Sam Hart is the Chef/Owner of Counter in Charlotte, North Carolina. The first time Sam cooked for others was when he was 21 living in Utah after door-to-door mormons came knocking and looked hungry. He then decided to ditch the advertising industry and go to culinary school at 21. He staged at Alinea in Chicago and worked in many other restaurants in many positions before returning to his home town of Charlotte and opening Counter just two years ago. He has since opened Biblio and is planning his third concept.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "You're always going to have problems in life. The goal is to have better problems today than you had yesterday."

In this episode with Sam Hart we will discuss:

• Pairing music with food
• Advertising
• Culture
• Mental health
• Working at Alinea
• Being "counter" to the rest of the industry

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Storytelling
2. What is your biggest weakness?
   • Too trusting
3. What's one thing you ask or look for when interviewing/growing your team?
   • What are your goals? How does Counter play into that?
4. What's a current challenge? How are you dealing with it?
   • Finding a team to replace my current team (because they are going on to bigger and better things)
5. Share one code of conduct or behavior you teach your team.
   • You must be willing to give back what you take away
6. What is one uncommon standard of service you teach your staff?
   • We want to represent every guest, not just the loud and annoying guest
7. What's one book we must read to become a better person or restaurant owner?
   • Running With Scissors by Augusten Burroughs
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • We avoid Instagram
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Be open and transparent with their staff
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • This life is precious
    • Meditate
    • Give back

Contact:

Instagram: @chefloosley @counterclt @bibliocharlotte

sam@counterclt.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 Sam Hart 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!

Emily Eldh is the Founder and Owner of The Muffin Drop. Emily learned in her teens that she has an autoimmune disease that was worsened by her diet. She then realized how powerful food as medicine can be, and started creating a diet for herself that healed her. She began making planet-based, gluten-free food options, most-famously her homemade muffins, and started to sell them out of her parents home in Connecticut in 2021. The journey started with the hit banana chocolate chip mini muffin and she has since added many more flavors and does pop ups, wholesale, and nation-wide shipping - all this in under 2 years!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "You miss 100% of the shots you don't take."

In this episode with Emily Eldh we will discuss:

• The benefits of learning from YouTube channels
• Glute-free recipes
• Food as therapy and healing
• Marketing on Instagram to start your business
• Social media marketing
• Pop ups
• Whole sale

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Strength
2. What is your biggest weakness?
   • Over-thinking
3. What's one thing you ask or look for when interviewing/growing your team?
   • Honesty
4. What's a current challenge? How are you dealing with it?
   • Making my product shelf-stable
5. What is one book you think will make us a better person or restaurant owner?
   • The Almanac of Naval Ravikant by Eric Jorgenson
   • GET THIS BOOK ON AUDIBLE
6. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • TikTok
7. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Make others feel heard
   • Create something that creates positivity
   • Lead by example and be honesty

Contact:

Instagram: @themuffindrop

Website: https://themuffindrop.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 Emily Eldh 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!

Carrie Morey is the Founder and CEO of Callie's Hot Little Biscuit. Carrie began her career in sales within the early days of the internet. After baking biscuits to bring to sales meetings, she eventually started baking her own biscuits and selling them online and Callie's Hot Little Biscuit grew from there. She was featured on her own show, called Unwrapped, and started a popular food blog, and has published two books. She has opened 4 brick and mortal locations, and currently operates two in Charleston, having closed the Atlanta and Charlotte locations.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• Personal: "Work hard, play hard."
• "Business: "Be a biscuit; rise tall, be harm and buttery on the inside, and be open to anyone's jam."

In this episode with Carrie Morey we will discuss:

• Sales
• Letting people go
• Being featured on TV shows
• The importance of PR
• Opening and closing locations

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Kindness
2. What is your biggest weakness?
   • Trusting
3. What's one thing you ask or look for when interviewing/growing your team?
   • Tell me about your integrity
4. What's a current challenge? How are you dealing with it?
   • Figuring out how to scale
5. Share one code of conduct or behavior you teach your team.
   • Kindness always
6. What is one book you think will make us a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK ON AUDIBLE
7. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Assembly
8. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Customer service
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?
   • Work hard
   • Be kind
   • Believe in yourself

Contact:

Instagram: @callieshotlittlebiscuit

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 Morey 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!

Karalee Nielsen Fallert is Founder, Partner, and CEO of All Good Industries, based in Charleston, SC. Karalee opened her first restaurant in 1996 at the age of 19, having dropped out of culinary school to do so. She sold that restaurant and went on to work for P.F. Chang's where she learned about expansion and training, among many other useful skills. She moved to Charleston, SC and eventually opened restaurants such as Taco Boy, Park & Grove, The Bounty Bar, and The Royal American.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Growth is the only evidence of life."

In this episode with Karalee Nielsen Fallert we will discuss:

• Opening restaurants
• Working for big chains and learning from them
• Hiring and managing friends
• Creating an institution
• Why restaurant businesses fail
• Partnerships and operating agreements

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Vision
2. What is your biggest weakness?
   • All or nothing
3. What's one thing you ask or look for when interviewing/growing your team?
   • Integrity
4. What's a current challenge? How are you dealing with it?
   • Surrounding my self with unicorns
5. Share one code of conduct or behavior you teach your team.
   • Growth-mindedness
6. What is one uncommon standard of service you teach your staff?
   • Every person you encounter is a guest
7. What's one book we must read to become a better person or restaurant owner?
   • The Heart of Business by Hubert Joly
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Microsoft Teams
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?
   • We're better together
   • Clear is kind
   • You become what you believe

Contact:

info@allgoodindustries.com

Instagram: @karaleefallert

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 Karalee Nielsen Fallert 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!

Kara Graves is a Senior Partner and the Director of Marketing at Uptown Hospitality group based in Charleston, SC. Kara went to school for PR and marketing and entered the fashion industry in NYC. After only two years, she transitioned into the restaurant/hospitality industry, taking on bartending, managing, and marketing. She began working with Keith Benjamin, Uptwon's co-founder and Director of Operations, in 2012 when they began opening restaurants in Charleston. By 2014 she began working within Uptown's marketing and she became a partner with the business in 2017. The following year she helped open Uptown Social.

Check out episode 985 with Keith Benjamin, Uptown's co-founder and Director of Operations.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "The time is now; don't hit snooze on your life."

In this episode with Kara Graves we will discuss:

• Marketing
• Guerilla marketing
• Social media marketing
• Partnering
• Getting your guest to promote for you
• Building your team around marketing
• Influencer marketing

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Energy
2. What is your biggest weakness?
   • Time management
3. What's one thing you ask or look for when interviewing/growing your team?
   • Does this person know about the company? Communications skills.
4. What's a current challenge? How are you dealing with it?
   • The younger generation doesn't take the job as seriously as they should
5. Share one code of conduct or behavior you teach your team.
   • Have fun
6. What is one uncommon standard of service you teach your staff?
   • Buy back policy
7. What's one book we must read to become a better person or restaurant owner?
   • The Subtle Art of Not Giving a F*ck by Mark Manson
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Beatgig
   • LineLeap
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Treating their staff with care
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?
    • Bring good energy to any room you walk into
    • Have patience
    • In order to be a good leader, you have to listen

Contact:

Email: kara@uptownhospitality.com

Instagram...

Bodega: @eatdrinkbodega

Uptown Social: @uptownsocialchs

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 Kara Graves 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!

Ellen Yin is the co-owner of High Street Hospitality Group in Philadelphia, PA. Ellen began working in kitchens at an early age and worked her way up to line cook. She then transitioned her focus onto FOH. Before she even entered college, she knew she wanted to open a restaurant. She studied business at Penn. State in order to better prepare herself for the restaurant industry. She intentionally left the industry in her early 20s to work in advertising and sales so she could save money and further her education in business through those jobs. In 1997 she opened Fork and soon after, she opened Fork, Etc. which did prepared meals and bakery options in 2004. Today, High Street Hospitality owns 5 concepts.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Keep pushin'"

In this episode with Ellen Yin we will discuss:

• The benefits of diversity in a restaurant
• Business school
• Raising capital
• The importance of a network when launching a restaurant
• Partnerships
• Rebranding your own business
• Tipping

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Stubbornness
2. What is your biggest weakness?
   • Could be a better listener
3. What's one thing you ask or look for when interviewing/growing your team?
   • Everybody being on the same page
4. What's a current challenge? How are you dealing with it?
   • New business model
5. Share one code of conduct or behavior you teach your team.
   • Support for team members
6. What is one book you think will make us a better person or restaurant owner?
   • The Culture Code by Daniel Coyle
   • Unreasonable Hospitality by Will Guidara
   • GET THIS BOOK ON AUDIBLE
7. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Microsoft Teams
8. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Take a rest
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?
   • Personal accountability
   • Giving back
   • The importance of family and friends

Contact:

Email: careers@highstreethospitality.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 Ellen Yin 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!

Amy DePaoli is Director of Marketing at honeygrow. Amy studied marketing at Providence College and has worked for companies like Pet Value and Victory. She worked for an ad agency as well, which she recommends for anyone in a marketing career. Since April of 2022, she has been Director of Marketing for honeygrow, which has grown to 32 locations.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "One team, one dream."

In this episode with Amy DePaoli we will discuss:

• Consumer behavior
• All things marketing

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Drive
2. What is your biggest weakness?
   • Distractions
3. What's one thing you ask or look for when interviewing/growing your team?
   • Personality
4. What's a current challenge? How are you dealing with it?
   • Managing an enormous amount of projects of equal weight
5. Share one code of conduct or behavior you teach your team.
   • Charity
6. What is one uncommon standard of service you teach your staff?
   • Treating every guest like an individual
7. What's one book we must read to become a better person or restaurant owner?
   • Why We Buy by Paco Underhill
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Punchh loyalty program
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Be in the restaurants and experience what your staff experiences
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 to live, don't live to work
    • Never go to bed in an argument
    • always let people know how appreciated they are

Contact:

Email: adepaoli@honeygrow.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 DePaoli 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!

