Restaurant Unstoppable with Eric Cacciatore (general)

Zack Oates Restaurant Unstoppable Podcast

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

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

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

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

Check out Bbot as mentioned in today's episode.

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

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

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

Sponsors

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

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

Contact info:

Email: zack@ovationup.com

Thanks for listening!

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

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

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

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

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

 

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

Max Santiago Restaurant Unstoppable Podcast

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

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

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

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

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

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

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

Check out Meez as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

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

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

Today's sponsor:

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

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

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

 

Knowledge bombs

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

Contact info:

Social handles: @chefmaxsantiago

OR @batchcookieco

Thanks for listening!

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

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

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

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

Huge thanks to Maximo Santiago for joining me for another awesome episode. Until next time!

 

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

Leo Holtzman Restaurant Unstoppable Podcast

Leo Holtzman is the co-founder of SoCal Cantina and founder of Cocktail Conjuring, Inc.

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

Check out SweetProcess as mentioned in today's episode.

Check out Jolt as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Do it now."

In today's episode with Leo Holtzman we will discuss:

  • Being a magician
  • Bartending
  • Checklists
  • Managers
  • Finding an investor
  • Finding an investor in a customer
  • Popups
  • Renting a space within a space
  • Developing your personal brand
  • Follow trends and create spaces for them
  • Collecting emails
  • Enforcing SOP
  • Contracts
  • Enthusiasm trickles down
  • Game-ify business
  • Becoming a mentor

Today's sponsor:

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Perseverance
  2. What is your biggest weakness?
    • Trust
  3. What's one question you ask or thing you look for during an interview?
    • Future plans
  4. What's a current challenge? How are you dealing with it?
    • Hiring and making things more efficient with less staff
  5. Share one code of conduct or behavior you teach your team.
    • Accountability
  6. What is one uncommon standard of service you teach your staff?
    • Treat people like they are a guest in your home, not in your restaurant
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do it now
    • Be what you know you can be
    • Try to be empathetic to everyone

Contact info:

Instagram....

personal: @cocktail_conjuror

business: @socal_cantina

-OR-

SoCal Cantina website

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 794_Leo_Holtzman_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Rory Balkin Restaurant Unstoppable Podcast

Rory is a donut blogger turned restaurant marketing coach and event organizer. She helps busy donut shops and bakery owners create compelling marketing so that they can turn followers into customers. Rory also connects donut lovers with the best artisan donuts across the country. In Texas, she co-hosts the annual Dallas Donut Fest, transforming the 2020 festival into a drive-thru version with a Halloween theme. Rory's philosophy is that baked goods serve as a canvas for self-expression and a vessel for storytelling. She shares her favorite desserts and marketing tips on her Instagram feed @donutdigest and at www.donutdigest.com/blog.

Check out episode 693 with Terry Pham as mentioned in today's episode!

Check out episode 791 with Guy Clarke as mentioned in today's episode!

Check out Georgette Packaging | Carbon Neutral Packaging as suggested by Rory.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"Being ready is a decision, not a feeling."

In today's episode with Rory Balkin we will discuss:

  • higher margins in valume and premium coffee.
  • catering is not
  • from front to catering customer
    • experience
    • Tell them
    • Digital aspect
      • reach
  • social vs catering
  • 3 things that have changed
    • demand for individual package
    • flexible setting
    • contactless experience.
  • 3 things that haven't changed
    • people still need to eat
    • people still want to be celebrating
    • People want to belong.
  • Corporate catering VS Social catering
  • Digging in a little more to corporate catering
  • Sneak peak of how to building a catering list.
  • Donutdigest.com/restaurant-unstoppable

Today's sponsor:

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

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

SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required.

Contact info:

Donut Digest on Instagram: @donutdigest

Email: info@donutdigest.com

Thanks for listening!

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

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

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

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

Huge thanks to Rory Balkin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 793_Rory_Balkin_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Vincenzo Betulia Restaurant Unstoppable Podcast

With excitement, allow me to introduce to you today's guest, Chef/Founder of Campagna Hospitality Group Chef Vincenzo Betulia.

Check out episode 791 with Guy Clarke as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Getting into the restaurant industry is super easy, you either do it with soul or heart, or you don't do it at all."

In today's episode with Vincenzo Betulia we will discuss:

  • Say yes to everything when you're getting started
  • Make yourself valuable and investible
  • Master your station
  • Inventory awareness
  • Be transparent with your team
  • Treat all guests as if they are future investors
  • See the positives in the perceived negatives
  • Culture
  • Hiring

Sponsors

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

 

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

SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Focus, passion, feel, touch.
  2. What is your biggest weakness?
    • Communication
  3. What's one question you ask or thing you look for during an interview?
    • Read between the lines, the truth is there
  4. What's a current challenge? How are you dealing with it?
    • Keeping team members motivated, keep them inspired
  5. Share one code of conduct or behavior you teach your team.
    • What would Vincenzo do?
  6. What is one uncommon standard of service you teach your staff?
    • Be a chameleon
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Understand your demographic
  9. Name one service you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love what you do
    • Don't take anyone for granted
    • Respect and take care fo your team

Contact info:

Socials:

Chef Betulia: @cheftulia

Osteria Tulia @osteriatulia
Bar Tulia @bartulia462
The French @thefrenchnaples

Campagna Hospitality Group website

Thanks for listening!

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

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

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

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

Huge thanks to Vincenzo Betulia for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 792_Vincenzo_Betulia_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Join the RUNetwork to gain access to the experts. After Adam joined RU for an interview, he joined the RUNetwork for a peer mentoring session. Listen in!

Adam joined The Meatball Shop in the spring of 2017 as Chief Executive Officer and is responsible for the strategic direction and growth of the company, managing operations, finances, brand work, cultural initiatives, and company resources.

Previously Adam served as SVP of Global Operations of Flywheel,  and VP of Operations Patina Restaurant Group.

The Meatball Shop is known for its team-first culture and aims to serve simple, sustainable, delicious food with no strings attached. The menu is both affordable and accessible to all guests and while the restaurants are similar in theme and design, each shop has a unique vibe, grown organically by the neighborhood and its team members.

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

With excitement allow me to introduce to you today's guest: Founder of Sizzle SouthWest FL Restaurant Week, & and The Restuarnt Marketing Club on the Clubhouse app--Guy Clarke!

Check out Triple Seat as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"Put one foot in front of the other, and you will be going in the right direction."

In today's episode with Guy Clarke we will discuss:

  • The Turtle Club where we recorded the interview!
  • Marketing, marketing, marketing!
  • The restaurant industry as an event industry

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • ADHD
  2. What is your biggest weakness?
    • ADHD
  3. What's one question you ask or thing you look for during an interview?
    • Look for people out of the box, who think differently
  4. What's a current challenge? How are you dealing with it?
    • Too many great ideas, not enough time
  5. Share one code of conduct or behavior you teach your team.
    • Never be afraid to fail
  6. What is one uncommon standard of service you teach your staff?
    • Manners
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Paint the picture of the experience of their restaurant
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Bruh your teeth three times a day
    • Be good to people
    • You should have bought bitcoin earlier

 

Thanks for listening!

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

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

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

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

Huge thanks to Guy Clarke for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 791_Guy_Clarke_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With Excitement allow me to introduce to you today's guest, Founder and CEO of Bbot, Steve Simoni. The company creates mobile ordering technology for bars, restaurants, hotels, and other hospitality providers.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “There’s no next step if you’re not on their calendar.”

In today's episode with Steve Simoni we will discuss:

  • Partnering with friends
  • Staying in your lane
  • Build something the customer wants
  • Delivering an experience, not just food
  • Are we losing jobs to technology, really?

Contact info:

Instagram: @meetbbot

Twitter: @meetbbot

Bbot website

Email: steve@bbot.menu

Thanks for listening!

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

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

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

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

Huge thanks to Steve Simoni for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 780_Bbot_deep_dive_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

SSA is a global hospitality design and consulting firm established in Tampa by Ken Schwartz in 1987. SSA specializes in food and beverage service design and is known for their Bespoke design solutions.

President & CEO SSA Foodservice Design + Consulting Ken Schwartz has been selected as one of the top 12 design consultants in the world and the SSA team has grown from a single office to multiple locations in the US and Europe. SSA project engagements range from small boutique coffee establishments to $2.6 billion resorts. Brands, architects, and interior designers within all sectors of foodservice design (ie restaurants, casino, hotels, resorts, healthcare, workplace dining, sports venues, airports and college/universities) engage SSA for its extensive knowledge, creativity, and collaborative approach.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "We take our work incredibly serious, but not ourselves."

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

  • The journey to success
  • The packaging of your to-go orders is part of your brand, even though it is trash
  • Restaurant design
  • Controlling costs
  • When to scale

Today's sponsor:

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

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Attention to detail
  2. What is your biggest weakness?
    • Attention to detail
  3. What's one question you ask or thing you look for during an interview?
    • Do they fit with the brand
  4. What's a current challenge? How are you dealing with it?
    • Travel
  5. Share one code of conduct or behavior you teach your team.
    • The work has to be pristine
  6. What is one uncommon standard of service you teach your staff?
    • Think about things logically
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Clean
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love each other
    • Respect each other
    • Embrace each other

Contact info:

website: www.studiofs.com

Instagram: @ssafsd

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 789_Ken_Schwartz_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Staying positive in a negative situation isn't naive, it's leadership."

In today's episode with Adam Rosenbaum we will discuss:

  • The business side
  • Empowering your staff
  • Events
  • Japanese culture and cooking
  • Building a menu around one item
  • Scaling
  • Building a brand
  • Business partners with your best friends
  • Ghost kitchens

Today's sponsor:

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

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Sense of humor
  2. What is your biggest weakness?
    • Sense of humor
  3. What's one question you ask or thing you look for during an interview?
    • Will they get along with everyone else
  4. What's a current challenge? How are you dealing with it?
    • COVID-19, you have to pivot
  5. Share one code of conduct or behavior you teach your team.
    • When someone walks through the door you yell across the room to greet them
  6. What is one uncommon standard of service you teach your staff?
    • Respect
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Evolve
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Upngo Pay - Contactless payments for restaurants
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Look someone in the eye when you shake their hand
    • Put down the toilet seat
    • Treat people how you want to be treated

Contact info:

Instagram: @meatballers

Thanks for listening!

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

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

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

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

Huge thanks to Adam Rosenbaum for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 788_Adam_Rosenbaum_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Today's guest in Amanda Robinson, the Digital Gal. She is widely recognized in the digital marketing industry for her knowledge, training, skills and coaching as a Facebook Ads expert with her Swift Kick In the Ads Membership, her 4 Week Facebook Ads Training Bootcamp, and for her creative chatbot skills. She is an author, international speaker, consultant, and educator who has taught thousands of business owners and entrepreneurs the foundational skills of Facebook Ads. Amanda brings personality and passion to teaching others how to make Facebook ads work for them.

Amanda Robinson is a co-author of The Ultimate Guide to Social Media Marketing

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You can have the best ad in the world, it could be absolutely perfect, but if you serve it to the wrong people, nobody cares. You can have a mediocre ad but if you serve that in front of the right people, you will have sales."

In today's workshop with Amanda Robinson we will discuss:

  • What are the 4 steps of seeing success with Facebook ads?
    1. Creating Ads Using Ads Manager
    2. Audiences and Targeting
    3. Budget and Strategy
    4. Reporting and Optimizing

Today's sponsor:

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

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

Contact info:

The Digital Gal website

Swift Kick in the Ads Membership

Instagram: @thedigitalgal

Thanks for listening!

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

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

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

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

Huge thanks to Amanda Robinson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 787_Amanda_Robinson_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest, CEO of The Little Beat, Little Beat Table, Le Pain Quotidien. For nearly 16 years Becky Mulligan was living the "intrapreneurial" lifestyle while climbing the executive ladder within the Starbucks organization. While at Starbucks she held the title of District Manager; Regional Director NC, VA, & SC; Direct of Mobile Ordering & Pay; Director of Program Development; Director of US Prioritization, Planning, & Promotion; and Regional Direct WA.

Check out Servant Leadership: Learn the Most Effective Soft Skills to Become a Servant Leader and Guide Your Team to Success by Liam Taylor as mentioned in today's episode.

Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results as mentioned in today's episode!

Check out episode 709 with Field Failing as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Seek patience and passion in equal amounts. Patience alone will not build the temple. Passion alone will destroy its walls." -Maya Angelou

In today's episode with Becky Mulligan we will discuss:

  • Playing several roles in various types of companies
  • Find out what your team members want from your employment and company
  • Lessons learned from Starbucks
  • Scaling and driving culture
  • Servant leadership
  • Love your brand
  • The "visioning" process
  • Be intentional

Today's sponsor:

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

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

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Presence
  2. What is your biggest weakness?
    • I want to do too much too fast
  3. What's one question you ask or thing you look for during an interview?
    • Passion for the product, people who challenge me and tell me when something is not right
  4. What's a current challenge? How are you dealing with it?
    • Getting restaurants reopened/opening new restaurants
  5. Share one code of conduct or behavior you teach your team.
    • Vulnerability, authenticity, humility
  6. What is one uncommon standard of service you teach your staff?
    • Sharing the knowledge you team has for food
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Be present with their people
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Meez - The recipe tool for professional chefs
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Have courage
    • Be real
    • Be kind

Contact info:

Instagram: @eatlittlebeet

Email: info@thelittlebeet.com

Thanks for listening!

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

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

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

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

Huge thanks to Becky Mulligan for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 786_Becky_Mulligan_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Rudy’s an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension’s Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant, CMC®. This certification is only
given after meeting the highest global standards and ethical canons of the profession. Less than 1% of all consultants have achieved this level of excellence. He is also a member of Foodservice Consultants Society
International (FCSI) and has served as a Worldwide board member, Chairman of the Americas, and Chair of Continuing Professional Standards for the Foodservice Industry. Rudy’s worked with over 1,750 restaurateurs to shift their dreams to achieved goals. He & his team have over 350 successful restaurant start-ups. And, his client success is consistent in a myriad of industries: restaurants, hospitality, resorts, healthcare, technology, manufacturing, martial arts, retail, film, fitness and more. Rudy also gives his time as a consultant/coach for the Boulder Small Business Development Center.

Check out The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham as lauded by both Eric and Rudy today.

Direct download: 785_Rudy_Mick_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce today's guest, the Co-Founder of Mexicue, Thomas Kelly!

Check out Restaurant365 as mentioned in today's episode.

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

Check out Clubhouse: Drop-in audio chat as mentioned in today's episode.

Check out Toast POS as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The key to success is finding value in collaboration.."

In today's episode with Thomas Kelly we will discuss:

  • Digital marketing
  • Fast-casual
  • Fine dining
  • Staging in NYC
  • Setting new, more reasonable, standard for our industry
  • Operations
  • Food trucks
  • Catering
  • Commissary kitchens
  • The people behind the brand
  • Pivoting early on
  • Finding the right collaborators, investors, and partners
  • You NEED a partner
  • Inventory
  • Labor management
  • Instagram marketing/branding

Today's sponsor:

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Empathy
  2. What is your biggest weakness?
    • Operations
  3. What's one question you ask or thing you look for during an interview?
    • What's your favorite food?
  4. What's a current challenge? How are you dealing with it?
    • Finding exciting real estate
  5. Share one code of conduct or behavior you teach your team.
    • Treat people well
  6. What is one uncommon standard of service you teach your staff?
    • Don't be scripted
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Focus on systems and processes
  9. Name one service you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Slow down and enjoy the people are are physically close to you

Contact info:

Instagram: @mexicue  -OR-  @thomaskelly3

Email: tk@mexicue.com

Thanks for listening!

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

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

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

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

Huge thanks to Thomas Kelly for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 784_Thomas_Kelly_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef Phillip Phillips is the co-owner of Chicken and the Wolf and Lone Wolf Banh Mi in Tulsa, OK.

Check out episode 728 with Mike Rypka as mentioned in today's episode!

Check out episode 772 with Mike Bausch as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Customers will forgive bad food but customers will never forget bad service"

In today's episode with Phillip Phillips we will discuss:

  • Existentialism
  • Accepting that we are all not perfect, but there is no excuse for bad service
  • Getting into the industry at 15 y/o
  • Food trucks
  • Being told "No" early on in your career
  • Ego
  • Over-saturated markets
  • Do ONE THING really well
  • From professional musician to restaurateur
  • Commissary kitchens
  • Systems for scaling
  • Debt
  • The reality of restaurant reality TV
  • Building a brick and mortar
  • Why does Phillip Phillips think 7Shifts is a great tool?
  • Coming back BETTER after COVID-19

Today's sponsor:

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Humor
  2. What is your biggest weakness?
    • Humor
  3. What's one question you ask or thing you look for during an interview?
    • Character
  4. What's a current challenge? How are you dealing with it?
    • Growth. Planning overcomes the challenges.
  5. Share one code of conduct or behavior you teach your team.
    • Empathy
  6. What is one uncommon standard of service you teach your staff?
    • It always needs to be right if it's not right, throw it away.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't do well enough or do often enough?
    • Reflect
  9. Name one service you've hired.
    • My entire management team!
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • We're on a rock hurtling outer space
    • We're following a ball of fire that's hurtling into the void
    • You're life might not be as meaningful as you think

Contact info:

Instagram: @chickenandthewolf -OR- @lonewolftulsa

www.lonewolftulsa.com -OR- www.chickenandthewolf.com

Thanks for listening!

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

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

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

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

Huge thanks to Phillip Phillips for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 783_Phillip_Phillips_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Get the Ghost Kitchen Bootcamp Course! 

The Restaurant Boss Ryan Gromfin is today's guest.

Ryan’s culinary journey began as a teenager after watching the great chefs and personalities on TV. This led him to the Culinary Arts program at Johnson & Wales. After graduating with honors, Ryan worked in countless restaurants, at 5 Star Hotels, and operated 4 restaurants. Other owners took note of his success and began seeking his advice. As The Restaurant Boss, Ryan is the most followed restaurant coach in the world and a professional speaker, helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses.

