Boca Raton Magazine for each of his restaurant concepts including Favorite Restaurant, Best Service, Best Business Lunch, Best Dining Entertainment, Best Fine Dining and Best Outdoor Dining. Not only recognized locally but on a national level, Rapoport’s Restaurant Group won the 2013 Southeast DREAM BIG Small Business of the Year Award and the national Community Excellence Award, recognizing a small business’ community commitment, presented by the United States Chamber of Commerce. He was also honored by his alma mater, Arizona State University, when he was inducted in their Sun Devil 100 program in 2016, which honors university alumni business leaders and entrepreneurs. Rapoport’s Restaurant Group was also recognized by Restaurant Hospitality magazine in 2018 as one of the RH 25: Coolest Multi Concept Companies.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • The answer is yes. Now, what's the question?

In today's episode with Burt Rapaport we will discuss:

  • Third generation restaurateur
  • Standards
  • Discipline
  • Scaling
  • Don't grow too fast
  • Advice about HR
  • Educational speakers for your staff
  • Dissolving a partnership

Today's sponsor:

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

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

 

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Self-discipline
  2. What is your biggest weakness?
    • Too optimistic
  3. What's one question you ask or thing you look for during an interview?
    • Do I like them?
  4. What's a current challenge? How are you dealing with it?
    • Finding enough good team members to staff our restaurants
  5. Share one code of conduct or behavior you teach your team.
    • If I have to do your job, what do I need you for?
  6. What is one uncommon standard of service you teach your staff?
    • "Drink through it." If the power goes out at 8pm, have a party.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Give back to the community
  9. Name one service you've hired.
    • Scott Berger - Food Safety and Sanitation Inspections
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Life is short so enjoy it
    • Treat people how you want to be treated
    • Be honest

Contact info:

Rapaport's Restaurant Group website

Thanks for listening!

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

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

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

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

Huge thanks to Burt Rapaport for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 800_Burt_Rapaport_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Rory Balking and Rev Ciancio Restaurant Unstoppable Podcast

In today's episode we're covering 5 Ways to Turn Instagram Followers into Orders with Rory Balkin and Rev Ciancio

Rory is a donut blogger turned restaurant marketing coach and event organizer. She helps busy donut shops and bakery owners create compelling marketing so that they can turn followers into customers. Rory also connects donut lovers with the best artisan donuts across the country. In Texas, she co-hosts the annual Dallas Donut Fest, transforming the 2020 festival into a drive-thru version with a Halloween theme.

Rev is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business. He is now a hospitality marketing consultant, customer, and technology evangelist with more than 20 years of experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and influencer marketing. He helps technology companies, brands, and restaurants to acquire and retain customers.

Check out episode 793 with Rory Balkin as mentioned in today's episode!

Show notes

Calls to ACTION!!!

Favorite success quote or mantra:

"Be awesome at 2 things and outsource everything else."

5 Ways to Turn Instagram Followers Into Orders- Get the E-Book

  1. Optimize Your Profile
  2. Use Order Now Buttons/stickers
  3. Make Instagram Shoppable
  4. Create a Guide of Products
  5. Use Strong Calls To Action

Today's sponsor:

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

Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

Meez

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

Contact info:

Rory Bulkin

@donutdigest

Donutdigest.com

Rev Ciancio

@revciancio

@funwithfries

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 Rory & Rev for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 799_PODCAST.mp3
Category:general -- posted at: 3:30am EST

Rocco Mangel Restaurant Unstoppable Podcast

With Excitement allow me to introduce to you today's guest Owner of Rocco's Tacos and Tequila Bar, Rocco Mangel. Born and raised in New York, Rocco grew up in the restaurant business. First, studying his grandfather’s prowess as general manager of New York City’s famed Copacabana Nightclub. Rocco continued to develop in the business, opening his first Rocco’s Tacos & Tequila Bar in 2007 on Clematis Street in West Palm Beach, Florida.

Nine years and countless trips to Mexico later, the well-researched visionary sits atop the Rocco’s Tacos & Tequila Bar empire, as co-owner and managing partner of locations including Boca Raton, Fort Lauderdale, Palm Beach Gardens, West Palm Beach and Orlando, Florida along with a 2014 New York homecoming in Brooklyn.

Rocco’s commitment to success extends beyond his restaurants and into the communities they serve. Over the last four years, he has raised more than $100,000 for breast cancer research with his annual ”Taco, Tequila & Tatas Tuesdays.” He has also contributed time and energy to various philanthropic causes including ALS Association, Leukemia/Lymphoma Society; JustWorld International; YMCA's Polo for Pedro fundraiser; Vanilla Ice’s Toys for Tots fundraiser; Habitat for Humanity; Genesis Work Dogs; Tri-County Humane Society; March of Dimes; Palm Beach Juvenile Diabetes Research Foundation, to name a few.

When Rocco is not at one of his restaurants or planning the next phase of Rocco’s Tacos expansion, he loves to travel and spend time with his family, especially his baby girl Charley.

Check out episode 719 with Vaughan Dugan as mentioned in today's episode.

Check out Eat The Frog! by Brian Tracy as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You never know how strong you are until being strong is your only option."

In today's episode with Rocco Mangel we will discuss:

  • Failure and learning from it
  • The nightclub business
  • The taco business
  • Sobriety in this industry
  • Fundraising
  • Take a bad situation and make it better
  • Mentors and what they teach you
  • Accountants
  • Restaurant groups
  • Consulting companies
  • Time management

Today's sponsor:

getmeez.com/unstoppable One platform to organize, cost, scale, and share your recipes. With a built-in database of thousands of ingredient yields and unit conversions for laser-accurate costs. Train your teams with step-by-step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Generosity
  2. What is your biggest weakness?
    • Failure
  3. What's one question you ask or thing you look for during an interview?
    • Honesty
  4. What's a current challenge? How are you dealing with it?
    • Fatigue
  5. Share one code of conduct or behavior you teach your team.
    • Compassion
  6. What is one uncommon standard of service you teach your staff?
    • No smoking/no cellphone
  7. What's one book we must read to become a better person or restaurant owner?
    • The Subtle Art Of Not Giving A Fuck by
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Give thanks
  9. Name one service you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • To love
    • To share
    • To be kind

Contact info:

Email: rocco@roccostacos.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 Rocco Mangel for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 798_Rocco_Mangel_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Clyde Tiger Restaurant Unstoppable Podcast

