Restaurant Unstoppable with Eric Cacciatore (general)

Like last week, this week's Talking Tuesday is discussing Danny Meyer's Setting the Table: The Transforming Power of Hospitality in Business. In his book he shares "5 A's for effectively addressing mistakes." If used,  these 5 A's can help you convert unsatisfied guest into raving fans. Look, we all know that its a matter of time before someone makes a mistake; it happens. Mistakes make us human, its how we handle these mistakes, that that will define what type of human we are. When faced with mistakes, do not admit defeat and settle for an unhappy guest; choose to recognize a mistakes as an opportunity to take action and  show the world how freaking awesome your restaurant is. If  you arm yourself with the knowledge that failure isn't when you make a mistake, but instead, its when you fail to capitalize on the opportunities that come with the mistakes you made, you and your team, will become truly unstoppable.


Direct download: 139_5_As_to_effectively_address_a_mistake.mp3
Category:general -- posted at: 2:16pm EDT

Hailing from Boston, MA Chef Buonagurio got his experience the good old fashioned way; by working and learning from great mentors and getting his hands filthy dirty with experience. His past mentors include. Executive Chef Paul Callahan (past guest) and restaurateur Jason Santos. Now, armed with the experience he needs for success, Chef Buonagurio is KILLING IT at Parla located in Boston’s North End. Chef Callahan Said I had to talk to you.  

Direct download: 138_Chef_Eric_Buonagorio_Living_with_Definite_Purpose.mp3
Category:general -- posted at: 3:30am EDT

Credit card security is no joke, yet its funny how little restaurant professional know about EMV and what they'll be accountable for starting 10/15. Today we have an authority on restaurant technology, Jeremy Julian. He is going to break down what we need to know and provide us with 6 actions we can take that will ensure we'll be prepared when that October deadline hits. 


Its Talking Tuesday, and that means I'm going solo! Today we're talking about how to attract, hire, and keep great people; hands down one of the biggest challenges in this industry. The advice I'm sharing in this episode comes straight from the most recommended book on the show:  Setting the Table: The Transforming Power of Hospitality in Business, by Danny Meyer. I shredded through his book with the mission of highlighting all the little bombs of knowledge I could find regarding attracting, hiring, and keeping great people. Two things will happen after listening to this episode: 1) you'll have a new outlook on hiring and training your staff, and 2) you'll be one step closer to becoming unstoppable.

Chef Callahan earned his Executive Chef title, the good old fashion way; with hard work, experience and by surrounding himself with incredible restaurant professionals. Along his journey he has worked at incredible restaurants like Sel de la Terre, L’Espalier, The Butcher Shop and Herb Lyceum. While at The Butcher Shop he honed his skills for charcuterie, and picked up Barbra Lynch’s business philosophy. Today, you can find Chef Callahan heading No.8 Kitchen & Spirits in Amesbury, MA, while doing what he loves; using all the senses incorporated with cooking, being true to the natural flavors of food and mentoring others.

Direct download: 135_Chef_Paul_Callahan_Learn_To_Love_To_Fight.mp3
Category:general -- posted at: 3:30am EDT

Mike Solomonov and Steve Cook are the men behind CooknSolo a restaurant group which consist of Zahav, Abe Fisher, Di zengoff, Percy Street Barbecue, and four Federal Donuts locations. Mike is a product of the Florida Culinary Institute and Steve was molded from the Wharton School of Business at the University of Pennsylvania and the French Culinary Institute. Their restaurants are getting accolades from all angles, some of which include: two 3 bell and, one 4 bell ratings from the Philadelphia Inquirer (3 bells is excellent and 4 bells is superior), two of their restaurants were listed on Travel and Leisure’s list of 50 best new restaurants in the world and They were featured in The National Eater 38: Where to eat in 2015. Mike and Steve also have their first book Zahav: A World of Israeli Cooking, hitting selves in October of this year. These two chefs say food is secondary in their restaurants; hit play and find out whats primary. 

Direct download: 134_CooknSolo.mp3
Category:general -- posted at: 3:30am EDT

Manager at Everymans Espresso in New York, New York, Lewontin has been called the best Barista in the City. This title isn’t just the opinion of his guests, its been earned through entering and winning numerous barista competitions. Everyman’s Espresso has been featured in Food and Wine, Bon Appetit and The New York Times for its incredible coffees, hospitality and service. In November Lewontin won 1st place in the Northeast Barista Competition, which landed him a position to compete in the US Barista Championships where he won 4th. AWESOME! Listen to this episode and discover why Lewontin stresses the value of systems and providing an incredible guest experiences.

Direct download: 133_Sam_Lewontin.mp3
Category:general -- posted at: 3:30am EDT

Today we're interviewing Joe Lipple of NoWait. NoWait is a host management and guest seating app. Your ability to create positive experiences is what will determine how often your guest choose to frequent your restaurant. By using technology to leverage communication and information, NoWait is able to create a positive guest experience hours before they even steps foot in your establishment. NoWait is essentially a turn key system that will make life for your staff easy and profits at your restaurant greater. Click play, to discover why NoWait was created and why you should seriously consider implementing it into your restaurant operation. Like, ASAP.

Direct download: 132_Authority_Thursday_NoWait.mp3
Category:general -- posted at: 3:30am EDT

Jon Swire is the CEO of Chop Daddy’s; a fast-casual, multi-unit barbecue concept in the greater of Los Angeles area. Prior to opening Chop Daddy’s Swire was busy acquiring over 11 years of real estate experience and had risen to become a top-performing broker at multiple firms. In addition to practicing real estate, Swire also teaches real estate at UCLA Extension. In 2014 Zagat named Chop Daddy’s as a Top 10 Best New Sandwich and they’ve been called one of four BBQ Chains Catching Fire in the nation. Listen to Swire as he offers his unique perspective as not only a restaurant professional, but as a successful entrepreneur.


Direct download: 131_Jon_Swire_.mp3
Category:general -- posted at: 3:30am EDT

Hailing from New York, Richard DiSisto is the Principle of Vantage Restaurant Group. DiSisto’s move West was driven by his desire to recreate his families restaurant business and he’s had great success in doing just that. Today, The Vantage Restaurant Group is most well known for Tipple and Brine, and Tunnel Bar. Both of which have been receiving great accolades from sources like the Los Angele Times, Zagat, Thrillist, CBS and The USA Today. Crush that play button and discover how to "get it done." Richard shares how he tackled what seemed like the impossible, with a nothing to lose attitude, determinism, and creativity.

Jeff Benjamin caught the hospitality bug when he was a young man working as a buss boy.  His love for the industry brought him to Umass-Amherst where he majored in Hospitality Business. While working corporate operations in New York City, Jeff met Marc Vetri, and a friendship was formed. In 1998 Jeff was called on to joined Mark Vetri as General Manager at Vetri Restaurant. After two years, Jeff became a partner. Vetri Restaurant has evolved into the Vetri Family: a restaurant group consisting of 7 concepts that has earned countless accolades. Additionally, Jeff Benjamin is the author of Front of the House: Restaurant Manners, Misbehaviors & Secrets a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Click play and hear Jeff's stories, advice, and why he says if he could go back in time to do it all over, he wouldn't change a thing. 