Check out episode 256 about the difference between managers and leaders with Ryan Gromfin.

Check out episode 313 about budgeting and tracking with Ryan Gromfin.

Check out episode 687 with Steve Reggiani and Joe Scalo, founders of the 8it app as mentioned in today's episode!

Check out 99designs as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Show me your calendar and I'll predict your success."

In today's workshop with Ryan Gromfin we will discuss:

  • The 7 Ghosts:
    • Ghost brick
    • Multi-ghost brick
    • Ghost Operator
    • Ghost Outsource
    • Multi-source concept
    • Single Ghost/multi-concept
    • Multi-ghost facility
  • Check out Ryan's Restaurant Unstoppable-exclusive course on ghost kitchen!

Today's sponsor:

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

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

Ecolab S&S Clean Simplifed Ad 300x300

Contact info:

The Restaurant Boss website

Thanks for listening!

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

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

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

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

Huge thanks to Ryan Gromfin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 782_Ryan_Gromfin_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With excitement allow me to introduce to you today's guest Founder and CEO of the McNellie's Restaurant Group Elliot Nelson.

Elliot Nelson went to the University of Notre Dame for college. During his junior year, he left South Bend to study abroad in Dublin, Ireland. While there, he fell in love with the atmosphere and unique hospitality that he experienced every time he walked into classic Dublin pubs. 

Upon returning to Tulsa, Nelson made it his mission to recreate the Irish Pub feel in his hometown. He opened James E. McNellie’s Public House in March of 2004 in what had been a lonely and rather desolate corner of downtown Tulsa. 17 years later, McNellie’s and the area around it are thriving. Today the McNellies Group consist of 10 brands: McNellie’s Downtown; McNellie’s South City; El Guapo’s Downtown; Howdy Burger; Fassler Hall; Dilly Diner; Yokozuna; The Tavern; Dust Bowl Lanes & Lounge; Elgin Park

Check out episode 778 with Rachel Cope as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “If you're not impressive then by default you are unimpressive.”
  • “The complacency of today is the direct enemy of tomorrow.”

In today's episode with Mike Bausch we will discuss:

  • Start with the end in mind
  • What makes Ireland's hospitality different from ours?
  • Judging success by how long the guest stays in the building
  • Location
  • Passion
  • Networking
  • Social intelligence
  • Opening blunders
  • Opening an Irish bar on St. Patrick's Day
  • Marketing
  • Building a neighborhood around your restaurant/bar
  • Smile and get the order right...that's it!
  • Creating/sustaining culture
  • People in this industry need vacations!
  • Ghost kitchen/events centers
  • Packaging for take-out

Today's sponsor:

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

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

Ecolab S&S Clean Simplifed Ad 300x300

 

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
    • Perseverance
  2. What is your biggest weakness?
    • Guiness
  3. What's one question you ask or thing you look for during an interview?
    • "Where do you get your news?"
  4. What's a current challenge? How are you dealing with it?
    • COVID-19, retaining staff
  5. Share one code of conduct or behavior you teach your team.
    • Treat everyone with respect
  6. What is one uncommon standard of service you teach your staff?
    • Try to get to yes
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't say thank you enough to staff
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Basecamp - project management software
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind to eachother
    • Guiness is like drinking a hug
    • I hope my kids have a sense of adventure

Contact info:

Instagram: @elliotmcnellies

www.mcnelliesgroup.com

Thanks for listening!

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

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

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

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

Huge thanks to Elliot Nelson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
 
 
Direct download: 781_Elliot_Nelson_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With Excitement allow me to introduce to you today's guest CEO Found of Meez Josh Sharkey. Josh is joining us today because my guest mentors have been recommending Meez on the show, and because Meez has come up a few times in conversation within the network. Meez is a recipe tool for professional chefs and organizations. It's one part recipe tool, one part costing tool, and one part e-learning platform.

Meez has agreed to pay Restaurant Unstoppable a 25% commission on all new leads! If you're interested in leveraging this tool in your business, Please:

USE OUR LINKS 

Check out The Flavor Bible by Karen Page as mentioned in today's episode!

Check out this video demo for Meez! Special thanks to The Little Beats Geoff Kornberg! Go to www.restaurantunstoppable.come/780

Direct download: 780_Josh_Sharkey_PODCAST_mixdown.mp3
Category:general -- posted at: 3:07pm EDT

In today's episode, we make an example of Co-founder and President of A Good Egg Dining Group, Keith Paul! Before starting his first restaurant, Keith Paul was a Sales Rep for Ben E. Keiths Food Distributor, where got a crash course about the restaurant business and made invaluable network connection. In 2000, Paul opened his own restaurant Cheever's, which still serves Oklahoma city to this day. Today, A Good Egg Dining Group consists of 9 unique concepts: Cheever's, Iron Star Urban Barbecue; Red PrimeSteak; Republic Gastropub; Tucker's Onion Burgers; Kitchen No 324; The Drake; Barrios; and Mexican Radio.

Check out RestaurantOwner.com as mentioned in today's episode!

Check out The Speed of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode.

Check out the highly recommended Setting The Table by Danny Meyer as mentioned in today's episode!

Check out Peak: How Great Companies Get Their Mojo from Maslow by Chip Conley as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The meaning of life is to find your gift, the purpose of life is to give it away."

In today's episode with Keith Paul we will discuss:

  • Curious about human nature
  • Hiring/firing
  • Leveraging your wholesalers
  • What is courtesy in the hospitality industry?
  • Promotion
  • Collaboration
  • Finding the right city for your concept
  • Creating a good business plan
  • Scaling
  • How to establish trust
  • How to schedule
  • Inventory control
  • Growing too fast?
  • Open-book management
  • Profit sharing?
  • "Writing the end of the story."
Direct download: 779_Keith_Paul_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Show notes…

Calls to ACTION!!!

Brittany and Eric (but mostly Brittany) suggested some really great resources. If you're interested in ANY of these, please use RUNetwork links.....

Chowly - "Simplifying technology for restaurants."

Restaurant 365 - "Restaurant Management Software."

Toast POS - "All-in-one restaurant POS."

Revel - "Leading cloud-based iPad POS system."

Plate IQ - "Simplify and automate your accounts payable."

Postmates - "Food delivery, groceries, alcohol - anything from anywhere."

Quickbooks - Accounting "Run your whole business."

Contact info:

 

Thanks for listening!

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

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

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

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

Huge thanks to Brittany McCrary for joining me for another awesome episode. Until next time!

 

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

 

Direct download: Tech_Talk_1_Brittany_McCrary.mp3
Category:general -- posted at: 3:37pm EDT

With Excitement allow me to introduce to you today's guest Founder and CEO of 84 Hospitality,  Rachel Cope!

Rachel recommends the book The New Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Figure it out."

In today's episode with Rachel Cope we will discuss: 

  • Walk the way you talk
  • Starting in the industry in a corporation
  • Tell people "good job" often
  • Treat staff with kindness and inclusiveness
  • You NEED to be consistent with your hours of operation
  • Learning to make dough from a school of pizza making
  • Gaining capital
  • Splitting equity
  • Partnerships
  • Scaling
  • Pop-ups as a way to get a concept started
Direct download: 778_Rachel_Cope_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Today's guest, Scott Landers, is the founder of Figure 8 Logistics, a consulting firm that specializes in delivery for the restaurant industry. Prior to figure 8 Logistics Landers was a civil engineer, and found his way onto the team of the New York City-based restaurant Dig Inn, where is focus was on developing their delivery program. He's opened his skills up to the rest of the industry with Figure 8

Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E.Gerber as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Get your hands dirty and change the world."

In today's WORKSHOP with Scott Landers we will discuss:

Today's sponsor:

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

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

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

Ecolab S&S Clean Simplifed Ad 300x300

 

Contact info:

Figue 8 website 

Thanks for listening!

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

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

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

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

Huge thanks to Scott Landers for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
 
Direct download: 777_Scott_Landers_PODCAST_mixdown.mp3
Category:general -- posted at: 9:41am EDT

Western Oklahoma native, Jeff Dixon, attended Oklahoma State University. While at Stillwater he obtained his Bachelor’s Degree in Hotel & Restaurant Management. He then spent the next 15 years in Edmond where he became a General Manager & Proprietor for the Hal Smith Group.  Today, Jeff serves as Co-Founder and CFO of Provision Concepts Jeff Dixon.

Check out The Great Game of Business: The Only sensible Way to Run a Company by Jack Stack as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you don;'t like something about yourself, change it."

In today's episode with Jeff Dixon we will discuss:

  • BOH organized chaos
  • Early mentors
  • Taking a 1.5 year break from the industry
  • Best interview tactics and advice
  • Opening vs. running a restaurant
  • Building a team
  • Building an energy drink company
  • Budgeting
  • Raising capital
  • Operational expenses
  • Trust, checks, and balances
  • The Trust and Track method
  • Sales and labor
  • Opening a restaurant during the COVID pandemic
  • Collaboration

Today's sponsor:

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

 

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Fire under my ass always
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Outgoing
  4. What's a current challenge? How are you dealing with it?
    • Juggling the growth
  5. Share one code of conduct or behavior you teach your team.
    • Embrace change
  6. What is one uncommon standard of service you teach your staff?
    • Don't be an order-taker, be a salesman. Care about your guests!
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • When you scale you need to invest personal time in ALL of your stores
    • Give more praise
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat others how you want to be treated
    • Go for no
    • You can do it

Contact info:

Email: jeff@eatdrinkpc.com

Thanks for listening!

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

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

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

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

Huge thanks to Jeff Dixon for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 776_Jeff_Dixon_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Brian Bogert is a co-founder of Oklahoma City restaurant group The Social Order Dining Collective (Fuzzy’s Taco Shop, Texadelphia, Seven47 & The Jones Assembly). Born and raised in Oklahoma City, he graduated from Heritage Hall High School. Brian was and continues to be a formidable tennis player, winning the state championship two years in a row. He graduated from Southern Methodist University in Dallas, TX with degrees in Finance and Marketing. When he’s not cheering on the OKC Thunder and Roger Federer, Brian is coaching high school tennis athletes at his high school alma mater.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The balance between contentment and stress is life's biggest riddle."

In today's episode with Brian Bogert we will discuss:

  • Work/life balance
  • Similarities between coaching sports and owning restaurants
  • The beginnings of fast casual
  • Communication skills
  • Business partners
  • Franchising
  • Advice for becoming a franchisee
  • Understanding your numbers
  • Finding the right accountant
  • Understand every aspect and role within your business
  • Profit First money management system
  • Managing a young, drunk crowd
  • Consulting
  • Using existing architecture to inform restaurant concepts
  • Social media marketing
  • Early mistakes
  • Soft/hard openings

Today's sponsor:

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

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Make it happen
  2. What is your biggest weakness?
    • Saying "No"
  3. What's one question you ask or thing you look for during an interview?
    • The intangibles; is he/she a good person
  4. What's a current challenge? How are you dealing with it?
    • Pivoting in the pandemic
  5. Share one code of conduct or behavior you teach your team.
    • Keep your head on a swivel/be proactive
  6. What is one uncommon standard of service you teach your staff?
    • Keep your head on a swivel/be proactive
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Listening
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Developed an in-house app
    • Asana - Manage Your Team's Work, Projects, and Tasks Online
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Take cafe of eachother
    • Travel
    • Listen

Contact info:

Instagram: @teambogie

Thanks for listening!

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

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

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

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

Huge thanks to Brian Bogert for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 775_Brian_Bogert_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Bruce Irving is the host of Smart Pizza Marketing Podcast and The Local Business Marketing Podcast. He is here with us today to discuss marketing and how it has changed in the past year.

Check out previous episodes featuring Bruce Irving, including #204 #236 #264 #317 #392

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Everything is figure-out-able."

In today's workshop with Bruce Irving we will discuss:

  • Your online communication has been increasing and will continue to increase
  • Privacy concerns
  • Choosing a platform to utilize
Direct download: 774_Bruce_Irving_PODCAST_mixdown.mp3
Category:general -- posted at: 8:57pm EDT

Stitch is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors.  Chad, former owner of Okay Yeah Co. and previously BENT on Creativity, and Jen, owner of Plant Shoppe, are best known for their resourceful approach in creating unique experiences and offerings to the Oklahoma City scene. Born and raised in Oklahoma, the couple strives to make positive, inspiring impacts in the community through various craft ventures.

Check out Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones by James Clear as mentioned in today's episode.

Check out Purple Cow: Transform Your Business by Being Remarkable by Seth Godin as mentioned in today's episode.

Check out What I Know About Running Coffee Shops by Colin Harmon as mentioned in today's episode.

Check out Homebase: Free Employee Scheduling as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Shit'll buff out."

In today's episode with Chad Grubbs:

  • Psychology
  • Christianity/being a former pastor
  • Working in the tech industry
  • A coffee shop with a strong focus on food
  • The restaurant industry is a grind that you need to love
  • Making your indoor seating feel like outdoor seating
  • Losing your dream location
  • The pains of restaurant real estate
  • Better and more polished experiences
  • Confusing service with hospitality
  • Social media - Instagram
  • Restaurateur online/social media engagement
  • Coffee subscriptions
  • Cross-promotion/collaboration
  • Podcasting and podcasting about coffee
  • Constant self-improvment

Today's sponsor:

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

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

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

Ecolab S&S Clean Simplifed Ad 300x300

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Take punches well and dust myself off
  2. What is your biggest weakness?
    • Clarity on choosing the best path to what you want
  3. What's one question you ask or thing you look for during an interview?
    • Where do you want to be in 2 years?
  4. What's a current challenge? How are you dealing with it?
    • minimizing goals and achieving smaller victories
  5. Share one code of conduct or behavior you teach your team.
    • 1% improvement, improve everyday
  6. What is one uncommon standard of service you teach your staff?
    • Caring about people, staff will write thank you notes on to-go containers/knowing frequent customer names
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Engaging with their staff
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Engage with people
    • Be who you are and improve
    • Try things that are different for you

Contact info:

Instagram: @stitchokc

Stitch website

Thanks for listening!

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

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

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

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

Huge thanks to Chad Grubbs for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 773_Chad_Grubbs_PODCASTmixdown.mp3
Category:general -- posted at: 3:30am EDT

Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today.

Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of Unsliced: How to Stay Whole in the Pizzeria Business.

Check out 32 Yokes: From My Mother's Table to Working the Line by Eric Ripert as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

    • "If you're not impressive then by default you are unimpressive."
    • "The complacency of today is the direct enemy of tomorrow."

In today's episode with Mike Bausch we will discuss:

    • Time in the military
    • Start small
    • Partnerships with family
    • Franchising?
    • HR systems and processes
    • Systems, processes, and procedures
    • Management development systems for opening a second location
    • Checklists
    • Using a giant white board for checklists
    • Positive reinforcement
    • COMMUNICATION!!!
    • How tech helps restaurant communication
    • Daily staff meetings
    • Food photography
    • Self-reliance and self-confidence

Today's sponsor:

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

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

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

Ecolab S&S Clean Simplifed Ad 300x300

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Approachable and able to be wrong
  2. What is your biggest weakness?
    • Finding a balance between being a softie and a hard-ass
  3. What's one question you ask or thing you look for during an interview?
    • Instincts to please the customer above anything
  4. What's a current challenge? How are you dealing with it?
    • Maximizing morale in a demoralizing atmosphere
  5. Share one code of conduct or behavior you teach your team.
    • Passionate, ethical, effective, fun, understand that they want their job
  6. What is one uncommon standard of service you teach your staff?
    • Replacing food that customer's aren't happy with
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't seek to be individual, they seek to fit in
    • Some restaurateurs act like they don't have a boss rather than being the best boss they never had
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • If you're not impressive then by default you are unimpressive
    • Never look down on the next generation
    • Never stop

Contact info:

www.unslicedbook.com

Instagram: @mikeybausch

Thanks for listening!

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

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

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

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

Huge thanks to Mike Bausch for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 772_Mike_Bausch_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Today's episode is a recording of "Coffe with Eric" that took place last week. I don't normally publish these, but this one was special. This session of Coffee with Eric is a PERFECT example of how I envisioned them going down: Someone in my network (a listener) needed help. They reached out to one of my past guests (Kyle Inserra). Kyle made me aware of the listener's situation, and I invited the two of them to a session of Coffee with Eric to mesh it out. Plus, we popped off the session with a really great conversation around Profit First. Frankly, the conversation around Profit First was another reason why I thought this recording of Coffee with Eric would be great to share. With 2021 freshly upon us, you still have plenty of time to implement Profit First before the end of the month

Show notes…

Calls to ACTION!!!

In this episode, we discuss:

  • The benefits of Profits First money management system
  • Setting up your Profit First Checking Accounts
  • What to consider including in your partnership agreement. 
  • Understanding that sweat equity holds value. 

Today's sponsor:

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

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

Ecolab S&S Clean Simplifed Ad 300x300

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

 

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 771_coffee_with_eric_PODCAST.mp3
Category:general -- posted at: 10:02am EDT

At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth, NH, and followed Hennessey to Stages at One Washington in Dover, NH. Next, he worked at Portsmouth’s popular Ristorante Massimo before joining Vida Cantina where, under the stewardship of Chef/Owner David Vargas, learned how to run a kitchen. His and Vargas' partnership flourished and together they opened Ore Nell’s Barbecue in Kitty, ME, with restaurateur Jay McSharry.

Check out episode 748 with Evan Hennessey as mentioned in today's episode.

