Restaurant Unstoppable with Eric Cacciatore (general)

Learn more about Jennifer Desrosiers here.

Key Takeaways

  1. Go cashless if you can 
  2. Whatever you do during the crisis should still align with your mission statement
  3. Let your mission statement guide you through tough decisions during the pandemic
  4. Feed healthcare workers if you can
  5. Pop Ups—are they safe? How do we carry them out?

Resources mentioned in this Chronicle

Direct download: 37b_COVID_Jennifer_Desrosier__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Learn more about Aaron Colby here.

Key Takeaways

  1. what complying with“The new normal” looks like. Adjusting to minimal staff and working from home. 
  2. Being mindful of the shift within your business and making sure you're documenting these changes appropriate to remain compliant. 
  3. If your employees are making 1 dollar less an hour making sure they apply for unemployment insurance. 
  4. Are your people eligible for unemployment if they're fearful of working 
  5. What the future may look like- from a lawyers perspective.

Resources mentioned in this Chronicle:

 

 

Direct download: 36_Aaron_Colby__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Learn more about Dean Small here.

Key Takeaways

  1. You must be positive and, dare we say, excited about the future
  2. You must have three strategies: short-, mid-, and long-term
  3. Short-term: convenience, restaurant-quality food via pickup, easy and safe as possible for the consumer, delivery plays a big role as well, keep your website up-to-date,
  4. Mid-term: reduce your menu, provide what people need, go towards groceries if you can
  5. Long-term: Q1 of 2021 is the light at the end of the tunnel; plan for that

Resources mentioned in this Chronicle:

  • None
Direct download: 35_COVID_Dean_Small__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Learn more about Peter Austen here.

Key Takeaways

  1. People are cute g out what they don’t need to do; that includes bars/pubs
  2. You have to adapt to lean operations
  3. Sell everything you have to your community
  4. What you do for your community will come back ten fold
  5. Do not forget those who do favors for you now (banks, landlords, etc.)
  6. Whether you stay in business is UP TO YOU
Direct download: 34_COVID19_Peter_Austen_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Learn more about Elizabeth Blau here.

Key Takeaways

  1. Family meal best practices
  2. Employ waitstaff for deliveries
  3. Family style meals are economical
  4. Focus on what makes people comfortable
  5. Positive outlook is key

Resources mentioned in this Chronicle:

Direct download: 33_Elizabeth_Blau_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of Bruxie. Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly.  Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The mind is like an umbrella; it works best when it's open."
In today's episode with Kelly Mullarney we will discuss: 
  • Open-mindedness
  • Kelly got his start working for free in order to learn as much as he could
  • Kelly recommends getting kitchen experience before entering culinary school
  • Any experience, good or bad, is a valuable experience
  • The importance of traveling and broadening your horizons
  • Growth happens when you are out of your comfort zone
  • Adaptability and evolution
  • Bring solutions and not problems
  • Take the stress for your team
  • It's better to light a fire within your staff instead of under their ass
  • Working with recruiters
  • Franchising
  • Creation of the Fried Chicken and Waffle Sandwich
  • The pressure of fine dining
  • Creativity can be taxing
  • Branding
  • The future of Bruxie

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?
    • Work ethic
  2. What is your biggest weakness?
    • Overthinking
  3. What's one question you ask or thing you look for during an interview?
    • It's about personality
  4. What's a current challenge? How are you dealing with it?
    • Finding the right people
  5. Share one code of conduct or behavior you teach your team.
    • Lead by example
  6. What is one uncommon standard of service you teach your staff?
    • Exceed the guest's expectations
  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. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be kind
    2. Be open-minded
    3. Don't be afraid to fail but learn from the failures and learn to adapt
    4. (Bonus!) Find what makes you happy and be passionate about it

Contact info:

Bruxie website

Franchising with Bruxie

Email: info@bruxie.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 Kelly Mullarney for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 707_Kelly_Mullarney_20200306T150443.542080_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

[Audio coming soon]

Learn more about Katie Frank here.

Key Takeaways

  1. Why hope is so important
    • Be of service to your community
    • Someone depends on you so be positive for yourself and everyone who you impact
    • Hope for a more desirable future; it's UP TO YOU
  2. Have a vision for your future
    • We need to rally, we can't do it alone
    • Make a list of the negatives first and avoid them
    • Figure out what success looks like in this situation
    • A vision for you and your staff
  3. How to take phone orders quickly and efficiently
    • Read back the order
    • Pre-check and re-check and confirm upon delivery
    • Accuracy, politeness, enthusiasm, go the extra mile

Resources mentioned in this Chronicle:

Direct download: 32_Covid_19_Katie_Frank__mixdown.mp3
Category:general -- posted at: 11:15am EDT

 

Learn more about David Denny here.