Christine Miles is a Consultant, Executive Coach, Entrepreneur, and author of What Is It Costing You Not to Listen?: The Power of Understanding to Connect, Influence, Solve & Sell. She is the CEO and founder of EQuipt, and for three decades she has been serving organizations by helping them apply human skills to drive results and build cultures of empathy. Today we will be discussing the book, and also the five keep steps to listening and understanding, known as "The listening Path."

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• Life is meant to be understood backwards, but lived forward."

In this episode with Christine Miles we will discuss:

The Listening Path:

• The Map/The Stops on the Map
• The Compass
• The Flashlight
• The Water Filter
• The Footprints

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Contact:

Instagram: @thelisteningguide

On the web: https://equipt-people.com/

Thanks for listening!

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

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

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

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

Huge thanks to Christine Miles 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!

Greg Root is a partner at Defined Hospitality. Greg started his hospitality career as a teen-aged caddy at a country club in Pennsylvania. Later he attended Indiana University of Pennsylvania where he studied Restaurant and Hotel Management. He graduated in 2000 and, after working in various roles in various restaurants, he was hired as a manager for Starr Restaurants. After 13 years and attaining the role of Director of Restaurants at Starr, Greg opened his own restaurant and has been a Co-Owner of Defined Hospitality ever since.

Check out episode 986 with Al Lucas as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Don't mess it up."

In this episode with Greg Root we will discuss:

• Partners
• Franchising
• Opening restaurants
• Being a manager
• Lifting up neighborhoods through restaurants

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Go, go, go
2. What is your biggest weakness?
   • Need to listen more
3. What's one thing you ask or look for when interviewing/growing your team?
   • What's your aspirations over the next 5 years?
4. What's a current challenge? How are you dealing with it?
   • Get everything done for our people, more fiscal responsibility
5. Share one code of conduct or behavior you teach your team.
   • People are the priority
6. What is one uncommon standard of service you teach your staff?
   • Watching the initial reactions of our guests
7. What's one book we must read to become a better person or restaurant owner?
   • "Oh, The Places You'll Go!" by Dr. Seuss
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Restaurant 365
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Be a part of the community
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't mess it up
    • Try to get ahead of it all
    • Be proud of what you do

Contact:

Email: greg@definedhospitality.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 Greg Root 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!

Al Lucas is a Partner at Defined Hospitality in Philadelphia, PA. Al began his career at Chart House where he began as a dishwasher, leaving the company 21 years later as the Vice President of the East Coast. He then moved on to be the Director of Operations at Stephen Starr's company. He worked for Cozy Cafe and Border House and eventually arrived as a Partner at Defined Hospitality. Al Lucas has played a significant role in the openings of several restaurants throughout his career.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Jet pilots to not use rearview mirrors."

In this episode with Al Lucas we will discuss:

• Discipline
• Hard work and doing the dirty work without complaint
• Opening 21 years with one restaurant company
• Losing or maintaining trust within your organization
• Team building and coaching
• Standardization
• HR
• Open book management
• Partners

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Contact:

Website: https://www.definedhospitality.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 Al Lucas 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!

Thomas M. Sterner is the founder and CEO of The Practicing Mind Institute. As a successful entrepreneur, he is considered an expert in Present Moment Functioning or PMF. He is a popular and in-demand speaker who works with high-performance individuals including, athletes, coaches, industry groups and individuals of all ages freeing them to operate effectively within high-stress situations so that they can break through to new levels of mastery. As an expert Present Moment Functioning Coach, he has brought clarity to thousands regarding how they can achieve their goals with less effort, in the least amount of time while enjoying the process.

Check out The Practicing Mind, Fully Engaged, and It's Just A Thought all written by today's guest!

Check out 1Huddle as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "I am not my thoughts. Some thoughts I create, but most of my thoughts happen to me unless I'm in charge of the process."

In this episode with Thomas M. Sterner we will discuss:

• How to better your life, improve your discipline, and control your thoughts with Present Moment Functioning (PMF).

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Contact:

Check out The Practicing Mind, Fully Engaged, and It's Just A Thought all written by today's guest!

Website: https://tomsterner.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 M. Sterner 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!

Keith Benjamin went to Penn State and threw parties for fraternities while also playing lacrosse. He graduated and worked in sports marketing when he started working at a bar in NYC. After a birthright trip to Israel in 2009, he decided to go "all in" on restaurants as a career. He bought in to a restaurant group in 2011 and convinced his partners to open Uptown Social in 2018 in Charleston, 1,500 miles away from their home base. Today, Uptown Hospitality group has 15 locations across three major cities in the US.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Any person's finest hour, the greatest fulfillment to all her or she holds dear, is that moment when that person works their heart out in a good cause and lies exhausted on the field of battle victorious."

In this episode with Keith Benjamin we will discuss:

• Night life business
• The importance of locals
• Bar management and ownership
• The industry's effects on personal relationships
• Mental health
• Marketing
• Events

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Tenacity
2. What is your biggest weakness?
   • Patience
3. What's one thing you ask or look for when interviewing/growing your team?
   • Well-rounded
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.
   • Professionalism
6. What is one uncommon standard of service you teach your staff?
   • Push the buy-back
7. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • BeatGig
   • LineLeap
8. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Look around
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Be kind
   • Pay it forward
   • Be generous

Contact:

Instagram: @kmbenjo

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 Keith Benjamin 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!

Cynthia Wong is the Founder of Life Raft Treats. Cynthia knew she wanted to become a baker at a very young age. She went to culinary school in San Fransisco and then began working as a bread baker there. She then went off to culinary school in France and returned to the states and became a baker in various restaurants across the nation. She worked as a pastry chef in Atlanta for 12 years and moved to Charleston 8 years ago where she worked in her last restaurant. She burned out of the restaurant industry because she didn't appreciate how she was treated and what was unfairly expected of her. She then created Life Raft Treats in 2018 and it has beeb growing ever since. Life Raft Treats has done pop ups, food carts, food trucks, and now it's a full-on wholesaler.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "It's all I got."

In this episode with Cynthia Wong we will discuss:

• Burning out of restaurants
• Starting small
• Chefs stealing credits from their cooks/bakers
• Inventing a unique product
• Being nominated for a James Beard
• Pop ups
• Food trucks
• Wholesale

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • I have a gear that other people don't
2. What is your biggest weakness?
   • I'm really impatient
3. What's one thing you ask or look for when interviewing/growing your team?
   • What's your favorite stupid movie?
4. What's a current challenge? How are you dealing with it?
   • Supply chain and inflation
5. Share one code of conduct or behavior you teach your team.
   • Don't be a asshole and don't let anyone be an asshole to you
6. What is one uncommon standard of service you teach your staff?
   • Try our best to accommodate wacky ideas
7. 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 as generous as you can possibly be
   • Don't be an asshole
   • Don't let anyone be an asshole to you

Contact:

Website: https://www.liferafttreats.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 Cynthia Wong 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!

Tia Clark is the Founder of Casual Crabbing with Tia, based in Charleston, SC. Casual Crabbing with Tia is an experience that teaches you the art of crabbing, from throwing a cast net to setting bait and fishing, all on the water's edge. It's for anyone; young or old, skilled or unskilled. Tia is a food and beverage veteran, having started washing dishes at 17 and doing basically every job in a kitchen until in 2017 when she started "Let's Go Crabbing" as an Airbnb Experience. It soon became one of the best and most popular in the world. Today she books the events through her own website and has a full crew.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Work for joy and not money."

In this episode with Tia Clark we will discuss:

• Depression in the restaurant industry
• Building a work "crew" rather than employees
• Making a connection with the ocean
• Substance abuse in the industry
• Being introduced to crabbing
• Getting customers to leave positive reviews
• Charging what your service is worth
• The importance of creating your own website

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Contact:

Website: https://www.casualcrabbingwithtia.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 Tia Clark 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!

Mickey Bakst is the Co-Founder of Ben's Friends. Ben’s Friends is a community of chefs, bartenders, line cooks, servers, sommeliers, host and hostesses, GMs and owners who have found or are seeking sobriety. Their mission: "to offer community, hope and a path forward for those struggling with substance abuse and addiction." Mickey Bakst has been sober since 1982. He began his restaurant career in the early 70's at a restaurant in Newport Beach, CA. In 1974 he bought into the restaurant and was a co-owner from 1974 until his exit in 1982 when he also go sober. After successfully navigating AA and attaining his sobriety, he rejoined the restaurant industry in the fine dining realm. He is "officially" retired now, after serving as the GM at Charleston Grill. He is known as the "unofficial mayor of Charleston" today.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Sobriety is my super power."

In this episode with Mickey Bakst we will discuss:

• Sobriety
• Substance abuse in the industry
• The industry in the 70s and 80s
• Fine dining
• Taking care of your people and your guests at an equal measure
• The future of the industry

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Contact:

Website: https://www.bensfriendshope.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 Mickey Bakst for joining me for another awesome episode. Until next time!

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

Scott Shor is the Owner/Managing Partner at Edmund's Oast. Scott moved to Charleston in 2004. He began working at Ted's Butcher block in 2007, which had a small craft beer selection. This is where his fondness for craft beer and spirits really took hold. In 2008, he opened Charleston's Beer Exchange. He opened another locations, called Greenville Beer Exchange in 2010 and later sold it. It is still operational today. Finally, in 2017, he opened Edmun's Oast, which now has two locations including a brewery. Today, Edmund's East Brewing Co. sells its products to 8 states.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "You gotta want it."

In this episode with Scott Shor we will discuss:

• What is hard work?
• How to open a business "wrong"
• Retail
• How to garner investors
• Offering ownership to employees
• Investing in your people
• Private events
• Impact on community

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Willingness to work
   • Surround yourself with amazing people
2. What is your biggest weakness?
   • Unrelenting willingness
3. What's one thing you ask or look for when interviewing/growing your team?
   • People who are genuine
4. What's a current challenge? How are you dealing with it?
   • Rising costs of everything
5. Share one code of conduct or behavior you teach your team.
   • The team puts people first
6. What is one uncommon standard of service you teach your staff?
   • Underberg - digestive bitter
7. What's one book we must read to become a better person or restaurant owner?
   • Unreasonable Hospitality by Will Guirdara
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Apple Watch
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Stop and asses what you are doing and why you are doing it
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • You can make anything meaningful and make it matter
    • Help people
    • Give back

Contact:

Email: scott@edmundsoast.com

Instagram: @edmundsoast

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 Shor 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!