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

Check out the book The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “If you show me a good loser, I’ll show you a loser.”
In today's episode with Will Myska we will discuss:
  • Being competitive
  • Play to win
  • Friendly competition
  • The value of a dollar
  • Passion for food
  • Theft
  • Making mistakes when you’re young
  • Reality checks
  • Moving from Texas to New Hampshire
  • Punctuality matters
  • Head down, hard work
  • Attention to detail
  • Maintaining standards
  • Catering
  • Popups
  • Treat it like you own it
  • Different management styles for different people
  • When you have to manage people older than you are
  • Food cost/the numbers/keep it lean
  • Maintain the right ENERGY in the kitchen
  • Avoid passive aggressive behavior in the kitchen
  • Loyalty/who has your back?
  • Intricacies of Bar-b-que (especially in New England)
  • Getting you name out when you’re a new restaurant
  • Instagram
  • Email blasting
  • Collaboration
  • Holiday packages or food
  • No excuses

Today's sponsor:

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

Ecolab S&S Clean Simplifed Ad 300x300

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Let loose and have fun
  2. What is your biggest weakness?
    • Unable to let go and step away
  3. What's one question you ask or thing you look for during an interview?
    • What are you goals in life?
  4. What's a current challenge? How are you dealing with it?
    • COVID-19, best ways to promote and pivot
  5. Share one code of conduct or behavior you teach your team.
    • Punctuality, good attitude
  6. What is one uncommon standard of service you teach your staff?
    • Three hellos, three goodbyes
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Social media
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Life's not a dress rehearsal
    • Play to win
    • Live, laugh, love

Contact info:

Instagram: @orenellsbbq

Ore Nell's website

Thanks for listening!

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

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

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

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

Huge thanks to Will Myska for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 770_Will_Myska_PODCAST_mixdown.mp3
Category:general -- posted at: 8:38am EDT

Kyle Inserra is a graduate of The French Culinary Institute where he graduated with honors. After working at notable restaurants such as Marco & Pepe and Anthony David's he moved to St. John, USVI, where he became the executive chef for a privately-owned restaurant group. On his return to the northeast, he opened the restaurants Polpettina and, where he was eventually forced out by his partners. Today he's the Co-Founder of La La Taqueria and is a Commercial Real Estate Advisor with a focus on brand growth and execution of real estate strategies for emerging restaurants. In addition, he's the host of the National Restaurant Owners Podcast, where he shares his experience and interviews fellow industry professionals to provide you with the insight our industry often lacks.

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

Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber as mentioned in today's episode.

Check out episode 765: Media First/Restaurant Second with Shawn Walchef as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Move fast and break shit."

In today's episode with Kyle Inserra we will discuss:

  • Just start
  • Podcasting
  • Escaping NYC during 9/11
  • Starting late in the industry
  • Ego-driven chefs
  • Fixing labor expenses in a new kitchen
  • Intricacies of inventory management
  • The prep system
  • Organization
  • Catering
  • Leases and importance of actually READING them
  • Creating a new kind of pizza restaurant in NYC
  • Scaling and earning equity
  • Equity
  • Ghost kitchens

Today's sponsor:

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

Ecolab S&S Clean Simplifed Ad 300x300

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Consistency
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Why do I need this person?
  4. What's a current challenge? How are you dealing with it?
    • Spreading myself too thin
  5. Share one code of conduct or behavior you teach your team.
    • Respect
  6. What is one uncommon standard of service you teach your staff?
    • Know your guest and be involved
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Know your numbers
  9. Name one service you've hired.
    • Book keeper - Rob Marzan
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't make the same mistakes that I made
    • That I really gave my all to the industry
    • That I actually can cook

Contact info:

Instagram @kyleinserra

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 769_Kyle_Inserra_PODCAST_mixdown.mp3
Category:general -- posted at: 8:53am EDT

Greg Alpatov Plate IQ

Today's guest, Greg Alpatov,  is the Direct of Sales for Plate IQ, an accounts payable automation platform specific to the Restaurant industry. Over the last 150 episodes, Plate IQ has been recommended, organically, 4 times. That's why we've invited Plate IQ here; to learn more about why my guests are saying such great things. Plus, we uncover some of the histories of Plate IQ and how they've evolved into the organization they currently are.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Did you play video games? Remember those racing games, where you'd race the ghost of yourself from the previous run. That's what life should be like; a race against yourself the day before.

In this episode we discuss:

  • How Greg Alpatov got involved with Plate IQ
  • The origin story of Plate IQ.
  • The Benefits of implementing Plate IQ into your business.
  • The future of Plate IQ.

Plate IQ Demo

The day before recording this interview Greg and Plate IQ VP of Product Kyle Johnson joined us LIVE in RUNetwork to demo the platform. Here's that recording:

Click here to schedule your own demo and get 3-months FREE Plate IQ services. 

 

Today's sponsor:

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

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

Ecolab S&S Clean Simplifed Ad 300x300

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

Contact info:

Greg@PlateIQ.com

PlateIQ.com

@plate_iq

 

Thanks for listening!

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

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

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

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

Huge thanks to Greg Alpatov for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 768_Greg_Alpatov_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jamie Giovinazzo is the founder of Eat Clean Bro, a meal delivery service that started from a conversation at the gym, and a vision to help people be more healthy. In 2013, after 7 failed attempts, and only $300, Eat Clean Bro was finally able to get off the ground and hasn't stopped scaling since. As of 2019 Eat Clean Bro has tens of thousands of customers across 11 states.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "A man can fail many times, but he is not a failure until, he give up."

In today's episode with Jamie Giovinazzo we will discuss:

  • Being unprepared when you start your business
  • Learning from failure
  • Finding a business partner
  • Mistakes people make they start to make money
  • Partners. Do you need them?
  • The desire to help people
  • Being OK with failure
  • Organization is key
  • Recognize your weaknesses
  • Adderral addiction
  • You have to be honest with yourself to be successful
  • Drugs in our industry
  • Make friends in the industry
  • Growing while maintaining a small business mentality
  • Communication and problem solving are key
  • The future of small businesses in America
  • Helping other entrepreneurs
  • Playing the long game

Today's sponsor:

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Passion
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Collaboration
  4. What's a current challenge? How are you dealing with it?
    • Competing against brands with much bigger bank accounts
  5. Share one code of conduct or behavior you teach your team.
    • Treat people the way you want to be treated
  6. What is one uncommon standard of service you teach your staff?
    • Healthy prepared meals with no contract or minimum
  7. What's one book we must read to become a better person or restaurant owner?
  8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat people the way you want to be treated, listen to your gut, always do the right thing

Contact info:

Instagram: @jamiegiovinazzo

Email: jamie@eatcleanbro.com

Thanks for listening!

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

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

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

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

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

 

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

 

Direct download: 767_Jamie_Giovinazzo_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Get your 30-day Trial to RestaurantUnstoppableNetwork.com

Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision Otis Restaurant at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he  was invited to cook at the beard  house, and in the first year of business Otis was recognized by NH as the Best New Restaurant in NH.

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

Check out episode 748 with Evan Hennessey as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be true to yourself. Do you.”

In today's episode with Lee Frank we will discuss:

  • Don’t chase money if that means sacrificing who you are
  • An early desire to be in a kitchen
  • Realizing school isn’t for you
  • Taking a step back in order to go forward
  • You have to be willing to grind it out in this industry
  • Never choose a job based on the money
  • Gaining knowledge when you’re young is more valuable than money
  • Culinary school?
  • Line cooks and chefs. What’s the difference?
  • Failures
  • Who started farm-to-table?
  • Giving credit where credit is due
  • Living above the restaurant where you work at’
  • The importance of FOH
  • Attention to detail
  • Maintain standards
  • Constant gentle pressure
  • Checklists
  • Thank your staff
  • Business-minded
  • People don’t invest in things, they invest in PEOPLE
  • An individual makes it good, a team makes it great
  • The numbers
  • Building a great team
  • The creation of Chefs After Dark
  • Events in your restaurant aimed at restaurant people
  • Share passion
  • The power of transparency
  • Communication
  • The stress bell curve
  • Quality of service stays consistent regardless of volume
  • Showing up EVERY DAY is easier when you’re being YOU
  • Attracting like-minded people
  • Be willing to put in the work
  • Don’t ask anyone to do anything you wouldn’t do yourself

Today's sponsor:

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

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard working
  2. What is your biggest weakness?
    • Sarcasm
  3. What's one question you ask or thing you look for during an interview?
    • What's your biggest weakness?
  4. What's a current challenge? How are you dealing with it?
    • COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Politeness, say please and thank you
  6. What is one uncommon standard of service you teach your staff?
    • Every guest is important, not just the ones that look like they will leave a good tip
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Adapt
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Love yourself, take care of others, be you

Contact info:

Facebook: @otisrestaurant

Instagram: @chefleefrank

Call the restaurant: 603-580-1705

Website: www.otisrestaurant.com

Email: lee@otisrestaurant.com

Thanks for listening!

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

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

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

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

Huge thanks to Lee Frank for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 766_lee_frank_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Over the last 12 years Shawn Walchef’s restaurant, Cali Comfort BBQ, and media business has generated over twenty five million dollars in sales in San Diego, California without ever adding another single location. His greatest location curse became his greatest gift as it forced him to focus on all things digital just to stay in business. Currently his team has developed a plan to scale with a new bbq media model that is three times more profitable than his first business.

Check out Episode 675: The Power of getting Involved in Your Community with Shawn Walchef 

Check out RestaurantOwner.com as mentioned in today's episode!

Check out Restaurant Solutions, Inc. (RSI) as mentioned in today's episode!

Check out If This Then That as mentioned in today's episode!

Check out Zapier | The easiest way to automate your work. as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

In today's workshop with Shawn Walchef we will discuss:

  1. Stay curious, get involved, ask for help
    • Every day at your restaurant is an event, treat it like that
    • Digital storytelling through smartphones
  2. Establish relationships NOT based on exchanging money
    • Put on events for people as favors
    • Document and share everything
  3. If you are overwhelmed with the abundance of apps and platforms...
    • the internet breaks down to
      • video
      • audio
      • images
      • written word
  4. When it comes to the step by step of sharing your work online...
    • the 4 P's are
      • Plan
      • Produce
      • Publish
      • Promote

Today's sponsor:

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you’re thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

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

Contact info:

Email: shawn@calibbq.media

Website: calibbq.media

Twitter: @ShawnPWalchef

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 Shawn Walchef for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 765_Shawn_Walchef_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Kate McGrath originates from Newfields, NH, and is a graduate from the University of New Hampshire where she majored in Liberal Arts, Political Science, and Communications. In 2003 she joined the Jumpin' Jays Fish Cafe team as a host and eventually became GM. In 2016 she partnered Jay McSharry (the "Jay" from Jumpin Jay's) and Andrew Wilson to open The Rail Penny Tavern.  In 2020 The Rail Penny Tavern was recognized by NH magazine as one of the best overall dining experiences in NH. 

Check out Resy as mentioned in today's episode.

Check out Toast POS as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Take your chance."

In today's episode with Kate McGrath we will discuss:

  • Take chances
  • Where do you wan to be in the future and what are you willing to do to get there?
  • Work ethic
  • Kitchen work provides work everywhere in the world
  • Travel
  • Motivated by money when you’re young
  • Stepping up professionalism
  • Working at a restaurant is like throwing a party
  • The host position and its importance
  • Hosts are unappreciated and underused during most services
  • Wine as a language
  • Pooling tips?
  • Making regulars
  • Pivoting during COVID-19
  • “Aha” moments
  • Giving up the responsibilities to move on to more
  • Investments and what’s right for you
  • Money management/time management
  • Markting
  • Opening challenges
  • Staffing challenges
  • Shift your messages based on the team members you are working with, not everyone is the same
  • Ditching intolerance with age
  • Training
  • The restaurant industry has its own language and you need to learn it and teach it
  • Challenges of creating regulars
  • Knowing what the guest needs before they know what they need
  • Constant growth and betterment
  • Tracking growth

Today's sponsor:

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard work
  2. What is your biggest weakness?
    • "I'm Irish so I hold a grudge."
  3. What's one question you ask or thing you look for during an interview?
    • Why are you here?
  4. What's a current challenge? How are you dealing with it?
    • Besides COVID-19, staffing
  5. Share one code of conduct or behavior you teach your team.
    • Calm on the service but busy underneath
  6. What is one uncommon standard of service you teach your staff?
    • Cleanliness of tables and knowing what the guest wants before he/she does
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Show appreciation for staff and team members
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Hard work
    • Find a balance
    • Love your people

Contact info:

www.railpennytavern.com

Instagram: @therailpenny

Email: kate@therailpenny.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 Kate McGrath for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 764_kate_mcgrath_PODCAST_mixdown.mp3
Category:general -- posted at: 7:25pm EDT

CLICK HERE to schedule your discovery call with David Scott Peters.

In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop checklists to "enforce your will.".

David Scott Peters offers a 24-week premium coaching program for independent restaurant owners who are committed to transformation. The first step is a discovery call where David helps you identify what is holding you back from the breakthrough that leads to the freedom you deserve.

Working through this information together, you and he will determine if his program is a good fit for you. If not, you’ll leave the call with the steps to follow to breakthrough.

Please note, Eric Cacciatore is an affiliate for David’s 24-week Restaurant Transformation Intensive and receives a $2,000 commission, which he’ll split with anyone who signs up through Restaurant Unstoppable.

This split provides $1,000 to each new member who joins through his link as a discount off the price of their membership

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

Check out his website: davidscottpeters.com

David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 4 previous episodes including:

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

Check out episode 437: Where To Start With Menu Engineering

Check out episode 578: How To Build A Budget

Check out episode 639: 7 Steps For Creating Great Managers

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Ideas are cheap; it's the people who put them into action who are priceless."

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

  1. Systems
    • Quantifiable goals
    • Trainable results
    • Define standards (Accountability)
  2. Standards
    • Start with standards
    • COVID-19 has changed this, standards change
  3. Details
    • Cash control
    • Every detail matters
    • Routine

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

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Contact info:

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

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 763_David_Scott_Peters_PODCAST_mixdown.mp3
Category:general -- posted at: 9:59am EDT

Eric Cacciatore is the host of Restaurant Unstoppable Podcast and Jared Parisi is the audio/visual editor. Today we are discussing the future of Restaurant Unstoppable, our vision, our core values, and the Restaurant Unstoppable Network.

Check out Getting Personal 1

Check out Getting Personal 2

Check out the past workshops that we hosted in the Restaurant Unstoppable Network including...

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

Show notes…

Calls to ACTION!!!

In today's episode with Jared and Eric we will discuss:

  • The future of Restaurant Unstoppable
  • Our core values
  • Our mission statement
  • The Restaurant Unstoppable Network (RUN)

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

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

Contact info:

eric@restaurantunstoppable.com

jaredp@restaurantunstoppable.com

RU on IG: @ericcacciatore

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 Jared Parisi for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 763_Getting_personal_3_mixdown.mp3
Category:general -- posted at: 8:11pm EDT

Today's conversation is about Optimizing Digital Ordering with Toast POS. Eric Cacciatore is the moderator and the panel will be made up of three other industry leaders: Doug Brown, Marketing and Branding Consultant and co-Founder of Buckhorn Grill with locations all over California, Josh Bufford, Co-Founder of Toast New American Gastropub in Richmond, VA, and Bruno Salazar and Don Pollo of Rosatoro Restaurant & Pisco Bar in NYC, and Candace Barocci Warner, Managing Partner, General Manager & Business Controller of Convito Café & Market in Wilmette, IL.

Check out Toast's On The Line as mentioned in today's episode!

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

Show notes…

Calls to ACTION!!!

In today's panel discussion we will be covering these 3 major topics:

  1. Menu Management - how two pivot your menu to take-out and delivery-friendly
  2. Marketing - how to introduce these changes to your customers
  3. Customer Education - how to send customers directly to you and avoid 3rd-party delivery fees

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off

your first design contest!

 

 

 

 

 

 

 

 

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

Contact info:

Toast, Inc.

Doug Brown --- Buckhorn Grill

Josh Bufford --- Toast New American Gastropub

Bruno Salazar and Don Pollo --- Rosatoro Restaurant & Pisco Bar

Candace Barocci Warner --- Convito Café & Market

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 Toast, Inc., Candace Barocci Warner, Doug Brown, Josh Bufford, Bruno Salazar, and Don Pollo for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 761_digital_dining_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Click here to Join the RUNetwork and Get 30-days access on me-- FREE. Plus get the bonus assets mentioned in today's episode. 

The Shed Restaurant in Libby, MT- Executive Chef Opportunity 

Nick Sarillo is today's guest. He is the founder and CEO of Nick's Pizza and Pub with locations in Crystal Lake and Elgin, IL. He is also the author of A Slice of the Pie: How To Build A Big Little Business. Additionally, Nick is the founder of the Trust and Track Institute.

Check out episode 099 and episode 170 with Nick Sarillo!

Check out episode 743 with Rudy Miick as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "I inspire purpose and values in people's work and life."
In today's workshop with Nick Sarillo we will discuss:
  • Workshop details, along with tangible resources provided by Nick Sarillo, can be found here when you become a member. That link gets you your first 30 days for free!

Today's sponsor:

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

Contact info:

Nick's Trust and Track Institute website

Thanks for listening!

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

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

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

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

Huge thanks to Nick Sarillo for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 760_Nick_Sarillo_Framing_for_Growth.mp3
Category:general -- posted at: 3:30am EDT

Join the RUNetwork and get 30-DAYS FREE on me!

Get control over your cash flow with The Profit First Money Management System COURSE.

Originating from Ocean County, NJ, today's guest is Rob Giuliani, a graduate of Rutgers University, a veteran, entrepreneur, restaurateur, surfer, and the co-founder & CEO of Playa Bowls, which just opened its 99th location.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Anyone can give up. It's the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart? That's true strength."