Clyde Tiger, founder of Fit Fixins, believes that no reward can be achieved without first taking a risk and in 2011, after losing over 50 lbs through proper diet and exercise, he made a decision to leave a 15 year career in the construction industry to pursue his new found passion of helping people achieve their ideal fitness levels. Working as a personal trainer, Tiger was finally pursuing his dreams, however he was faced with the challenge that no matter how hard his clients trained, if they didn’t eat properly in between training sessions the results just would not be there. Soon after, he agreed to began preparing healthy meals for two of his clients. Word spread quickly and within a few weeks he was preparing meals for 10 clients in the evenings while continuing to work as a personal trainer during the day. The days began to run together with the increasing number of people requesting meals and Tiger was faced with another tough decision. It was time to take another risk and in early 2014 Tiger opened his own meal prep business, Fit Fixins, and the results have been overwhelming. In just a matter of months Tiger went from less than 10 clients to preparing and delivering close to 1,000 meals a week. Today, Fit Fixins has served thousands of customers from Sebastian to Broward County and serves an average of 3,000 meals a week.

Check out Sprwt Meal Prep Software as recommended in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Do not stop when you are tired; stop when you are done."
In today's episode with Clyde Tiger we will discuss:
  • Travel
  • Live intentionally
  • Growing up in a small community
  • Physical health and improving your life
  • Spiritual guidence
  • Pivot
  • What is your why?
  • Believing what people say about you
  • Logistics of the meal prep industry
  • Social media is your greatest friend
  • Show up!
  • Worry about your network, not your net worth

Today's sponsor:

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Always show up, never give up.
  2. What is your biggest weakness?
    • I give to a fault
  3. What's one question you ask or thing you look for during an interview?
    • What's your dream?
  4. What's a current challenge? How are you dealing with it?
    • Cultivating a brand that will leave a legacy
  5. Share one code of conduct or behavior you teach your team.
    • I am responsible and quality matters over all
  6. What is one uncommon standard of service you teach your staff?
    • We go to any length to fix mistakes
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't engage their customers enough
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be there with your kids
    • Take time to build relationships with people
    • Tell people you love them because you don't know when you will see them next

Contact info:

Website: fitfixins.net

Instagram: @fitfixins

Facebook: @fitfixins

Call: 772-519-1270 between 9am and 3pm

Email: info@fitfixins.net

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 Clyde Tiger for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 797_clyde_tiger_fit_fixins_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Zack Oates Restaurant Unstoppable Podcast

With Excitement Allow me to introduce to you today's guest, Founder and CEO of Ovation, Zack Oates. Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, and started 3 companies. He went on over 1,000 dates before he got married and wrote a book, Dating Never Works...Until it Does. He currently is Founder and CEO of Ovation, an actionable guest feedback platform for restaurants that specializes in text communication.

Check out episode 774 with Bruce Irving as mentioned in today's workshop.

Check out episode 793 with Rory Balkin as mentioned in today's workshop.

Check out episode 763 with David Scott Peters as mentioned in today's workshop.

Check out Bbot as mentioned in today's episode.

"Don't find out about [guest complaints] on yelp or google, resolve it in real time with that text conversation."

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Choose to live an extraordinary life because an ordinary life is always waiting for you."

In today's workshop with Zack Oates we will discuss:

  • Why texting?
  • How to stay compliant
  • What should the text say?
  • When to send it?
  • How to track ROI?
  • How to build a database?
  • What are other ways to use texting?
  • what services do you recommend if they are quite ready for ovatoin
  • What systems for consistency

Sponsors

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!

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

Contact info:

Email: zack@ovationup.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 Zack Oates for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 796_Zack_Oates_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Max Santiago Restaurant Unstoppable Podcast

Award-winning Executive Pastry Chef Max Santiago is a native Floridian, where he attended culinary school after serving in the United States Air Force. Chef Max is uniquely skilled with over 27 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels.

In the Fall of 2015 Chef Max felt it was time to begin a new chapter in his career, his first venture as a business partner was into the world of artisanal craft donuts! Where he was the cofounder, Executive Pastry Chef, and partner of The Salty Donut. It very quickly acquired huge success and notoriety drawing in massive crowds, and became a social media sensation!

In September of 2019, Chef Max stepped into his next venture, a partnership that created Batch the Cookie Company. Batch has been thriving with great success since first opening its doors in The Flagler Village neighborhood of Ft Lauderdale.

Batch location number 2 is soon to open in May 2021!

Chef Max is currently one of the top, sought after Consulting Donut Chef’s in the world. He has helped open 9 donut shops throughout different parts of the world to include: Kuwait, Saudi Arabia, Toronto, Portugal, Orlando, New York, Washington State, Davie, and Miami.

His new Donut Shop, named MAX’D OUT Artisanal Donuts by Chef Max Santiago, is set to open by the end of this year!

Check out Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less by Brian Tracy as mentioned in today's episode!

Check out Meez as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You become rich and successful just working in the kitchen, you need to become a good businessperson."

In today's episode with Max Santiago we will discuss:

  • Specialty bakeries
  • Chefs don't taste their food enough
  • Cooking as an art
  • How it feels to be your own boss
  • Bakery work is the best for work/life balance
  • The importance of working in a hotel
  • Employee retention
  • Organization
  • Don't be closed-minded
  • Social media
  • Collaboration

Today's sponsor:

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

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!

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Quality of my product, I set trends instead of follow them
  2. What is your biggest weakness?
    • Perfectionist
  3. What's one question you ask or thing you look for during an interview?
    • Look for what I cannot teach, like personality
  4. What's a current challenge? How are you dealing with it?
    • Myself, good attitude ALWAYS
  5. Share one code of conduct or behavior you teach your team.
    • Work smarter, not harder
  6. What is one uncommon standard of service you teach your staff?
    • Be open with your entire staff
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Working and knowing every station, happy workers make your product and customer service better
  9. Name one service you've hired
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be a good person with a good heart and be generous
    • Be a good cook
    • Put time into the right relationships

Contact info:

Social handles: @chefmaxsantiago

OR @batchcookieco

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 Maximo Santiago for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Max_Santiago_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Leo Holtzman Restaurant Unstoppable Podcast

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.

Check out SweetProcess as mentioned in today's episode.

Check out Jolt as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Do it now."