James London is the Chef/Owner of Chubby Fish in Charleston, South Carolina. Chubby Fish is a dock-to-table restaurant where all dishes are sold using fish caught on the day it is served. James decided at the age of 20 to leave drumming in bands behind for a career as a chef and restaurant owner. he attended culinary school and by the age of 26, he was the Executive Chef at a Nico's from 2010-2012. He worked in New York and California until he returned to Charleston and opened his own restaurant, Chubby Fish, in 2018.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Be like water."

In this episode with James London we will discuss:

• Culinary school
• Working as a executive chef
• Partnerships
• When owners clash
• Opening a restaurant
• Dock-to-table restaurants
• Pitching to investors and banks

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • I love my people
2. What is your biggest weakness?
   • ADD
3. What's one thing you ask or look for when interviewing/growing your team?
   • 5 year plan?
4. What's a current challenge? How are you dealing with it?
   • Expansion
5. Share one code of conduct or behavior you teach your team.
   • Calmness under pressure
6. What is one uncommon standard of service you teach your staff?
   • Say goodbye to every guest that leaves the restaurant
7. What's one book we must read to become a better person or restaurant owner?
   • The Creative Act: A Way of Being by Rick Rubin
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • POS - Solido
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Cook family meal for employees
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be like water
    • The golden rule
    • Be nice to everyone

Contact:

Website: https://www.chubbyfishcharleston.com

Instagram: @chubbyfishchs

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 James London 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!

Randi Weinstein is the Founder of FAB. Randi Weinstein is from Long Island and got her start in the industry in the front of house. After moving to Charleston, she became Director of Events at Wine + Food Festival from 2006 until 2014. In 206 she Founded FAB (Females And Business) which began as one person's vision to create a business workshop for all women in hospitality. The intent of FAB is to be a place for women to connect with others, share stories, become each other's resources, champions, and ultimately, empower one another.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Just ask."

In this episode with Randi Weinstein we will discuss:

• When old money combats new money in a city
• How a hurricane affects a community
• Events planning
• The political impact on restaurants
• The emergence of southern cooking in the national attention
• The vision of a better restaurant industry in the future

Today's sponsor:

Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more.

1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

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

Contact:

Website: https://www.thisisfab.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 Randi Weinstein 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!

With excitement allow me to introduce today's guest Founder and CEO of The Famous Big Dave's Cheesesteaks. A West Philadelphia native, restaurateur and philanthropist, Derrick “D” Hayes understands the value of hard work and perseverance. After falling into trouble with the law as a young man, Derrick found himself granted with an unexpected second chance and vowed to dedicate his time to giving back to his community while building a business to bring Atlanta a taste of his Philly roots. Inspired by his fond memories of assisting his grandfather in the kitchen for Sunday dinners, the charismatic visionary made his foray into the culinary world. 

Big Dave’s Cheesesteaks proves to be an inspiring small business success, but not without its challenges. Derrick launched his first brick-and-mortar venture in a humble setting: a 700-square-foot space inside a Dunwoody, Georgia, Shell gas station. Following the opening, Derrick worked to build a following while cooking behind the grill each day, but the concept was met with little-to-no foot traffic. Months later, rapper, actress & fellow Philadelphia native Eve made a trip to visit the small restaurant while in town for a project. She posted a photo on social media, and the rest was history. In 2016, Derrick rebranded the concept from Dave’s Philly Water Ice into Big Dave’s Cheesesteaks. Since then, it has grown into a nationally-known cheesesteak staple. 

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Life is not a track meet, it's a marathon; it's all about how you end."

In this episode with Derrick Hayes we will discuss:

• Anything and everything

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Hard work
2. What is your biggest weakness?
   • Loving too much
3. What's one thing you ask or look for when interviewing/growing your team?
   • Loyalty
4. What's a current challenge? How are you dealing with it?
   • Me
5. Share one code of conduct or behavior you teach your team.
   • What goes around comes around
6. What is one uncommon standard of service you teach your staff?
   • The customer is always right
7. 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 wisdom
   • My words
   • My knowledge

Contact:

Instagram: @officialdhayes @bigdavescheesesteaks

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 Derrick Hayes 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!

Ann and Chris Demant are the Founders of Grills by Demant, a live-fire stainless steel grills fabricator based in Atlanta. Chris and Ann are from Denmark and met in 2009. Chris was a stainless steel fabricator making industrial food equipment and Ann was studying to work in healthcare. They moved to Atlanta in 2015 to start the Grills by Demant business and have been making grills for restaurants ever since.

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Work hard, work smart, and play hard."

In this episode with Ann and Chris Demant we will discuss:

• Married business partners
• Live-fire grilling
• Variables to consider when purchasing a live-fire grill

Today's sponsor:

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

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

Contact:

Instagram: @grillsbydemant

Website: https://grillsbydemant.com/welcome

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 Ann and Chris Demant 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!

Anthony Valletta is the President of Bartaco. Valletta is from Boston and studied the restaurant business both in the US and abroad in London. After graduating in 2005, he eventually found himself as the Managing Partner at Longhorn Steakhouse and stayed with the company for 7 years. He was Del Frisco's Director of Operations for 7 years from 2011 to 2018. He then worked as the COO at Mina Group, and held the same title at Birdcall in Denver. He has been the President of Bartaco since 2021.

Check out episode 829 with Andy Pforzeimer Co-Founder of Bartaco as mentioned in today's episode.

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• Cowards never start. Losers never finish. Winners never stop."

In this episode with Anthony Valletta we will discuss:

• The role of the "President" in a restaurant company
• Corporate restaurant world
• Empowering managers
• Restaurant tech and where to find the best options
• Gaining loyalty in stead of frequency with a limited marketing budget

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Discipline
2. What is your biggest weakness?
   • Patience
3. What's one thing you ask or look for when interviewing/growing your team?
   • Humility
4. What's a current challenge? How are you dealing with it?
   • Acquisition and retention of great people
5. Share one code of conduct or behavior you teach your team.
   • Do three things really well at one time, and prioritize them properly
6. What is one uncommon standard of service you teach your staff?
   • Go above and beyond for a guest no matter what
7. What's one book we must read to become a better person or restaurant owner?
   • Unreasonable Hospitality by Will Guidara
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • 1Huddle
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Don't say who wrote the rule, afraid to change
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?
    • No one will remember what you did, they remember how you made them feel
    • Gratitude turns what we have into enough
    • A mistake made twice is a decision

Contact:

Email: avalletta@bartaco.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 Anthony Valletta 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!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "The solution lies in the salt and spices."

In this episode with Cleophus Hethington we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • I show up
2. What is your biggest weakness?
   • Communication
3. What's one thing you ask or look for when interviewing/growing your team?
   • Do you care? Do you show up?
4. What's a current challenge? How are you dealing with it?
   • Patients
5. Share one code of conduct or behavior you teach your team.
   • Consistency
6. What is one uncommon standard of service you teach your staff?
   • Try to not day no
7. What's one book we must read to become a better person or restaurant owner?
   • The Myth of Normal by Gabor Maté
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Culture tanks
9. What is one thing you don't feel restaurateurs do well enough of often enough?
   • Open restaurants
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • The solution lies in the salt and the spices
    • It's just food
    • Food is a starting point

Contact:

Email: chefophus@gmail.com

Instagram: @chefophus

Thanks for listening!

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

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

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

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

Huge thanks to Cleophus Hethington for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

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

In this episode with Doug Zeif we will discuss:

• Hotels
• Controlling profit and cost
• Partners
• Accountability

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Perseverance
2. What is your biggest weakness?
   • Impatients
3. What's one thing you ask or look for when interviewing/growing your team?
   • What can I count on you for?
4. What's a current challenge? How are you dealing with it?
   • People
5. Share one code of conduct or behavior you teach your team.
   • Be able to say you're sorry
6. What is one uncommon standard of service you teach your staff?
   • Ask people for great Google reviews
7. What's one book we must read to become a better person or restaurant owner?
   • Principle-Centered Leadership by Stephen R. Covey
   • Good to Great by Jim Collins
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Restaurant365
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Don't take care of their people
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Work hard
    • Don't look back
    • Look forward

Contact:

Email: doug@nexthospitality.com

Thanks for listening!

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

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

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

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

Huge thanks to Doug Zeif for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Whatever you are, be a good one."

In this episode with Dave Domzalski we will discuss:

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

Today's sponsor:

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

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

Contact:

Website: https://www.barmetrix.com/

Email: dave.domzalski@barmetrix.com

Thanks for listening!

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

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

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

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

Huge thanks to Dave Domzalski for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

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

In this episode with Jamila West we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Sense of people
2. What is your biggest weakness?
   • Organization
3. What's one thing you ask or look for when interviewing/growing your team?
   • Smile
4. What's a current challenge? How are you dealing with it?
   • Evolving the business financially
5. Share one code of conduct or behavior you teach your team.
   • Have pride in what you are doing
6. What is one uncommon standard of service you teach your staff?
   • Uniform choice
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • xtraCHEF
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Being on the floor and out of the office
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Give back to your community
    • Lead by example
    • Have fun

Contact:

Instagram: @rosiesmia

Website: https://www.rosiesmia.com/

Thanks for listening!

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

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

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

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

Huge thanks to Jamila West for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "The Man in the Arena." by Theodore Roosevelt

In this episode with John Kunkel we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Discipline
2. What is your biggest weakness?
   • Patience
3. What's one thing you ask or look for when interviewing/growing your team?
   • Passion, enthusiasm
4. What's a current challenge? How are you dealing with it?
   • Staffing
5. Share one code of conduct or behavior you teach your team.
   • Integrity
6. What is one uncommon standard of service you teach your staff?
   • Hospitality, personalize service
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Toast
   • Tock
   • Restaurant 365
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • High integrity, do the right thing
   • Take care of the ones you love
   • Do your best, no matter what

Contact:

Website: https://www.50eggsinc.com

Thanks for listening!