Key Takeaways

  1. Most landlords are being helpful--talk to yours NOW
  2. For the relief bill states, you hire the same number of employees, not necessarily the SAME employees
  3. The reasons why insurance doesn't cover COVID-19
  4. Some restaurants have created non-profits to feed first-responders
  5. Feeding those in need gives you goodwill which will last and keep you alive when this is over
  6. This is your chance to plan for the future now that CARES has passed

Resources mentioned in this Chronicle:

 

Direct download: 31_Corona_Chronicles_David_Denney_mixdown.mp3
Category:general -- posted at: 1:55pm EDT

Dean Small is a graduate of the Culinary Institute of America, where he apprenticed for two years at Windows On The World.

In 1985, Dean became Director of Culinary Development and Purchasing Manager at El Torito Restaurants, which operated more than 220 units and 12 restaurant concepts, with operations grossing over $420 million.

In 1988, Dean founded Synergy Restaurant Consultants to provide innovation and efficiency strategies to restaurants and food manufacturers. Since then, Synergy has been a food, beverage, and operations resource to over 225 national restaurant chains and independent operators.

Check out Jolt as mentioned in today's episode!

Check out Enjoy as mentioned in today's episode!

Check out ExpandShare as mentioned in today's episode!

Check out Menuvative as mentioned in today's episode!

Check out DELIVER-iT as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You only know what you know."

In today's episode with Dean Small we will discuss:

  • Most people are not born restauranteurs, there is so much you have to learn
  • Working at Windows on the World, the busiest restaurant in the world
  • Productivity, Motivation, high volume kitchen work
  • Working for a Rockefeller
  • How does skiing relate to restaurant hospitality?
  • Cooking in a pineapple cooking contest
  • High-end catering in Aspen
  • Becoming the best caterer in a very busy ski town
  • Failure based on uncontrollable circumstances
  • Meeting challenges as opportunities
  • The immensity you can learn from a massive corporation
  • Leverage buy-outs and how they work
  • Look for "white spaces" where services are needed but don't exist
  • The 8 ways to become more profitable:
    1. Brand Positioning
    2. Guest Experience/Emotional Connection
    3. Management Team and Execution of Strategy
    4. Menu Innovation
    5. Off-Premise Cattering
    6. Labor Costs
    7. Food Costs
    8. Marketing

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.

 

Contact info:

Email: dean@synergyconsultants.com

Synergy Restaurant Consultants

Thanks for listening!

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

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

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

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

Huge thanks to Dean Small for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 706_Dean_Small__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Learn more about Bruce Irving here.

Key Takeaways

  1. Restaurants that show the customer the entire process of how pickup/curbside food is handled safely and successful
  2. Use social media to demonstrate that you are being safe with handling food to reassure them
  3. if you close you MUST stay relevant on social media
  4. If you are closed create a consistent online presence and talk to your customer base
  5. Go live and teach your customers how to cook
  6. Engage with your community online
  7. Plan your reopen now

Resources mentioned in this Chronicle:

Direct download: 30a_COVID19_Bruce_Irving_mixdown.mp3
Category:general -- posted at: 10:07am EDT

Learn more about Matt Louis here.

Key Takeaways

  1. If it's impossible for your restaurant to safely and efficiently turn to take and delivery, don't do it; close.
  2. Don't play games with public health; take this seriously
  3. If you  feel uncomfortable operating amid COVID-19 concerns then don't do it
  4. Don't go forward with takeout/delivery unless you have solid plan; don't wing it
  5. Your staff could be in the most-at-risk demographic
  6. Matt is running a marathon on his treadmill as a fundraiser for his staff so…GET CREATIVE!
  7. Once again: Plan for WORST-CASE scenario

Resources mentioned in this Chronicle:

  • None
Direct download: 29a_Covid-19_Matt_Lewis__mixdown.mp3
Category:general -- posted at: 12:46pm EDT

Chef Krimsey Ramsey graduated with a bachelor's in Petroleum Engineering from Louisiana State University --Krimsey also has her MBA From Texas A&M Corpus. After 5 years as a Petroleum Engineer, Krimsey had an extreme awakening and decided to change her life into one of positive activism through opening a restaurant. In 2017 Krimsey's Cajun Kitchen in North Hollywood, CA: The World's First 100% Vegan Cajun Restaurant, was born! Today, they'er about to go into their second location with their mission is to spread "Good Voodoo" for themselves, our Earth, and all our planet's inhabitants.

Check out RestaurantOwner.com 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:

  • "I remind myself everyday that I'm going to die."