In today's episode with Leo Holtzman we will discuss:

  • Being a magician
  • Bartending
  • Checklists
  • Managers
  • Finding an investor
  • Finding an investor in a customer
  • Popups
  • Renting a space within a space
  • Developing your personal brand
  • Follow trends and create spaces for them
  • Collecting emails
  • Enforcing SOP
  • Contracts
  • Enthusiasm trickles down
  • Game-ify business
  • Becoming a mentor

Today's sponsor:

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Perseverance
  2. What is your biggest weakness?
    • Trust
  3. What's one question you ask or thing you look for during an interview?
    • Future plans
  4. What's a current challenge? How are you dealing with it?
    • Hiring and making things more efficient with less staff
  5. Share one code of conduct or behavior you teach your team.
    • Accountability
  6. What is one uncommon standard of service you teach your staff?
    • Treat people like they are a guest in your home, not in your restaurant
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do it now
    • Be what you know you can be
    • Try to be empathetic to everyone

Contact info:

Instagram....

personal: @cocktail_conjuror

business: @socal_cantina

-OR-

SoCal Cantina website

Thanks for listening!

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

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

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

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

Huge thanks to 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!
Direct download: 794_Leo_Holtzman_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Rory Balkin Restaurant Unstoppable Podcast

Rory is a donut blogger turned restaurant marketing coach and event organizer. She helps busy donut shops and bakery owners create compelling marketing so that they can turn followers into customers. Rory also connects donut lovers with the best artisan donuts across the country. In Texas, she co-hosts the annual Dallas Donut Fest, transforming the 2020 festival into a drive-thru version with a Halloween theme. Rory's philosophy is that baked goods serve as a canvas for self-expression and a vessel for storytelling. She shares her favorite desserts and marketing tips on her Instagram feed @donutdigest and at www.donutdigest.com/blog.

Check out episode 693 with Terry Pham as mentioned in today's episode!

Check out episode 791 with Guy Clarke as mentioned in today's episode!

Check out Georgette Packaging | Carbon Neutral Packaging as suggested by Rory.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"Being ready is a decision, not a feeling."

In today's episode with Rory Balkin we will discuss:

  • higher margins in valume and premium coffee.
  • catering is not
  • from front to catering customer
    • experience
    • Tell them
    • Digital aspect
      • reach
  • social vs catering
  • 3 things that have changed
    • demand for individual package
    • flexible setting
    • contactless experience.
  • 3 things that haven't changed
    • people still need to eat
    • people still want to be celebrating
    • People want to belong.
  • Corporate catering VS Social catering
  • Digging in a little more to corporate catering
  • Sneak peak of how to building a catering list.
  • Donutdigest.com/restaurant-unstoppable

Today's sponsor:

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

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!

SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required.

Contact info:

Donut Digest on Instagram: @donutdigest

Email: info@donutdigest.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 Rory Balkin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 793_Rory_Balkin_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Vincenzo Betulia Restaurant Unstoppable Podcast

With excitement, allow me to introduce to you today's guest, Chef/Founder of Campagna Hospitality Group Chef Vincenzo Betulia.

Check out episode 791 with Guy Clarke as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Getting into the restaurant industry is super easy, you either do it with soul or heart, or you don't do it at all."

In today's episode with Vincenzo Betulia we will discuss:

  • Say yes to everything when you're getting started
  • Make yourself valuable and investible
  • Master your station
  • Inventory awareness
  • Be transparent with your team
  • Treat all guests as if they are future investors
  • See the positives in the perceived negatives
  • Culture
  • Hiring

Sponsors

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

 

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Focus, passion, feel, touch.
  2. What is your biggest weakness?
    • Communication
  3. What's one question you ask or thing you look for during an interview?
    • Read between the lines, the truth is there
  4. What's a current challenge? How are you dealing with it?
    • Keeping team members motivated, keep them inspired
  5. Share one code of conduct or behavior you teach your team.
    • What would Vincenzo do?
  6. What is one uncommon standard of service you teach your staff?
    • Be a chameleon
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Understand your demographic
  9. Name one service you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love what you do
    • Don't take anyone for granted
    • Respect and take care fo your team

Contact info:

Socials:

Chef Betulia: @cheftulia

Osteria Tulia @osteriatulia
Bar Tulia @bartulia462
The French @thefrenchnaples

Campagna Hospitality Group website

Thanks for listening!

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

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

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

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

Huge thanks to Vincenzo Betulia for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 792_Vincenzo_Betulia_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Join the RUNetwork to gain access to the experts. After Adam joined RU for an interview, he joined the RUNetwork for a peer mentoring session. Listen in!

Adam joined The Meatball Shop in the spring of 2017 as Chief Executive Officer and is responsible for the strategic direction and growth of the company, managing operations, finances, brand work, cultural initiatives, and company resources.

Previously Adam served as SVP of Global Operations of Flywheel,  and VP of Operations Patina Restaurant Group.

The Meatball Shop is known for its team-first culture and aims to serve simple, sustainable, delicious food with no strings attached. The menu is both affordable and accessible to all guests and while the restaurants are similar in theme and design, each shop has a unique vibe, grown organically by the neighborhood and its team members.

Direct download: Peer_mentoring_AR_PODCASTY_mixdown.mp3
Category:general -- posted at: 3:30am EST

With excitement allow me to introduce to you today's guest: Founder of Sizzle SouthWest FL Restaurant Week, & and The Restuarnt Marketing Club on the Clubhouse app--Guy Clarke!

Check out Triple Seat as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"Put one foot in front of the other, and you will be going in the right direction."

In today's episode with Guy Clarke we will discuss:

  • The Turtle Club where we recorded the interview!
  • Marketing, marketing, marketing!
  • The restaurant industry as an event industry

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • ADHD
  2. What is your biggest weakness?
    • ADHD
  3. What's one question you ask or thing you look for during an interview?
    • Look for people out of the box, who think differently
  4. What's a current challenge? How are you dealing with it?
    • Too many great ideas, not enough time
  5. Share one code of conduct or behavior you teach your team.
    • Never be afraid to fail
  6. What is one uncommon standard of service you teach your staff?
    • Manners
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Paint the picture of the experience of their restaurant
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Bruh your teeth three times a day
    • Be good to people
    • You should have bought bitcoin earlier

 

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 Guy Clarke for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 791_Guy_Clarke_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

With Excitement allow me to introduce to you today's guest, Founder and CEO of Bbot, Steve Simoni. The company creates mobile ordering technology for bars, restaurants, hotels, and other hospitality providers.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “There’s no next step if you’re not on their calendar.”