In today's episode with Rob Giuliani we will discuss:

  • Giving up is easy
  • Partnerships
  • Taking the leap
  • Early entrepreneurial leanings
  • Being calculated
  • Entrepreneurs are risk-takers
  • An aversion to borrowing money
  • Franchising
  • Giving up a six figure salary to sell açaí bowls
  • The fear of failing makes you stronger
  • Pop ups
  • Collaborations are key
  • Unrealistic expectations for opening a new space
  • Marketing
  • Lead by example
  • Third-party delivery
  • COVID-19 adaptations
  • Able and willing to communicate with your team

Today's sponsor:

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

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

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Passion
  2. What is your biggest weakness?
    • Kindness
  3. What's one question you ask or thing you look for during an interview?
    • Passion
  4. What's a current challenge? How are you dealing with it?
    • COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Loyalty
  6. What is one uncommon standard of service you teach your staff?
    • Customer service. Go above and beyond. Walk the bag around the corner and give it to the customer, as an example.
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Customer service
  8. Name one service you've hired.
    • Book keeping/Accounting
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Eat good, healthy food
    • Find good financial guidance
    • Be kind

Contact info:

Email: rob@playabowls.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 Rob Giuliani for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 759_rob_giuliani_mixdown.mp3
Category:general -- posted at: 3:30am EDT

CLICK HERE TO JOIN THE NETWORK

Today's guest, Jordan Boesch, hails from Saskatoon, Saskatchewan, Canada, got his start in hospitality working at his dad's Quiznos, is a Graduate of Algonquin College of Applied Arts, is a programmer by trade, and is the CEO and Founder of 7shifts

In this episode, we dive into the story behind 7shifts, what separates 7Shifts from other Labor management platforms, the data 7Shifts is privilege to, and what the future of 7shifts looks like.  

Check out Radical Candor: Be A Kick-Ass Boss Without Losing Your Humanity by Kim Scott as mentioned in today's episode!

Check out The Speed of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Belief in "the act off being radically candid."

Today's sponsor:

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

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

 

 

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 Jordan Boesch for joining me for another awesome episode. Until next time!

 

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

Join the RUNetwork! First 30 days on me!

Check out episode 013 the first time Nancy Batista-Caswell joined the show!

Check out Mass Restaurants United focusing on independant restaurants in Massachusetts.

Check out Speaking Broadly Podcast as mentioned in today's episode!

Check out Super Soul Podcast as mentioned in today's episode!

Today's guest, Nancy Batista-Caswell, has been kicking butt and taking names for as long as she's been in the game. She is the Proprietor of Caswell’s Restaurant Group which consists of Ceia Kitchen and Bar, BRINE, and Oak + Rowan. Ceia has received numerous ‘best’ awards for its culinary, wine and overall experience. Some of Ceia's more recent recognitions include an invitation to cook at the beard house and most recently StarChefs.com has named Today's guest Rising Star Restaurateur, the only honoree in the category.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Fail fast and move on
In today's episode with Nancy Batista-Caswell we will discuss:
  • The FOH grind
  • Growing up in kitchens
  • Chefs who excell in both the dining room and the kitchen
  • It’s all about relationships
  • Embracing chef creativity
  • Learning construction and how it relates to opening restaurants
  • Seeing restaurants “from scratch” via buildouts and construction
  • What brought her from Boston to Newburyport (north shore Mass.)
  • Culture
  • Volume issues in a new restaurant
  • Community involvement
  • When team members hit a ceiling in your restaurants
  • Self-confidence in the industry
  • Make your intentions known
  • Feeding front-line workers
  • Work/life balance
  • Struggling to relax when not at your restaurant
  • Does your community need another restaurant? Probably not
  • Training costs money (hire slow, fire fast)
  • COVID restrictions as a reality check for our industry
  • Making payroll leaner
  • Opening mistakes to avoid
  • Game-ifying business
  • How do politics affect the restaurant industry
  • Emotional intelligence

Today's sponsor:

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

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Time spent by myself
  2. What is your biggest weakness?
    • Give people too many chances
  3. What's one question you ask or thing you look for during an interview?
    • What are you eating and drinking?
  4. What's a current challenge? How are you dealing with it?
    • Growing and maintaining loyalty from staff and customers
  5. Share one code of conduct or behavior you teach your team.
    • Positive energy
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Reflect on your own day-to-day duties/routine
  8. Name one service you've hired.
    • One Oak - HR
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Still be you
    • Live intentionally, daily affirmations or intention
    • A recommendation list for places with great food and great drink

Contact info:

www.caswellrestaurants.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 Nancy-Batista Caswell for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 757_NBC_PODCAST_mixdown.mp3
Category:general -- posted at: 9:09pm EDT

Click HERE for 12 Months FREE Restaurant Unstoppable Network. 

Click here to access Jills Course: Confident Customers Through Customer Experience (join the network and save $500)

Check out The Speed of Trust: The one Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode!

Check out RestaurantOwner.com as mentioned in today's episode!

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Individually we are one drop but together we are an ocean.”
In today's workshop with Jill Raff we will discuss:
 
The Three E's:
  • Educate
  • Engage
  • Entrust

More info and resources if you join the network here!

Direct download: 756_Jill_Raff_mixdown.mp3
Category:general -- posted at: 11:38am EDT

Get 12 Months of Restaurant Unstoppable Network here

David Vargas, Chef/Owner, Vida Cantina brings his Mexican heritage and appreciation for local seasonal New England products to every plate at Vida Cantina in Portsmouth, NH. A James Beard-nominated chef, David grew up in Southern CA and spent time in Mexico as an exchange student. David works with the Kittery school system training the administration and staff, and teaching the students about healthy cooking and eating.  David also is co-creator of Chefs After Dark, a friendly (raucous!) chef rivalry night among friends in the NH/MA/Maine chef community with hosted events raising funds for deserving local charities. David is also a leader in the region supporting NH Community Seafood, creating “Catch of the Day Tacos” with whatever fresh fish the collaborative hauls in.  He earned a cult-like following for his home-made heritage corn tortillas, sourced with his own blend of local organic corn grown for him at Tuckaway Farms, resulting in David opening his own tortilla business, Vida Tortilla. These specialty tortillas are available at the popular Dos Amigos restaurants, Vida Cantina, and select New England restaurants. 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Justify your existence.

In today's episode with David Vargas we will discuss:

  • Being a wild child and growing up
  • Feeling at home with restaurant industry workers
  • Hospitality is treating people like family
  • Living in Mexico City and learning to cook
  • Culinary school and if you should go, very expensive
  • Mentors
  • Learning California-style cooking
  • When to transition from line cook to head chef/restaurant owner
  • Taking the next step in your career out of survival
  • Learning food cost - reality vs. what you learn in culinary school
  • You must be aware of what’s going on in your industry - talk to other chefs and restauranteurs
  • If you’re not excited about your food, neither will your guests
  • Sobriety in the industry
  • Spend time away from your restaurant so that you long to be there
  • Opening/operating a food truck
  • Surviving (monetarily) a fire in your food truck
  • Working as a mercenary chef
  • Set your team up for success in their own lives and your business
  • Catering
  • Saying yes to everything
  • Diversifying income
  • Should we pay attention to services like Yelp?
  • The power of getting involved with your community
  • Cooking competitions
  • Diversify your revenue streams
  • Retail in your restaurant - online store and shipping advice
  • Evolving because of COVID-19 - surviving the upcoming winter in NH (no outdoor dining)

Today's sponsor:

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

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Coming in prepared every day to enjoy the day
  2. What is your biggest weakness?
    • Not listening to my wife enough
  3. What's one question you ask or thing you look for during an interview?
    • What makes you happy?
  4. What's a current challenge? How are you dealing with it?
    • Besides COVID, work ethic of new staff, determining work ethic before hire someone
  5. Share one code of conduct or behavior you teach your team.
    • Mental Mise en place
  6. What is one uncommon standard of service you teach your staff?
    • To cook good is to look good
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't do well enough or often enough?
    • Give their staff the opportunity to succeed
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenceD operations?
    • Square POS
    • Social media - Instagram and Facebook
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Justify your existence
    • Si, se puede
    • Spend more time with your family

Contact info:

info@vidacantinanh.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 Vargas for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 755_david_vargas_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Join the Network and access the Profit First Course 

Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how.

Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz.

Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business.

Kasey Anton, founder of Spark Business Consulting, and former restaurateur, and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience.
Success Quote or Mantra
Care more than others. Your Sucess is our success.
In this episode with Kasey Anton and Mike Michalowicz, we discuss:

How Mike developed the Profit First Money Management System.
How the profit first system is about making systems for you, and not the other way around.
The human behavior behind why profit first works; Parkinson's Law, Primacy Effect.
Howthe key to implementing profit first is to start slowly.
How to implement Profit first into your business.
The unique aspects of the restaurant industry that need to be considered when implementing profit first.

Direct download: Profif_First_Re_publish_intro__mixdown.mp3
Category:general -- posted at: 2:11pm EDT

Nick Bishop Jr grew up in a restaurant family and today is the Co-Founder and Co-Owner of Hattie B's. Hattie B's Hot Chicken is a family business, founded and operated by father-and-son team Nick Bishop, Sr. and Nick Biship, Jr., and is headquartered in Nashville, TN, where there are three locations. The fast-casual eatery expanded first to Birmingham, AL, in 2016, followed by openings in Memphis, TN, and Atlanta, GA, in 2018. In the late summer of 2018, they opened their most recent location at Block 16 Urban Food Hall at the Cosmopolitan of Las Vegas.

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

Check out Start With Why: How Great Leaders Inspire Everyone to Take Action by Simon Sinek as mentioned in today's episode.

Check out Leaders Eat Last: Why Some Teams Pull Together and Others Don't by Simon Sinek as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Smile and hustle."
In today's episode with Nick Bishop Jr. we will discuss:
  • Creating core values
  • Family businesses
  • Seeing and acknowledging opportunity
  • Retaining employees
  • The history of hot chicken in Nashville
  • Creating a brand around one item
  • FOH
  • Make your staff's lives better and they will make your customers' lives better
  • Tip-sharing
  • Inward growth
  • Existing to make people's lives better
  • How to know when you're ready to scale
  • Modern society NEEDS restaurants for human-to-human contact in a digital age
  • The weird bright side of COVID-19 in the industry

Today's sponsor:

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

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I care to point where I take it home with me
  2. What is your biggest weakness?
    • I care to point where I take it home with me, try to keep it separate
  3. What's one question you ask or thing you look for during an interview?
    • What gets you going outside of work and restaurants?
  4. Share one code of conduct or behavior you teach your team.
    • Smile and hustle
  5. What is one uncommon standard of service you teach your staff?
    • Recognize customers and knowledge it, take care of locals and regulars
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Take themselves too seriously
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Surround yourself with good people
    • Don't continue to do things toast don't fulfill you
    • Be open, be an open book

Contact info:

Hattie B's website

Instagram: @hattiebs

Facebook: @HattieBsMidtownNashville

Twitter er: @HattieBs

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 Nick Bishop Jr. for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 754_nick_bishop_jr_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Click this link for 12-months FREE Restaurant Unstoppable Network R.U.N.

You can find Carrie Luxem at her website www.carrieluxem.com or read her book Restaurant Operator's HR Playbook here. We are here today to learn about recruiting and onboarding best practices, hiring for cultural fit.

Check out my conversation on episode 321 with Carrie Luxem!

Join the Restaurant Unstoppable Network to get access to hundreds of experts like Carrie and take part in these workshops.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Leadership is about making an emotional connection with people."
In today's workshop with Carrie Luxem we will discuss: 
  1. Recruiting - How to find talent
  2. Cultural fit - hire people who match your culture
  3. Onboarding/orientation process

Join the Restaurant Unstoppable Network for a FULL list of resources mentioned and breakdown of the advice given in today's workshop!

Today's sponsor:

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

Contact info:

www.carrieluxem.com

Thanks for listening!

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

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

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

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

Huge thanks to Carrie Luxem for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 753_carrie_luxem_NEW_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. Today, there are 10 Martin’s locations in the Nashville area, Louisville Kentucky, Birmingham Alabama, and our newest location in Charleston South Carolina.

Pat is a member of the famed Fatback Collective, a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South.

Check out The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Being super particular on the details is what matters in success."

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

  • Industry secrets and should you keep them?
  • Mentors and their immense importance in this industry
  • Waiting to open a restaurant based on finances even though you have the skills
  • The IMMENSE importance of LEARNING
  • People who cook often do so beyond the need for sustenance - we want to make people happy
  • The benefits of an open mind
  • To go to culinary school or not to go to culinary school?
  • Dealing with critics
  • Making mistakes and what we learn
  • Partnerships
  • Labor schedules
  • "Game-ifying" business
  • You NEED to learn the business side regardless of your role in the company
  • Promoting within when your team isn't ready-avoid it!
  • Pride in your brand
  • Ask EVERYONE for advice but be particular about the advice you take
  • Growth
  • Invest in YOUR PEOPLE
  • The love of teaching

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "You have to give a crap!"
  2. What is your biggest weakness?
    • Over-analyze and go too deep into an issue
  3. What's one question you ask or thing you look for during an interview?
    • Training costs money so make sure they want to stay for a longer amount of time
  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.
    • Know your job and do your job
  6. What is one uncommon standard of service you teach your staff?
    • Chef-driven, fine-dining FOH
    • The customer is not always right but you still need to make them feel like they are right
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do all the little things
    • Smile and be very very nice with your customer base
    • Treat others better than you treat yourself

Contact info:

Martin's Bar-B-Que Joint website

Instagram: personal: @pitmasterpat business: @martinsbbq

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 752_Patrick_Martin_PODCAST_mixdown.mp3
Category:general -- posted at: 9:26am EDT

One of my goals with Restaurant Unstoppable is to slow down and to connect with guests and listeners on a more detailed, intimate level. I want to LITERALLY connect you with my network.

Going forward, I’m going to offer all my guest the opportunity to connect with my audience via zoom the week their episode goes live.

The goal is to pull back more layers and to get more granular. Plus, I want to provide my listeners with the opportunity to ask the questions they wish I had.

If you want access to all future “Shop Talks” plus, workshops, coffee with eric, and access to other passionate, driven restaurateurs go to www.restaurantunstoppable.com/30daytrial to join the Restaurant Unstoppable Network

Direct download: Evan_Hennssey_shop_Talk__mixdown.mp3
Category:general -- posted at: 2:00pm EDT

In today's episode, Jeremy Julian, Host of The Restaurant Technology Guys podcast and COO of Custom Business Solutions, joins us to discuss the 5 key systems every restaurant should invest in. Let's face it, there are many options out there to choose from when it comes to outfitting your restaurant,.

Which tools and systems are most necessary? Which manufacturers of this technology to we recommend? What are my guest most recommended? These questions and more answered. 

Check out episode 137 with Jeremy about credit card security and episode 186 with Jeremy about 7 ways to prepare for a $15 per hour minimum wage increase.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Help others get what they want and ultimately you will get what you want.”

The Five (plus a BONUS) systems to adopt in your business are:

  1. POS - a truly modern system
  2. Kitchen Management Software
  3. Inventory Management Systems/Software
  4. Labor Management
  5. Security systems/cameras
  6. BONUS: Data Analytics Tool
  • For a full breakdown of resources mentioned in this episode regarding the above-mentioned programs please join the network here.

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text.

Contact info:

Website: www.restauranttechnologyguys.com

Twitter: @RestTechGuys

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 Jeremy Julian for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 751_Jeremy_Julian_mixdown.mp3
Category:general -- posted at: 3:30am EDT

After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open Alinea Restaurant in 2005. In the years to follow, Nick would go on to co-find Next, The Aviary, and Roisters. In addition, Kokonas is the Founder and CEO of Tock, a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world.

Check out the first time Nick Kokonas joined RU on episode 333.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Just show up!"

In today's episode with Nick Kokonas we will discuss:

  • You should know your customer
  • Deciding when to scale
  • Writing a cocktail book
  • Connecting with your guest digitally before they arrive
  • Letting you team weigh in on creative decisions/branding/marketing
  • Collecting emails
  • Are regulars your most valuable customers? What do the numbers say?
  • Partnering with a hotel
  • Opening and closing a restaurant in 3 years
  • Enforcing culture; is it possible?
  • The intricacies of Tock and Tock To Go
  • Contactless payment /paying with your phone

Today's sponsor:

Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Contact info:

exploretock.com/join

Email: nick@tockhq.com

Instagram: @tockhq

Twitter: @tock

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 Nick Kokonas for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 750_nick_kokonas__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept SAJJ Mediterranean. A Jordan native, Ayoub frequented a local falafel shop while in college in the U.S. studying engineering and noticed that it often had a line out the door. He wondered if Mediterranean food could blend great flavors with streamlined operations, there was a market (full of hungry people) eager to eat it. After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub took the plunge, opening the first SAJJ Mediterranean location in Menlo Park in 2012.

Today we're here to learn about how Zaid took his commissary, and converted it to a Direct-t0-Market operation, delivering meals straight from the menu, family-style meals, and grocery items. We get into why he took this approach, the technology he's leveraging, models he's implementing, and much more.

Check out episode 619 - my first episode Zaid Ayoub!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Never test the depth of the water with both feet."

Lots of resources mentioned today!

  1. Olo - Online/mobile ordering from restaurants
  2. Dispatch - used with Olo to aid in delivery
  3. Zuppler - Online ordering menus that are more than just a pretty face
  4. Survey Monkey - Find out what your guests wants from your restaurant
  5. The Farmers on Wheels - Fresh produce from the farm to your table

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text.

Contact info:

Email: zaid@sajjstreeteats.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 Zaid Ayoub for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 749_zaid__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Join The Network

Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Duniway Restaurant, as well as Chef de Partie of The One Hundred Club, all in Portsmouth, NH.

Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the summer of 2020, Hennessey became a 3-time Chopped Champion on Food Network’s nationally acclaimed cooking competition show. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England.

Check out Evan Hennessey on the Restaurant Unstoppable Podcast way back on episode 008

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be humble but be brave and always look forward."
In today's episode with Evan Hennessey we will discuss:
  • Humility
  • Culinary school
  • Fulfilling personal responsibilities while pursuing a career
  • Literally building a restaurant
  • Anarchism in business
  • Learning from the greatest in your region
  • The business side of restaurants
  • Partnerships
  • Partnerships with family
  • Catering
  • Word-of-mouth marketing
  • Tasting menu, reservation-only dining
  • The numbers of opening 3 days-a -week with only 9 seats
  • Fine dining through COVID-19

Today's sponsor:

Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Openness
  2. What is your biggest weakness?
    • Openness
  3. What's one question you ask or thing you look for during an interview?
    • What is your favorite restaurant and why?
  4. What's a current challenge? How are you dealing with it?
    • Maintaing the balance of positive work, finance, and family.
  5. Share one code of conduct or behavior you teach your team.
    • Failure is fine, I'd rather you ask me questions instead of making mistakes.
  6. What is one uncommon standard of service you teach your staff?
    • Connect with the guests.
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't be afraid to be brave
    • I want my legacy to be a crater with houses built around it instead of a path with footprints
    • Pay it forward

Contact info:

Instagram: @evanhennessey

Email: evan@stages.dining

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 748_Evan_Hennessey_PD_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with clients at Full Heart Hospitality, and works on executing his vision for Red Barn Kitchen.