In today's episode with Krimsey Ramsey we will discuss:

  • Recognize mortality
  • Veganism
  • Activism
  • Be welcoming
  • Lifestyle changes based on morals
  • Women in male-dominated professions
  • Working with family
  • Second-generation spaces
  • Stay small in the beginning so you can pivot
  • Testing the market in festivals and pop-ups, farmer's markets
  • How to break into a festival for a pop-up
  • Testing your market in your back yard
  • Costs and budgets in the early days
  • Burning out in the early months of opening
  • The importance of collaborating with others in your community
  • YOU have to set up you employees to succeed
  • Rating your employee's performance as a specific incentive to make more money
  • Substance abuse as an escape from restaurant industry stress

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?
    • "Being myself and having that translate into the business."
  2. What is your biggest weakness?
    • "Telling myself I suck too often."
  3. What's one question you ask or thing you look for during an interview?
    • "Find out if they're engaged and connected."
  4. What's a current challenge? How are you dealing with it?
    • "Focusing on one thing at a time."
    • Check out Nir Eyal's book "Indistractable" as mentioned here 👆🏽
  5. Share one code of conduct or behavior you teach your team.
    • "Be transparent and connected."
  6. What is one uncommon standard of service you teach your staff?
    • "Be playful and connect with guests. Have a good time."
  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?
    • "Telling your team EXACTLY what you want."
  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?
    • Everyone go get a therapist
    • Listen to people when they talk, put the phone away and be present
    • Go outside more

Contact info:

Instagram @krimseys

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 705_Krimsey_Ramsey_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chronicle # 28: Start rebuilding NOW! - Jim Laube & Joe Erickson- RestaurantOwner.com

RestaurantOwner.com is giving owners and operators 90 days of FREE membership. Email Jim at Jim@restaurantowner.com Let them know I sent you. 

Audio here

Key Takeaway

  1. The resources the RestaurantOwner.com is providing its members. 
  2. Understanding that we're in this together. 
  3. Is April 12 a realistic time to get back to business? 
    1. Plan for longer
  4. Hows the landscape going to change? 
  5. Who will recover quicker? Larger operations or smaller operations? 

Resources mentioned in this Chronicle:

Direct download: 28_COVID19_RestaurantOwner_mixdown.mp3
Category:general -- posted at: 1:47pm EDT

Key Takeaway

  1. During hard times it's always amazing to see the unqique ways come together. 
  2. Donald sayers created a way to tip bartenders and servers when you have a drink. Its called ServiceIndustry.tips 

Resources mentioned in this Chronicle:

 

Direct download: 27_COVID19_Donald_Sayers_mixdown.mp3
Category:general -- posted at: 4:14pm EDT

Find out more about Patrick Mulvaney here.

Key Takeaways

  • Dealing with mental health during these anxious times. 
  • Stepping up and being there for those in your community who need you. Patrick and Mulvaney are preparing 400 meals a day. Don't wait for funding, just take care of people... they'll take care of you. 
  • being mindful of social distancing while you serve your community. 
  • Holding family meals to maintain business culture. 
  • Using your unique skills and network to serve your community and farmers.
  • Use this as a time to love, learn, and build each other up. We'll come out stronger. 

Resources Mentioned:

  • None
Direct download: 26_COVID_19_Patrick_Mulvaney_mixdown.mp3
Category:general -- posted at: 1:25pm EDT

 

Find out more about Jillian and Suerte here.

Key takeaways

  1. Maintain culture by staying connected with your team while physically separated
  2. Suerte chose WhatsApp because it's less concerned with “work”
  3. WhatsApp and communication with your team allows you to get to know each other better and become closer while physically separated
  4. WhatsApp has a Coronavirus Information Hub on their website which makes this easier
  5. Suerte has a tri-weekly newsletter given to everyone on their team
  6. Suerte had to lay-off their staff so they are providing meals to those who got laid-off
  7. Suerte has decided to close temporarily in order to take care oft heir people first
  8. File a mass-unemployment application for your entire staff
  9. Keep up team morale as best you can during this time

Resources mentioned in this Chronicle:

Direct download: 25a_COVID19_Jillian_Whitlow__mixdown.mp3
Category:general -- posted at: 5:10pm EDT

Key takeaways

  1. How their drive-through burger stand was up 39%
  2. Why Erica still decided to make the hard decision to close, despite the willingness of her staff to continue working. 
  3. We ask,  "Is it the socially responsible thing to stay open?"
  4. Staying in contact with your people via social media. 
  5. Working ON the business during this slow time.   