In today's episode with Steve Simoni we will discuss:

  • Partnering with friends
  • Staying in your lane
  • Build something the customer wants
  • Delivering an experience, not just food
  • Are we losing jobs to technology, really?

Contact info:

Instagram: @meetbbot

Twitter: @meetbbot

Bbot website

Email: steve@bbot.menu

Thanks for listening!

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

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

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

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

Huge thanks to Steve Simoni for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 780_Bbot_deep_dive_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

SSA is a global hospitality design and consulting firm established in Tampa by Ken Schwartz in 1987. SSA specializes in food and beverage service design and is known for their Bespoke design solutions.

President & CEO SSA Foodservice Design + Consulting Ken Schwartz has been selected as one of the top 12 design consultants in the world and the SSA team has grown from a single office to multiple locations in the US and Europe. SSA project engagements range from small boutique coffee establishments to $2.6 billion resorts. Brands, architects, and interior designers within all sectors of foodservice design (ie restaurants, casino, hotels, resorts, healthcare, workplace dining, sports venues, airports and college/universities) engage SSA for its extensive knowledge, creativity, and collaborative approach.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "We take our work incredibly serious, but not ourselves."

In today's episode with Ken Schwartz we will discuss:

  • The journey to success
  • The packaging of your to-go orders is part of your brand, even though it is trash
  • Restaurant design
  • Controlling costs
  • When to scale

Today's sponsor:

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

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!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Attention to detail
  2. What is your biggest weakness?
    • Attention to detail
  3. What's one question you ask or thing you look for during an interview?
    • Do they fit with the brand
  4. What's a current challenge? How are you dealing with it?
    • Travel
  5. Share one code of conduct or behavior you teach your team.
    • The work has to be pristine
  6. What is one uncommon standard of service you teach your staff?
    • Think about things logically
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Clean
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love each other
    • Respect each other
    • Embrace each other

Contact info:

website: www.studiofs.com

Instagram: @ssafsd

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 Ken Schwartz for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 789_Ken_Schwartz_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Staying positive in a negative situation isn't naive, it's leadership."

In today's episode with Adam Rosenbaum we will discuss:

  • The business side
  • Empowering your staff
  • Events
  • Japanese culture and cooking
  • Building a menu around one item
  • Scaling
  • Building a brand
  • Business partners with your best friends
  • Ghost kitchens

Today's sponsor:

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Bbot is the leading contactless order and pay solution for the hospitality industry.  With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more.  They can also order from home with extensive takeout, delivery, and catering services, commission-free.  Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Sense of humor
  2. What is your biggest weakness?
    • Sense of humor
  3. What's one question you ask or thing you look for during an interview?
    • Will they get along with everyone else
  4. What's a current challenge? How are you dealing with it?
    • COVID-19, you have to pivot
  5. Share one code of conduct or behavior you teach your team.
    • When someone walks through the door you yell across the room to greet them
  6. What is one uncommon standard of service you teach your staff?
    • Respect
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Evolve
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Upngo Pay - Contactless payments for restaurants
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Look someone in the eye when you shake their hand
    • Put down the toilet seat
    • Treat people how you want to be treated

Contact info:

Instagram: @meatballers

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 Adam Rosenbaum for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 788_Adam_Rosenbaum_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Today's guest in Amanda Robinson, the Digital Gal. She is widely recognized in the digital marketing industry for her knowledge, training, skills and coaching as a Facebook Ads expert with her Swift Kick In the Ads Membership, her 4 Week Facebook Ads Training Bootcamp, and for her creative chatbot skills. She is an author, international speaker, consultant, and educator who has taught thousands of business owners and entrepreneurs the foundational skills of Facebook Ads. Amanda brings personality and passion to teaching others how to make Facebook ads work for them.

Amanda Robinson is a co-author of The Ultimate Guide to Social Media Marketing

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You can have the best ad in the world, it could be absolutely perfect, but if you serve it to the wrong people, nobody cares. You can have a mediocre ad but if you serve that in front of the right people, you will have sales."

In today's workshop with Amanda Robinson we will discuss:

  • What are the 4 steps of seeing success with Facebook ads?
    1. Creating Ads Using Ads Manager
    2. Audiences and Targeting
    3. Budget and Strategy
    4. Reporting and Optimizing

Today's sponsor:

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

Bbot is the leading contactless order and pay solution for the hospitality industry.  With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more.  They can also order from home with extensive takeout, delivery, and catering services, commission-free.  Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables.

Contact info:

The Digital Gal website

Swift Kick in the Ads Membership

Instagram: @thedigitalgal

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 Amanda Robinson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 787_Amanda_Robinson_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

With excitement allow me to introduce to you today's guest, CEO of The Little Beat, Little Beat Table, Le Pain Quotidien. For nearly 16 years Becky Mulligan was living the "intrapreneurial" lifestyle while climbing the executive ladder within the Starbucks organization. While at Starbucks she held the title of District Manager; Regional Director NC, VA, & SC; Direct of Mobile Ordering & Pay; Director of Program Development; Director of US Prioritization, Planning, & Promotion; and Regional Direct WA.

Check out Servant Leadership: Learn the Most Effective Soft Skills to Become a Servant Leader and Guide Your Team to Success by Liam Taylor as mentioned in today's episode.

Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results as mentioned in today's episode!

Check out episode 709 with Field Failing as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Seek patience and passion in equal amounts. Patience alone will not build the temple. Passion alone will destroy its walls." -Maya Angelou

In today's episode with Becky Mulligan we will discuss:

  • Playing several roles in various types of companies
  • Find out what your team members want from your employment and company
  • Lessons learned from Starbucks
  • Scaling and driving culture
  • Servant leadership
  • Love your brand
  • The "visioning" process
  • Be intentional

Today's sponsor:

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Bbot is the leading contactless order and pay solution for the hospitality industry.  With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more.  They can also order from home with extensive takeout, delivery, and catering services, commission-free.  Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Presence
  2. What is your biggest weakness?
    • I want to do too much too fast
  3. What's one question you ask or thing you look for during an interview?
    • Passion for the product, people who challenge me and tell me when something is not right
  4. What's a current challenge? How are you dealing with it?
    • Getting restaurants reopened/opening new restaurants
  5. Share one code of conduct or behavior you teach your team.
    • Vulnerability, authenticity, humility
  6. What is one uncommon standard of service you teach your staff?
    • Sharing the knowledge you team has for food
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Be present with their people
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Meez - The recipe tool for professional chefs
  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 courage
    • Be real
    • Be kind