Check out Matt's book Homegrown: Cooking From My New England Roots

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Head down, full heart"
In today's episode with Matt Jennings we will discuss:
  • Culinary school
  • New England Culinary Institute
  • The D.I.S.K. method
  • Starting small
  • Buying/operating a cheese shop as a starting point
  • Budgeting
  • Buying a business with established roots
  • A partnership is a marriage
  • Farmers markets
  • Visioning - write it down
  • Knowing when to say "No"
  • Regrets
  • Self-care
  • Public Relations - do you need it?
  • Chasing accolades

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Sense of urgency
  2. What is your biggest weakness?
    • Over-thinking
  3. What's one question you ask or thing you look for during an interview?
    • The fire in their eyes
  4. What's a current challenge? How are you dealing with it?
    • Shifting a culture to a new philosophy on food
  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?
    • Empathy
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Listen
  9. Name one service you've hired.
    • PR
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be good to other people
    • Believe in your own ability
    • Love hard

Contact info:

Instagram: @matthewjennings

Twitter: @matthewjennings

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 Matthew Jennings for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 746_Matt_Jenningstest_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chris Schultz spent 15 years with the Starbucks management and leadership team before joining MOD Pizza, aka the MOD Squad in 2009.  Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves Voodoo Doughnut as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale. 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

Be authentic.

When You Know You're Ready To Scale: 

  • Business
    • Can you show a conservative growth period over the period: Month over Month: quarter over quarter
    • Don't be fooled by being on Main and Main
      • Location is a factor.
      • Your brand must be great to help manage cannibalization
  • People
    • Do they understand the Mission? 
    • Who are your culture carriers that can help lead and build the stores
    • Pick front line people with whom you'd share a foxhole.
      • have Confidence in leadership
      • Embrace growth and opportunity without fear
  • Culture
    • Must have a solid culture to grow and employees want to grow-- "Growth mentality"
    • Failure is not an option -- not just words on a wall, but a feeling you have
    • "Growing big while staying small" 
  • Infrastructure
    • A realistic view of the brand - Is it actually scalable AND scalable *where* you want to scale?
    • When to hire in for growth VS "stretch" for growth to make it work
      • Failure can occur because of too much overhead or by burning out good employees. 
    • Get utility players; they are vital to infrastructure-- find people who can wear different hats. Then empower them. 
    • CEO's must be able to sacrifice their own opinions and play the role of the visionary.
      • Having leadership you trust to make decisions based on your vision. 
  • Why Growth? 
    • Making money - nothing wrong with wanting to make more money; but, important to recognize the complexities that come with it. 
    • Bringing the brand and experience to a larger consumer base. 
    • Growth is not necessarily an indicator of success
    • Incremental growth
      • One to two is hard
      • Two to five is harder and the hardest
      • Five to 10 is impossible
      • After 10 it gets easier 
  • "Selling" Your Brand
    • It's okay to strategically utilize for growth
    • Why franchising works
    • Brand based companies are different 
      • licensing and Licensees
      • Company Operated. 
  • Are you Ready as a Leader? 

Contact info:

Chris@voodoodoughnut.com 

425-372-6556

Thanks for listening!

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

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

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

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

Huge thanks to Chris Schultz for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 745_chris_schultz_podcast_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Join RestaurantUnstoppableNetwork.com
Use this link and get your first 30 days on me!

Collinsville, CT native, Jamie Bissonnette is a graduate of the Art Insitute of Fort Lauderdale. After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open Eastern Standard. Two years later Jamie was recruited by Ken Oringer to open KO Prime.  Oringer and Bissonnette partnered to develop Boston favorites Toro, Coppa, and Little Donkey.

Check out the first time Jamie joined RU back on episode 067!

Visit www.saverestaurant.com to help save local restaurants.

Tell congress to Pass the RESTAURANTS Act NOW!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "PMA - Positive Mental Attitude."

In today's episode with Jamie Bissonnette we will discuss:

  • Importance of traveling for a chef
  • Importance of networking-beyond social media
  • Recognizing you're in a rut and getting yourself out
  • Pushing your staff to the right limit
  • Advice for staging
  • Just because you're a great chef doesn't mean you're a good manager
  • Anger in the kitchen
  • Partnerships
  • Patients
  • Self-awareness
  • Compassion
  • When your drive overtakes common sense
  • COVID-19

Today's sponsor:

Join RestaurantUnstoppableNetwork.com

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Curiosity
  2. What is your biggest weakness?
    • Curiosity
  3. What's one question you ask or thing you look for during an interview?
    • Passion
  4. What's a current challenge? How are you dealing with it?
    • Give our staff a sense of purpose during COVID
  5. Share one code of conduct or behavior you teach your team.
    • Be sincere
  6. What is one uncommon standard of service you teach your staff?
    • Attention to detail with allergy protocols
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Check in with their staff
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Avero - Unlock Your Restaurant's Potention
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Wear a mask
    • Wash your hands
    • Be fucking nice to each other

Contact info:

Instagram: @jamiebiss

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 744_Jamie_Bissonnette2_mixdown.mp3
Category:general -- posted at: 11:31am EDT

Join RestaurantUnstoppableNetwork.com and get your first

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At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive Chef, and eventually private chef before founding The Farmers Dinner.

The Farmers Dinner concept came about from Keith’s time working with local farms in the New England area. He wanted a way to support local farms while sharing the stories he learned from his time with various farmers.

Since 2012, The Farmers Dinner has hosted over 81 farms to table events across New England and fed more than 20,000 customers raising over $140,000 for local farms.

In addition to his time in the kitchen, Keith is the author of two books, The Perfect Turkey and co-author of the 2019 release, The Farmers Dinner – A Story in Every Bite. He's also got a Third book in the works.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You did what you knew how to do, and when you knew better, you did better." -Maya Angelou

In today's episode with Keith Sarasin we will discuss:

  • Open-mindedness
  • Psychology of hospitality
  • Belief systems/breaking habits
  • Vulnerability
  • What is success?
  • What can we do to maintain good staff?
  • What is a "farmers dinner?"
  • Email list generation
  • Various insurance needs for popups/events
  • Opening your first restaurant with a partner to then leave the operation
  • Opening stress
  • Multiple channels of revenue
Direct download: 742a_Kieth_Sarasin__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their pop-up fish taco concept, Gulf Tacos. After making a name for themselves by winning a few local food competitions, the duo saw an opportunity to ride the Nashville Hot Chicken wave in 2018. With this seen opportunity, Southerns Food was created and they've been selling out of sandwiches, daily, ever since.      

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Service to others is the rent we pay for our room on earth." -Muhammad Ali

In today's episode with Anthony Cruz and Teen Colley we will discuss:

  • Mentors
  • Chefs making mentees cry
  • Demanding respect as a leader
  • What Susan Spicer taught Anthony in the kitchen
  • Working on the line with no tickets, just call backs
  • Work ethic
  • Alcoholism in the restaurant industry
  • Testing a concept at festivals
  • Word of mouth
  • Let your people lean into their strengths
  • Giving away food to even organizers
  • Willingness to be vulnerable and ask questions/seek guidance
  • Painting yourself into a corner through branding
  • Social media best practices
  • Cross-promotions with companies you like and respect
  • Giveaways, are they worth it?
  • COVID-19's effect on festivals and food trucks

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Gene: Remain calm during a stressful service
    • Anthony: Passion
  2. What is your biggest weakness?
    • High standards, no one cares as much as the owners
  3. What's one question you ask or thing you look for during an interview?
    • Are you willing to go through this with us? Watch them work and see if they will work well within the company
  4. What's a current challenge? How are you dealing with it?
    • Anthony: Finding the right mentors for uncharted waters e.i. franchising/brick and mortars
    • Gene: Work-life balance
  5. Share one code of conduct or behavior you teach your team.
    • Meticulous pursuit of perfection and a constant sense of urgency
  6. What is one uncommon standard of service you teach your staff?
    • Giveaways/treat each customer as a friend
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Restaurants' inability to adapt (especially during COVID-19)
    • BOH/FOH employees are not compensated for what they're worth in this industry
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Always be kind to others
    • Don't be greedy
    • Help others

Contact info:

Instagram: @sothernsfood

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 Cruz and Gene Cally for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 740_Gene_Cally_Anthonthy_cruz_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened Toups’ Meatery restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by Toup's South.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Too dumb to be scared."

In today's episode with Isaac Toups we will discuss:

  • The true meaning of "Cajun"
  • There's an insane amount to learn as a chef, even 20 years in
  • Organization
  • Take a fault and turn it into a superpower
  • Consistency
  • How to "taste your food"
  • "Work clean"
  • Seniority advancements are a mistake
  • Have a good report with everyone in your circle
  • Be as straight-forward as possible with your staff
  • Being a manager in a kitchen for 20 years gives you a degree in psychology
  • Everyone knows that dick at work; don't be that dick at work
  • Staging/traveling
  • Marketing yourself
  • Being a chef with a talent agency
  • Celebrity chefs
  • Recipe books
  • The reality of "living the dream"
  • Location, location, location

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Drive
  2. What is your biggest weakness?
    • Ego, a little is good but too much is bad news
  3. What's one question you ask or thing you look for during an interview?
    • Team player
  4. What's a current challenge? How are you dealing with it?
    • Staying calm, learn when to walk away from a situation and/or let someone else take it over
  5. Share one code of conduct or behavior you teach your team.
    • Do to others what you would like done to you
  6. What is one uncommon standard of service you teach your staff?
    • The customer is not always right
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't ask their employees or their best customers what they could be doing better
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be there for your children
    • Do your work 100% or don't do it at all
    • Find someone to love and love them more

Contact info:

Facebook: @ToupsMeatery

Instagram: @toupsmeatery | @teamtoups

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 Isaac Toups for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 739_Issaac_Toups_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake.  After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born.

Check out episode 734 with Drew Delaughter as mentioned in today's episode.

Check out episode 732 with Chef Michael Gulotta as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Success is a journey, not a destination." Found on a coffee mug in the rubble of the restaurant now called Saint-Germain.

In today's episode with Trey Smith we will discuss:

  • Attention to detail
  • Mentors
  • From law school to culinary school
  • The competitive side of cooking
  • Learning how to ask for help
  • Trusting your team to execute your vision
  • Living and learning in Germany
  • In German restaurants you serve what you kill the night before
  • You're only as good as your team
  • CPA's and accounting
  • Leadership and how to manager people
  • Be respectful always in your restaurant
  • Projections and checklists

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Perfectionist
  2. What is your biggest weakness?
    • Perfectionist
  3. What's one question you ask or thing you look for during an interview?
    • What is your long-term goal
  4. What's a current challenge? How are you dealing with it?
    • Planning anything during COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Communication
  6. What is one uncommon standard of service you teach your staff?
    • Professional actions within a casual environment
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
    • Lawyer
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • DineX POS system
  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?
    • If you have a dream, take the leap
    • Enjoy what success you have
    • Work your butt off until it's time to stop

Contact info:

Instagram: @saintgermainnola

website: www.saintgermainnola.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 Trey Smith for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 738_Trey_Smith_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled The Ruby Slipper to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine.

In addition, Jennifer has served on the Board of Directors of Liberty’s Kitchen. The Ruby Slipper has been named one of Forbes Magazine’s Inner City 100 for three years. It was also named a Breakout Brand by Nation’s Restaurant News in 2017.

Check out episode 730 with Dennis Bagneris, CEO of Liberty's Kitchen as mentioned in today's episode!

Check out RestaurantOwner.com as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you focus on your people and put your people first, they'll put your gusts first, and ultimately you're going to be successful."

In today's episode with Jennifer Weishaupt we will discuss:

  • Autonomy
  • Building a restaurant in response to Hurricane Katrina
  • Going from engineer to restauranteur
  • What can you learn from 2 years at McDonald's? The answer: A LOT!
  • Multiple channels of revenue
  • Opening a successful restaurant with a full-time job
  • Sharing your numbers with your team
  • Importance of team meetings
  • An efficient staff meeting

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • World-class sleeper
  2. What is your biggest weakness?
    • Opinionated
  3. What's one question you ask or thing you look for during an interview?
    • Adaptability, great attitude
  4. What's a current challenge? How are you dealing with it?
    • Hiring great people
  5. Share one code of conduct or behavior you teach your team.
    • Gracious
  6. What is one uncommon standard of service you teach your staff?
    • A little something extra
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Talk to their staff and know what it's like on the front line
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • It's always and only about the people
    • The early bird DOES catch the worm
    • Keep the balance

Contact info:

Instagram: @rubyslippercafe | @rubysunshinebrunch

www.rubysunshine.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 Jennifer Weishaupt for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 737_Jennifer_Weishaupt_mixdown.mp3
Category:general -- posted at: 12:30am EDT

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

To learn more about carbon-neutral operations visit Chef Sammy Monsour's website.

Check out Josh's podcast - Full Comp Podcast 

Check out Principles by Ray Dalia as recommended by Josh in this episode.

Check out Traction: Get a Grip On Your Business by Gino Wickman as recommended by Josh in this episode.

Check out Good to Great: Why Some Companies Make the Leap...And Others Don't by Jim Collins as recommended by Josh in this episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

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

In today's episode with Josh Kopek we will discuss:

  • Gratitude
  • Don't be satisfied; be grateful
  • Nightclub hospitality
  • Understanding your failures AND your success
  • Fear in the industry, fear to fail
  • Gender inequities in the restaurant industry
  • Creating a side-hustle to leverage the cost to open your business
  • Passive income - can you leverage it?
  • Invest in people, not businesses
  • Outward vs. inward growth
  • Authentic desperation in trying to make people happy
  • Every restaurant you buy is giving you a new job
  • Southern food on the west coast
  • Damage control in your restaurant when it's needed
  • What is equity worth vs. cash flow?
  • Strategic quitting: if something isn't working, STOP!
  • Ego and vulnerability

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • My vulnerability
  2. What is your biggest weakness?
    • My ego
  3. What's one question you ask or thing you look for during an interview?
    • "How do you feel about people?"
  4. What's a current challenge? How are you dealing with it?
    • COVID-19, "how can I be more of-service?"
  5. Share one code of conduct or behavior you teach your team.
    • Attention to detail
  6. What is one uncommon standard of service you teach your staff?
    • Everybody leaves happy
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't do well enough or do often enough?
    • Quit
  9. Name one service you've hired.
    • Social media manager
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Focus on your family, they should be your only priority
    • Treat others how you want to be treated
    • Honesty is the best policy

Contact info:

Instagram: @joshkopel

joshkopel.com

Josh's podcast - Full Comp Podcast

Thanks for listening!

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

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

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

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

Huge thanks to Josh Kopel for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 736_Josh_Kopel_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant Daniel. Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's Scarpetta where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, Compère Lapin was followed by Bywater American Bistro.

Go to www.saverestaurants.com as mentioned in today's episode to support restaurants.

Go to www.werbig.org to sign the petition to get insurance companies to pay their business interruption insurance claims.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Positive vibes all around."

In today's episode with Nina Compton we will discuss:

  • The feeling of hitting a ceiling
  • Being committed to your journey before taking the first step
  • Receiving industry accolades while operating in the red
  • Food cost management
  • Competing on top chef
  • Having so many things on your table and no time to look at them
  • Making sure you sign the right deal
  • Always get a lawyer on your side for establishing business deals
  • Restauranteurs overspend before opening and open in the red
  • The differences in hotel restaurant deals; which is best for you?
  • The effects of AirBnB on your restaurant's neighborhood and your business
  • The effects of COVID on NOLA specifically

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Focus
  2. What is your biggest weakness?
    • Impatience
  3. What's one question you ask or thing you look for during an interview?
    • Open-mindedness
  4. What's a current challenge? How are you dealing with it?
    • The future
  5. Share one code of conduct or behavior you teach your team.
    • Be kind and empathetic
  6. What is one uncommon standard of service you teach your staff?
    • Recognition of your guest. SEE them
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • The focus on diversity in restaurants
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Use salt
    • Have fun when you're cooking and eating
    • Share with people you love

Contact info:

Instagram: @ninacompton

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 Nina Compton for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 735_Nina_Compton_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born.

Check out episode 733 with Michael Gulotta as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "We wouldn't do anything out of fear or greed."

In today's episode with Drew Delaughter we will discuss:

  • Being a jack of all trades in the restaurant
  • Mentors
  • Learning professionalism
  • What is professionalism?
  • Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path
  • Humility
  • Working with brand new owners who are learning as they go
  • Bridging the gap between BOH and FOH
  • Delegation and how to balance setting a good example and handing out tasks

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Humility
  2. What is your biggest weakness?
    • "I don't know."
  3. What's one question you ask or thing you look for during an interview?
    • Team work, self-motivation
  4. What's a current challenge? How are you dealing with it?
    • COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Be humble
  6. What is one uncommon standard of service you teach your staff?
    • Recognizing an opportunity for hospitality
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Mentorship mentality
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be humble
    • Show up to something that you want to show up to
    • Switch to Resy

Contact info:

Instagram: @saintgermainnola

website: www.saintgermainnola.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 Drew Delaughter for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 734_Drew_Delaught_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Ariane Daguin is the founder, owner and CEO of D’Artagnan, the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer health.

Check out Nourishment: What Animals Can Teach Us About Rediscovering Our Nutritional Wisdom by Fred Provenza as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Life is short. You might as well do the right thing."
  • "All for one and one for all."