Direct download: 129_Jeff_Benjamin_Be_Nice.mp3
Category:general -- posted at: 3:30am EDT

Culinary Institute of America Graduate, Ed Doyle, has over 30 years in the hospitality industry. During his tenure at Boston's Aura, it was named one of the best new restaurants in the US. His passion for restaurant operations led to form the RealFood Consulting, where he makes the restaurant dreams of his restaurant clients into reality. Doyle has been featured in Food and Wine, Restaurant Business, and food arts magazine. Many of my past guest, the people we're looking to for advice, like Andy Husbands and Garret Hawker, have gone to RealFood for consultation; Doyle is the mentors mentor. Listen to this episode and find out why. 

Direct download: 128_Ed_Doyle_learn_from_those_in_your_network_and_ask_how_you_can_help.mp3
Category:general -- posted at: 10:24am EDT

Graduate of the Restaurant School in Philadelphia, Sharon Ardiana is the Chef proprietor of Gialina and Ragazza. Her restaurants have been featured in the New York Times, and the San Francisco Chronicle listed her restaurants in their top 100 4 years consecutively! Additionally Thrillest recognized Ragazza as one of the countries Top 33 Best Pizzas In America. Smash that play button and find out what Chef Ardiana says, "serve every meal as if you were making it for your mother on her birthday."


Direct download: 127_Sharon_Ardiana.mp3
Category:general -- posted at: 3:30am EDT

Restaurateur and entrepreneur AJ Gilbert has been managing restaurants in some for over 25 years. Today, his the founder and CEO of ChefSheet. com.   ChefSheet was started as a way to help balance the relationship between restaurant vendors and restaurants. Most medium to small restaurant operations place orders for product, get deliveries with an invoice, and pay what they are asked, for the product, by the vendor. Restaurants have little power to negotiate and to shop the market, because they have little time to handle these mundane tasks, or they lack the tools to know why the prices they're paying have changedChefSheet addresses many of these things by helping understand your prices over time, your plate costs, and even what others are paying for product. Tune in to this episode to learn more about ChefSheet and why I may be a good option for your restaurant! 

Wisconsin native and Culinary Institute of America Graduate, Mchugh kicked off his culinary career in New Orleans. It didn’t take long for Mchugh to get picked up by the Besh Restaurant Group, where he excelled. Mchugh eventually relocated to San Antonio to open Luke, along side Besh Restaurant Group. Mchugh has overcame one of the most serious challenges life can throw at you; cancer. He has overcame! Today he is living his dream as the Chef/ Proprietor of Cured, located in Peal; San Antonios culinary center. Cured has been named one of the top 50 for “America’s Best New Restaurants 2014” by Bon Appétit and one of the six select Runners-up for Esquire’s 2014 Food & Drink Awards: “America’s Best New Restaurants.” Listen to this episode and you'll learn how to seasoning your life with experience with help you in the long run.

Direct download: 125-_Chef_Steve_McHugh_Explains_Success_By_Seasoning..._Your_Life.mp3
Category:general -- posted at: 3:30am EDT

Illinois native, Kevin Boehm is the Co-Founder of Boka Restaurant Group. Since 1992 he has contributed to the opening of 17 successful restaurants with 4 additional restaurants schedule to open in 2015. From the James Beard Foundation, to Michelin Stars, the Boka Restaurant Group has accolades coming in from all angles. Boehm and his business partner, Rob Katz, have won Restaurateurs of the Year from Time Out Chicago in 2010, the Chicago Tribune in 2011, and were named Empire Builders of the Year by Eater National as well in 2011. In 2013 Boka Restaurant Group was named one of the RH25 in Restaurant Hospitality Magazine. Listen to todays episode and discover how unreasonable men, like Kevin Boehm change the world through love for people and competition. 

Roger Beaudoin’s 18 years of experience in the restaurant and hospitality industry is backed with a business degree from Bryant College and an MBA from Babson College. He has headed four restaurant and hospitality operations in all. His most recent restaurant, The Matterhorn Ski Bar, a seasonal, 4 month restaurant and bar, which generated 1 million dollars in annual sales. Today, with all of his knowledge and experience he is kicking off his newest venture, Listen in to this episode and discover why Roger says, "We need to train our staff to be their own individual brands."

Atlanta native, Chef Chris Hill is the proprietor and personality behind the brands, Bachelor Kitchen, and his bistro The 3 Way Café. When asked his mission in life Hill states, “My goal is to reach people on any number of levels. For me, I am lucky, I get to do that through food and through writing stories – things we can all relate to, a common ground of sorts.” I'm excited to share this interview with you because of the unique and creative way Chef Hill entered this industry. He is a shining example of how persistence, determination and creativity can make you become UNSTOPPABLE! 

WOOT WOOT! First husband and wife interview! Erin and Tim Archuleta are the proprietors of ICHI Sushi + NI Bar as well as Ichi Kakiya. Since opening, ICHI Sushi was named one of American’s Top Restaurants in the Zagat 2013 guide and Zagat San Francisco Bay Area Guide 2013’s Top 20 Restaurants, has won Best of the Bay in five outlets, and is included in the 2013 San Francisco Louis Vuitton City Guide. Most Recently, ICHI was listed in the San Francisco Chronicles Top 100 restaurants. Listen in, while husband and wife share with us how delivering authentic culture and experiences in your restaurant will make you UNSTOPPABLE! 

Remember: No matter what, never give up! 

Mainer and University of Vermont Graduate, Ryan Turner is Co-Founder and CEO of Unsukay, the parent company for restaurants Muss & Turner’s, Eleanor’s, Local Three and Common Quarter. He and his partners were recognized by the Georgia Restaurant Association as Restaurateurs of the Year in 2011. In 2014, Ryan was named Business Person of the Year by The Metro Atlanta Chamber and the Atlanta Business Chronicle. Additionally, Ryan serves as Board Chairman of the Giving Kitchen, A 501c3 serving those in his restaurant community facing hardship and crisis. In this episode Turner opens our eyes to the power of having a network with deep, meaningful relationships VS having a vast network with shallow relationships. 

Graduate of The Restaurant School at Walnut Hill College, Executive Chef and Consultant, Chef Duffy, is known for coining the term “New Celtic” cuisine and perhaps for his numerous appearances on the wildly popular Spike TV series Bar Rescue. Chef Duffy works with restaurants across the country updating their menus and coaching them through much needed facelifts. His proven success has made him one of the most in demand restaurant consultants across North America and overseas. Hit play,  discover how the art of preparation creates the experience and become Unstoppable! 


Chef Ned Elliott grew up gardening in a home where food played an integral role in daily life. Eager to further his career outside of his schooling at the Culinary Institute of America at Hyde Park, Ned left the CIA to begin staging at various restaurants in New York City. With his craft fine-tuned and reputation built, Ned serves as the Chef/Proprietor of Foreign and Domestic in Austin, TX. Foreign and Domestic has been featured in Zagat, Eater, Food and Wine Magazine, Diners, Drive-Ins and Dive. Most recently, The Austin Chronicle listed Foreign and Domestic as one of Austin’s top 100 restaurants. Additionally Chef Ned Elliot is the founder of Indie Chef Week, which we're all about to learn more about. Now hit play and discover how Chef Elliot became... UNSTOPPABLE!