Resources mentioned in this Chronicle:

  • None
Direct download: 24COVID-19_Erica_Van_Leirop__mixdown.mp3
Category:general -- posted at: 2:42pm EDT

Raised in Cleveland, Ohio, Jason Berkowitz is a hospitality veteran dedicated to team development and operational excellence.  Jason credits his Psychology degree from Michigan State University for helping shape his unique approach to hospitality and team management.

His career spans more than 40 restaurant openings from fast-food to fine-dining. He's held a number of posts, including VP of Operations for Umami Burger and COO for Tocaya Organica. Today Jason serves as CEO and Founder of ArrowUp Training, a stylized safety, anti-harassment training and supervisory coaching n program for restaurants.

Catch Jason's book Please Don't Sleep With The Host: And 49 Other Tips For Managing A Functional And Profitable Restaurant

Check out Jason's previous episode: #703!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be nice."

In today's episode with Jason Berkowitz we will discuss:

  • The inspiration for writing the book
  • The 15 Tips discussed today are:
    1. Be the best "YOU" that you can be
    2. Dress everyday like it's your first day of work
    3. Work like you own the place but remember that you don't
    4. Know the 5 things the owner checks when he walks into his restaurant
      • Vibe
      • Lighting
      • Temperature
      • Cleanliness
      • Gross sales
    5. Know the difference between a "Wow" and a "Holy shit" customer
    6. Embrace the law of averages
    7. Please don't sleep with the host
    8. Embrace your staff's ambitions, support them
    9. Provide you new hires with proper training and materials
    10. Lower the bar
    11. Respect your chef and their kitchen
    12. Take care of your feet
    13. For every problem you kill, another will rise in their place
    14. People fire themselves
    15. The noose fits just as easily on the hangman's neck

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.

 

Contact info:

www.arrowuptraining.com

Email: jason@arrowcertificztion.com

Social handle: @jdberko

Thanks for listening!

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

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

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each 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 Berkowitz for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 704_Jason_berkowitz__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Find out more about Rudy Miick here.

Key takeaways

  1. You must confront your fear
  2. Hotels kitchens are also moving to pickup only
  3. The solution is not black and white
  4. Find out what you can do with the cash you have on hand
  5. Domino's is hiring 20,000 workers this week
  6. Everyone's sense of cleanliness and sanitation will improve
  7. The restaurants that give to and help their communities will come out of this better than they entered it
  8. Keep healthy while quarantined; eat healthy and stay active

Resources mentioned in this Chronicle:

Chronicle # 22: Have multip

Direct download: 23_COVID19_Rudy_Miick_mixdown.mp3
Category:general -- posted at: 7:55pm EDT

Find out more about Kristen Corral here.

Key takeaways

  1. Make multiple plans
  2. Shuttled down- Just too unsafe for staff. 
  3. Chatbots have been helpful 
  4. Work on your recovery strategy now. 
  5. Keep the conversation online going. You need to stay top of mind.

Resources mentioned in this Chronicle:

  • none
Direct download: 22_VOVID19Kristen_Corral_mixdown.mp3
Category:general -- posted at: 12:56pm EDT

Find out more about David Scott Peters here.

Key takeaways

  1. We’re a cashflow business and we don't have the cash flow to survive 
  2. Establish a 12-week cash flow budget
  3. Depending on what your cash flow budget tells you will determine how you handle this situation.
  4. Become a grocery store. 
  5. Our restaurants may be closed, but there is still work to be done. Work ON your business. Continue to nurture relationships. Continue to serve your community

Resources mentioned in this Chronicle:

Direct download: 21COVID19_David_Scott_Petters_mixdown.mp3
Category:general -- posted at: 2:23pm EDT

Find out more about Patricio Wise here.

Key takeaways

  1. Farmers and grocery stores need help right now
  2. Don't just default to unemployment
  3. Closing your doors and leaving your employees on their own is irresponsible
  4. Surviving is enough right now
  5. Reinvent yourself based on the circumstances
  6. Don't cut corners
  7. Don't do delivery unless you already have insurance; if you don't have it GET IT!
  8. Offer things like toilet paper and essentials to your customers and employees

Resources mentioned in this Chronicle:

This session brought to you by Seasoned.co/unstoppable – You don't always need an employee- You don't always need a job- You always need community. Seasoned has got it all.

Direct download: 20COVID19_Patricio_Wise__mixdown.mp3
Category:general -- posted at: 1:23pm EDT

Find out more about Carrie Luxem here.