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

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

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

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

Huge thanks to John Kunkel for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Do or do not. There is no try."

In this episode with Ian Fleischmann we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Brute force
2. What is your biggest weakness?
   • Ego
3. What's one thing you ask or look for when interviewing/growing your team?
   • Honesty and consistency
4. What's a current challenge? How are you dealing with it?
   • Finding honest people
5. Share one code of conduct or behavior you teach your team.
   • Consistency
6. What is one uncommon standard of service you teach your staff?
   • Don't say no to the guest
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Whisk
   • xtraCHEF
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Manage finances property
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do or do not
    • Don't put too much stock in the moment
    • Take some time off

Contact:

Instagram: @ian_fleischmann

Thanks for listening!

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

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

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

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

Huge thanks to Ian Fleischmann for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Be the best at what you do."

In this episode with David Foulquier we will discuss:

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

Today's sponsor:

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

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

Contact:

Instagram:

@we.all.gotta.eat

@eleventhstreetpizza

@noz17nyc

Email: info@eleventhstreetpizza.com

Thanks for listening!

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

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

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

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

Huge thanks to David Foulquier for joining me for another awesome episode. Until next time!

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

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

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

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "Do it now."

In this episode with Leo Holtzman we will discuss:

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

Today's sponsor:

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

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

Contact:

Instagram...

Personal: @cocktail_conjuror

Business: @socal_cantina

Thanks for listening!

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

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

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

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

Huge thanks to Leo Holtzman for joining me for another awesome episode. Until next time!

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

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "What's your plan?"

In this episode with Travis Talbot we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Diligence
2. What is your biggest weakness?
   • Passion
3. What's one thing you ask or look for when interviewing/growing your team?
   • Understanding, do we understand them and do they understand us?
4. What's a current challenge? How are you dealing with it?
   • Marketing, getting the word out
5. Share one code of conduct or behavior you teach your team.
   • Kindness, just be nice
6. What is one uncommon standard of service you teach your staff?
   • The follow-up, after the check is dropped
7. What's one book we must read to become a better person or restaurant owner?
   • Be Our Guest: Perfecting the Art of Customer Service by The Disney Institute
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Slack
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • They don't have a plan
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Have fun
    • Be kind
    • Adventure

Contact:

Website: Apex Fox Coaching

Website: Hospitality Arts Group

Thanks for listening!

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

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

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

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

Huge thanks to Travis Talbot for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favorite success quote/mantra:

• "What you tolerate, you encourage."

In this episode with Sam Caucci we will discuss:

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

Today's sponsor:

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

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

Contact:

Website: https://1huddle.co/

Thanks for listening!

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

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

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

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

Huge thanks to Sam Caucci for joining me for another awesome episode. Until next time!

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

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

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "If you're not getting better, you're getting passed."
• "Greatness is many, many small acts, but each one is doable."

In this episode with Robert Guarino we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Natural empathy
2. What is your biggest weakness?
   • Wanting to do everything
3. What's one thing you ask or look for when interviewing/growing your team?
   • Are they excited?
4. What's a current challenge? How are you dealing with it?
   • Staffing
5. Share one code of conduct or behavior you teach your team.
   • No assholes
6. What is one uncommon standard of service you teach your staff?
   • Say yes
7. What's one book we must read to become a better person or restaurant owner?
   • In Search of Excellence by Thomas J. Peterson and Robert H. Waterman, Jr.
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Say thank you
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Bikky
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind to others
    • Have fun doing what you do
    • Find great people to love and work with

Contact:

Instagram: @restaurantlifer

Thanks for listening!

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

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

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

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

Huge thanks to Robert Guarino for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Improve everyday by 1%."

In this episode with Keely Beasecker we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Discipline
2. What is your biggest weakness?
   • Heart
3. What's one thing you ask or look for when interviewing/growing your team?
   • What did you do today to better the company?
4. What's a current challenge? How are you dealing with it?
   • Staffing
5. Share one code of conduct or behavior you teach your team.
   • Have fun
6. What is one uncommon standard of service you teach your staff?
   • Never have a tea glass below the halfway point
7. What's one book we must read to become a better person or restaurant owner?
   • Jon Gordon
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Restaurant Systems Pro
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Train
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Fun
    • Love
    • Laughter

Contact:

Email: kbeasecker@niffers.com

Thanks for listening!

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

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

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

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

Huge thanks to Keely Beasecker for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Tanner Agar we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
   • Excellence is the habit
2. What is your biggest weakness?
   • Demanding more than is necessary sometimes
3. What's one thing you ask or look for when interviewing/growing your team?
   • Knowledge-based questions until exhaustion
4. What's a current challenge? How are you dealing with it?
   • Handing off everything to a new group of people
5. Share one code of conduct or behavior you teach your team.
   • Respect the work that we're doing
6. What is one uncommon standard of service you teach your staff?
   • Not allowed to hold a dirty dish in front of the guest
7. What's one book we must read to become a better person or restaurant owner?
   • Rebel Chef: In Search of What Matters by Dominique Crenn
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Work from home technology - Microsoft Suite
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • They don't let other people do the work while also making sure they have the support
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Drink deeply from books and other sources from people who are different from you
    • Be yourself because everyone else is already taken
    • Remember that since you can't take it with you, don't leave anything on the table

Contact:

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

Thanks for listening!

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

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

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

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

Huge thanks to Tanner Agar for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Don't panic; punt."

In this episode with Sandy Korem we will discuss:

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

Today's sponsor:

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

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

Contact:

Email: sandy@festivekitchen.com

Thanks for listening!

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

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

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

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

Huge thanks to Sandy Korem for joining me for another awesome episode. Until next time!

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

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

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

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

Today's sponsor:

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

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

Contact:

Email: kylegordon@dillas.com

Instagram: @dillasquesadillas

Website: https://dillas.com

Thanks for listening!

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

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

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

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

Huge thanks to Kyle and Maggie Gordon for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Fred Langley we will discuss:

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

Today's sponsor:

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

Contact:

Youtube: @RestaurantSystemsPro

Restaurant Systems Pro website to sign up!

Thanks for listening!

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

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

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

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

Huge thanks to Fred Langley for joining me for another awesome episode. Until next time!

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

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

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Jack Gibbons we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Coffee
2. What is your biggest weakness?
   • Taking on too much
3. What's one thing you ask or look for when interviewing/growing your team?
   • Real people, not fake
4. What's a current challenge? How are you dealing with it?
   • Getting the best people who are smarter than I am
5. Share one code of conduct or behavior you teach your team.
   • Professionalism
6. What is one uncommon standard of service you teach your staff?
   • Quality of ice and glassware
7. What's one book we must read to become a better person or restaurant owner?
   • Unreasonable Hospitality by Will Guidara
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • 1Huddle - gamification of training
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Eat in their own restaurants
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Spend as much fun with your family as you can and do fun things together
    • Pour yourself into your work and if you're going to create a product, make an exceptional product
    • If you're going to spend time with people at work, make sure they are exceptional people and doing fun things together

Contact:

Website: https://www.fb-society.com

Thanks for listening!

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

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

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

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

Huge thanks to Jack Gibbons for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Joanna Kelley we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Ability to connect with people
2. What is your biggest weakness?
   • Ability to connect with people
3. What's one thing you ask or look for when interviewing/growing your team?
   • How can I make you a better leader?
4. What's a current challenge? How are you dealing with it?
   • Balance
5. Share one code of conduct or behavior you teach your team.
   • If you were to remove yourself from a situation, would you react the same?
6. What is one uncommon standard of service you teach your staff?
   • Make people feel at home, remember their names
7. What's one book we must read to become a better person or restaurant owner?
   • The Mountain Is You by Brianna Wiest
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • TikTok
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Take care of our staff
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Understand that the world is bigger than you and your problems
    • This, too, shall pass
    • It is always easier to be kind

Contact:

Instagram: @cupofjoenh

Website: https://www.cupofjoenh.com

Thanks for listening!

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

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

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

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

Huge thanks to Joanna Kelley for joining me for another awesome episode. Until next time!

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Hard work always always always pays off."

In this episode with Eli Kulp we will discuss:

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

Today's sponsor:

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

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

Contact:

CHEF Radio Podcast

Delicious City Podcast

Instagram: @elikulp

Thanks for listening!

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

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

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

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

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

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

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Jamie Schrotberger we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Humility
2. What is your biggest weakness?
   • Too optimistic
3. What's one thing you ask or look for when interviewing/growing your team?
   • Culture, will they elevate the entire group?
4. What's a current challenge? How are you dealing with it?
   • Growth, product distribution
5. Share one code of conduct or behavior you teach your team.
   • Don't think small, think about future growth
6. What is one uncommon standard of service you teach your staff?
   • Notice people and understand "the other side of the counter"
7. What's one book we must read to become a better person or restaurant owner?
   • Principles by Ray Dalio
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Toast and Extra Chef
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Be kind
   • Have humility
   • Treat everybody with the same amount of respect and care

Contact:

Email: jamie@spreadbagelry.com

Thanks for listening!

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

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

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

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

Huge thanks to Jamie Schrotberger for joining me for another awesome episode. Until next time!

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

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "People and culture."

In this episode with Brooks Tanner we will discuss:

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

Today's sponsor:

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

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

Contact:

Email: info@spreadbagelry.com

Thanks for listening!

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

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

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

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

Huge thanks to Brooks Tanner for joining me for another awesome episode. Until next time!

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

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

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

Check out episode 769 with Kyle Inserra!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Kyle Inserra we will discuss:

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

Today's sponsor:

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

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

Contact:

NROP on Spotify

NROP on Apple Podcasts

Instagram: @kyleinserra

Thanks for listening!

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

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

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

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

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

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

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

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

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Hands on
   • Time Management
2. What is your biggest weakness?
   • Shooting for the stars
   • Taking on too much at once
3. What's one thing you ask or look for when interviewing/growing your team?
   • Simple things should come quickly
4. What's a current challenge? How are you dealing with it?
   • Keeping growth going
5. Share one code of conduct or behavior you teach your team.
   • Cleanliness
   • Make the person next to you better
6. What is one uncommon standard of service you teach your staff?
   • We get your order correct
7. What's one book we must read to become a better person or restaurant owner?
   • Fear and Loathing in Las Vegas by Hunter S. Thompson
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Egg mixer, tape machine, conveyor belt
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Be true to yourself
   • Love what you do
   • Don't put off anything to tomorrow if you can do it today

Contact:

Instagram: @utopiabagels

Website: utopiabagelsny.com

Thanks for listening!