Direct download: 118_Chef_Ned_Elliot_Says_Market_Your_Restaurant_and_Yourself_as_One.mp3
Category:general -- posted at: 3:30am EDT

Rick is the Executive Chef and proprietor of Antique Taco located in Chicago. The menu at Antique Taco reflects his experience from every kitchen he has worked, his experience from Kendall College, and from his travels abroad. What makes his restaurant truly special is that it is the ultimate fusion of everything his loves from meaningful food, to antiques, and working with is incredible wife Ashley. Hit play, listen to Chef Ortiz and become UNSTOPPABLE! 

Direct download: 117-_Chef_Rick_Ortiz_On_Why_Being_a_Servant_Leader_Is_Rewarding.mp3
Category:general -- posted at: 3:30am EDT

New Jersey native and Culinary Institute of America Grad, Chef Thomas McNaughton has what seems to be an all or nothing approach to life. Overseeing Flour and WaterCentral Kitchen and Salumeria, Chef McNaughton has his roots firmly planted in San Francisco, as the Executive Chef for Ne Timeas Restaurant Group.He has been nominated by the James Beard Foundation as “Rising Star Chef of the Year” in 2011, 2012, and 2013. In 2010 Flour and Water was nominated as “Best New Restaurant."Listen and discover how Chef McNaughton became unstoppable!

Chef Jay Murray has been surrounded by food and restaurant culture ever since a young boy. He attended Hampshire College and focused on literature. After doing some food writing, he decided to take some career advice from Rick Bayless and Charlie Trotter to “Be a Chef and go as far as you can with it. Then, decide what you’re going to do.” That’s exactly what he did. Since 1998, Chef Murray has lead Grill 23 & Bar, as their Executive Chef. Under his helm, Town and Country Magazine recognized Grill 23 & Bar as one of “America’s Top Ten Steakhouses,” and by the Boston Globes as being "King". Grill 23 also earned highest honors from the Zagat Survey, including Most popular, Top American, top Steakhouse, and Top Seafood Restaurant. Most recently Grill 23 & Bar was recognized as one of Boston's Top 50 restaurants.

Direct download: 115-_Chef_Jay_Murray_On_Why_Being_Canadian_is_Weakness_AND_Strength_.mp3
Category:general -- posted at: 1:46pm EDT

I recently finished reading Michael Ruhlman's The Soul of a Chef: The Journey Toward Perfection and I have to say, its a MUST READ for any restaurant professional seeking success. There is absolutely no questioning why so many of my past guest have suggested this book to you, my listeners. In this book Ruhlman uncovers many of the "secrets" to success in the restaurant industry. Here at restaurant unstoppable we call these secrets "IT FACTORS!" Hit play and discover the it factors three of our industries most successful chefs (Brian Polcyn, Michael Simon, and Thomas Keller) have and the one it factor they all share.


Gaining insight from her years at Beacon Hill Bistro, Craigie on Main and Aquitaine, Alexis continues her philosophy of consistency and unwavering warmth, graciousness and comfort for every patron at the West Bridge in Cambridge, MA. The West Bridge has gained numerous accolades from Boston Magazine, Bon Appetit, Food and Wine, Eater, GQ, the list goes on in on. The West Bridge was recently featured in Boston Magazine’s 2014 Best Neighborhood bar, Kendal Square. In this episode listen to Alexis discuss the power of having clarity with your definite purpose and goals. Also, we'll discuss the importance of doing market research

Bobby Stuckey’s hospitality career as sommelier started in his native Arizona. After getting some experience, he spent the next 8 years perfecting his craft as wine director first at The Little Nell restaurant in Aspen, CO, then at the French laundry. In 2004, after earning his Master Sommelier Diploma, he opened his first restaurant, Frasca Food and Wine in Boulder, CO. In 2008, Stuckey was nominated by the James Beard Foundation as Outstanding Wine and Spirits Professional. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for Outstanding Wine Service, winning the prestigious award in 2013. These are just a few of his accomplishments. In this episode Stuckey really dives into the value of hospitality, how to over come adversity and the power of getting specialist on your team.    

Direct download: 112_Bobby_Stuckey_Turns_Disadvantages_Into_Advantages.mp3
Category:general -- posted at: 3:30am EDT

Its been a while since we've done a Talking Tuesday. Today I'm PUMPED to share with you a Bobby Stuckey's TEDx Talk, "Be a Hospitalian". I discovered this TEDx a few weeks back and have been itching to share it with you. Bobby Stuckey is the Co-Owner and Master Sommelier at Frasca Food and Wine located in Boulder, CO.  During this TEDx Stuckey discusses the difference between service and hospitality in a restaurant. Stuckey also dives into why we need to live with more intention to help others. Hospitality doesn't end with your guest; you should be hospitable to your employees, friends, strangers, aunts, and everyone you encounter. He calls this being a "hospitalian."

Direct download: 111_Talking_Tuesday__Bobby_Stuckey22s_TEDx__Be_a_Hospitalian.mp3
Category:general -- posted at: 3:30am EDT

Chris Himmel got is start in the hospitality industry doing odd jobs for his families’ restaurants. This early exposure ignited his passion for the restaurant industry and that passion carried him to study at Cornell School of Hospitality Administration in Ithaca, NY. After graduating he mastered his craft working under the tutelage of two industry greats; Danny Meyer of Union Square Hospitality Group and Thomas Keller of the French Laundry. Today, he’s applying what he’s learned as Executive Vice President for Himmel Hospitality Group, which consist of Grill 23 and Bar, Harvest and Post 390. Most recently Himmel was included in the Boston Business Journal’s “40 under 40” and Boston Magazine recognized Grill 23 and Bar as being one of Boston’s Top 50 Restaurants.


David is the Co-Founder of HotSchedulesHotSchedules delivers easy-to-use, online employee scheduling functions that allow you to keep up with availabilities, time-off requests, employee certifications and the daily roster. If you're thinking its about time for your restaurant to evolve by implementing more technology, then HotSchedules is where you need to start. During this episode we'll provide an aerial view so you can better decide if HotSchedules is something thats right for your restaurant. Save time, plus money and improve staff communication and stress with HotSchedules!

Tom Boucher started his hospitality career in 1986 as a server for T-Bones. At the time, he was a graduate student trying to make a little extra cash during his winter break. This could be called the longest winter break ever, as Tom gave up his scholarship and never went back. 29 years later he is the Owner and CEO of Great NH Restaurants, which consist of five T-Bones Great American Eatery locations, two Cactus Jack Locations, and The Copper Door. His Restaurants have won numerous accolades, such as Business NH’s 2013 Hospitality Business of The year award. Most recently the NRA awarded Tom with the 2013 America’s Restaurant Advocates Advocacy Leadership Award for Independent Restaurants. In this episode Tom stresses that we can learn plenty by paying attention to chains with regard to marketing and their use of technology. Also, Tom share 4 tools and services never before mentioned on the show!