Key takeaways
Furlough or lay off? Do what you can to keep your employees with you
Treat employees like family
Make sure to check in with your team
Even if you don't know what to do, you must communicate that to them
There is no such thing as a small concern, every concern matters to the person asking the question
Get away from the chaos if you can
Metal health is key
Designate one person as a point of contact for your team
Resources mentioned in this Chronicle:

Carrie's Website RestaurantHRGroup.com

Families First Coronavirus Response Act
https://docs.google.com/document/d/1LmnNaqAUTLBfhJRvfHQ3S1vvPwuUSbGBYZNbJhwpASk/edit?usp=sharing

Tell Congress to Support Restaurants
https://actnow.io/33vA1gB?fbclid=IwAR0CnjULAWQPiUgr-o8tBEX2iamyl-490xm7Kvc8m2g7CjGPRxkGcMf2FjU

Danny Meyers Interview with CNBC’s Squawk on the Street https://www.cnbc.com/video/2020/03/20/shake-shack-founder-danny-meyer-on-how-coronavirus-pandemic-is-decimating-restaurant-industry.html

This session brought to you by Seasoned.co/unstoppable - You don't always need an employee- You don't always need a job- You always need community. Seasond got it all

Direct download: 19COVID19_Carrie_Luxem_mixdown.mp3
Category:general -- posted at: 7:02pm EDT

Find out more about William Lo here.

Key takeaways

  1. The purpose of the curbside challenge is to encourage people to follow the COVID-19 guidlines
  2. Lo's restaurant has decided to close to flatten the curb
  3. Pay the staff early if you can
  4. Before closing, give all your food to you employees
  5. COVID-19 is growing by over 100,000 weekly worldwide
  6. The struggle some of us are going through: stay open and make money or do the right thing and shutdown?
  7. Reach out to your city/town and ask about reducing your taxes to pay your staff
  8. Still need to plan for worst-case scenario
  9. You MUST be creative in these times

Resources mentioned in this Chronicle:

This session brought to you by Seasoned.co/unstoppable - You don't always need an employee- You don't always need a job- You always need community. Season got it all.

Direct download: 18COVID_19_William_Lo2_mixdown.mp3
Category:general -- posted at: 4:02pm EDT

Raised in Cleveland, Ohio, Jason Berkowitz is a hospitality veteran dedicated to team development and operational excellence.  Jason credits his Psychology degree from Michigan State University for helping shape his unique approach to hospitality and team management.

His career spans more than 40 restaurant openings from fast-food to fine-dining. He's held a number of posts, including VP of Operations for Umami Burger and COO for Tocaya Organica. Today Jason serves as CEO and Founder of ArrowUp Training, a stylized safety, anti-harassment training and supervisory coaching n program for restaurants.

Check out Harri - Talent Technology Software for the Needs of Hospitality -  as mentioned in today's episode!

Catch Jason's book Please Don't Sleep With The Host: And 49 Other Tips For Managing A Functional And Profitable Restaurant

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Show up. For your team. For yourself. The hustle is real."

In today's episode with Jason Berkowitz we will discuss:

  • Emphasis on community
  • Taking responsibility
  • The psychology of managing others
  • Going deep with training
  • The importance of empathy
  • Impose your values on those around you to be consistent in operations
  • Be humble
  • Keep kitchen work in perspective; you're not saving lives on the operating table
  • Give your team the tools and attitude to thrive and then get out of their way
  • Attention to detail in all aspects of the restaurant experience
  • Lean in and listen
  • Be yourself when dealing with guest, don't be fake
  • Take a step back and coordinate
  • Efficiency in the dining room
  • The restaurant is an art installation
  • Importance of confidence when leading
  • Quarterly reviews vs quarterly reviews
  • HR
  • Positives of online scheduling
  • Accountability
  • Being sustainable

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?
    • "My energy" "use it like a tool, not a weapon."
  2. What is your biggest weakness?
    • "Get lost in the office. Need to be in the weeds more."
  3. What's one question you ask or thing you look for during an interview?
    • "Passion" Question about something they love
  4. What's a current challenge? How are you dealing with it?
    • California laws changing unexpectedly
  5. Share one code of conduct or behavior you teach your team.
    • Understanding
  6. What is one uncommon standard of service you teach your staff?
    • Be authentic, don't say things you don't mean
  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?
    • Side work sheets, addressing when things aren't being done properly
  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?
    • Harri - Talent Technology Software for the Needs of Hospitality
    • Plate IQ - Automate Your Restaurant's Invoice Processing
  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?
    • Laugh first, laugh at yourself
    • Hold the door open for people more often, literally and figuratively
    • Say thank you more often

Contact info:

www.arrowuptraining.com

Email: jason@arrowcertificztion.com

Social handle: @jdberko

Thanks for listening!