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

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

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

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

Huge thanks to Jesse and Scott Spellman for joining me for another awesome episode. Until next time!

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

David Kirschner is the Founder, CEO and Executive Chef of dineDK Private Dining. New Jersey native and Johnson and Wales graduate, Kirschner knew from a young age that he wanted to work in restaurants and he set out on a very traditional path working for successful restauranteurs, building his skills, reputation, and network. Kirschner work for acclaimed restaurateurs such as Thomas Keller, Michal Mina, David Drake, and Daniel Boulud before leaving the traditional restaurant scene for a more non-traditional business model with the Tasting Table. The Tasting Table gave chef Kirschner a whole new set of skills like food media, dealing with gatekeeps, hosting special events, and staffing for special events. With these new skills, he launched dineDK in 2015

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Make it happen 24/7."
• "Hold the line."

In this episode with David Kirschner we will discuss:

• Culinary school
• Profitable restaurants
• Private dining
• Catering
• Opening vs. operating restaurants
• Structure and process
• Tracking progress
• Running a kitchen in an event space
• Creating experiences
• The private chef world

Today's sponsor:

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

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Following up
2. What is your biggest weakness?
   • Overthinking
3. What's one thing you ask or look for when interviewing/growing your team?
   • Service-minded?
4. What's a current challenge? How are you dealing with it?
   • Sustainable growth
5. Share one code of conduct or behavior you teach your team.
   • Honor
6. What is one uncommon standard of service you teach your staff?
   • Anticipate needs
7. What's one book we must read to become a better person or restaurant owner?
   • Culinary Artistry by Karen Page and Andrew Dorenburg
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Copper - CRM
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Be mindful of life outside the restaurant
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Take care of others
    • Be honest and do right by people
    • Get enjoyment out of everything you do

Contact:

Website: https://www.dinedk.com

Instagram: @dinedk

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

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

Today's guest, 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 Logistics.

Check out episode 777 with Scott Landers as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Slow is smooth, and smooth is fast."

In this episode with Scott Landers we will discuss:

• Native delivery
• Biggest changes from 2 years until now with delivery
• What is a "sustainability engineer?"
• Menu engineering for digital and delivery spaces
• How do people discover new places to eat?
• Thoughts on "pay to play" visibility on delivery apps
• Supply chain
• Branding
• Sustainability

Today's sponsor:

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

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

Contact:

Website: figure8.delivery

Hotline: 212-888-7700

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!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Jarrett Stieber is the Chef and Owner of Little Bear in Atlanta, GA. Jerrett's interest in cooking began when he was 15 years old while watching cooking shows on TV. Throughout high school, he worked in restaurants. After leaving college in Asheville, NC, he entered culinary school where he did an internship at Restaurant Eugene in Atlanta, and continued working there after graduation. He worked at famed restaurant Abattoir and says he grew the most as a professional chef at The Empire, where he worked and learned until he left in 2013. He then began working a pop up with his friends who were doing the same thing, but with coffee. The coffee business eventually left him alone in his pop up, called Eat Me Speak Me, where he worked for 7 years until he finally opened his first restaurant, Little Bear, in 2020. Little Bear survived the pandemic through successfully  pivoting to take-out. Today, Little Bear is thriving in Atlanta.

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Trust your gut."

In this episode with Jerrett Stieber we will discuss:

• Culinary school
• Butchery
• Toxic kitchen culture
• Mentors
• Pop ups
• Partnerships

Today's sponsor:

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Goofiness
2. What is your biggest weakness?
   • Goofiness, or working too much
3. What's one thing you ask or look for when interviewing/growing your team?
   • Are you an asshole?
4. What's a current challenge? How are you dealing with it?
   • Wednesday-Thursday before 7PM reservations
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?
   • Answering dumb questions
7. What's one book we must read to become a better person or restaurant owner?
   • Kitchen Confidential by Anthony Bourdain
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
   • Quickbooks
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Pay their staff well
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?
    • Trust your gut
    • Don't be an asshole
    • It's just food

Contact:

Website: https://littlebearatl.com/

Instagram: @littlebearatl

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 Jarrett Stieber for joining me for another awesome episode. Until next time!

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Fares Kargar is the Owner of Delbar Restaurant and Bibi Eatery in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work in many restaurants, including Waffle House, until he landed at Rumi's Kitchen where he quickly became a GM. Finally, in 2020, he opened his first restaurant, Delbar. Today, there are 4 Delbar locations and the brand new concept Bibi's Eatery, which is soon to open in the Ponce City Market in Atlanta.

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "This, too, shall pass."

In this episode with Fares Kargar we will discuss:

• Iranian hospitality
• Immigrating to America
• Going to management school for hospitality
• Working in a Waffle House
• Taking intentional steps toward ownership
• Learning how not to treat staff
• Setting and managing expectations
• Restaurant numbers
• Silent partners
• Fast expansion
• Consistency is key

Today's sponsor:

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

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Don't quit until the job is done
2. What is your biggest weakness?
   • Forgetful
3. What's one thing you ask or look for when interviewing/growing your team?
   • Personality
4. What's a current challenge? How are you dealing with it?
   • Hard for me to let go, let other take responsibility
5. Share one code of conduct or behavior you teach your team.
   • Answer to the standard, bot the position
6. What is one uncommon standard of service you teach your staff?
   • Never say no
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Click Up
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Appreciate themselves and their staff
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Manage expectations
    • Appreciate people around you
    • This, too, shall pass

Contact:

Instagram: @delbaratl

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 Fares Kargar 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!

Growing up in New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met his business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand.

Now, Seven Chan is the co-owner of concepts Poke Burri, Lifting Noodles Ramen, Bok You ATL, and Atlanta Teriyaki.

Check out episode 615 with Seven Chan as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "I am not a king; I am a conqueror."

In this episode with Seven Chan we will discuss:

• Fast casual
• Expansion
• Franchising
• Challenges with expansion
• Balancing travel with being at home
• Building and operating bars for the first time
• The secrets to online restaurant popularity
• Robotics in the restaurant industry

Today's sponsor:

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

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

Contact:

Website: https://www.ksprestaurantgroup.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 Seven Chan 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!

Ford Fry is the Founder and Co-Owner of many, many restaurants, including Jct. Kitchen. Ford was raised in Texas and attended the New England Culinary Institute. He worked for several respectable restaurants and people in Florida, California, Colorado, and Texas before finally opening his own restaurant in Atlanta in 2007, that being Jct. Kitchen. Ford doesn't like the term "restaurant group" but he founded an entity that is basically that, called Ford Fry Restaurants. Ford Fry Restaurants currently owns/operates 13 concepts across 19 locations in Atlanta, Houston, Nashville, and Charlotte, NC.

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Fine is not fine."

In this episode with Ford Fry we will discuss:

• New England Culinary Institute
• Helping open massive companies
• Cooking for robust flavor rather than unique ideas
• Fundraising advice
• Training
• Employee benefits

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • "Fine is not fine."
2. What is your biggest weakness?
   • I don't know how to say no
3. What's one thing you ask or look for when interviewing/growing your team?
   • "Where do you want to go?" Can I get them there?
4. What's a current challenge? How are you dealing with it?
   • Disseminating the culture
5. Share one code of conduct or behavior you teach your team.
   • Blame-free environments
6. What is one uncommon standard of service you teach your staff?
   • Servant leadership
7. What's one book we must read to become a better person or restaurant owner?
   • The Experience Economy by B. Joseph Pine II and James H. Gilmore
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Compeat
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?
   • Treat your staff as your most valuable asset
   • Fine is not fine; get better every day
   • Ask what makes your experience more unique or more memorable

Contact:

Instagram: @fordfry

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 Ford Fry for joining me for another awesome episode. Until next time!

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

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Growing up in Texas, twin brothers Jonathan and Justin Fox were inspired by Texas heat and southern spice. After moving from Fort Worth to Atlanta, Justin and Jonathan were homesick for Texas-style barbecue and after being unable to find the flavors they grew up with, the twin brothers decided to take matters into their own hands. With no professional training, Jonathan and Justin began throwing backyard gatherings for friends and family to test out their barbecue skills. Small gatherings grew into cooking for over 250 people, a barbecue catering operation was born. After a pop-up stint at Smith's Olde Bar in 2005 where Fox Brothers was named “Runner-up Best Barbecue in Atlanta", the brothers decided to open their own restaurant. In 2007, The Brothers along with partner Beau Nolen, opened the Candler Park location on Dekalb Avenue and began welcoming guests with their signature style of smoked brisket, pulled pork, wings, and a mix of original side dishes seven days a week.

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "If you ain't learning, you ain't living."

In this episode with Jonathan Fox we will discuss:

• Advice for first time BBQers
• Finding your unique selling point
• How to stand out today
• Finding a brick and mortal location
• Parking problems with a very popular restaurant

Today's sponsor:

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • The best service and best food
2. What is your biggest weakness?
   • Always trying to have the best service and food
3. What's one thing you ask or look for when interviewing/growing your team?
   • Something about them and who they are and what brings them to us?
4. What's a current challenge? How are you dealing with it?
   • Remember to say no
5. Share one code of conduct or behavior you teach your team.
   • Connect with people and make positive experiences
6. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
   • Micros Avero
7. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Stay on quality
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?
   • If you're not learning, you're not living
   • Be proud of what you do
   • Just because you have it doesn't mean you need to sell it

Contact:

Website: http://www.foxbrosbbq.com

Instagram: @foxbrosbarbq

Thanks for listening!

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

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

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

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

Huge thanks to Jonathan Fox for joining me for another awesome episode. Until next time!