Direct download: 108_Tom_Boucher_Stresses_The_Value_In_Learning_From_Chains.mp3
Category:general -- posted at: 1:00pm EDT

Tom has more than 40 years experience as an owner and operator in the service industry. He has participated in the startup of 30 companies, acquisition of three and—in a few cases—the termination of businesses in a broad spectrum of markets. He is best known as the Chief Culture Officer of Chicago-area Tasty Catering, a suburban Corporate Caterer and event planner. Tune in and listen to Tom Walter drive home the value of surrounding yourself with great people and having an exit strategy. 

Chef Gaudet is a graduate of The Cambridge School of Culinary Arts. After graduating he spent 9 years honing his skills at Eleven Madison Park, Jean-Georges and Aquaveet. Upon returning to Boston, he held the Chef De Cuisine title first at Brasserie Jo then at Aquitaine Bistro. Today, he is the Executive Chef/Partner at the well known West Bridge Restaurant in Cambridge MA. In this episode Chef teaches that its NEVER too late to chase your dream and to never stop learning.

Jim has been working in the hospitality industry since the age of 16. He’s done every job from dishwasher to short-order cook to management to national level positions with multi-billion dollar public companies. He’s received a B.A. in Hotel & Restaurant Administration and has an MBA in Technology Management. As a very successful sales builder, Jim has been asked to present for the National Restaurant Association Educational Foundation at the NRA Show, Fast Service Conferences and in university classrooms. Additionally, Jim now runs a Hotel & Restaurant program at a local community college. On top of all of this he’s the founder of where they manage social media for indie restaurants day in and day out across the nation.

Direct download: 105_Jim_Traister_Share_The_Truth_On_22Outsourcing22_Social_Media.mp3
Category:general -- posted at: 3:30am EDT

Richard’s journey to become a Master Chocolatier began in 1995. In his pursuit he has spanned the globe from Ecole Chocolat in Vancouver to Ecole du Grand Chocolat Valrhona in the Rhone Valley of France, studying and fine tuning his artful craft.  Today, he is running the show at the very successful chocolate cafe called the Dancing Lion. There is no questioning he owns the chocolate scene in Manchester, NH. Ever heard of the Malcolm Baldrige Criteria for Performance Excellence? No? Well then... you should Take a listen!

Brian is the Founder of, a company dedicated to creating tailor-made websites to fit the unique needs of restaurants. This is Brian’s second appearance on Restaurant Unstoppable. The first time brian was on the show we discussed the 5 essentials to a restaurant website. Today we're cranking it up and going to discuss 9 ways to OPTIMIZE your restaurant website. We'll wrap up the episode by having Brian answer some listener questions. 

Direct download: 103_Brian_Casel_on_9_Ways_to_Optimize_Your_Restaurant_Website.mp3
Category:general -- posted at: 6:50pm EDT

Chef Champe Speidel is a graduate of Johnson and Whales University. After graduating in 2000, he got busy over the next five years honing his craft. In 2005 he and his wife, opened Persimmon; a modern restaurant, serving ingredient and technique-driven American cuisine. 10 years later, his restaurant is being featured in countless magazines, he has become a four-time semifinalist for James Beard Best Chef: Northeast and 2 time semifinalist for James Beards Outstanding Service. Listen to this episode and discover how the power of precision can make you UNSTOPPABLE!

Direct download: 102_Chef_Champ_Speidel_on_The_Power_of_Precision.mp3
Category:general -- posted at: 3:30am EDT

Chef Sisca is a graduate of Johnson & Wales and has worked his way through New England, and New York. While in New York he fine-tuned his skills at One If By Land, Two If By Sea, before becoming Sous Chef at the renowned Le Bernardin.  During his tenure at Le Bernardin, they earned a Michelin Three Star award and Four stars from The New York Times. Today, Chef Sisca is the Executive Chef and Partner at Bistro du Midi in Boston, Ma. Just recently Bistro du Midi was recognized as one of Boston’s top 50 restaurants. Listen to this episode and discover why you must first learn to follow before you can lead and why hiring experience isn't always best.

Direct download: 101-_Chef_Robert_Sisca_On_Why_Hiring_Experience_Is_Not_Always_Best.mp3
Category:general -- posted at: 3:30am EDT

Marnie is the author of 12 books, speaker, online mentor, owner/manager of a retail, as well as an online business. So why is she on the show? On top of all that she is the proprietress of two family restaurants: M&K Takeouts and Over Coffee Espresso Café. Her business strategies have been shared by: ABC, CBS, The Chicago Times, Houston Chronicle and USA Today. In this episode she really dives into the value of faith, gratitude and Servant Leadership.

Nick Sarillo is the founder, CEO and “Primary Keeper” of the Purpose and Operational Values of Nicks Pizza & Pub – The sixth busiest independent pizza company in per-store sales in the United States. Additionally, he is the author of A Slice of the Pie: How to Build a Big Little Business. Nick’s insights have been featured in The New York Times, The economist, Inc. Fast Company and Investors Business Daily. In this episode Nick really drives  home the value of having a great team and community to support your restaurant.

Direct download: 099_Nick_Sarillo_on_The_Significance_of_Great_Staff_and_Community.mp3
Category:general -- posted at: 12:02am EDT

Owen is the co-founder of SweetProcess, an online application that makes it easy for you to systemize your entire Restaurant by quickly documenting procedures on how you get tasks done so that your employees know what you know. We often discuss the importance of systems, processes and procedures, but we never really dive into the details on where and how to get started. By the end of this episode you will be an UNSTOPPABLE, process creating MACHINE!

If there is one episode to listen to, this is the one! This episode is a recap of what I learned in my first year as Host of Restaurant Unstoppable.  It is a summary of the most valuable lessons I've learned from interviewing over 75 successful restaurant professionals. I went through every episode and tallied the most common answers and summarize them all. I'll wrap up with explaining the evolution of the show over the past year and my vision for the future. Lastly,  I can't way to wrap up an end of year show with what I was grateful for in 2014.

Direct download: 097__What_I_learned_in_2014__Plus_The_Most_Common_Guest_Answers.mp3
Category:general -- posted at: 5:18pm EDT

During this episode I reflect on my summer internship and how I  could have been more effective if I had applied the lessons from the book Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time. While being a Managing Intern, I discovered while you may know what needs to be done, that doesn't necessary mean you'll be able to find the time to do what needs to be done. This book is a must read for anyone looking to live intentionally, with personal discipline and better time management. By listening in you'll discover 9 of the 21 ways in the book shares how to get more done. 

Direct download: 096_9_Ways_to_Make_Better_Use_of_Time_In_Your_Restaurant.mp3
Category:general -- posted at: 3:30am EDT

As  professionals we're approached with tempting situations to get ahead. These tempting situations can come at the expense of losing some of your authenticity and dignity. In this episode I share one of those situations and how I handled it. The key take away from this experience is that there is no benefit in a short gains if it means sacrificing or falsifying your image and impact with those who you've developed rapport. Restaurants are only as good as the people who are associated with them. 