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

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

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each 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 Berkowitz for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 703_Jason_Berkowitz_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Key takeaways

  1. Join the Facebook group Industry United
  2. We need to think of the restaurant industry as an aligned industry going in the same direction
  3. Mental health is key to this situation
  4. It’s important to realize for your mental health that you are not alone in this
  5. We need to start spreading GOOD information
  6. Reach out to insurance brokers and landlords
  7. Stay liquid as long as possible
  8. Apply for an SBA loan

Resources mentioned in this Chronicle:

Direct download: 17COVID_Keith_Sarasin_mixdown.mp3
Category:general -- posted at: 6:29pm EDT

Find out more about Chris Dimmick here.

Key takeaways

  1. Opened first concept on Thursday and Dayton shut down restaurants on Sunday
  2. Support your Government leaders to shut down - it’s the right thing now
  3. Make your team the priority
  4. Offered employees $10 per hour to volunteer at Dayton Food Bank
  5. Turn on all revenue opportunities
  6. Get loud on social media
  7. Take gift card purchases and give it to your team
  8. Help your team with unemployment
  9. How to delivery alcoholic drink - Ohio allows this
  10. Embrace social media advertising
  11. Only focus on what you can control

Resources mentioned in this Chronicle:

Direct download: 16COVID19_Chris_Dimmickc__mixdown.mp3
Category:general -- posted at: 1:31pm EDT

Find out more about Brad Cecchi here.

Key takeaways

  1. How to adapt
  2. How to optimize curbside pickup
  3. Developing a website for pickup - pickupfixe.com
  4. Fine-dining world is the worst-case scenario for pickup/curbside-only
  5. Add to your menu for pickup and curbside, get creative
  6. Shelter-in-place in Sacramento-what is it like?
  7. Try to get rent relief in any form from your landlord
  8. Look into getting catering contracts with hospitals - people on the front lines need to eat well
  9. Can community support and goodwill dry up?
  10. Farms and vendors are affected just as much as restaurants - try to make mutually beneficial deals with them

Resources mentioned in this Chronicle:

Direct download: 15COVID19_Brad_Cecchi_mixdown.mp3
Category:general -- posted at: 7:50pm EDT

Find out more about Akash Kapoor here.

Key takeaways

  • A city in full lock-down: San Fransisco
  • The biggest Corona Chronicle operation yet: 46 locations in development/4 opened in the last few weeks
  • Franchised locations and how they are affected
  • Best practices for gift card purchases at this time
  • Loyalty, gift cards, POS right now and always
  • Trimming the fat, making sure the people who can't work now have a job to come back to when it's over
  • Serving free, hot meals for staff who aren't working currently
  • Who will be affected more? Big or small operations?
  • Plan for the worst and hope for the best
Direct download: 14_COVID19_Akash_Kapoor_mixdown.mp3
Category:general -- posted at: 4:49pm EDT

 

Key takeaways

  • 45-day survival mindset. 
  • Straight to the "save money" mindset. 
  • "Cut the fat." Keep who needs you the most.  
  • Speak with the people you owe the most money to, first, for a deferment; you want to stay as liquid as possible.
  • Talk to the bank about a loan deferment. 
  • Negotiate terms with the landlord. 
  • Adopt delivery  (the ordering app).
  • Meal deal.
  • Don't discount. 
  • Take care of your restaurant brothers and sisters. It's time to come together.  

Resources mentioned in this Chronicle:

Direct download: 13COVID_Kyle_Gordon__mixdown.mp3
Category:general -- posted at: 11:28am EDT

Find out more about Brooks Tanner here.

Key takeaways

  • Create fresh canned products to sell. The point is not to profit, but to slow the bleeding and get cash flow to your team. 
  • Let your employees know grocery stores are hiring.
  • Got extra toilet paper and other dry goods in storage? Supply and demand, baby- Sell it. 
  • Get on regular conference calls with other operators in your community.
  • Sell gift cards and forward the cash to your staff. 
  • Think out of the box. Ask, "what other services can I offer?"
  • Keep your mind wide open.  

Resources mentioned in this Chronicle:

Direct download: 12COVID19_Brooks_Tanner_mixdown.mp3
Category:general -- posted at: 9:56pm EDT

Find out more about Nathan Ares here.

Key takeaways  

  • The latest on Phoenix and Tucson 
  • It's not about competition, it's about supporting the community/team members and getting through this. 
    • Collaborate with other business to put together Grocery bags
  • Create TV dinners. The idea is not to be profitable, but to give an opportunity for cash flow for your employees. Slow the bleeding. 
  • Advice on how to talk to the landlord get an extension on paying your rent.
  • Advice on how to talk to your employees; don’t be negative
  • How to speak to your community
    • Nathan and his team are sharing recipes for the frozen vegetable they’re guests are buying at the grocery store. 
  • Don’ talk about it.