Contact info:

Instagram: @eatlittlebeet

Email: info@thelittlebeet.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 Becky Mulligan for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 786_Becky_Mulligan_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Rudy’s an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension’s Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant, CMC®. This certification is only
given after meeting the highest global standards and ethical canons of the profession. Less than 1% of all consultants have achieved this level of excellence. He is also a member of Foodservice Consultants Society
International (FCSI) and has served as a Worldwide board member, Chairman of the Americas, and Chair of Continuing Professional Standards for the Foodservice Industry. Rudy’s worked with over 1,750 restaurateurs to shift their dreams to achieved goals. He & his team have over 350 successful restaurant start-ups. And, his client success is consistent in a myriad of industries: restaurants, hospitality, resorts, healthcare, technology, manufacturing, martial arts, retail, film, fitness and more. Rudy also gives his time as a consultant/coach for the Boulder Small Business Development Center.

Check out The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham as lauded by both Eric and Rudy today.

Direct download: 785_Rudy_Mick_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

With excitement allow me to introduce today's guest, the Co-Founder of Mexicue, Thomas Kelly!

Check out Restaurant365 as mentioned in today's episode.

Check out episode 774 with Bruce Irving as mentioned in today's episode!

Check out Clubhouse: Drop-in audio chat as mentioned in today's episode.

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The key to success is finding value in collaboration.."

In today's episode with Thomas Kelly we will discuss:

  • Digital marketing
  • Fast-casual
  • Fine dining
  • Staging in NYC
  • Setting new, more reasonable, standard for our industry
  • Operations
  • Food trucks
  • Catering
  • Commissary kitchens
  • The people behind the brand
  • Pivoting early on
  • Finding the right collaborators, investors, and partners
  • You NEED a partner
  • Inventory
  • Labor management
  • Instagram marketing/branding

Today's sponsor:

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Empathy
  2. What is your biggest weakness?
    • Operations
  3. What's one question you ask or thing you look for during an interview?
    • What's your favorite food?
  4. What's a current challenge? How are you dealing with it?
    • Finding exciting real estate
  5. Share one code of conduct or behavior you teach your team.
    • Treat people well
  6. What is one uncommon standard of service you teach your staff?
    • Don't be scripted
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Focus on systems and processes
  9. Name one service you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Slow down and enjoy the people are are physically close to you

Contact info:

Instagram: @mexicue  -OR-  @thomaskelly3

Email: tk@mexicue.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 Thomas Kelly for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 784_Thomas_Kelly_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Chef Phillip Phillips is the co-owner of Chicken and the Wolf and Lone Wolf Banh Mi in Tulsa, OK.

Check out episode 728 with Mike Rypka as mentioned in today's episode!

Check out episode 772 with Mike Bausch as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Customers will forgive bad food but customers will never forget bad service"

In today's episode with Phillip Phillips we will discuss:

  • Existentialism
  • Accepting that we are all not perfect, but there is no excuse for bad service
  • Getting into the industry at 15 y/o
  • Food trucks
  • Being told "No" early on in your career
  • Ego
  • Over-saturated markets
  • Do ONE THING really well
  • From professional musician to restaurateur
  • Commissary kitchens
  • Systems for scaling
  • Debt
  • The reality of restaurant reality TV
  • Building a brick and mortar
  • Why does Phillip Phillips think 7Shifts is a great tool?
  • Coming back BETTER after COVID-19

Today's sponsor:

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

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Humor
  2. What is your biggest weakness?
    • Humor
  3. What's one question you ask or thing you look for during an interview?
    • Character
  4. What's a current challenge? How are you dealing with it?
    • Growth. Planning overcomes the challenges.
  5. Share one code of conduct or behavior you teach your team.
    • Empathy
  6. What is one uncommon standard of service you teach your staff?
    • It always needs to be right if it's not right, throw it away.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't do well enough or do often enough?
    • Reflect
  9. Name one service you've hired.
    • My entire management team!
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • We're on a rock hurtling outer space
    • We're following a ball of fire that's hurtling into the void
    • You're life might not be as meaningful as you think

Contact info:

Instagram: @chickenandthewolf -OR- @lonewolftulsa

www.lonewolftulsa.com -OR- www.chickenandthewolf.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 Phillip Phillips for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 783_Phillip_Phillips_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Get the Ghost Kitchen Bootcamp Course! 

The Restaurant Boss Ryan Gromfin is today's guest.

Ryan’s culinary journey began as a teenager after watching the great chefs and personalities on TV. This led him to the Culinary Arts program at Johnson & Wales. After graduating with honors, Ryan worked in countless restaurants, at 5 Star Hotels, and operated 4 restaurants. Other owners took note of his success and began seeking his advice. As The Restaurant Boss, Ryan is the most followed restaurant coach in the world and a professional speaker, helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses.

Check out episode 256 about the difference between managers and leaders with Ryan Gromfin.

Check out episode 313 about budgeting and tracking with Ryan Gromfin.

Check out episode 687 with Steve Reggiani and Joe Scalo, founders of the 8it app as mentioned in today's episode!

Check out 99designs as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Show me your calendar and I'll predict your success."

In today's workshop with Ryan Gromfin we will discuss:

  • The 7 Ghosts:
    • Ghost brick
    • Multi-ghost brick
    • Ghost Operator
    • Ghost Outsource
    • Multi-source concept
    • Single Ghost/multi-concept
    • Multi-ghost facility
  • Check out Ryan's Restaurant Unstoppable-exclusive course on ghost kitchen!

Today's sponsor:

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

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

Ecolab S&S Clean Simplifed Ad 300x300

Contact info:

The Restaurant Boss website

Thanks for listening!

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

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

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

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

Huge thanks to Ryan Gromfin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 782_Ryan_Gromfin_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

With excitement allow me to introduce to you today's guest Founder and CEO of the McNellie's Restaurant Group Elliot Nelson.

Elliot Nelson went to the University of Notre Dame for college. During his junior year, he left South Bend to study abroad in Dublin, Ireland. While there, he fell in love with the atmosphere and unique hospitality that he experienced every time he walked into classic Dublin pubs. 