Direct download: 095_3_reasons_to_refuse_4500_Twitter_Followers.mp3
Category:general -- posted at: 9:52am EDT

Today we're talking to the author of The Supermanager: A Short Story About the Secrets of an Extremely Successful Manager, Greg Blencoe. His book tells the story of an ambitious young professional who is seeking mentorship from what seems to be a "Super Manger." This Super Manager goes on to share with this young professional the 7 Principles he needs to live by, if he too, wants to be a super manager. In today's episode we cover those 7 principles. You don't want to miss it!

Direct download: 094_Greg_Blencoe_on_7_Principles_to_Teach_Your_Managers.mp3
Category:general -- posted at: 1:32pm EDT

Chef Aloise has a career, which spans over 40 years. He’s been the president of a major hospitality corporation; a hospitality educator; guest instructor at Johnson and Whales; Ted Presenter; James Beard semi-finalist… the list goes on and on. Today, he is the Chef and Co-owner of REPUBLIC and Campo Enotecaboth located in ManchesterNH. Fun Fact: REPUBLIC was the first certified Farm to Restaurant operation in NH.


Jeffrey is the Founder and Principal of Summers Hospitality Group. He is known for being a straight shooter, creative, imaginative, and being pragmatic in his approach to helping his clients achieve mastery of their trade. He attributes his success to 33 years of doing every job himself. Summers Hospitality Group works for your business to do 4 things...

Direct download: 092-_Jeffrey_Summers_Shares_The_Secret_to_Being_Failure_Free.mp3
Category:general -- posted at: 9:04pm EDT

Like most success stories, Ari Weinzweig's started over a casual conversation and a beer with his now partner, Paul Saginaw about their dream business. In 1982, those casual conversations began to manifested into what was then, Zingermans Delicatessen. Today, Zingermans is much more than a deli; it is a community of businesses, which consist of the following services: catering, event planning, bakery, baking classes, creamery, mail odering, ZingTrain, restaurant, coffee house, and candy manufacturer. These business combined, do over 35,000,000 in annual sales. I cannot wait to get this interview started. 

Direct download: 091_Ari_Weinzweig_of_Zingermans_Community_of_Business.mp3
Category:general -- posted at: 9:33pm EDT

Are you measuring the right metrics in your restaurant? Really, what things are you counting? Today, I'm sharing Chip Conley's story on how he built a business based on happiness. In an old friendship with an employee and in the wisdom of a Buddhist king, he learned that success comes from what you count. This story was sourced from and is a must listen for anyone trying to build a great culture in their restaurant.  

Chef Allen Hess describes his cuisine as “innovative” and “progressive”, but importantly, as “culturally sensitive”. While he’s not one to stereotype himself as having a signature style, his food embodies a Slow Food take on Hawaii Regional Cuisine inspired by Hawaii’s plantation era.Chef Hess joined Mauna Lani Bay CanoeHouse in 2012 from his namesake restaurant in Waimea, Allen’s Table, where he was both co-owner and chef. Prior to this, he was Executive Chef for Merriman’s restaurant, (also in Waimea) and Sous Chef at Alan Wong’s Hualalai Grille and at Roy’s Restaurant in Waikoloa. 

Direct download: 089_Chef_Allen_Hess_of_Mauna_Lani_Bay_CanoeHouse.mp3
Category:general -- posted at: 3:30am EDT

William has spent his entire career providing leadership while working and consulting in all segments of the foodservice industry. Bill’s expansive industry knowledge and tight focus on restaurant fundamentals obtain positive performance results for client’s - independents, regional and national chains and start-up concepts. Today he is co-host of Foodable TV's Rock My Restaurant and consults at W.H. Bender and Associates.

Direct download: 088_William_Bender_of_Rock_My_Restaurant.mp3
Category:general -- posted at: 10:00pm EDT

Today we're discussing the latest book I read A Lapsed Anarchist's Approach to Building a Great Business (Zingerman's Guide to Good Leading)written by author and co-founder of Zingerman's, Ari Weinzweig. I had the pleasure of meeting Ari, while attending the Chefs Collaborative Summit in Boulder, CO.  He was giving a speech titled "The 12 Natural Laws of Building a Great Business." While sitting through his lecture, I thought to myself "Wow, this is great content, I NEED to dedicate and episode to it!" Here it is...


Direct download: 087_Talking_Tuesday_12_Laws_of_Builing_a_Great_Restaurant.mp3
Category:general -- posted at: 9:52pm EDT

Chris has over ten years experience working in and managing bars around the San Francisco and Sonoma, California areas. He has dedicated his career to learning the advanced mixology and cocktail techniques that differentiate the best bartenders. In addition to his years of experience in the industry, he is also the founder of where they turn bartender and cocktailsenthusiasts into world-class mixologist.

Direct download:
Category:general -- posted at: 9:25pm EDT

We all know training in our restaurants isn't easy, yet it is SO important. Today we interview Todd Edman, CEO of to discuss how we can use technology to make training in our restaurants more effective, efficient and powerful. Listen in and he'll cover the benefits of adopting the turn key systems they've created at

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

Gary is the founder of We all know, at times we can put up with a lot of BS. Gary’s goal with 86BS is to help provide insight on how your restaurant can eliminate the BS so you can focus more on what makes this work so rewarding. In addition to this awesome resource, Gary has over 25 years in the industry. He started as a dish washer and concluded with years of experience as General Manager. 

Direct download: 084_Gary_Murray_of_86BS_.mp3
Category:general -- posted at: 3:30am EDT

Mark is the founder of MM Restaurant Development. Mark is working all the time to find, share and deliver winning strategies, processes and innovations.  He is focused on coaching restaurant owners to build their brands from the inside out and achieve maximum economic value from their businesses.

Direct download: 083_Mark_Moreno_of_MM_Restaurant_Development.mp3
Category:general -- posted at: 3:30am EDT

Phyllis has owned and operated restaurants of all sizes, themes and locations coast to coast. She has worked with industry greats like Julia Childs and is very engaged culinary educator. Today, her focus is on’s mission is to work side-by-side with restaurateurs to help them grow every aspect of their business - from menu and decor to service and operations. FoodPower is thorough in its evaluation in order to “polish the potential."

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

Misty has literally gone from rags to restaurants and has an incredible story. Today, she is the owner of 4 Squeeze Ins, with the 5th on the way, with over 4million in annually sales. In addition to working on her restaurants, she runs an incredible website, is a consultant and is the Author of From Rags To Restaurants: The Secret Recipe. Hit play and listen in while misty heaves bombs of knowledge at us, which will for sure make our restaurant dreams unstoppable!

Direct download: 081_Misty_Young_of_Squeeze_In.mp3
Category:general -- posted at: 6:45pm EDT

Ok, so it was a quiet week... BUT that doesn't mean I wasn't busy. The purpose of todays episode is to let you know you were not forgotten. I spent a long weekend in Boulder, CO connecting with some pretty INCREDIBLE restaurant professionals at the Chef's Collaborative 2014 Summit, where we discussed topics related to sustainability and our broken food system. Rest assured, that I did not forget about you and that the time invested away from recording was well worth it! I secured a stack of business cards and can't wait to delivery the stories and advice of some of the incredible people I met during my trip! 