Resources mentioned in this Chronicle:

  • None
Direct download: 11COVID19_Nathan_Ares_mixdown.mp3
Category:general -- posted at: 5:42pm EDT

Find out more about Juliette Gust here.

Key takeaways

  1. The similarities between 9/11 and COVID-19
  2. Give staff the opportunity to work out their reduced schedule themselves
  3. If an employee is more in need of work, give him/her privilege
  4. Become aware now of opportunities for fraud and theft
  5. Be sensitive to employee needs in this particularly stressful time
  6. Be present, be aware of what's happening with all your staff
  7. You may be busy trying to save your business but you are also a leader; you must lead

Resources mentioned in this Chronicle:

  • Find the Ethics Suite hotline here.
Direct download: 10Covid19_Juliet_Gust_mixdown.mp3
Category:general -- posted at: 3:19pm EDT

Aaron Colby is a graduate of the University of Michigan and Southwestern University of Law. 

Today he’s practicing law at Davis Wright Tremaine LLP where he represents employers in single-plaintiff, multi-plaintiff, and class action disputes involving allegations of wrongful termination, discrimination, retaliation, harassment, and wage and hour issues such as overtime, meal and rest breaks, and off-the-clock work.

 Aaron defends organizations on public accommodations claims under the Americans with Disabilities Act and California Unruh Act, and claims of defamation, trademark, and other business-related matters.

Today we’re going to cover the "Top 20 Employee Legal Hotspots" restaurant owners and operators struggle with when it comes to compliance.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Be direct and know your audience."
In today's episode with Aaron Colby we will discuss:
  • The 20 Employee Legal Hotspots

    • Hiring Decisions and Process 
    • 1. Use of Staffing Agencies and Joint Employment
      • Gig economy
      • Hiring vs. contracting
      • Unfair vs. against the law
      • Document when an employee does something wrong so you can prove it later on
    • 2. Independent Contractor (1099) v. Employee (W-2) Classification
      • The difference between independent contractors and employees - defined by the law
    • 3. Form I-9 Compliance
      • You need to make sure someone is legally allowed to work in the United States
      • Be vigilant
      • Ask relevant questions - know what they are
      • Get the I-9 BEFORE they start working
    • 4. Hiring - Background Checks and Criminal History Inquiries
      • Highly regulated
    • 5. Employee Arbitration and Class Action Waiver Agreements
      • Why do you need it?
      • You can make it mandatory
      • Is it a red flag if an employee doesn't want to sign it?
    • Wage and Hour
    • 6.  Non-exempt (Hourly) v. Exempt (Salary) Employee Classifications
      • Everyone is qualified for hourly but not salary
      • Some salary workers still require over-time
    • 7. Local Minimum Wage and Paid Sick Leave Regulations
      • City, county, state laws all apply - NOT only state
    • 8. Equal Pay
      • Everyone deserves the same pay for the same job
      • Some states don't allow employers to ask applicants past payment
    • 9. Timekeeping for Non-Exempt Employees
      • You MUST keep records for all work done
      • No insurance for time-keeping in business
      • Don't ignore it - address it
    • 10. Travel time
      • You MUST be paid for it
      • Delivery functions
    • 11. Meal and Rest Breaks
      • You MUST provide the opportunity to all employees
      • Police it vs. Provide it
      • Not just IF you took a break but also when and for how long and was there an interruption?
    • 12. Paystub and Payroll Practices
      • Federal is baseline - states individually break it down more specifically
      • Paystub requirements
    • 13. Commission Agreements and Bonus Plans
      • Overtime is much more complicated than "time and a half"
      • Anything outside of hourly is complicated and must be understood
    • 14. Expense Reimbursements
      • No federal laws - all state-by-state
      • Driving, getting, phones, insurance - if it's required for the job you must reimburse by state law
    • 15. Uniforms and Tools
      • If you require someone to wear something, you have to reimburse for it
    • 16. and 17. Tips and Service Charges
      • Voluntary
      • You must categorize them
      • Tips are state-by-state
      • Tips belong to the employee not the business
      • Service charge is demanded by the business
    • Harassment and Conduct
    • 18. Anti-Harassment Training and Policies
      • Major differences from every other work environment
      • Some states have harassment training requirements
    • Leave of Absence
    • 19. Leave of Absence
      • Different in restaurant industry than all other industries
      • You need to know what rights the employee has
      • Get a doctor's note
    • Termination Decisions
    • 20. Termination Decisions
      • All the categories where you're unable to fire someone
      • EVERYONE can be protected by discrimination laws
      • Separation agreements
      • Have policies in place before firing someone for a made-up policy

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.