In today's episode with arcane Daguin we will discuss:

  • The importance of doing the right thing
  • How COVID affects restaurant vendors
  • The value of education and not cutting corners
  • The silver-lining of COVID on our values
  • Why don't we demand to know where our food comes from in restaurants?

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Contact info:

D'Artagnan website

Thanks for listening!

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

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

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

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

Huge thanks to Ariane Daguin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 733Ariane_Daguin_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August, where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened Mopho to rave reviews and accolades. Today, Michael has scaled the operation to include Maypop and a second Mopho located in the new Louis Armstrong New Orleans International Airport.

Check out The Last Days of Haute Cuisine by Patric Kuh as mentioned in today's episode.

Check out The Town That Food Saved: How One Community Found Vitality in Local Food by Ben Hewitt as mentioned in today's episode.

Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Please and thank you restaurants."

In today's episode with Michael Gulotta we will discuss:

  • Respect and disrespect
  • The importance of saying please and thank you even when the situation is stressful
  • Knowing you wanted to be a chef at 8 years old
  • There are too many restaurants
  • Restaurants with awards on the walls and unable to pay the bills
  • People expect high quality for less money - it isn't sustainable for the provider
  • Cooking in Italy and Germany
  • The right way to scale
  • Employees-first culture
  • Investors/partners
  • Getting your staff to take ownership
  • Building a great team - it takes time
  • The unique challenges of NOLA restaurants
  • Crippling stress and learning how to deal with it

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Bull-headedness
  2. What is your biggest weakness?
    • Bull-headedness
  3. What's one question you ask or thing you look for during an interview?
    • The ability to hold a conversation. "I need to talk to my staff."
  4. What's a current challenge? How are you dealing with it?
    • "Figure out what I still have and maintain it moving forward."
  5. Share one code of conduct or behavior you teach your team.
    • Please and thank you
  6. What is one uncommon standard of service you teach your staff?
    • Always put bullets in our staffs' guns, always have their back, especially if they've been with us for a long time.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Bigger is not better
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Take the time to stop and look at your business and see how everyone within is operating
    • Make time for yourself
    • Be ok with the fact that to provide fully for your staff you will need to make sacrifices

Contact info:

Mopho Instagram: @mophonola

Personal Instagram: @michaelgulotta

Mopho website

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 732_Michael_Gulotta_mixdown.mp3
Category:general -- posted at: 7:04pm EDT

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started Blue Ocean Health Services, which aims to give your business the tools for success during the COVID-19 pandemic and beyond.

Today we're here to discuss COVID-19 best practices.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Providing public health for the community

In today's episode with Dr. Kara Farley we will discuss:

How to Keep employees and guests safe.

  • What's the Restaurant Owner's Liability?
    • Record-keeping
      • Screening
      • Creating Safe Environment
      • Cleaning
      • Don't need to legally report to the public
      • within 6 feet for 15 minutes
  • Aside from liability, what is the restaurant owners ethical responsibility?
  • What can we do for our employees to make them feel and actually be safer? Whats the process?
    • Screening
      • before the come to work- do you feel sick
      • Temperature check
      • Creating a culture of a common away
      • What's the process look like?
    • Hand washing
    • Why is taking temperature not necessarily the best practice?
    • What if our employees do not want to participate.
  • What happens when one of your employees tests positive.
  •  What happens if a guest test positive?
  • What's the latest on what we KNOW about COVID19
  • What's the best PPE out there, and where can we get it?
  • What's the perfect-case scenario?

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

Contact info:

Email: drfarley@blueoceanhealthservices.com

Blue Ocean Health Services website

Thanks for listening!

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

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

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

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

Huge thanks to Dr. Kara Farley for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 731_Dr._Kara_Farely__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started Blue Ocean Health Services, which aims to give your business the tools for success during the COVID-19 pandemic and beyond.

Today we're here to discuss COVID-19 best practices.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Providing public health for the community

In today's episode with Dr. Kara Farley we will discuss:

How to Keep employees and guests safe.

  • What's the Restaurant Owner's Liability?
    • Record-keeping
      • Screening
      • Creating Safe Environment
      • Cleaning
      • Don't need to legally report to the public
      • within 6 feet for 15 minutes
  • Aside from liability, what is the restaurant owners ethical responsibility?
  • What can we do for our employees to make them feel and actually be safer? Whats the process?
    • Screening
      • before the come to work- do you feel sick
      • Temperature check
      • Creating a culture of a common away
      • What's the process look like?
    • Hand washing
    • Why is taking temperature not necessarily the best practice?
    • What if our employees do not want to participate.
  • What happens when one of your employees tests positive.
  •  What happens if a guest test positive?
  • What's the latest on what we KNOW about COVID19
  • What's the best PPE out there, and where can we get it?
  • What's the perfect-case scenario?

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

Contact info:

Email: drfarley@blueoceanhealthservices.com

Blue Ocean Health Services website

Thanks for listening!

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

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

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

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

Huge thanks to Dr. Kara Farley for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 731_Dr._Kara_Farely__mixdown.mp3
Category:general -- posted at: 3:30am EDT

In 2008, Janet Davas founded Liberty's Kitchen. Her vision was to create a place where young adults who had been neglected or criminalized could come for a hot meal, a job opportunity, and a support system. Fast forward 12 years since its inception, we're sitting with Liberty's Kitchen CEO, and longest standing employee, Dennis Bagneris. In that time Liberty's Kitchen has evolved into a workforce development training program, which functions as a social enterprise, dedicated to transforming the lives of the "Opportunity and Vulnerable Youth" population of New Orleans, LA., by providing them with the support to develop self-sustainability, through an intensive 1-year life skills curriculum and employability skills training program, set in a culinary environment.

Check out Sapiens: A Brief History of Human Kind by Yuval Noah Harari as mentioned in today's episode!

Check out OpenTable as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"It takes a village."

In today's episode with Dennis Bagneris we will discuss:

  • Humans are naturally tribal; we seek the guidance of a group
  • Community
  • The importance of a strong family foundation
  • The banking world/understanding finances
  • Racism and activism
  • Existing to serve the people you employ
  • Applying non-profit operations and culture to a for-profit business
  • You have to know WHAT you're hiring for
  • What can you learn from your employees? Answer: a lot
  • Racism/sexism/ego in our industry
  • Break the mold; if you didn't like how you were trained then don't train your staff that way
  • The realization of how few people of color are CEO's
  • Before you fire someone find out the real reason behind their faults, it may be out of their control and there may be things you can do to help them
  • Advice for creating a non-profit organization
  • Cooking provides and can be a super power

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Self-reflection
  2. What is your biggest weakness?
    • Delegation
  3. What's one question you ask or thing you look for during an interview?
    • What do they care most about?
  4. What's a current challenge? How are you dealing with it?
    • Self-care
  5. Share one code of conduct or behavior you teach your team.
    • We want people to leave this place having had a good experience in everything including and beyond the food
  6. What is one uncommon standard of service you teach your staff?
    • Interdependence - you can't do it all by yourself
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Investing their time instead of their money
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Trust your gut - don't ignore it
    • I don't believe anyone is inherently evil - people can be approached correctly and minds can change
    • You have to find something you love in this world to exist in it

Contact info:

Liberty's Kitchen website

Facebook: @LibertysKitchen

Instagram: @libertyskitchen

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 Dennis Bagneris for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 730_Dennis_Bagneris__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef,  and later becoming a corporate executive chef for Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef  at Foxtail; a seasonally driven experiential at home dining concept.

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Clear eyes, full hearts, can't lose."

In today's episode with Page Pressley we will discuss:

  • Working for free - the benefits
  • Breaking bad habits in the kitchen
  • NOT cooking with recipes
  • If you want something you have to go get it
  • Managing precision and volume
  • Incentive
  • Substance abuse in the industry
  • Emotional intelligence
  • How to teach culture
  • Achieving balance
  • The significance of networking in the industry
  • Opening 5 restaurants in 18 months
  • Opening vs. Operating an existing restaurant
  • Becoming investable
  • Dinner clubs!

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Clarity
  2. What is your biggest weakness?
    • Balance
  3. What's one question you ask or thing you look for during an interview?
    • What do you do outside work?
  4. What's a current challenge? How are you dealing with it?
    • Time management
  5. Share one code of conduct or behavior you teach your team.
    • Approach everything with love
  6. What is one uncommon standard of service you teach your staff?
    • Approach everything with love
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Ask what they can do for the people who are serving them
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • A general better understanding of how internet connections work
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Always show up for the people who show up for you
    • Clear eyes, full hearts, can't lose
    • No amount of work or professional success is worth significant personal sacrifice

Contact info:

Check out the Fox Tales podcast hosted by Page.

Foxtails website

info@foxtailsupper.com

Social handles: Twitter: @pagepressley Instagram: @pagepressley

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 Page Pressley for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 729_Page_Pressley_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Hailing from Virginia, just outside Washington DC, Mike Rypka got his start in the restaurant industry as a fry cook at Popeyes. He found his passion for cooking during his time working at a country club in Springfield, VA. From there he attended Johnson and Wales University in North Miami, FL. This experience earned him a place with Marriott, which took him to CA, and eventually TX, where he worked in corporate settings until he left the corporate scene for Chuy's in the mid-2000s.

Two years later, at the age of 32, it was time for Rypka to do his own thing. In 2006 Torchy's was born. 14 years later Mike serves Torchy's as Founder and Chairman and the brand has scaled to 17 locations in the Austin Metroplex area and over 75 locations in all.

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

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"The Devil is in the details."

In today's episode with Mike Rypka we will discuss:

  • The details and why they're important
  • Why you should move on from a restaurant after 2 years
  • Working in different areas of hospitality
  • Letting your team be a part of the creative process
  • Gamifying work
  • Giving your people room to be creative and add value to your organization
  • How much better the culture is when the owners are fewer places removed from the bottom of the heigherarchy
  • Do something unique to stand out
  • Guerilla marketing give lots of food away- get it in their mouth
  • Know your lane and trusting others who are strong where you're weak
  • Ego - get rid of it
  • Catering for Disney and MTV

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

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

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Tenacity
  2. What is your biggest weakness?
    • Impatience
  3. What's one question you ask or thing you look for during an interview?
    • "If I could drive to El Paso and back with the person and not want to throw them out of the car I think I could work with them on a daily basis."
  4. What's a current challenge? How are you dealing with it?
    • Maintaining the integrity of the brand
  5. Share one code of conduct or behavior you teach your team.
    • Respect, honor, integrity
  6. What is one uncommon standard of service you teach your staff?
    • Treat customers like family
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't focus enough on the food
  9. Name one service you've hired.
    • T3 for marketing
  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
    • Be the best you can be
    • Follow your dreams and your passion

Contact info:

torchystacos.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 Mike Rypka for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 728_Mike_Rypka_mixdown.mp3
Category:general -- posted at: 3:30am EDT

John Houghtaling is the owner at Gauthier Murphy and Houghtaling LLC Attorneys at Law where they specialize in first-party business insurance litigations. He is also leading the Business Interruption Group, a nonprofit advocacy group comprised of leaders in the industry, including Wolfgang Puck, Daniel Boulud, and Thomas Keller.

Today we are here, to tell the truth behind what insurers are doing to restaurant owners. From a legal standpoint, we'll also discuss what is important for restaurants reopening during the pandemic.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Press on. Nothing in the world can take the place of persistence. Talent will not; nothing is more common than unsuccessful men with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination are alone omnipotent." -Calvin Coolidge

In today's episode with John W. Houghtaling we will discuss:

  • Taking on giants
  • Aligning your self interest with things that make a difference
  • What is capitalism at it's core and how can we utilize it to make a positive difference
  • Hurricane Katrina and what it did to NoLa and Houtaling's law firm
  • Do insurance companies forge documents to avoid helping their clients? The answer is yes.
  • "No exclusions" actually means there are exclusions - makes sense, right?
  • Successful restauranteurs become open restauranteurs to enrich their communities
  • Celebrity chefs have more pull than billionaires
  • The only way we come out of this in one piece is if we unite for a common cause

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

Contact info:

www.werbig.org

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 727_John_Houghtaling_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's Luke, a local french bakery, and Patty Lou's. Galicia also has served stints at Azul Condesa, Atelier Crenn, and Moto.

In 2013, along with co-chef partner Rico Torres, Galicia opened Mixtli (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists.

Check out The Subtle Art of Giving a Fuck by Mark Manson as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are."

In today's episode with Diego Galicia we will discuss:

  • Pressures of being a chef
  • Keeping your circle small
  • Reflecting on mistakes
  • What can a restaurant job can supply for you when you're down on your luck
  • Cooking is a team sport
  • Never be afraid to ask fellow chefs for help
  • Become a master of numbers
  • Restaurants live and die by their numbers
  • Lessons from a corporate kitchen job
  • Tell a story with your menu
  • Partnerships
  • The secret to providing health insurance for your staff is that you aren't an asshole

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Commitment
  2. What is your biggest weakness?
    • Patience
  3. What's one question you ask or thing you look for during an interview?
    • If they have a car
  4. Share one code of conduct or behavior you teach your team.
    • Respect
  5. What is one uncommon standard of service you teach your staff?
    • Recognizing that "The customer is always right" is not true
  6. What is one book that is a must read to make us a better person or restaurant owner?
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of their staff
  8. Name one service you've hired.
    • Alsco - Linen Service in Texas
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Cooking is a gift for human beings
    • Have respect
    • Don't judge people

Contact info:

website: www.restaurantmixtli.com

Instagram: @mixtlicloud

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 Diego Galicia for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 726_Diego_Galicia_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Direct download: 725_Getting_Personal_2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts.

Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode.

Check out Square POS as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Mistakes stop here."
  • If there's any question, there's no question."

In today's episode with Jeremy Mandrell and Anne Ng we will discuss:

  • Lessons Jeremy took from culinary school
  • Commitment to excellence
  • From food science to food prep and cooking
  • Applying science to food
  • Maintaining a level of ridiculously high standards
  • How to attract great people to your organization
  • Defeating your own laziness
  • Getting your foot in the bakery door via farmer's markets
  • Proof of concept
  • How to develop regulars
  • Quality of quantity
  • Food trucks
  • 3-way partnerships are best
  • Pop-ups
  • Converting a condemned house into a bakery
  • Start where you can
  • The decision to close a shop NOT because it was losing money
  • Sexism in the industry
  • How have restaurants changed?
  • The future of the industry

Today's sponsor:

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Anne: approachability
    • Jeremy: hard work
  2. What is your biggest weakness?
    • Anne: stubborn
    • Jeremy: cookies
  3. What's one question you ask or thing you look for during an interview?
    • A team player, driven
  4. What's a current challenge? How are you dealing with it?
    • Keeping up with standards from staff and food
  5. Share one code of conduct or behavior you teach your team.
    • Integrity, standing up for what you believe in, doing the right thing even when nobody is watching
  6. What is one uncommon standard of service you teach your staff?
    • Discipline
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Say thank you to your team
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Always strive to be better
    • Never settle for anything less than the expectation
    • Don't lose yourself in your work

Contact info:

www.bakerylorraine.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 Jeremy Mandrell and Anne Ng for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 724_Anne_Ng_and_Jeremy_Mandrell_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop —  while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi’Lantro was founded. Chi'Lantro started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi’Lantro brand in Austin, Texas.

Check out Business Plan Pro as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

“To be dedicated, to be authentic, to be resilient, and be thankful.”

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

  • From a food truck to 8 brick-and-mortar locations
  • EOS – Entrepreneur's Operating Systems
  • Location is key
  • Stay focused
  • Take the leap
  • Take action, stop dreaming
  • Business plans
  • The power of planning and physically writing things down
  • You must reach out to mentors
  • Food truck start-up advice
  • The potential power and impact of social media
  • Loyalty programs – Kim's opinion on the three best:
  • Realities of food trucks
  • Inventing a food item – Kimchi fries
  • Shark Tank TV show
  • Learning from mistakes
  • Franchising
  • Consulting – should you hire outside?
  • Discipline

Today's sponsor:

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

 

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

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

 

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
    • Grit
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Culture – do they fit your culture
  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.
    • Dedicated, authentic, resilient, thankful
  6. What is one uncommon standard of service you teach your staff?
    • Customer first always
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

     

  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Have fun
    • Live in the moment
    • Love

Contact info:

Chi'lantro BBQ website

Thanks for listening!

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

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

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

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

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

 

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

Nebraska native and Texan raised, Jason Dady has deep roots in the restaurant industry. He studied Hospitality Management and culinary in Texas and California respectively. After graduating he sharpened his skills in Napa Valley before returning to TX where he opened his first restaurant, The Lodge Restaurant of Castle Hills in 2001.  When one restaurant wasn’t enough to hold all of his ideas, Chef Dady opened a second in 2004. Today, Chef Dady's Restaurants include Tre Trattoria at the San Antonio Museum of Art,  Two Bros BBQ Market and sister restaurant, Alamo BBQ Co, B&D Ice House, The Range, and Chispas Tacos and Margs.

Check out the book Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Michael Michalowicz as mentioned in today's episode!

Check out episode 437 with David Scott Peters about Menu Engineering as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Make it happen and finish strong."

In today's episode with Jason Dady we will discuss:

  • Hard work equals sacrifice
  • Chef competition
  • Work-life balance
  • Learning through your treatment how NOT TO treat your team
  • Chefs starting out in FOH
  • Standing up to bad management
  • Respect and dignity in the kitchen
  • The energy you bering to your workplace
  • Should you attend culinary school?
  • Menu engineering
  • Financials in the restaurant
  • Accountability
  • Opening a restaurant at 24 years old
  • Business partnerships with family
  • Organic scaling
  • Do not believe projections on paper
  • COVID-19

Today's sponsor:

 

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Drive
  2. What is your biggest weakness?
    • Trust
  3. What's one question you ask or thing you look for during an interview?
    • What's the best meal you've ever had?
  4. What's a current challenge? How are you dealing with it?
    • Finances - COVID exposes this
  5. Share one code of conduct or behavior you teach your team.
    • Ask for help
  6. What is one uncommon standard of service you teach your staff?
    • Over-season
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Take time off
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be genuine
    • Find a hobby
    • Party

Contact info:

www.jasondady.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 Jason Dady for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 723_Jason_Dady_mixdown.mp3
Category:general -- posted at: 3:30am EDT

For 14 yours, serial entrepreneur, Jeff Fenster, has been creating companies in all kinds of spaces. These spaces included: a small payroll company, a digital marketing agency, a construction company. Obviously, there's got to be a restaurant thrown into the mix-- fast-casual Acai Bowl concept- Everbowl- with its headquarters in San Diego, CA. In its first 3 years, Everbowl has opened 19 locations in 2 states. He's also got  "superfuel coffee" label, which they're selling at retail and on Amazon.