Upon returning to Tulsa, Nelson made it his mission to recreate the Irish Pub feel in his hometown. He opened James E. McNellie’s Public House in March of 2004 in what had been a lonely and rather desolate corner of downtown Tulsa. 17 years later, McNellie’s and the area around it are thriving. Today the McNellies Group consist of 10 brands: McNellie’s Downtown; McNellie’s South City; El Guapo’s Downtown; Howdy Burger; Fassler Hall; Dilly Diner; Yokozuna; The Tavern; Dust Bowl Lanes & Lounge; Elgin Park

Check out episode 778 with Rachel Cope as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “If you're not impressive then by default you are unimpressive.”
  • “The complacency of today is the direct enemy of tomorrow.”

In today's episode with Mike Bausch we will discuss:

  • Start with the end in mind
  • What makes Ireland's hospitality different from ours?
  • Judging success by how long the guest stays in the building
  • Location
  • Passion
  • Networking
  • Social intelligence
  • Opening blunders
  • Opening an Irish bar on St. Patrick's Day
  • Marketing
  • Building a neighborhood around your restaurant/bar
  • Smile and get the order right...that's it!
  • Creating/sustaining culture
  • People in this industry need vacations!
  • Ghost kitchen/events centers
  • Packaging for take-out

Today's sponsor:

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

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

Ecolab S&S Clean Simplifed Ad 300x300

 

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
    • Perseverance
  2. What is your biggest weakness?
    • Guiness
  3. What's one question you ask or thing you look for during an interview?
    • "Where do you get your news?"
  4. What's a current challenge? How are you dealing with it?
    • COVID-19, retaining staff
  5. Share one code of conduct or behavior you teach your team.
    • Treat everyone with respect
  6. What is one uncommon standard of service you teach your staff?
    • Try to get to yes
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't say thank you enough to staff
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Basecamp - project management software
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind to eachother
    • Guiness is like drinking a hug
    • I hope my kids have a sense of adventure

Contact info:

Instagram: @elliotmcnellies

www.mcnelliesgroup.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 Elliot Nelson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
 
 
Direct download: 781_Elliot_Nelson_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

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

Meez has agreed to pay Restaurant Unstoppable a 25% commission on all new leads! If you're interested in leveraging this tool in your business, Please:

USE OUR LINKS 

Check out The Flavor Bible by Karen Page as mentioned in today's episode!

Check out this video demo for Meez! Special thanks to The Little Beats Geoff Kornberg! Go to www.restaurantunstoppable.come/780

Direct download: 780_Josh_Sharkey_PODCAST_mixdown.mp3
Category:general -- posted at: 3:07pm EST

In today's episode, we make an example of Co-founder and President of A Good Egg Dining Group, Keith Paul! Before starting his first restaurant, Keith Paul was a Sales Rep for Ben E. Keiths Food Distributor, where got a crash course about the restaurant business and made invaluable network connection. In 2000, Paul opened his own restaurant Cheever's, which still serves Oklahoma city to this day. Today, A Good Egg Dining Group consists of 9 unique concepts: Cheever's, Iron Star Urban Barbecue; Red PrimeSteak; Republic Gastropub; Tucker's Onion Burgers; Kitchen No 324; The Drake; Barrios; and Mexican Radio.

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

Check out The Speed of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode.

Check out the highly recommended Setting The Table by Danny Meyer as mentioned in today's episode!

Check out Peak: How Great Companies Get Their Mojo from Maslow by Chip Conley as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The meaning of life is to find your gift, the purpose of life is to give it away."

In today's episode with Keith Paul we will discuss:

  • Curious about human nature
  • Hiring/firing
  • Leveraging your wholesalers
  • What is courtesy in the hospitality industry?
  • Promotion
  • Collaboration
  • Finding the right city for your concept
  • Creating a good business plan
  • Scaling
  • How to establish trust
  • How to schedule
  • Inventory control
  • Growing too fast?
  • Open-book management
  • Profit sharing?
  • "Writing the end of the story."
Direct download: 779_Keith_Paul_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Show notes…

Calls to ACTION!!!

Brittany and Eric (but mostly Brittany) suggested some really great resources. If you're interested in ANY of these, please use RUNetwork links.....

Chowly - "Simplifying technology for restaurants."

Restaurant 365 - "Restaurant Management Software."

Toast POS - "All-in-one restaurant POS."

Revel - "Leading cloud-based iPad POS system."

Plate IQ - "Simplify and automate your accounts payable."

Postmates - "Food delivery, groceries, alcohol - anything from anywhere."

Quickbooks - Accounting "Run your whole business."

Contact info:

 

Thanks for listening!

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

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

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

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

Huge thanks to Brittany McCrary for joining me for another awesome episode. Until next time!

 

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

 

Direct download: Tech_Talk_1_Brittany_McCrary.mp3
Category:general -- posted at: 3:37pm EST

With Excitement allow me to introduce to you today's guest Founder and CEO of 84 Hospitality,  Rachel Cope!

Rachel recommends the book The New Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Figure it out."

In today's episode with Rachel Cope we will discuss: 

  • Walk the way you talk
  • Starting in the industry in a corporation
  • Tell people "good job" often
  • Treat staff with kindness and inclusiveness
  • You NEED to be consistent with your hours of operation
  • Learning to make dough from a school of pizza making
  • Gaining capital
  • Splitting equity
  • Partnerships
  • Scaling
  • Pop-ups as a way to get a concept started
Direct download: 778_Rachel_Cope_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Today's guest, Scott Landers, is the founder of Figure 8 Logistics, a consulting firm that specializes in delivery for the restaurant industry. Prior to figure 8 Logistics Landers was a civil engineer, and found his way onto the team of the New York City-based restaurant Dig Inn, where is focus was on developing their delivery program. He's opened his skills up to the rest of the industry with Figure 8

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Get your hands dirty and change the world."

In today's WORKSHOP with Scott Landers we will discuss:

Today's sponsor:

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

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

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

Ecolab S&S Clean Simplifed Ad 300x300

 

Contact info:

Figue 8 website 

Thanks for listening!

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

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

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

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

Huge thanks to Scott Landers for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
 
Direct download: 777_Scott_Landers_PODCAST_mixdown.mp3
Category:general -- posted at: 9:41am EST

Western Oklahoma native, Jeff Dixon, attended Oklahoma State University. While at Stillwater he obtained his Bachelor’s Degree in Hotel & Restaurant Management. He then spent the next 15 years in Edmond where he became a General Manager & Proprietor for the Hal Smith Group.  Today, Jeff serves as Co-Founder and CFO of Provision Concepts Jeff Dixon.