Direct download: 080_We_Are_the_Mentors_Who_Are_Going_To_Make_The_Change.mp3
Category:general -- posted at: 2:04pm EDT

Pete graduated from the University of Michigan with a Business degree, which has served him well. He has since accrued over 30 years of experience working in the San Francisco Bay Area. 12 of those 30 years were spent with the Kimpton Group as General manager and Regional Director of Operations. In less than a decade he helped the Kimpton Group grow from 4 to 25 locations. In 2001 He joined forces Pat Kuleto Restaurants and today serves as the Executive Director of Restaurants Operations and is Managing Partner at Epic Roasthouse and Waterbar. In ALL this spare time he serves as President of the Board of Directors of the Golden Gate Restaurant Association and volunteers for two scholarly hospitality programs.

Direct download: 079_Pete_Sittnick_of_Epic_Roasthouse_and_Waterbar.mp3
Category:general -- posted at: 12:53pm EDT

Pete graduated from the University of Michigan with a Business degree, which has served him well. He has since accrued over 30 years of experience working in the San Francisco Bay Area. 12 of those 30 years were spent with the Kimpton Group as General manager and Regional Director of Operations. In less than a decade he helped the Kimpton Group grow from 4 to 25 locations. In 2001 He joined forces Pat Kuleto Restaurants and today serves as the Executive Director of Restaurants Operations and is Managing Partner at Epic Roasthouse and Waterbar. In ALL this spare time he serves as President of the Board of Directors of the Golden Gate Restaurant Association and volunteers for two scholarly hospitality programs.

Category:general -- posted at: 12:51pm EDT

Elizabeth has been working to protect our nation’s wild salmon fisheries since 2003.  Between 2003 and 2012 she worked for the national conservation group, Trout Unlimited, where she helped found the WhyWild Program as a way to educate and engage salmon consumers in today’s biggest salmon conservation issues. During that time she migrated to Alaska and started the national Savor Bristol Bay campaign, and also served as interim director for Southeast Alaska’s Regional Seafood Development Association and coordinator for the Alaskans Own Community Supported Fishery.  In January 2014 Elizabeth joined the BBRSDA as Marketing Director. Elisabeth is on the show today to help create awareness about what we can do as restaurant professionals for the greater cause that is sustainability.

Hailing from France and gaining culinary experience from around the world, Chef Lacroix eventually settled his routes in Philadelphia and today is known as the city’s culinary father. His work at the Four Seasons Fountain earned him James Beard’s Best Chef, Mid-Atlantic in 2001. Soon after receiving this honor, he open Lacroix at Rittenhouse Hotel, which has received countless awards. Today, Chef Lacroix is deploying his passion with his new business Brûlée Catering and with his numerous mentoring roles.

Direct download: 077_Chef_Jean-Marie_Lacroix_of_Brulee_Catering.mp3
Category:general -- posted at: 10:39am EDT

Lee is Head of Data Insights at Paytronix. Paytronix provides industry leading reward programs, email clubs, promotional engine, gift and comp solutions and data insights. With these tools Paytronix helps restaurants get what the need to compel guest to choose their brands first and more often. Today, Lee will help us paint the big picture with “big data.” What is it and how can we leverage it to make our restaurants unstoppable. 


Here at Restaurant Unstoppable we’re always looking for guest that can bring a unique flare to the mix. Michael fits that mark. All starting with a horticulture class in college, Michael has since been hooked on botany, mycology, and wild foods. Combining his passion for wild food with his passion for mixology he has been an outstanding contributing factor to the success of The Kitchen, Boulder CO.

Direct download: 075_Michael_Heim_of_The_Kitchen_Boulder_CO.mp3
Category:general -- posted at: 3:07pm EDT

Todays guest, Peg Fitzpatrick wears so many hats. She is the Head of Social Media Strategy for, Director of Marketing and Social Media Manager at Kreussler Inc, Editor-in-Chief of 12 Most, and Moderator of ultiple Facebook and Google+ communities. She is all over the place! Today, she is going to be our authority on how to create and implement visual content into your restaurants digital marketing strategy. She will also discuss how to leverage, a free, online design tool.

Mark Chase is the President of Restaurant Real Estate Advisor. He specializes in providing site selection and real estate advice to restaurateurs. He works directly with growing brands and provides coaching, consulting and training to first-time restaurateurs. In this episode we'll cover some of the complexities of what goes into restaurant deals and what some of the common mistakes beginning restaurateurs make with restaurant site selection.

Direct download: 073_Authority_Thursday__Mark_Chase_On_Restaurant_Location_.mp3
Category:general -- posted at: 7:55pm EDT

Karen is the founder of One Smart Cookie Marketing and the Author of Simple Social Media: Marketing Your Restaurant in 30 Minutes a Day. With her passion for food and social media she developed strategies to help restaurant owners leverage the most out of their social media marketing efforts. Listen in and discover some of the tools and tricks she wrote about in her book which will make your restaurant UNSTOPPABLE! 

Garrett Harker got his start in hospitality as a dishwasher and busser at the age of 15. Upon graduating college he headed west, where his talent in hospitality truly stood out, becoming the youngest general manager in The Kimpton Group's history. In the late 90’s, Harker headed back East and joined forces with Barbra Lynch to open N0. 9 Park; a staple in the city of Boston. He has since ventured on his own to open Eastern Standard Kitchen and DrinksIsland Creek Oyster BarThe Hawthorne and Row 34. Harker’s accolades are plentiful, but some of his recent accolades include James Beard outstanding restaurateur semifinalist, and his restaurant The Hawthorne was also a semifinalist for James Beard's Outstanding Bar Program.


Direct download: 071_Garrett_Harker_of_Eastern_Standard.mp3
Category:general -- posted at: 11:53am EDT

Bob Frazier is the CEO of, a website dedicated to providing up to date, free, independent and unbiased restaurant POS information, resources, white papers and educational videos for restaurateurs so they can make an informed restaurant POS purchase decision. He also operates 3 addition website which I’m sure he’ll tell us about in the interview. Listen in to discover the 3 steps to purchasing a POS system for your restaurants and also to uncover what is on the horizon in the world of POS systems.

Direct download: 070-_Authority_Thursday_Bob_Frazier_3_Steps_to_POS_Purchasing.mp3
Category:general -- posted at: 1:28pm EDT

Chef got his start, cooking at a summer camp in Wolfeboro, NH. He continued to work in restaurants while studying business management with a concentration in hospitality at Colby-Sawyer College. After finishing at Colby-Sawyer Chef Koz Studied at the Culinary Institute of America where his hard work earned him the “Distinguished Service” Award. Chef Koz is no dummy when it comes to beverages. He was the head brewer at Shipyard Brewery and has spent time in California studying wine making. Eventually Chef Koz found his way back to NH, where in 2004 he opened The Orchard Street Chop Shop.

Direct download: 069_Chef_Chris_Kowlawski_of_The_Orchard_Street_Chop_Shop.mp3
Category:general -- posted at: 10:31am EDT

Todays guest combined his passion for food and business to create, build and grow a fast casual restaurant concept with literally zero experience in the restaurant industry. With failures endured and challenges overcome he pressed on to become successful. His journey inspired him to create My First Restaurant is a place where new and aspiring restaurateurs can access the tools and resources necessary to successfully open and operate their first restaurant. In Today's episode we are going to discuss how system and procedures are so critical to the success of your restaurant and where you can go to get started implementing systems into your restaurant right away. 