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

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

Damián Otero is the Owner/Operator of Rreal Tacos, Sabores del Plata, and Cafe At Pharr in Atlanta, Georgia. Damián Otero is a serial entrepreneur. Prior to entering the restaurant industry, he was a business owner and salesman. In August of 2014, he purchased an existing restaurant called Sabores del Plata in Atlanta, GA that he was personally a fan of. He purchased the restaurant for $75,000, and reopened it as the owner/operator after spending only $105,000.  At that time, he was only 21 years old. His mother was, and still is, the manager of Sabores del Plata. Later, in 2021, he purchased Rreal Tacos, also in Atlanta, which he has grown to multiple locations, quadrupled sales, and gained over 36,000 Instagram followers in under 2 years.

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "You have to create a vision large enough that other people's dreams can fit into it, where you can bring A-players into it with you, and everyone comes out better in the end."

In this episode with Damián Otero we will discuss:

• The differences between the industry 10 years ago vs. today
• Branding
• Sales
• Instagram marketing
• The benefits of Toast POS
• Growing too fast
• Menu engineering
• Digital menu engineering
• Restaurant marketing

Today's sponsor:

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

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Uncorruptable character
2. What is your biggest weakness?
   • Opening up
3. What's one thing you ask or look for when interviewing/growing your team?
   • Does this person fit into the position 10 years from now?
4. What's a current challenge? How are you dealing with it?
   • Not growing too fast
5. Share one code of conduct or behavior you teach your team.
   • Be happy, uncorupatble character
6. What is one uncommon standard of service you teach your staff?
   • Integrating technologies in a natural way in the restaurant
7. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Toast
   • Ovation
   • 7shifts
   • MarginEdge
8. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Marketing
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Be a good person
   • Uncorruptable character
   • Go above and beyond

Contact:

Instagram:

• Personal: @damianceo
• Cafe At Pharr: @cafeatpharr_vinings
• Sabores del Plata: @saboresdelplata
• Rreal Tacos: @rrealtacos

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 Damián Otero for joining me for another awesome episode. Until next time!

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

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

David Bancroft is the Chef/Owner of Acre and Bow & Arrow, both in Aubur, Alabama. David grew up on his grandfather's farm. As a kid, David became interested in BBQ and started practicing the art of BBQ in his early teens. He attended University of Auburn and studied finance and accounting. He got his start in the restaurant industry at Amsterdam Café in Auburn, where he eventually turned that restaurant around financially, starting with re-engineering the menu. He soon moved on to open his own restaurant, Acre, in 2013. Acre is named such because it sat on a full acre of land which was farmed and provided food for the restaurant itself. Later, in 2018, David opened Bow & Arrow, a southern Texas-style BBQ joint mixed with Alabama potluck style food gatherings. David and his concepts have won or been nominated for many industry awards, including James Beard.

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Many of life's failure's are people that did not realize how close they were to success when they gave up."

In this episode with David Bancroft we will discuss:

• Learning BBQ in your teens
• Working at a fresh fish restaurant in Alabama
• Working at your first restaurant that serves frozen fish after working with only fresh
• Taking over menu engineering at an existing restaurant
• Menu engineering
• Fund raising
• Getting nominated for a James Beard Award

Today's sponsor:

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Charisma
2. What is your biggest weakness?
   • Vulnerability
3. What's one thing you ask or look for when interviewing/growing your team?
   • Investment in our culture and restaurant
4. What's a current challenge? How are you dealing with it?
   • Entitlement in the workforce
5. Share one code of conduct or behavior you teach your team.
   • The Golden Rule
6. What is one uncommon standard of service you teach your staff?
   • Be aware of body language, be aware of your surroundings
7. What's one book we must read to become a better person or restaurant owner?
   • Letters To A Young Chef by Daniel Boulud
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Resy
   • Toast
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Trust their leaders
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?
    • Follow your heart
    • Allow yourself to be vulnerable
    • Don't stop loving

Contact:

Website: https://www.acreauburn.com/

Instagram: @davidbancroft

Email: david@acreauburn.com

Thanks for listening!

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

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

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

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

Huge thanks to David Bancroft 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!

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

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

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

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Kathleen Wood we will discuss:

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

Today's sponsor:

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

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

Contact:

Website: https://www.kwoodpartners.com/

Thanks for listening!

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

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

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

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

Huge thanks to Kathleen Wood for joining me for another awesome episode. Until next time!

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

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

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

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

Check out all of Andy's books:

Pitmaster

Wicked Good Burgers

Wicked Good Barbecue

The Smoke Shop's Backyard BBQ

Grill To Perfection

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Andy Husbands we will discuss:

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

Today's sponsor:

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

Knowledge bombs

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

Contact:

Instagram: @andyhusbands

Website: thesmokeshop.com

Thanks for listening!

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

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

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

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

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

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

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

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Barry Sorkin we will discuss:

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

Today's sponsor:

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

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Determination
2. What is your biggest weakness?
   • Organization
3. What's one thing you ask or look for when interviewing/growing your team?
   • Character
4. What's a current challenge? How are you dealing with it?
   • Labor
5. Share one code of conduct or behavior you teach your team.
   • Respect
6. What is one uncommon standard of service you teach your staff?
   • Treat people like family
7. What's one book we must read to become a better person or restaurant owner?
   • Raving Fans by ken Blanchard
   • Zingerman's Guide To Great Service by Ari Weinzweig
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • xtrachef
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Thank their employees
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat people with respect
    • Take pride in what you do
    • Enjoy the ride

Contact:

Email: barry@smoquebbq.com

Thanks for listening!

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

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

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

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

Huge thanks to Barry Sorkin for joining me for another awesome episode. Until next time!

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

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

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Andrew Choi we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

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

Contact:

Website: https://www.jinseimotto.com/

Instagram: @jinsei_motto

Thanks for listening!

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

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

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

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

Huge thanks to Andrew Choi and Patrick Bouaphanh for joining me for another awesome episode. Until next time!

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

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

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Joe Frillman we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Tenacity
2. What is your biggest weakness?
   • Letting things go
3. What's one thing you ask or look for when interviewing/growing your team?
   • What's your favorite color?
4. What's a current challenge? How are you dealing with it?
   • Labor
5. Share one code of conduct or behavior you teach your team.
   • Don't be a dick
6. What is one uncommon standard of service you teach your staff?
   • Hello and Goodbye to every single customer
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Toast
   • RASI - restaurant accounting
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Spend time with their team
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Have fun
    • Work hard
    • Take time for yourself

Contact:

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

Email: info@daisieschicago.com

Thanks for listening!

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

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

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

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

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

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

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

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with David Sloan we will discuss:

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

Today's sponsor:

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

Knowledge bombs

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

Contact:

Venture Kitchen website:

https://www.venturekitchen.co/

Thanks for listening!

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

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

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

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

Huge thanks to David Sloan for joining me for another awesome episode. Until next time!

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

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

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "You have to have humility."

In this episode with Brian Duncan we will discuss:

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

Today's sponsor:

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

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

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

Contact:

Instagram: @obrion

Facebook: @downtoearth

Email: brian36@icloud.com

Thanks for listening!

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

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

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

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

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

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

In this episode with Brad Parker we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

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

Contact:

Website: https://www.parkerhospitality.com

Instagram...

Parker Hospitality: @parkerhospitality

Hampton Social: @thehamptonsocial

Brad: @bradparker_hospitality

Thanks for listening!

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

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

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

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

Huge thanks to Brad Parker for joining me for another awesome episode. Until next time!

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

Michael Muser is the Co-Owner of Ever, After, and The Canvas in Chicago, Illinois. Michael studied theater in college in Southern California. After graduating and waiting tables in SoCal, he decided to train as a sommelier. He worked as Wine Director under Chef Curtis Duffy at Avenues in The Peninsula Hotel, a 5-star hotel in downtown Chicago. There the team earned two Michelin stars. In 2011, Michael and Chef Curtis left Avenues to open their own restaurant, called Grace. They left Grace in 2017 after a failed attempt to buy the restaurant from majority stakeholders. In 2020, Chef Curtis and Michael opened Ever in Chicago. In October of 2022, they opened a cocktail lounge called After.

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Give them (your employees) them the tools they need to be successful. hold them to the highest standard possible and get out of the way."

In this episode with Michael Muser we will discuss:

• The relationship with staff
• Working in a hotel
• Advice on choosing a location
• BOH layout
• Partnerships

Today's sponsor:

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

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • I show up
2. What is your biggest weakness?
   • Too emotional
3. What's one thing you ask or look for when interviewing/growing your team?
   • a real sense of commitment
4. What's a current challenge? How are you dealing with it?
   • Finding committed employees
5. Share one code of conduct or behavior you teach your team.
   • Always remember that the person you are talking to is dealing with a million things that you don't know anything about.
6. What is one uncommon standard of service you teach your staff?
   • Name check
7. What's one book we must read to become a better person or restaurant owner?
   • The Alchemist by Paulo Coelho
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Tock reservation system
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Restaurants at a particular price point who don't have ceiling (exposed, painted air ducts are ugly)
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?
    • Show up
    • Be early
    • Stay late

Contact:

Email: employment@ever-restaurant.com

Instagram...

Ever: @everrestaurant

After: @afterloungechicago

Michael: @photo_muse

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 Muser 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!

Gino Wickman is the author of many books, including Traction: Get A Grip On Your Business, Rocket Fuel: The One Essential Combination That Will Get You More of What You Want from Your Business, The EOS Life: How To Live Your Ideal Entrepreneurial Life, What The Heck Is EOS?, and others. Gino's creation, E.O.S., stands for Entrepreneurial Operating System, and his book Traction is the book that teaches you the systems in EOS.

Gino Wickman skipped college and went right into the workforce, saving money while working at a machine shop straight out of high school. After four years of working and saving money, Gino decided to start his entrepreneurial journey. After a few essential failures and minor successes, Gino found himself working in real estate. By his early 20's, he was making 6 figures in real estate. He worked for his dad, Floyd Wickman, in his own real estate training company. When that company sold, Gino stayed on for a year and a half to transition the new team. Finally, Gino started creating EOS in his mid-late 20's. Since then, across 20 years, Gino built and fleshed out the EOS and wrote 8 books to guide users and adopters. Today, over 150,000 companies round the world utilize EOS.