Check out The Jordan Harbinger Show Podcast as mentioned in today's episode.

Check out The Smart Passive Income Blog as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you can crave the result so intensely, the work becomes irrelevant."

In today's episode with Jeff Fenster we will discuss:

  • Micro-goals: what are they? How can they help?
  • Entering a business/market with zero experience as a advantage
  • Penetrate a market with fresh eyes
  • 90% of restaurant fail because everyone comes from the same background and does things generally the same
  • Relationship capital
  • Digital marketing
  • Creating the concept of Everbowl
  • Benefits of turn-key
  • Giving away food for free gets people through your doors and your food in their mouths
  • Team members leave restaurants because of lack of opportunities
  • Growth; can you grow too fast? Jeff says no.
  • Vertical integration
  • You NEED a coach and a mentor

Today's sponsor:

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Relentless
  2. What is your biggest weakness?
    • Lack of patience
  3. What's one question you ask or thing you look for during an interview?
    • Can you make friends and have fun?
  4. What's a current challenge? How are you dealing with it?
    • Juggling family and business, trying to give 100% to each
  5. Share one code of conduct or behavior you teach your team.
    • Be remarkable
  6. What is one uncommon standard of service you teach your staff?
    • Making friends with every customer and make sure no one leaves unhappy
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't look outside their own industry
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Make friends and have fun
    • Get one percent better every day
    • Be relentless

Contact info:

Email: jeff@everbowl.com -OR- connect@jefffenster.com

Social media: @fensterjeff -OR- @everbowlcraftsuperfood

Thanks for listening!

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

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

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

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

Huge thanks to Jeff Fenster for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 722_Jeff_Fenster_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Originally for North Conway, NH Sam Glynn is a 3rd generation restaurateur. After some time in Florida, where Sam went to escape the snow, get an education in marketing, start (and end) his career in the professional baseball industry, Sam returned to New England. Before long Sam found himself in Rhode Island, and at the age of 27, he opened his first restaurant, Chomp Kitchen, and Drinks, located in Warren, RI.

This is Sam's second time on the show. His first recording was episode 197

check out MailChimp as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Improvise, adapt, and overcome."
In today's episode with Sam Glynn we will discuss:
  • Growth
  • Increased sales
  • Increased efficiency
  • Scaling into increased hours
  • Don't confuse your customers
  • Ways to decrease cooking times for burgers
  • Marketing
  • Best practices for email collection
  • Utilizing segmentation - what is segmentation?
  • Why Sam uses Toast POS
  • Raising your bottom line
  • Self-realization
  • Catering
  • COVID-19
  • Listen more
  • Give ownership to your staff

Today's sponsor:

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

 

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Lack of complacency
  2. What is your biggest weakness?
    • Lack of complacency
  3. What's one question you ask or thing you look for during an interview?
    • What hobbies do they have outside work? Looking for dedication.
  4. What's a current challenge? How are you dealing with it?
    • Opening a restaurant in two weeks during COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Make customers feel better when they leave than when they came into the restaurant
  6. What is one uncommon standard of service you teach your staff?
    • Show up mentally every day or else it's a waste of a day
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Show up every damn day
    • The team and the culture
    • The product

Contact info:

Social media handles: @chompri

Email: sam@chompri.com

Website: chompri.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 Glynn for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 721_Sam_Glynn_mixdown.mp3
Category:general -- posted at: 3:30am EDT

For 21 years Behar led Starbucks' domestic business as President of North America, and he became the founding President of Starbucks International opening the very first store outside of North America in Japan. During his tenure, he participated in the growth of the company from only 28 stores to over 15,000 stores spanning five continents.  He served on the Starbucks Board of Directors for twelve years before retiring. Additionally, Howard is the author of It's Not About The Coffee: Leadership Principles from a Life at Starbucks. His second book is titled The Magic Cup: A Business Parable About a Leader, a Team, and the Power of Putting People and Values First.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "There are no stressful situations, only stressful responses."

In today's episode with Howard Behar we will discuss:

  • Serving others is everyone's purpose
  • People problems are the hardest to fix
  • Going from 28 stores to 15,000
  • Your problems are usually people problems
  • Forget balance; you need integration
  • Depression after retiring
  • The six P's
    • Have a purpose greater than yourself
    • Have passion for what you do
    • Be persistent, figure out how to get over, under, or around d obstacles in life; or change course
    • Have patience about your journey
    • Performance: people don't like to be measured; be in the moment
    • Everything we do in life is about serving people
  • Communcation
  • Trust
  • How and Why Starbucks has so many stores so close together
  • Servant leadership

Today's sponsor:

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times.Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

Email Howard's assistant for booking: klewis@howardbehar.com

Email Howard directly: hb@howardnehar.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 Howard Behar for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 720_Howard_Behar__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Vaughan Dugan has been an entrepreneur since his elementary school days cutting lawns in Newport, RI. By the 90's he was a millionaire with his business Stellar Concepts & Design Inc. In 2006, Vaughan entered the world of Food and Beverage with his first concept Pizza Fusion. The brand was a trailblazer in the food industry and set the standard for environmentally-friendly restaurants. After Pizza Fusion, he began working with Rodney mayo and Scott Freilich, two of the most well-known name in south Florida restaurant sense-- and longtime friends from Dugan's college years. Together, they created Kapow Noodle Bar, part of the Subculture Restaurant Group 

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Difficult roads often lead to beautiful destinations."

In today's episode with Vaughan Dugan we will discuss:

  • Becoming an entrepreneur at a young age
  • Surrounding yourself with great people
  • No bad business with good people
  • Business as relationships
  • Partnerships
  • Opening a restaurant with zero experience
  • Sustainable operations
  • Mentors
  • Struggles with investors
  • Increasing efficiency in your business
  • Transparency with staff and customers
  • Reaction to COVID-19
  • Integrity
  • Social media
  • Diversification
  • Consultants
  • Restaurant tech

Today's sponsor:

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "My team. My partners."
  2. What is your biggest weakness?
    • Patience. Trusting the process.
  3. What's one question you ask or thing you look for during an interview?
    • Service vs. hospitality
  4. What's a current challenge? How are you dealing with it?
    • "Spreading myself too thin. I can't say no."
  5. Share one code of conduct or behavior you teach your team.
    • Respect for one anther which translates to treating the guests with respect.
  6. What is one uncommon standard of service you teach your staff?
    • Storytelling. Asking the guest to tell what we can do better.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Communicate with your staff
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Lead with integrity
    • No regrets
    • Be a good human

Contact info:

Instagram: @vaughandugan

kapownoodlebar.com

sub-culture.org

GroundZeroBootcamp.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 Vaughan Dugan for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 719_Vaughan_Dugan__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Kirstina Zhao calls San Antonio, TX home. Prior to taking over the family restaurant, Sichuan House, Kristina was being groomed for the medical field... that didn't happen. Zhao ended up at the University of Texas where she studied Communications and Public Relations. Next, she went into the wireless industry on the B2B side. In 2015, Kristina came back home to San Antonio to help her father with the family restaurant. It didn't take long for her to get her millennial hands knuckle deep into the day-to-day operations. 5 years later she runs the show.

Kristina came on my radar by way of Anna Tauzin. Anna is my go-to authority for all things delivery and take-out. So, when she tells me I need to get someone on the show-- I listen. Today we're here to make an example of Zhao's solution for delivery and take out. We share how she came up with her idea and what tools she's using.

Show notes…

Check out Blinkist: Big Ideas in Small Packages as mentioned in today's episode!

Check out Toast POS as mentioned in today's episode!

Check out Summer Glen Creative as mentioned in today's episode!

Check out Re-turnz app as mentioned in today's episode!

 

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Rule your mind or it will rule you."
  • "Happiness is a state of mind, a way of living; it is not a destination."
  • " Don't take 'no' for an answer."
In today's episode with Kristina Zhao we will discuss:
  • Online ordering during COVID-19
  • The pivot to online ordering - best practices
  • The only person you can control is yourself
  • Proving yourself to your parents/mentors
  • Immigrating to the US (immigrant parents)
  • Communication is key
  • Empathy
  • Food as medicine
  • Mentors
  • The benefit of having a little experience when entering the industry
  • Why Kristina chose Toast POS
  • Using built-in iOS technology to forward your telephone to your cell phone. This allows you to text your guest.
  • How Kristina is using Summer Glen Creative for website hosting and web design. This is just for their landing page. Currently offering complimentary landing pages if you use their hosting***
  • Using Re-turnz app as their delivery component
  • Social media
  • COVID-19 best practices

Today's sponsor:

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Contact info:

The Sichuan House Instagram: @sichuaneats

Kristina's Instagram: @xtinazeeeee

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 Kristina Zhao for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 718_Kristina_Zhoa_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Mark Estee is an award-winning chef, restaurateur and visionary on a mission to reinvent dining culture as we know it. Today, Estee owns Liberty Food & Wine Exchange in downtown Reno, The Union in downtown Carson City, chez louie inside the Nevada Museum of Art, the historic Overland Restaurant & Pub, and the recently opened Cucina Lupo in Carson City. He’s also the managing partner at Campo Mammoth. Estee has been featured on the Food Network and Cooking Channel, is a James Beard Award nominee, was awarded Best New Restaurant by Esquire, and was honored as Entrepreneur of the Year by the Reno Gazette Journal.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Create a culture of learning, caring, and respect."

In today's episode with Mark Estee we will discuss:

  • Humility
  • Is culinary school worth it?
  • What makes a great cook BESIDES ability to cook food
  • The business side of cooking
  • What a corporate work experience teaches you
  •  Attitude, positive mindset
  • Aim low and adjust and scale based on income
  • Mental toughness is key in this industry
  • Weekly managers meetings
  • Say things in the kitchen with caring a respect and you will get the same treatment
  • COVID-19
  • Retrain your staff AND YOUR CUSTOMERS when reopening

Today's sponsor:

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Leadership
  2. What is your biggest weakness?
    • Following the shiny object
  3. What's one question you ask or thing you look for during an interview?
    • Can you make marinara sauce?
  4. What's a current challenge? How are you dealing with it?
    • Finding balance in my life
  5. Share one code of conduct or behavior you teach your team.
    • Respect our products, respect our people
  6. What is one uncommon standard of service you teach your staff?
    • Making the customer feel right and heard
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Listen
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Eat local food
    • Take the job you hate and make it the job you love
    • Strike a balance in life

Contact info:

Liberyfoodandwine.com

Reno Local Food Group

All social handles: @markestee

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 Mark Estee for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 717_Mark_Estee_mixdown.mp3
Category:general -- posted at: 6:38am EDT

Danielle Rosse was just 22 and recently widowed when she first opened Oceans 234 in 2001. In 2013 She purchased the restaurant to become the sole owner of the establishment and in 2015 she underwent a massive $1.8-million-dollar renovation on the property elevating the guest experience.

In addition to Oceans 234 in 2007, Rosse launch The Whale Raw Bar, A neighborhood New England Raw bar in Parkland. After six years of successful business ownership she sold in 2013.

Grounds Zero Bootcamp a guided online Bootcamp dedicated to helping restaurants rebuilding their  business.

Check out episode 437 with David Scott Peters about menu engineering as mentioned in today's episode.

Check out Tripleseat Sales and Event Manaent Software as mentioned in today's episode!

We interviewed the Founder of Tripleseat. Check out that episode here.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"A goal without a plan is just a wish."

In today's episode with Danielle Rosse we will discuss:

  • Mentors
  • Budgeting
  • Labor costs
  • Recipe costs
  • Relinquishing control of aspects of your business
  • The 2008 recession
  • Preparing to sell your business
  • Inventory best practices
  • Toast POS and why she uses it
  • Hand-held tablet ordering and how to integrate it into you restaurant
  • COVID-19 reactions and plans; transitioned into a grocery store
  • We must stay relevant, especially during COVID-19
  • Ground Zero Bootcamp; what is it?

Today's sponsor:

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

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "Sense of responsibility"
  2. What is your biggest weakness?
    • "My people skills"
  3. What's one question you ask or thing you look for during an interview?
    • "Sense of responsibility"
  4. What's a current challenge? How are you dealing with it?
    • "Being open with down revenue"
  5. Share one code of conduct or behavior you teach your team.
    • "Everything matters"
  6. What is one uncommon standard of service you teach your staff?
    • Empathy
  7. What's one book we must read to become a better person or restaurant owner?
    1. The Culture Solution by Matthew Kelly
    2. Restaurant Prosperity Formula by David Scott Peters
    3. GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Budgeting
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Use time, talent, and resources to give back to your community
    • Care about your team
    • Create the life you want for yourself

Contact info:

Email: danielle@oceans234.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 Danielle Rosse for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 716_Danielle_Rosse_mixdown.mp3
Category:general -- posted at: 3:30am EDT

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

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

Check out It's My Company Too!: How Entangled Companies Move beyond Employee Engagement for Remarkable Results by Kenneth R. Thompson, Ramon L. Benedetto, Thomas J. Walter, and Molly Meyer as mentioned in today's episode!

Check out The E-Myth: Why Most Small Businesses Don't Work and What to Do About It by Michael E. Gerber as mentioned in today's episode!

Check out Clockwork: Design Your Business to Run Itself by Mike Michalowicz as mentioned in today's episode!

Check out episode 422 with Juliette Gust about Ethics Suite as mentioned in today's episode.

Check out Toast POS as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • “Small daily improvements lead to huge advancements.”

In today's episode with Joe Fontana we will discuss:

  • Maintaining you culture vision
  • Importance of being in the building as the leader to maintain culture
  • Quick slogans and phrases repeated in the kitchen help your staff stay on course
  • Give your staff a solid aiming point
  • When your staff decides to have a fight club in your restaurant
  • The pros and cons of hiring groups of friends
  • Do you need a publicist? Probably
  • The benefits of a soft opening
  • Becoming a neighborhood staple
  • Direct mail marketing
  • Getting your brand on TV, local or national
  • The challenges of scaling from 1 to 2 locations
  • Opening in a food hall
  • Do ONE THING really well
  • Keep your menu small if you can
  • Major benefits of a food hall
  • Marketing
  • Bad experiences are learning experiences
  • Gossip in the restaurant; how do we deal with it?
  • Delivery apps
  • COVID-19

Today's sponsor:

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Procrastination
  3. What's one question you ask or thing you look for during an interview?
    • Ask about their parents
  4. What's a current challenge? How are you dealing with it?
    • Keeping the culture consistent in four different locations
  5. Share one code of conduct or behavior you teach your team.
    • If you van't talk while you work, you can't talk
  6. What is one uncommon standard of service you teach your staff?
    • Always say 'goodbye' to guests
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Make things too complicated
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Jolt - task list for your team
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • God is number one
    • Surround yourself with good people
    • Have goals and dreams and work towards something

Contact info:

Email: admin@frythecoop.com

Social media: @frythecoop

Website: Frythecoop.com

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 715_Joe_Fontana_2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Eric Bernheim is a partner at Halloran Sage law firm where he skillfully leads his clients through complex real estate transactions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country.   With over a decade of experience, Eric’s solid understanding of commercial and residential real estate matters provides his clients with peace of mind and confidence.

Check out Coronavirus Chronicle #31 with David Denny as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Leading our clients to find the best path forward."

In today's episode with Eric Bernheim we will discuss:

  1. Can you pay rent? If you can, you should.
  2. Triple net only
  3. Security deposits
  4. Abatement
  5. Forbearing rent extending terms
  6. Condemnation provision
  7. Environment provision
  8. Landlord defaults
  9. Force majeure

Leasing Issues

  • How does COVID-19 affect my obligations under my lease?
  • So if my lease doesn’t get me out of paying rent, what should I do?
  • What should I do if I have not paid rent and my landlord has sent me a default notice?
  • Can my landlord evict me for nonpayment of rent?
  • Is my landlord in default of its lease obligations?

General guidance to help restaurants evaluate their options and work out solutions.

With certain important exceptions, leasing parties should exercise patience, restraint, and consider practical short-term workouts only.

The most practical approach is for landlords and tenants to focus on addressing key issues over the short-term through a lease amendment or forbearance agreement (Short-Term Workouts), such as:

  • Rent Relief
  • Rent Repayment
  • Tenant Assurances and Reporting and Landlord Forbearance
  • Modification of Operating Clauses, Etc.: .
  • Third Party Consents:

Does Force Majeure help?

The ability of leasing parties to enter into Short-Term Workouts will depend on their evaluation of a number of critical legal, practical, and financial issues:

  • Tenant’s Short-Term Outlook or Business Plan.  If occupancy is restricted to 25%, what next?  
  • Access to Government Relief Programs. – do they help restaurants?
  • Landlord Ability to Recover Leased Space.
  • Landlord Ability to Prepare and Fit-out Premises for Reletting.

Today's sponsor:

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

 

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

Website: www.halloransage.com

LinkedIn: Eric Bernheim

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 714_Eric_Bernheim_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, Acme Feed & Seed, Fleming’s Steakhouse & Wine Bar, Merchants, Bound'ry, Watermark, Piatti Italian Restaurant, and Jeff Ruby Culinary Entertainment. He has 20 years in management as Director of Restaurants, Director of Operations, General Manager, Regional Training Manager, Chef, Wine Director, Service Manager, and Bar Manager. Monte has also worked as a Regional Sales Manager for a Wine Importer in Los Angeles, and consulted at Vine Street Wine & Spirits and Premiere Liquors, as well as for restaurant groups.