Direct download: 068_Authority_Thursday__Gabe_Dasilva.mp3
Category:general -- posted at: 9:37pm EDT

Chef Jamie Bissonnette is a graduate of The Art Institute of Fort Lauderdale. Not long after graduating, he began cooking and staging throughout the country and in Paris. Eventually, he found his place in Boston, working in some of the city’s most well known kitchens. In Boston Chef Bissonnette joined forces with Ken Oringer, to develop well KO Prime, Toro and Coppa. Today, Chef Bissonnette is applying his leadership and talent in New York City, at Toro’s newly opened second location. Rising Star Chef, Best New Restaurant and People’s Choice Best New Chef are a few of the titles Chef Bissonnette has earn. However, it is his most recent accolade James Beard, Best Chef Northeast which makes me extremely humbled  and honored to have him on the show as a guest. Tune in to discover what it is about Chef Bissonnette that makes  him successful. 

Direct download: 067_Jamie_Bissonette_of_Toro.mp3
Category:general -- posted at: 11:23am EDT

Chef Matthew Ridway has traveled coast to coast and abroad studying and perfecting his culinary craft. In addition to proving himself in the kitchen he was an excellent student graduating Summa Cum Laude at Johnson and Wales Culinary School. 2004 his work at Lacroix At The Rittenhouse as Chef de Cuisine was recognized by and earned him a Rising Star Award. Today he is Chef/Partner at Porcsalt and The PASS in Rosemont, NJ.

Direct download: 066_Chef_Matt_Ridgway_of_Porcsalt_and_The_Pass.mp3
Category:general -- posted at: 3:30am EDT

Chef Kevin Ouzts has been named by Peer-Reviewed Publication as, “one of the Best Chefs in America.”  He has worked under the tutelage of great chefs Linton Hopkins and Thomas Keller, during this time his eyes began to open to the importance of sustainability. It wasn’t until he staged at the Fatted Calf under Chef Taylor Boetticher that he found his true calling in charcuterie. It wasn’t long before his two passions, sustainability and charcuterie, collided to form what is now The Spotted Trotter. He also has some big plans for the future, but you’ll have to stick around until the end to learn more about that

Direct download: 065_Chef_Kevin_D._Ouzts_of_Spotted_Trotter.mp3
Category:general -- posted at: 3:30am EDT

This week on Talking Tuesday, we're going to be discussing Jon Taffer's 4 step hiring process which he outlines in his book Raise the Bar: An Action-Based Method for Maximum Customer ReactionsAll too often we emphasize experience in job posting and when looking for rock star employees to join our restaurant team. Attitude and behavioral traits always rule out job experience! Listen in and discover Jon's advice on how to hire rock star employees

Direct download: 064_Talking_Tuesday__4_Step_Restaurant_Hiring_Process.mp3
Category:general -- posted at: 2:50pm EDT

Donald Burns comes from a long line of restaurant professional. His 4 years of military service, marketing degree and years of experience running successful restaurants makes him what he is today -The Restaurant Coach. Donald is a leading authority, author and international coach helping  restaurant owners, operators and culinary professionals go from just good to becoming exceptional. He helps independent operators create organizations that thrive and bring out their workers' natural strengths to reach their peak potential.

Direct download: 063_Donald_Burns_The_Restaurant_Coach.mp3
Category:general -- posted at: 7:07pm EDT

o you ever struggle with staying on top of administrative duties in your restaurant? Maybe you wish you had more time to spend with your family. If only you could clone yourself, right? Well, I may not be able to help with cloning, but acquiring an assistant may be easier and more affordable than you may have imagined. Today we have two authorities of the virtual assistant world on the show Nick Loper and Bryan Miles. Nick is the Founder of, a one-stop resource for all of your personal assistant needs and the largess resources dedicated to rating and reviewing virtual assistants. Bryan is the founder of eaHelp assists busy professionals and companies maximize the duties and results of administration and task project management with a single focus on helping leaders get the job done. Now hit play and listen how you can use the services of a virtual assistant to make your restaurant UNSTOPPABLE!

This Tuesday we're talking about the importance of delegation in your restaurant. The whys and hows of being a better delegator will be discussed in this episode. Also, we'll explore the new tools that are available to make us delegating machines. Have you ever heard of a virtual assistant? What do you know about free online resources like asana, dropbox and google docs? Listen in and make the most of todays technologies in your delegating efforts. 

Today's guest, Charlie Hopper draws on twenty years of restaurant marketing experience to offer recommendations on everything from brand positioning to social media and original content. He is the author of Selling Eating, a book filled with advice, examples and ideas about restaurant marketing, and how to communicate with your guest. Additionally, he contributes to Food and Drink International and Adweek, and blogs at

Direct download: 060_Authority_Thursday__Charlie_Hopper_Author_of_Selling_Eating.mp3
Category:general -- posted at: 2:56pm EDT

Todays guest’s, Eric and Robin are the founder of We Sell Restaurants, the countries largest restaurant brokerage firm. They are more than just brokers, they are educators, authors of Appetites for Acquisition, and the hosts of We Sell Restaurants Talk Radio Show. Today we discuss habits of successful clients, common first time mistakes industry trends/innovations and discover why getting a broker is a no brainer move.

Direct download: 059_Eric_and_Robin_Gagnon_of_WeSellRestaurants.com_.mp3
Category:general -- posted at: 10:24am EDT

Chef Katz got his start in the restaurant biz at the age of 11, while accompanying his mother to work. After working under a handful of great mentors, in 2008, he became the chef proprietor of Meme, Located in Philadelphia, PA. Today, is he holds the title of Corporate Chef at Creekstone Farms. His Accolades include: Seven Hot Chefs to Watch Philadelphia Style, Top Chefs to watch in the Country Esquire, Chefs Feed Winner One of the Best Things to Eat in Philly, and a 3 Bell review From the Philadelphia inquirer. Chef Katz is also Chair of Taste of the Nation.

Direct download: 057_Chef_David_Katz_of_Meme.mp3
Category:general -- posted at: 8:47pm EDT

Today, we have Founder and CEO of Humm Systems on the show. Humm Systems is a tablet presented to your guest at the end of meal which allows you to engage, discover insights and takes action!  Listen in and uncover what Humm Systems can do to make your restaurant just a little more UNSTOPPABLE! 