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "You get everything you want out of life if you help enough people get what they want."

In this episode with Gino Wickman we will discuss:

• Communication
• The 10 disciplines for the successful entrepreneurs
• The importance of saying no
• Imposter syndrome

Today's sponsor:

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

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

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

Contact:

Gino's website: ginowickman.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 Gino Wickman 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!

Edward Slingerland is Distinguished University Scholar and Professor of Philosophy at the University of British Columbia, where he also holds appointments in the Departments of Psychology and Asian Studies. Educated at Princeton, Stanford and UC Berkeley, he has taught at the University of Colorado, Boulder, the University of Southern California and the University of British Columbia. Dr. Slingerland is an expert on early Chinese thought, comparative religion and cognitive science of religion, big data approaches to cultural analysis, cognitive linguistics, digital humanities and humanities-science integration. Edward Slingerland is the author of the recent book Drunk: How We Sipped, Danced, and Stumbled Our Way To Civilization. He also penned a book called Trying Not To Try: The Art of Science and Spontaneity. Today, we are discussing the ideas, messages, and philosophies found in his book Drunk, and how they can benefit the restaurant industry.

Show notes…

Calls to ACTION!!!

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

Favorite successes quote or mantra:

• "Effortless action."

In this episode with Edward Slingerland we will discuss:

• Alcohol Education
• Alcohol myths and misconceptions
• Alcohol benefits
• A new possible hypothesis for how humans discovered alcohol
• How different cultures drink
• The affect of alcohol on underdeveloped brains (teenagers)

Today's sponsor:

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

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!

Contact:

Website: https://www.edwardslingerland.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 Edward Slingerland 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!

Evan Mallett is the Chef and owner of The Black Trumpet in Portsmouth, NH. This is Evan's second time on the show, originally featured as our very first guest! Evan opened The Black Trumpet in 2007. In 2011 and 2013 he was a semi-finalist for James Beard Awards. The Black Trumpet is still open and thriving today in scenic Portsmouth, NH. Evan injects his restaurant with an emphasis on seasonal dishes and a farm-to-fork mentality.

Check out episode 002 with Evan Mallett as mentioned in today's episode!

Check out Black Trumpet: A Chef's Journey Through Eight New England Seasons by Evan Mallett as mentioned in today's episode.

Check out episode 874 with Jay McSharry as mentioned in today's episode!

Check out episode 930 with Martha Allen as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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

Favorite successes quote or mantra:

• "It's healthy to aspire, but don't expire."

In this episode with Evan Mallett we will discuss:

• Losing a team member to suicide
• The technology of cooking
• Alcohol in the restaurant industry
• Criticism and communication
• Compassion and empathy
• Staffing

Today's sponsor:

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

Contact:

Email: evan@blacktrumpetbistro.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 Evan Mallett 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!

Rachel Miller first fell in love with cooking while working at a small restaurant on the coast of Virginia, where she's from. It was there that she discovered the sensory impact of terroir, since the restaurant sourced ingredients from nearby farms and local fishermen. She also discovered a love for butchering and charcuterie, which quickly propelled her to move to Boston to pursue an entry level butchering job at Lionetti’s in the South End. Over the next 12 years, Rachel studied and cooked every day working her way up in some of the best kitchens in Boston, most notably as Chef de Cuisine at Clio, Ken Oringer’s flagship restaurant. Prior to Clio, she was named one of Zagat’s 30 Under 30: Boston’s Hottest Up and Comers, as Executive Sous Chef at Bondir.

Once Rachel ran out of opportunities operating other chef’s kitchens she decided to move forward and open her own restaurant. For over 2.5 years she worked as a private chef and booked Nightshade Pop Up dinners in and around Boston and the North Shore, learning and growing into her own style. In October of 2019 she opened her first baby, Nightshade Noodle Bar in downtown Lynn, MA where she lives and can be found cooking on the line every night. Follow Rachel for a glimpse from behind the scenes of the Nightshade Noodle Bar kitchen and her next project, Sin City Superette, next door.

Check out episode 923 with Brendan Vesey as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "Everything I do is to the best of my ability."

In this episode with Rachel Miller we will discuss:

• Travel when you are young
• Mentors
• Ego
• Pop ups
• Insurance
• Marketing
• Building a diverse clientele
• Creating an email list

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Compassion
2. What is your biggest weakness?
   • Compassion
3. What's one thing you ask or look for when interviewing/growing your team?
   • "Why are you here?"
4. What's a current challenge? How are you dealing with it?
   • Hiring
5. Share one code of conduct or behavior you teach your team.
   • "Everything we do is to the best of our ability."
6. What is one uncommon standard of service you teach your staff?
   • Keep a record of what regulars order to reference the next time they come in
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Resy
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Thank their staff
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Apply an admin fee and pay everyone fairly
    • Do everything to the best of your ability
    • Keep your sidewalk clean

Contact:

Email: rachel@nightshadenoodlebar.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 Rachel Miller 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!

Martha Allen is the Executive Director at Extra Table. Extra Table fundraises to purchase new, healthy, and shelf-stable food to be delivered monthly to food pantries and soup kitchen across Mississippi. Extra Table supplies Mississippians with an average of $74,000 dollars of food per month to 57 food panties, all within Mississippi. Martha Allen grew up on the Mississippi delta and was taught by her parents at an early age to always help others. She began working in the non-profit sector and met Robert St. John at a fundraising event. Extra Table was originally the idea of Robert St. John, a well-known and successful Hattiesburg restaurateur. Robert was so impressed with Martha that he knew when he met her that he needed to hire her. A mere 15 days after interviewing for the position, Martha was living in Hattiesburg and working at Extra Table with the mission of feeding hungry Mississippians fresh and healthy food.

Check out episode 928 with Katie Dixon as mentioned in today's episode!

Check out episode 929 with Robert St. John as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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

Favor success quote/mantra:

• "I want to be remembered and I want my mark on the world doing good to help those who can't help themselves."

In this episode with Martha Allen we will discuss:

• Fighting hunger
• Budgetary concerns for a non-profit like Extra Table
• The importance of getting attorneys involved
• Fundraising events
• Sponsors

Today's sponsor:

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

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

Contact:

Extra Table website: www.extratable.org

Extra Table on Instagram: @extratable

Thanks for listening!

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

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

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

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

Huge thanks to Martha Allen for joining me for another awesome episode. Until next time!

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

Robert St. John grew up in Jackson, Mississippi. At age 19, Robert entered the restaurant industry at a delicatessen where he became the manager. During his very first shift at that job, he decided that he wanted to make restaurants his career. After struggling with substance abuse in his early adulthood, Robert got completely clean in 1983 and went to school to study the industry and in 1987 he opened his first restaurant, The Purple Parrot, in Hattiesburg, Mississippi. He opened that restaurant with 2 other partners, and he believes partnerships are the right way to go toward success in this industry, still to this day. His restaurant group, New South Restaurant Group, now has 10 unique concepts throughout Mississippi. New South Restaurant group includes: Crescent City Grill, Tabella, The Midtowner, Ed's Burger Joint, The Mahogany Bar, El Rayo, Highball Lanes, The Capri Theater, The Pearl, and Lakewood Social. You can check them all out right here.

Show notes…

Calls to ACTION!!!

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

Favorite successes quote or mantra:

• "Onward."

In this episode with Robert St. John we will discuss:

• Get a little bit better every day
• The benefits of partners
• Restaurant culture
• Labor shortage today

Today's sponsor:

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Passion
2. What is your biggest weakness?
   • Not being able to say no
3. What's one thing you ask or look for when interviewing/growing your team?
   • Happy people
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.
   • Honesty
6. What is one uncommon standard of service you teach your staff?
   • Look for every opportunity to say yes
7. What's one book we must read to become a better person or restaurant owner?
   • Unreasonable Hospitality by Will Guidara
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • The Restaurant Unstoppable Podcast (thank you, Robert!)
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Don't prioritize their family
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?
    • Prioritize family
    • Prioritize friends
    • Prioritize coworkers

Contact:

nsrg.com

robertstjohn.com

Thanks for listening!

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

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

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

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

Huge thanks to Robert St. John for joining me for another awesome episode. Until next time!

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

Chef Katie Dixon is the Head Chef and owner at Birdhouse Cafe in Hattiesburg, Mississippi. When she was a kid, Katie was served "love on a plate" by her grandmother at large family gatherings where food was always the center of the proceedings. When she got older, she studied marketing and business in college. In 2015, Katie started Shine Cafe, a small health-conscious pop-up operating out of a Vitamin Shoppe. There she focused on meal prep and making sweet treats healthier. Today there are four Shine Cafe locations. In 2016 she was a contestant on Master Chef with Gordon Ramsey. Upon returning to Mississippi, she created Birdhouse Cafe. In 2017 she competed in The Next Food Network Star and finished in the top 5. She again returned and created Birdie's in Jackson, Mississippi. She has since taken on catering, in addition to teaching cooking classes. She has also just released her first book, titled Be Nourished: From My Heart To Your Table.

Show notes…

Calls to ACTION!!!

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

Favorite successes quote or mantra:

• "The wind is against the plane when it flies."

In this episode with Katie Dixon we will discuss:

• Being "scrappy" in this industry
• Meeting the needs of the customer
• Stay true to yourself
• The importance of travel
• Meal prep programs
• Being on Master Chef
• Keep it simple
• Mentors
• Meal prep best practices
• Catering
• Cooking classes

Today's sponsor:

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Gratitude
2. What is your biggest weakness?
   • Saying yes to everything
3. What's one thing you ask or look for when interviewing/growing your team?
   • A huge heart to see people succeed
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.
   • Always see the best in others
   • Make people feel better when they leave than when they arrived
6. What is one uncommon standard of service you teach your staff?
   • We employ people from the ARC - special needs adults
7. What's one book we must read to become a better person or restaurant owner?
   • The Art of Living by Epictetus
   • The War of Art by Steven Pressfield
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Zoom call every day between all locations
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Forget to slow down and reset
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't take anyone or anything for granted
    • Smile every day and remember the little things
    • Enjoy each day as if it's your last

Contact:

Instagram: @chefkatiedixon

Website: https://www.chefkatiedixon.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 Katie 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!