Check out The Great Game of Business: The Only sensible Way to Run a Company by Jack Stack as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you don;'t like something about yourself, change it."

In today's episode with Jeff Dixon we will discuss:

  • BOH organized chaos
  • Early mentors
  • Taking a 1.5 year break from the industry
  • Best interview tactics and advice
  • Opening vs. running a restaurant
  • Building a team
  • Building an energy drink company
  • Budgeting
  • Raising capital
  • Operational expenses
  • Trust, checks, and balances
  • The Trust and Track method
  • Sales and labor
  • Opening a restaurant during the COVID pandemic
  • Collaboration

Today's sponsor:

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

 

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

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Fire under my ass always
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Outgoing
  4. What's a current challenge? How are you dealing with it?
    • Juggling the growth
  5. Share one code of conduct or behavior you teach your team.
    • Embrace change
  6. What is one uncommon standard of service you teach your staff?
    • Don't be an order-taker, be a salesman. Care about your guests!
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • When you scale you need to invest personal time in ALL of your stores
    • Give more praise
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat others how you want to be treated
    • Go for no
    • You can do it

Contact info:

Email: jeff@eatdrinkpc.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 Jeff Dixon for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 776_Jeff_Dixon_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Brian Bogert is a co-founder of Oklahoma City restaurant group The Social Order Dining Collective (Fuzzy’s Taco Shop, Texadelphia, Seven47 & The Jones Assembly). Born and raised in Oklahoma City, he graduated from Heritage Hall High School. Brian was and continues to be a formidable tennis player, winning the state championship two years in a row. He graduated from Southern Methodist University in Dallas, TX with degrees in Finance and Marketing. When he’s not cheering on the OKC Thunder and Roger Federer, Brian is coaching high school tennis athletes at his high school alma mater.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The balance between contentment and stress is life's biggest riddle."

In today's episode with Brian Bogert we will discuss:

  • Work/life balance
  • Similarities between coaching sports and owning restaurants
  • The beginnings of fast casual
  • Communication skills
  • Business partners
  • Franchising
  • Advice for becoming a franchisee
  • Understanding your numbers
  • Finding the right accountant
  • Understand every aspect and role within your business
  • Profit First money management system
  • Managing a young, drunk crowd
  • Consulting
  • Using existing architecture to inform restaurant concepts
  • Social media marketing
  • Early mistakes
  • Soft/hard openings

Today's sponsor:

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

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

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Make it happen
  2. What is your biggest weakness?
    • Saying "No"
  3. What's one question you ask or thing you look for during an interview?
    • The intangibles; is he/she a good person
  4. What's a current challenge? How are you dealing with it?
    • Pivoting in the pandemic
  5. Share one code of conduct or behavior you teach your team.
    • Keep your head on a swivel/be proactive
  6. What is one uncommon standard of service you teach your staff?
    • Keep your head on a swivel/be proactive
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Listening
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Developed an in-house app
    • Asana - Manage Your Team's Work, Projects, and Tasks Online
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Take cafe of eachother
    • Travel
    • Listen

Contact info:

Instagram: @teambogie

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 Brian Bogert for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 775_Brian_Bogert_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Bruce Irving is the host of Smart Pizza Marketing Podcast and The Local Business Marketing Podcast. He is here with us today to discuss marketing and how it has changed in the past year.

Check out previous episodes featuring Bruce Irving, including #204 #236 #264 #317 #392

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Everything is figure-out-able."

In today's workshop with Bruce Irving we will discuss:

  • Your online communication has been increasing and will continue to increase
  • Privacy concerns
  • Choosing a platform to utilize
Direct download: 774_Bruce_Irving_PODCAST_mixdown.mp3
Category:general -- posted at: 8:57pm EST

Stitch is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors.  Chad, former owner of Okay Yeah Co. and previously BENT on Creativity, and Jen, owner of Plant Shoppe, are best known for their resourceful approach in creating unique experiences and offerings to the Oklahoma City scene. Born and raised in Oklahoma, the couple strives to make positive, inspiring impacts in the community through various craft ventures.

Check out Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones by James Clear as mentioned in today's episode.

Check out Purple Cow: Transform Your Business by Being Remarkable by Seth Godin as mentioned in today's episode.

Check out What I Know About Running Coffee Shops by Colin Harmon as mentioned in today's episode.

Check out Homebase: Free Employee Scheduling as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Shit'll buff out."

In today's episode with Chad Grubbs:

  • Psychology
  • Christianity/being a former pastor
  • Working in the tech industry
  • A coffee shop with a strong focus on food
  • The restaurant industry is a grind that you need to love
  • Making your indoor seating feel like outdoor seating
  • Losing your dream location
  • The pains of restaurant real estate
  • Better and more polished experiences
  • Confusing service with hospitality
  • Social media - Instagram
  • Restaurateur online/social media engagement
  • Coffee subscriptions
  • Cross-promotion/collaboration
  • Podcasting and podcasting about coffee
  • Constant self-improvment

Today's sponsor:

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

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

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Take punches well and dust myself off
  2. What is your biggest weakness?
    • Clarity on choosing the best path to what you want
  3. What's one question you ask or thing you look for during an interview?
    • Where do you want to be in 2 years?
  4. What's a current challenge? How are you dealing with it?
    • minimizing goals and achieving smaller victories
  5. Share one code of conduct or behavior you teach your team.
    • 1% improvement, improve everyday
  6. What is one uncommon standard of service you teach your staff?
    • Caring about people, staff will write thank you notes on to-go containers/knowing frequent customer names
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Engaging with their staff
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Engage with people
    • Be who you are and improve
    • Try things that are different for you

Contact info:

Instagram: @stitchokc

Stitch website

Thanks for listening!

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

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

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

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

Huge thanks to Chad Grubbs for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 773_Chad_Grubbs_PODCASTmixdown.mp3
Category:general -- posted at: 3:30am EST

Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today.

Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of Unsliced: How to Stay Whole in the Pizzeria Business.

Check out 32 Yokes: From My Mother's Table to Working the Line by Eric Ripert as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

    • "If you're not impressive then by default you are unimpressive."
    • "The complacency of today is the direct enemy of tomorrow."