Check out episode 642 with Johnny Carrabba as mentioned in today's episode.

Check out HotSchedules as mentioned in today's episode.

Check out OpenTable as mentioned in today's episode.

Check out The New One Minute Manager by Ken Blanchard as mentioned in today's episode.

Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results by Thomas J. Walter, Kenneth R. Thompson, Ramon L. Benedetto and Molly Meyer as mentioned in today's episode.

Check out episode 318 with Tom Walter as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Attitude determines altitude."

In today's episode with Monte Silva we will discuss:

  • Hospitality, gratitude, making people smile
  • Working in restaurants allows you to work literally anywhere in the world
  •  Mentors
  • MAJOR ways to cut cost
  • Linen costs
  • Working with Wolfgang Puck
  • How do you make food look sexy?
  • What a manager can do from home to help his/her restaurants
  • Importance of tracking
  • Guest interaction is critical for a manager
  • Hospitality is a team sport
  • How he is dealing with COVID-19 within his restaurants

Today's sponsor:

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

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Care about people, guests and staff
  2. What is your biggest weakness?
    • "Hard for me to watch bad decisions being made that are out of my control."
  3. What's one question you ask or thing you look for during an interview?
    • I care more about character than talent
  4. What's a current challenge? How are you dealing with it?
    • Raising money during COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Honesty and owning up to our mistakes
  6. What is one uncommon standard of service you teach your staff?
    • Lack of leadership on the floor in most restaurants. Not with us.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Tell their staff their doing a great job
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind
    • Learn empathy
    • Be you

Contact info:

Email: monteallansilva@gmail.com

Instagram: @themontesilva

Facebook: @MonteSilva

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 Monte Silva for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 713_Monte_Silva_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jenny Blake (@pivotmomentum) is the founder of Pivot Method, a growth strategy company that helps forward-thinking individuals and organizations map what’s next through scalable Pivot programs.

She is an international keynote speaker, and the author of Pivot: The Only Move That Matters is Your Next One, Jenny also hosts the popular Pivot Podcast, which CNBC listed among 6 podcasts to make you smarter about your career, and Entrepreneur selected as one of the top 20 female-hosted business podcasts.

 

Check out The Lean Startup by Eric Ries as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "What you can plan is too small for you to live."

In today's episode with Jenny Blake we will discuss:

  • If change is the only constant then we should get used to it
  • To pivot we must drop what is not working and embolden what is working
  • Pivoting is a skill and a mindset; it needs to be continuous
  • The 4 stages of the Pivot are:
    1. Plant
      • Determine what are your strengths? What is working?
      • Determiner what is your vision?
      • With COVID-19 you should have two visions: short-term and long-term
    2. Scan
      • What strengths can do double-down on?
      • What is your next move?
      • Plan it out
    3. Pilot
      • Try something out with little investment to test it out
      • It can help you test the three E's: Do I enjoy this? Can I become an expert? is there room to expand?
    4. Launch
      • Actually implementing your new direction

Today's sponsor:

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

 

 

Contact info:

The Pivot Method website

The Pivot Method podcast

Get The Pivot Method by Jenny Blake here

Instagram: @pivotmomentum

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 Jenny Blake for joining me for another awesome episode. Until next time!

 

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

Californian, Denyelle Bruno is a graduate of the University of California, Santa Cruz, and the University of San Francisco where she earned a BA in Psych, and a MA in Organization Development. While in college she climbed the corporate ladder at Macy's, before being recruited by Apple to be a part of their retail team. Other career highlights include 2 years as VP of Retail with PureBeauty, 6 years with Peet's Coffee & Tea as VP of Retail Marketing, and Operation, and 3 years as President for Drybar. Today, and for the past 2.5 years, Denyelle has served Tender Greens as CEO.

Check out Punchh as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Failure depends on when you end the story"

In today's episode with Denyelle Bruno we will discuss: 

  • Psychology in hospitality
  • Psychology of retail
  • Living in chaos
  • Bullies
  • Going from slacker to badass boss
  • Realizing that asking for help is better than thinking you know everything
  • Vulnerability and self-awareness
  • Importance of finding a company with a good culture fit for you
  • How to retain customers in an oversaturated market
  • You NEED a loyalty program
  • Incentives
  • COVID-19 best practices/advice - How do we plan for the future?
  • Adaptability is key

Today's sponsor:

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

  1. cteristic you believe most contributes to your success?
    • Confidence
  2. What is your biggest weakness?
    • Ice cream
  3. What's one question you ask or thing you look for during an interview?
    • What is your go-to karaoke song?
  4. What's a current challenge? How are you dealing with it?
    • COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • To speak up
  6. What is one uncommon standard of service you teach your staff?
    • Not speaking from a script
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Eat at other people's restaurants
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Break the rules
    • Failure is necessary
    • You're gonna die anyway

Contact info:

Instagram: @denyellebruno

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 Denyelle Bruno for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 711a_Danyelle_Bruno_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Learn more about Jonathan Plowright here.

CLICK THIS FOR FREE ACCESS TO TYPSY STARTING MAY 2020 TO SEPTEMBER 2020

Key Takeaways

  1. Typsy is an online training platform for restaurants with videos and courses on training staff
  2. Typsy is free right now for COVID-19 training and methods untiL September 30th, 2020, find the service here
  3. Typsy has over 700 training videos on their site and always adding more
  4. Much emphasis on how to re-open rather than how to adjust to COVID-19 now
  5. You can upload your own training videos on Typsy if you have a unique situation to share with the community
  6. You can sign up as a business to give access to your team or as an individual

Resources mentioned in this Chronicle:

 

Direct download: 45_COVID_TypsyA_mixdown.mp3
Category:general -- posted at: 3:30am EDT

College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz have a combined 22 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.

It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl & Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public.

Kyles first episode was 598.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you help other people get what they want, you will get what you want."

In today's episode with Kyle Noonan we will discuss:

  • Helping others is the heart of hospitality
  • FRC generally opens 2-3 very large restaurants per year, employing hundreds of people
  • Being first to market on a concept
  • Mutts Canine Cantina was a brand new concept taking 5 years to fine-tune and develop it fully
  • Membership models for restaurants
  • FreeRange Concepts is all about "experiences" in their spaces
  • FRC had no take-out model prior to COVID
  • How do you create an experience with take-out
  • The best to-go items are items that are good as leftovers
  • Changing your menu to fit take-out while sticking to your brand
  • The smart and savvy will survive and thrive

Today's sponsor:

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Desire to take care of people
  2. What is your biggest weakness?
    • Fearless, a little too fearless
  3. What's one question you ask or thing you look for during an interview?
    • A sense of hospitality
  4. What's a current challenge? How are you dealing with it?
    • Not knowing what the future holds
  5. Share one code of conduct or behavior you teach your team.
    • Take care of the person next to you
  6. What is one uncommon standard of service you teach your staff?
    • Create remarkable memories
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Listen to their consumer
  9. Name one service you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Tablee buzzers for tables connected to servers and managers
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Take care of other people
    • Do your absolute best
    • Smile

Contact info:

FreeRange Concepts website

Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel

Facebook: Kyle Noonan

Twitter: @kylenoonan

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 710_Kyle_Noonan2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Learn more about Kristen Carrol here.

Learn more about Pam Curry here.

Key Takeaways

  1. You have the ability to sell your product on Facebook via Messenger
  2. Getting people up and running in less than 24 hours for under $200
  3. This is your chance to communicate to your customers to NOT use 3rd party apps for delivery and only use your own
  4. New technology being developed within the industry on how to market to and communicate with your customers

Resources mentioned in this Chronicle:

  • Try the demo here. (contactlesspickup.net/demo)
Direct download: 44_COVID19_Kristen_Carrol_Pam_Curry_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Field Failing is a graduate of Cornell University where he earned both his B.A. and his MBA. After working in finance and failing to become a professional cyclist it was time to return to his passion for cooking. He filled the fridge in his New York apartment with brines and marinades and set out to make the perfect chicken. By 2012 he was confident enough in what he had to open Fields Good Chicken. 8 years later Fields Good Chicken has scaled to 6 locations through New York, NY.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Talent without grit is just potential. Talent with grit is unstoppable."

In today's episode with Field Failing we will discuss:

  • What is grit? How can we benefit from it when facing adversity
  • We can let COVID control us or see the silver linings and make the best of it
  • The importance of running a small company as if it is a large corporate structure
  • Where following your heart early in your career gets you
  • An excitement for ingredients
  • Sustainable packaging for to-go orders
  • "Giving a fuck" in a kitchen starts with the leader
  • Actions speak louder than words in the kitchen
  • Field worked in finance so we discuss it for a solid chunk of the episode
  • Food cost
  • What influences the numbers in a restaurant on the daily?
  • Constantly push your brand and rebrand if necessary; don't wait!
  • The importance of talking through your problems out loud even to someone who doesn't have the answers
  • The need to scale healthy food
  • Field is trying to make grilled and roasted chicken healthy and delicious
  • Joining a restaurant group to get the funds to open
  • Joining Aurify Brands
  • Food quality is number one according to Field
  • Don't say that you care; SHOW that you care
  • You should always be working on your brand, don't settle, things change
  • Motivated and happy people are just as important as food quality
  • How is Fields Good Chicken adapting to COVID-19
  • Fields Good Chicken was one of the first NYC restaurants to start feeding healthcare workers for free

Today's sponsor:

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Attention to detail. Being mission-driven and putting people first
  2. What is your biggest weakness?
    • "Obsessing over details to the point where I latch onto the negative before seeing the positive."
  3. What's one question you ask or thing you look for during an interview?
    • I look for ambition and drive. Ask where they see themselves in 5 years
  4. What's a current challenge? How are you dealing with it?
    • Operational execution being perfect every time
  5. Share one code of conduct or behavior you teach your team.
    • Be kind
  6. What is one uncommon standard of service you teach your staff?
    • Friendly greeting, make the guest feel comfortable, friendly farewell
  7. What's one book we must read to become a better person or restaurant owner?
    1. The Good Job Strategy: How the Smartest Companies Invest in Employees to Lower Costs and Boost Profits by Zeynep Ton
    2. Chasing Excellence: A Story About Building the World's Finest Athletes by Ben Bengeron
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Use technology
  9. Name one service you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Meez - The recipe tool for professional chefs
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Family is most important
    2. Treat each other with kindness and put people first
    3. Take risks

Contact info:

Instagram: personal: @fieldfailing the restaurant: @fieldsgoodchicken

Website: FieldsGoodChicken.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 Field Failing for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 709_Field_Failing__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Learn more about Rory Balkin and Donut Digest here. Follow Rory Here: @donutdig

Key Takeaways

  1. Rory and Donut Digest have created the Coronavirus Restaurant Response Plan
  2. We have pivoted and survived in our own scrappy ways and now it's time to take it to the next level
  3. Even though your food (donuts, eat.) may not be essential, you can still be of value to your customers and community
  4. Diminish your menu for higher margin
  5. We need to get creative in what we sell at this time
  6. Some pizza shops have created a "pizza subscription service"
  7. You cannot over-communicate your efforts to keep customers safe
  8. Websites, online ordering, gift cards, virtual products, online workshops, social media
  9. The response is no longer short-term, we can start planning our response long-term because this is undoubtedly going to last

Resources mentioned in this Chronicle:

  • Find the Donut Digest "Coronavirus Restaurant Response Plan" here.
  • Toast NOW was discussed; find it here.
  • Ordering.app is a new, easy way to order online
  • BentoBox was also discussed; find them here.
  • It'sOnMe App can be found here.
  • Find Rory on almost all social media channels @donutdigest

 

Direct download: 43_COVID19a_Rory_Balkin_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Learn more about Sam Oches here.

Key Takeaways

  1. Who will suffer more, small businesses or big chains?
  2. Big chains are down an average of 20% while small business crew at 70%-90%
  3. Small business have a closer-knit community to keep them afloat – utilize it
  4. Smaller operations have support and space to pivot
  5. We have bottomed-out, most-likely it gets better from here
  6. Dining rooms will not be full again until treatments or vaccines are available
  7. The labor pool and real estate will be much better after

Resources mentioned in this Chronicle:

Direct download: 42_COVID19_Sam_Oches_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Mike Behrend is a professional chef with more than 30 years experience in the restaurant business. With his mother Luann Singleton they owned and operated Lulu’s Bakery and Café for 15 years. In January of 2006, they sold Lulu’s allowing them to begin construction on Green, San Antonio’s first vegetarian restaurant. Four years later they opened the first Earth Burger

Today, Mike owns 3 Green Vegitarian Cuisines, 3 Earth Burgers, and 1 Eat Bok Choy.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • The fishing is best where others won't go."

In today's episode with Chef mike Behrend we will discuss:

  • Focus on being good and different rather than the best at something everyone else does
  • Operating a 24-hour diner
  • Owning a restaurant with family (mother in this case)
  • Keep track of numbers to track your business
  • The importance of finding the proper-sized restaurant for what you're trying to do and what you can handle with your team
  • Do you want a line out the door or empty seats?
  • Rebranding your restaurant. Should you do this? Why would you?
  • Build your business as something you would sell later on. Keep the value high
  • Becoming a vegetarian
  • Creating a vegetarian restaurant in Texas in 2006
  • Garner gains on social media before you even open
  • Surviving a recession
  • How to thrive within a college town
  • Sustainability
  • Adapting to COVID-19

Today's sponsor:

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Be present, look people in the eye
  2. What is your biggest weakness?
    • Too optimistic or too trusting
  3. What's one question you ask or thing you look for during an interview?
    • Tell me about the last place you worked. If you let people talk they will tell you everything.
  4. What's a current challenge? How are you dealing with it?
    • Keep a personal touch in an impersonal situation
  5. Share one code of conduct or behavior you teach your team.
    • Slow down and really be present with the guest
  6. What is one uncommon standard of service you teach your staff?
    • They have to be experts in what we do and sell
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • The more successful we see, the more distance between you and your crew. Your team has the answers.
  9. Name one service you've hired.
    • TheCFOToGo for CPA - Brian Potts in San Antonio, TX
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind
    • Be generous
    • Give God the glory

Contact info:

DM Mike on Instagram: @thevegking

Website: eatatgreen.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 Chef Mike Behrend for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 708_Mike_Behrend_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Key Takeaways

  1. Focus today is mainly on the Thomas Keller lawsuit against his insurance company
  2. Fine dining is being hit hardest in our industry; it's a business model that doesn't translate AT ALL to pickup only
  3. US insurance companies have approx. 800 billion put away for claims; that is nowhere near enough to fund the US restaurant industry during COVID-19
  4. If you have "business interruption" insurance you should probably file a claim
  5. Most insurance policies have a window of time after the even before you can no longer file a claim; act quickly
  6. Many policies have a "virus exclusion" so be aware of that before you file a claim
  7. Use social media to gather public support

Resources mentioned in this Chronicle:

 

Direct download: 41_covid19_Ben_Wolkov_mixdown.mp3
Category:general -- posted at: 4:08pm EDT

Learn more about Christi Christian here.

Key Takeaways

  1. Things are moving so fast that ideas you had a week ago could be moot now
  2. More and more we are encouraged to eat takeout
  3. The 9 ways to market your restaurant
    1. Take your menu and scale it down to what people want the most and what can travel well
    2. Up your sanitation and show your customers that you are actually doing it.
    3. Hospitality first – it starts with the leader
    4. Day-specific promotion
    5. Create “boxes” for whole meals – valued price
    6. Alcohol promotions – package wine with other items – discount it – check state regulations
    7. Prepare for upcoming holiday events – promote them!
    8. Community – help each other out – we are all in this together
    9. Don't be afraid to seek out help

Resources mentioned in this Chronicle:

  • Check out www.contactlesspickup.net here
  • An article about UV light use in commercial kitchens here and here
Direct download: 40Covid19ChristiChristian2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Interested in Toast as your POS? Contact me for an introduction! Eric at restaurantunstoppable dot com

Learn more about Toast POS here.

Learn more about Kevin Hamilton and the Toast POS leadership team here.

Learn more about Chris Dimmick here.

Key Takeaways

  1. Toast POS is free for the next 3 months
  2. Toast launched Rally for Restaurants with four main pillars:
    1. How to rally companies and individuals to help reduce restaurants' operating costs
    2. How do we motivate consumers to help support their local restaurants?
    3. Get the government's attention for help support small- to medium-sized businesses
    4. To recruit other tech partners to achieve these goals
  3. Rally for Restaurants aims at helping all restaurants; not just Toast customers
  4. Chris Dimmick is a Toast POS user who used the new services for online ordering/pickup for his bar
  5. Toast NOW is free and helps users transfer to online ordering, etc.
  6. Be aggressive about managing online presence with Toast
  7. Encourage your guests to use YOUR online ordering app and not other, more expensive third-party services

Resources mentioned in this Chronicle:

Direct download: 39_COVID_Toast_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Learn more about Dr. Emily Williams Knight here.

Key Takeaways

  1. CARES Act and how it works
  2. The purpose of hope and setting dates
  3. The restaurant industry is a 3-5% profit margin industry, we cannot survive on savings
  4. The June 1st deadline is unrealistic
  5. The industry needs a government plan to carry them through December AT LEAST
  6. Workers are incentivized to stay home for health, safety, and more money from unemployment (because of tips) but the CARES Act encourages employers to rehire staff by a certain date; these two mechanics conflict; it doesn't work.
  7. Many small businesses cannot access PPP loans
  8. With a PPP loan there is: no personal guarantee, no collateral, no test elsewhere which speeds up the process but limits options
  9. Before making decisions, talk to your accountant
  10. EIDL (Economic Injury Disaster Loan) loans are available as well
  11. Every state has a Restaurant Association that can help you specifically
  12. CARES Act is federal, it applies to all states
  13. If you opened your business after February 1st you are not eligible for PPP loans but you are eligible for a small business loan
  14. Your fear of changing your business model should be gone now, take this opportunity to improve your business

Resources mentioned in this Chronicle:

Direct download: 38a_COVID19_Emily_Williams_Knight__mixdown.mp3
Category:general -- posted at: 3:30am EDT