Direct download: 055_Authority_Thursday__Bernard_Briggs_of_Humm_Systems_.mp3
Category:general -- posted at: 3:30am EDT

Matt is the Chef Owner of Urban Solace, Solace & The Moonlight Lougne and Sea and Smoke.It could be said that he is known for sustainable comfort food that is free of artificial ingredients Chef Gordons personal accolades include “50 people to watch by San diego Magazine, “40 under 40” by San Diego Metropolitan and “Best Chef” by San Diego Downtown news

Direct download: 054_Chef_Matt_Gordon_of_Solace_Restaurants.mp3
Category:general -- posted at: 9:10pm EDT

Brian is the owner of the Barley House Restaurant and Tavern located in Concord, NH. The Barely House has been running strong for 14 years and has received Kudos such as TV Diner’s Gold Plate Award, NH Business Review, Best after work bar, NH Magazines Favorite Restaurant and Trip advisors award of excellence. That was 2013 alone

Direct download: 053_Brian_Shea_of_Barley_House.mp3
Category:general -- posted at: 3:30am EDT

Scott is the Chef at Southern Philadelphia Tap Room and American Sardine. If you’re looking for comfort food, this is your fella! You may remember seeing him on Diners, Drive-in and Dives showing off his out of this world deep Fried PB&J. Need to sharpen your twitter skills? He may be able to teach all a thing or two…

Direct download: 052_Scott_Schroeder_of_SP_Tap_Room_and_American_Sardine.mp3
Category:general -- posted at: 3:30am EDT

Business partners James Peisker and Chris Carter are the founders of Local Eats LLC based out of Nashville, TN. Today, we’ll be talking about their crown Jewell Porter Road Butcher Shop. Porter Road and its people, have been recognized by Bon Appetit, Forbes Magazine, First We Feast and The Tennessean, just to name a few. They saw there was a need for a butcher shop in their community, filled the void and now are successful because of it!


Direct download: 051_James_Peisker_and_Chris_Carter_of_Porter_Road_Butcher.mp3
Category:general -- posted at: 12:16pm EDT

As restaurant owners and managers it is extremely important that the messages we convey are heard. Listen along while I share what I learned from two GREAT TED Talks. There are plenty of things we can do to make people WANT to listen to us. There are also plenty of things you can do that will make people NOT WANT to listen to us. Listen in to Today's Talking Tuesday episode and learn what you can do to increase the likely hook of getting your message heard.

Direct download: 050_Talking_Tuesday__How_to_Speak_So_That_People_Want_to_Listen.mp3
Category:general -- posted at: 4:41pm EDT

Today's guest Chef Patrick Soucy is the executive chef for Ceia Bar and Kitchen in Newburyport MA. describes Chef Patrick as a Farmers Chef.  He has recently been award Rising Star Chef Award, and was invited to cook at the James Beard House


Direct download: 049_Patrick_Soucy_of_Ceia_Kitchen_and_Bar.mp3
Category:general -- posted at: 8:05pm EDT

Ron is the Founder of Cleandrop Mobile. Cleandrop is a mobile app with the purpose of rewarding the clean restaurants and motivating the dirty restaurants to become more clean. They accomplish this by providing the guest with the means to see it, shoot it and send it to friends, families and other guests. Join  us as Ron talk about what we can do as restaurant owners and managers to be more conscious of our cleanliness. How clean is your restaurant? 

Join us while Today's guest Nicholas Calias tells us how to make our restaurant dreams unstoppable. Getting his start at age 11 and now with over 2o years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias leads the culinary operation at The Colonnade Hotel and Brasserie Jo, both located in Boston, MA. Calias was recently named 2013 Boston Chapter American Culinary Federation Chef of the year.

Direct download: 047_Nick_Calias_of_Colonnade_Hotel_and_Brasserie_Jo.mp3
Category:general -- posted at: 2:20pm EDT

Today's guest, Anna Tauzin is the National Restaurant Association’s Manager of Digital Innovation and serves as a multi-media thought leader, leading digital, web and social strategy development. Listen in while Anna discusses with us content strategy, the tools we need to use, how to measure our social media marketing efforts and where we need to be looking in the future. We'll wrap up with a list of restaurants that you should try to emulate.

Find out what it takes to be successful with Helen Cameron. Helen is the owner of Uncommon Ground’s 2 locations in Chicago. Uncommon Ground has been operating for over 20 years. Aside from being incredibly successful as a restaurant, Uncommon Ground has been a leading example of what it means to be sustainable.  They’ve been acknowledged countlessly for their sustainable efforts and have been named the nation’s most environmentally responsible eatery . Oh, fun fact, they are the nations first restaurant to have a certified organic rooftop farm.

Direct download: 045_Helen_Cameron_of_Uncommon_Ground.mp3
Category:general -- posted at: 2:45pm EDT

This week's Talking Tuesday we'll be covering Peak: How Great Companies Get Their Mojo from Maslow by Chip Conley. PEAK takes Abraham Maslows Hierarchy of Needs theory and and applies it to the hospitality industry. I couldn't figure out exactly what to share from the book and what not to share, so I decided to cover the 7 Practices of PEAK Leadership which is an article written by Chip Conley in the Huffington Post. These 7 practices of PEAK Leadership are not taken from the book, but they very closely parallele the messages of the book. Apply these 7 concepts and your restaurant dreams will be unstoppable. 

Direct download: 044_Talking_Tuesday__Chip_Conleys_7_Practices_of_PEAK_Leadership.mp3
Category:general -- posted at: 10:14pm EDT

Todays guest, Paul Antico is the father of 3 food allergic children, he is also the CEO and Founder of is the largest online guide to allergy friendly restaurants. Click play and find out what we can do at our own restaurants to be more allergy alert and sensitive to our guest who have a REAL issue. Don't forget, we are in the business of service.

For 16 years Todays guest has been doing what he is most passionate about, and that is making people at Del Mar's Sbacci Bistro happy. During his stretch as owner and the front of house leader, Dan and his restaurant have been acknowledge by numerous awards and have been featured in countless magazines for their excellence. Two of Sbicca's most recent accomplishments include Wine Spectator's "Award of Excellence" as well as the 2013 Gold Medallion Recipient for "Best Neighborhood Restaurant." 

Direct download: 042_Dan_Sbicca_of_Sbicca.mp3
Category:general -- posted at: 3:30am EDT

Today we're going to recap The 5 Laws of Stratospheric Success that will make your restaurant dreams unstoppable. These 5 laws were take from an incredible book, The Go Giver, by Bob Burg and John D. Mann. The Laws of Value, Compensation, Influence, Authenticity and Receptivity. Listen to this episode and dissever how these 5 laws will make you and your restaurant dreams unstoppable. Make sure you stick around till the end to disover how you can get your free audio book ;-) 

Direct download: 041_Talking_Tuesday__5_Laws_of_Stratuspheric_Success.mp3
Category:general -- posted at: 5:28pm EDT

Today's guest started his career at the tender age of 13. He has come a long way and since has created and contributed to many successful restaurants, including San Francisco’s Sweet Heat and Pasta Pomodoro and Los Angeles's La Ventura Restaurant. Not only is Jeffrey a successful chef and Restaurateur, but he is also the host of Cooking Channel’s United Tastes of America.

Direct download: 040_Jeffrey_Saad_of_La_Ventura.mp3
Category:general -- posted at: 3:51pm EDT

Today's guest, Brian Casel is the founder of Restaurant Engines. Restaurant Engines is a company dedicated to creating tailor made websites to fit the unique needs of restaurants. Listen in while we discuss the 5 essentials to a restaurant website. Also, Brian shares with us how he and his services can benefit our restaurants.