In today's episode with Mike Bausch we will discuss:

    • Time in the military
    • Start small
    • Partnerships with family
    • Franchising?
    • HR systems and processes
    • Systems, processes, and procedures
    • Management development systems for opening a second location
    • Checklists
    • Using a giant white board for checklists
    • Positive reinforcement
    • COMMUNICATION!!!
    • How tech helps restaurant communication
    • Daily staff meetings
    • Food photography
    • Self-reliance and self-confidence

Today's sponsor:

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

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

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

Ecolab S&S Clean Simplifed Ad 300x300

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Approachable and able to be wrong
  2. What is your biggest weakness?
    • Finding a balance between being a softie and a hard-ass
  3. What's one question you ask or thing you look for during an interview?
    • Instincts to please the customer above anything
  4. What's a current challenge? How are you dealing with it?
    • Maximizing morale in a demoralizing atmosphere
  5. Share one code of conduct or behavior you teach your team.
    • Passionate, ethical, effective, fun, understand that they want their job
  6. What is one uncommon standard of service you teach your staff?
    • Replacing food that customer's aren't happy with
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't seek to be individual, they seek to fit in
    • Some restaurateurs act like they don't have a boss rather than being the best boss they never had
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • If you're not impressive then by default you are unimpressive
    • Never look down on the next generation
    • Never stop

Contact info:

www.unslicedbook.com

Instagram: @mikeybausch

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 Mike Bausch for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 772_Mike_Bausch_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Today's episode is a recording of "Coffe with Eric" that took place last week. I don't normally publish these, but this one was special. This session of Coffee with Eric is a PERFECT example of how I envisioned them going down: Someone in my network (a listener) needed help. They reached out to one of my past guests (Kyle Inserra). Kyle made me aware of the listener's situation, and I invited the two of them to a session of Coffee with Eric to mesh it out. Plus, we popped off the session with a really great conversation around Profit First. Frankly, the conversation around Profit First was another reason why I thought this recording of Coffee with Eric would be great to share. With 2021 freshly upon us, you still have plenty of time to implement Profit First before the end of the month

Show notes…

Calls to ACTION!!!

In this episode, we discuss:

  • The benefits of Profits First money management system
  • Setting up your Profit First Checking Accounts
  • What to consider including in your partnership agreement. 
  • Understanding that sweat equity holds value. 

Today's sponsor:

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

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

Ecolab S&S Clean Simplifed Ad 300x300

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

 

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!
Direct download: 771_coffee_with_eric_PODCAST.mp3
Category:general -- posted at: 10:02am EST

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

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

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

Check out the book The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

Today's sponsor:

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

Ecolab S&S Clean Simplifed Ad 300x300

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Let loose and have fun
  2. What is your biggest weakness?
    • Unable to let go and step away
  3. What's one question you ask or thing you look for during an interview?
    • What are you goals in life?
  4. What's a current challenge? How are you dealing with it?
    • COVID-19, best ways to promote and pivot
  5. Share one code of conduct or behavior you teach your team.
    • Punctuality, good attitude
  6. What is one uncommon standard of service you teach your staff?
    • Three hellos, three goodbyes
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Social media
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Life's not a dress rehearsal
    • Play to win
    • Live, laugh, love

Contact info:

Instagram: @orenellsbbq

Ore Nell's website

Thanks for listening!

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

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

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

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

Huge thanks to Will Myska for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 770_Will_Myska_PODCAST_mixdown.mp3
Category:general -- posted at: 8:38am EST

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

Check out the book Blink: The Power of Thinking Without Thinking by Malcolm Gladwell as mentioned in today's episode.

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

Check out episode 765: Media First/Restaurant Second with Shawn Walchef as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Move fast and break shit."

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

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

Today's sponsor:

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

Ecolab S&S Clean Simplifed Ad 300x300

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Consistency
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Why do I need this person?
  4. What's a current challenge? How are you dealing with it?
    • Spreading myself too thin
  5. Share one code of conduct or behavior you teach your team.
    • Respect
  6. What is one uncommon standard of service you teach your staff?
    • Know your guest and be involved
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Know your numbers
  9. Name one service you've hired.
    • Book keeper - Rob Marzan
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't make the same mistakes that I made
    • That I really gave my all to the industry
    • That I actually can cook

Contact info:

Instagram @kyleinserra

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 769_Kyle_Inserra_PODCAST_mixdown.mp3
Category:general -- posted at: 8:53am EST

Greg Alpatov Plate IQ

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

In this episode we discuss:

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

Plate IQ Demo

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

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

 

Today's sponsor:

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

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

Ecolab S&S Clean Simplifed Ad 300x300

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

Contact info:

Greg@PlateIQ.com

PlateIQ.com

@plate_iq

 

Thanks for listening!

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

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

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

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

Huge thanks to Greg Alpatov for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 768_Greg_Alpatov_mixdown.mp3
Category:general -- posted at: 3:30am EST

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

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

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

Today's sponsor:

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

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Passion
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Collaboration
  4. What's a current challenge? How are you dealing with it?
    • Competing against brands with much bigger bank accounts
  5. Share one code of conduct or behavior you teach your team.
    • Treat people the way you want to be treated
  6. What is one uncommon standard of service you teach your staff?
    • Healthy prepared meals with no contract or minimum
  7. What's one book we must read to become a better person or restaurant owner?
  8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat people the way you want to be treated, listen to your gut, always do the right thing

Contact info:

Instagram: @jamiegiovinazzo

Email: jamie@eatcleanbro.com

Thanks for listening!

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

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

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

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

Huge thanks to Jamie Giovinazzo for joining me for another awesome episode. Until next time!

 

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

 

Direct download: 767_Jamie_Giovinazzo_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST

Get your 30-day Trial to RestaurantUnstoppableNetwork.com

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

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

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be true to yourself. Do you.”

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

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

Today's sponsor:

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

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard working
  2. What is your biggest weakness?
    • Sarcasm
  3. What's one question you ask or thing you look for during an interview?
    • What's your biggest weakness?
  4. What's a current challenge? How are you dealing with it?
    • COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Politeness, say please and thank you
  6. What is one uncommon standard of service you teach your staff?
    • Every guest is important, not just the ones that look like they will leave a good tip
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Adapt
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love yourself, take care of others, be you

Contact info:

Facebook: @otisrestaurant

Instagram: @chefleefrank

Call the restaurant: 603-580-1705

Website: www.otisrestaurant.com

Email: lee@otisrestaurant.com

Thanks for listening!

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

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

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

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

Huge thanks to Lee Frank for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 766_lee_frank_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EST