Paul Tuennerman is the Executive Vice President at Sticky's The Finger Joint. This is Paul's third time on the Restaurant Unstoppable podcast. Paul has over 40 years in the restaurant industry, starting back in 1976 when he was a teenager. After serving in the Navy, Paul got his true professional start in the industry at Morrison's Hospitality Group in 1988-1994. He then went on to Wood Dining Services, Inc. from 1994-1999 and then The Dunhill Group from 1999-2004. He then landed the Vice President role at Piccadilly Cafeterias where he did many great things for that company, including developing highly successful growth programs, and attaining a 95.7 close ratio on proposed business opportunities. He moved on to Raising Cane's where he served as the Senior Vice President of business development. Then, in 2018 he became the CEO of Dat Dogs Enterprises, LLC. He has a website where he doles out consulting advice, and you can find it at www.tuennerman.com. As stated in the opening sentence, Paul now serves at the Executive Vice President at Sticky's The Finger Joint.

Check out episode 513 with Paul Tuennerman as mentioned in today's episode!

Check out episode 909 with Jonathan Sherman as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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

In this episode with Paul Tuennerman we will discuss:

• Scaling
• The necessary tools for business ownership

Today's sponsor:

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

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

Contact:

Email: paul@tuennerman.com

Thanks for listening!

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

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

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

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

Huge thanks to Paul Tuennerman for joining me for another awesome episode. Until next time!

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

Get Neal's book Cure: New Orleans Drinks and How To Mix 'Em launching on October 25th!

Check out Drunk by Edward Slingerland as recommended in today's episode.

Check out America Walks Into A Bar by Christine Sismondo as recommended in today's episode.

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

Check out episode 881 with Cedd Moses as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

• "Positions are replaceable, people are not."

In this episode with Brandon Landry we will discuss:

• The importance of learning history
• Working as a server in NYC
• Different types of management styles
• Fine dining
• Partnerships
• Finding a mentor
• Closing a restaurant
• Automation

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Genuinely like people and am interested in what they have to say
   • Pursuit of understanding people
2. What is your biggest weakness?
   • Organization
3. What's one thing you ask or look for when interviewing/growing your team?
   • Empathy
4. What's a current challenge? How are you dealing with it?
   • Growth
5. Share one code of conduct or behavior you teach your team.
   • Treat other people the way that you want to be treated
6. What is one uncommon standard of service you teach your staff?
   • More comping than most people do
   • Acknowledge people
7. What's one book we must read to become a better person or restaurant owner?
   • Pouring With Heart by Cedd Moses
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Slack
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Take time for ourselves
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?
    • Restaurant industry is like golf: it doesn't matter what everyone else around you is doing, it matter what youare doing
    • Treat people (everyone) the way you want to be treated
    • Be empathetic

Contact:

Neal's book, Cure: New Orleans Drinks and How to Mix 'Em launching October 25th!

Cure website: https://www.curenola.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 Neal Bodenheimer 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!

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

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

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

In this episode with Brandon Landry we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Work ethic
2. What is your biggest weakness?
   • Trust too much
3. What's one thing you ask or look for when interviewing/growing your team?
   • "Have you ever been a part of a team?"
4. What's a current challenge? How are you dealing with it?
   • Scaling culture
5. Share one code of conduct or behavior you teach your team.
   • Create trust
6. What is one uncommon standard of service you teach your staff?
   • "Rumble" - the team beats on the tables and does a rally cry twice per day
7. What's one book we must read to become a better person or restaurant owner?
   • Start With Why by Simon Sinek
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • KDS: Aloha and Toast
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Clearly define their purpose
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Positive people change the world
    • It's not about tough love; you have to love them and then you can be tough
    • Always have to value and foster relationships

Contact:

Website: https://walk-ons.com

Thanks for listening!

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

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

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

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

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

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

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

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

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

In this episode with Susan Spicer we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Sincerity
2. What is your biggest weakness?
   • Judgemental
3. What's one thing you ask or look for when interviewing/growing your team?
   • Looking for a spark when food is mentioned or discussed
4. What's a current challenge? How are you dealing with it?
   • Labor
5. Share one code of conduct or behavior you teach your team.
   • Invested
6. What is one uncommon standard of service you teach your staff?
   • Trying to connect with guests
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Resy
   • Toast
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Recognize their regulars
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Have animals in your life
    • Be engaged with what you do
    • Read books

Contact:

Rosedale website: https://rosedalerestaurant.com/

Email: rosedale801@gmail.com

Thanks for listening!

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

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

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

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

Huge thanks to Susan Spicer for joining me for another awesome episode. Until next time!

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

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

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

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

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

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

In this episode with Brendan Vesey we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Harder on myself than anyone else could ever be
2. What is your biggest weakness?
   • Harder on myself than anyone else could ever be
3. What's one thing you ask or look for when interviewing/growing your team?
   • A level of engagement about anything
   • What do you do outside of work that excites you?
4. What's a current challenge? How are you dealing with it?
   • Managing my time and work/life balance
5. Share one code of conduct or behavior you teach your team.
   • Be nice to each other
6. What is one uncommon standard of service you teach your staff?
   • The staff is the star of the show
7. What's one book we must read to become a better person or restaurant owner?
   • Kitchen Confidential by Anthony Bordain
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Tock - reservation system
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Take care of their staff
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't over-promise
    • Be your toughest critic
    • be nice to the people that are doing things for you

Contact:

Website: botanicanh.com

Instagram: @botanica_nh

Thanks for listening!

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

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

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

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

Huge thanks to Brendan Vesey for joining me for another awesome episode. Until next time!

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

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

Check out RestaurantSystemsPro as mentioned in today's episode!

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

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

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

In this episode with Sam Silverman we will discuss:

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

Today's sponsor:

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

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

Contact:

Instagram: @bagelfest or @brooklynbagelblog

Thanks for listening!

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

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

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

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

Huge thanks to Sam Silverman for joining me for another awesome episode. Until next time!

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

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

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

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

Check out RestaurantSystemsPro as mentioned in today's episode!

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

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

In this episode with Matt Louis we will discuss:

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

Today's sponsor:

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

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Hard work
2. What is your biggest weakness?
   • Balance
3. What's one thing you ask or look for when interviewing/growing your team?
   • Reliability
4. What's a current challenge? How are you dealing with it?
   • Staffing
5. Share one code of conduct or behavior you teach your team.
   • Be reliable
6. What is one uncommon standard of service you teach your staff?
   • The guest isn't always right
7. What's one book we must read to become a better person or restaurant owner?
   • The French Laundry Cookbook by Thomas Keller
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Toast QR codes - table ordering
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Being too optimistic and not realistic
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Hard work
    • Integrity
    • Contribution to the community

Contact:

Email: matt@moxyrestaurant.com

Thanks for listening!

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

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

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

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

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

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

Check out RestaurantSystemsPro as mentioned in today's episode!

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

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

• "Just start."

In this episode with Eric and Jared we will discuss:

• The past
• The present
• The future

Today's sponsor:

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

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

Thanks for listening!

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

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

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

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

Huge thanks to Eric and Jared for joining me for another awesome episode. Until next time!

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

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

Check out RestaurantSystemsPro as mentioned in today's episode!

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

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

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

• "Happy people making people happy."

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

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • I care about people
2. What is your biggest weakness?
   • Monkey mind
3. What's one thing you ask or look for when interviewing/growing your team?
   • Do they love the industry?
4. What's a current challenge? How are you dealing with it?
   • Labor
5. Share one code of conduct or behavior you teach your team.
   • Mutual respect between FOH and BOH
6. What is one uncommon standard of service you teach your staff?
   • LSE: little something extra
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Get outside more
   • Show people that you really love them
   • Don't sweat the small stuff

Contact info:

Website: https://blackshoehospitality.com

Thanks for listening!

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

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

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

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

Huge thanks to Dan Sidner and Joe Muench for joining me for another awesome episode. Until next time!

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

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

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

Check out RestaurantSystemsPro as mentioned in today's episode!

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

• "Integrity and authenticity above all else."

In this episode with Paul Bartolotta we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Indefatigable
2. What is your biggest weakness?
   • Time management
3. What's one thing you ask or look for when interviewing/growing your team?
   • Sparkle - enthusiasm for living
4. What's a current challenge? How are you dealing with it?
   • Inspiring growth in the team - get them as excited as I am
5. Share one code of conduct or behavior you teach your team.
   • Integrity above all else
6. What is one uncommon standard of service you teach your staff?
   • Knowing the name of the guest through technology and habit
7. What's one book we must read to become a better person or restaurant owner?
   • Speak Like Churchill, Stand Like Lincoln: 21 Powerful Secrets to History's Greatest Speakers by James C. Humes
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • HR software
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Take enough time to find green space and travel to refresh themselves
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Family first
    • Listen to your moral compass
    • To chefs: find your own voice

Contact info:

Website: https://www.bartolottas.com

Thanks for listening!

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

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

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

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

Huge thanks to Paul Bartolotta for joining me for another awesome episode. Until next time!

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

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

Check out RestaurantSystemsPro as mentioned in today's episode!

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

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

Show notes…

Calls to ACTION!!!

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

Favorite success quote or mantra:

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

In this episode with Steve Brown we will discuss:

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

Today's sponsor:

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Perseverance
2. What is your biggest weakness?
   • My heart is too big
3. What's one thing you ask or look for when interviewing/growing your team?
   • A willingness to learn
4. What's a current challenge? How are you dealing with it?
   • Maintaining the culture
5. Share one code of conduct or behavior you teach your team.
   • Honesty
6. What is one uncommon standard of service you teach your staff?
   • Attention to customer service
7. What's one book we must read to become a better person or restaurant owner?
   • On The Brink: The Life and Leadership of Norman Brinker by Norman Brinker
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • RestaurantSystemsPro
   • Motorola head sets/ear piece for communication among restaurant staff
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Communicate with customers
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Live large
    • Love large
    • Work hard

Contact info:

Website: http://esparzastexas.com

Thanks for listening!

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

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