 

Contact info:

Aaron Colby @ Davis Wright Tremaine LLP 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 Aaron Colby for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 702_Aaron_Colby_mixdown.mp3
Category:general -- posted at: 1:55pm EDT

Find out more about Doug Mullins here.

Key takeaways

  1. Ouita Michel Restaurants operates 10 restaurants; 5 are currently closed - 150 employees are on leave
  2. The real issue is tipped employees
  3. They have set up a fund for tipped employees filled by donations from the community
  4. Taking this time to deep-clean the closed restaurants as if they are closing for a season; will be like new when reopened
  5. Donating food they cannot use to local food pantries
  6. Open restaurants are preparing free family meals for employees who cannot work
  7. Usually, these events cause us to want to be there for each other but in this case, that is the worst idea, what else can we do?
  8. One of the lessons: always have savings for situations like this
  9. Employees AND many restauranteurs are paycheck-to-paycheck, two bad weeks can bury us - why is that?
  10. What to do to generate cash flow for this specific situation
  11. Be flexible whether you're staff or an operator
Direct download: 9COVID19Doug_Mullins3_mixdown.mp3
Category:general -- posted at: 3:39pm EDT

Find out more about Eric Cacciatore here.

Key takeaways

  • Extend the runway, stop the money-loss
  • Amend and revise your insurance plan
  • Get in touch with your broker
  • Have your broker work for you to get the best outcome
  • Develop a new plan for the future
  • Document EVERY loss during this time
Direct download: 8COVID19_Eric_Solo_mixdown.mp3
Category:general -- posted at: 3:26pm EDT

 

Find out more about Aaron Colby here.

Key takeaways

  1. Employee attorneys and what we need now
  2. What are restaurant lawyers dealing with now?
  3. The differences between laid-off, unpaid leave (furloughed), unemployment
  4. What is the WARN act?
  5. Restaurants want to retain their staff but these are hard decisions to make
  6. You can run into problems based on who you decide to furlough vs. lay off
  7. Reduced compensation - cannot go below the minimum wage
  8. Sick-leave due to COVID-19

Resources mentioned in this Chronicle:

  • Learn about the WARN Act here
Direct download: 7COVID19_Aaron_Colby_mixdown.mp3
Category:general -- posted at: 9:57am EDT

 

Find more about Paul Callahan here.

Key takeaways

  • Plan for worst-case scenario
  • Coronavirus creating opportunity in the industry?
  • Will it disrupt Paul’s future opening of his farm
  • How are farmers affected?
  • How are farmers markets and pop ups affected?
Direct download: 6COVID19_Paul_Callahan_mixdown.mp3
Category:general -- posted at: 10:58pm EDT

Chronicle # 5: Curbside Pick-Up Best Practices/Talk to Your State Officials- Anna Tauzin- Texas Restaurant Association- Austin, TX

Find more from Anna Tauzin Here

Key takeaways

  1. If your business isn't already set up for delivery that ship may have sailed. Instead, focus on curbside pickup
  2. Curbside picks up best practices: 
    • Be sure to have enough paper products
    • Plan for efficiency in your location
    • Make sure you're giving accurate pick-up times
    • Structure staffing for peak delivery times. 
    • Separate hot and cold food items when packages. 
    • Double Check orders
    • Get specifics on make and model of car. 
    • Use SMS platforms to communicate with your guests. 
  3. Third-party delivery promotions
  4. What to communicate to your start representatives
    • Funds
    • Tax deferrals
    • Emergency eviction protection
    • Rent mitigation 
Direct download: 5COVID19_Anna_Tauzin__mixdown.mp3
Category:general -- posted at: 4:55pm EDT


Maria Campbell Founder of Cooks who Care in Philadelphia, PA has put together a master document filled with resources to help you get through these hard times.

It's call: Food industry Coronavirus Collaboration Resources.

https://docs.google.com/document/d/1Ylmm7zTFJkqGfcZHDMOYvOxSgspSjDxF9UEJJMHHU9o/edit

Direct download: 4COVID19_Maria_Campbell_mixdown.mp3
Category:general -- posted at: 11:15am EDT

Chronicle #3: Paul Tuennerman- New Orleans, LA

Find out more about Paul Tunnerman here.

Key takeaways

  1. We will get out of this better
  2. The Waren act and how it applies
  3. Business interruption insurance
  4. Survive to serve another day
  5. New Orleans has allowed only delivery and curbside pickup
  6. Everyone wants you to survive so reach out to banks and landlords to find out how they can help
  7. What opportunities exist because of this?
  8. Reach out to others in the industry

Connect with Paul

Direct download: 3COVID19_3_Paul_Tuennerman__mixdown.mp3
Category:general -- posted at: 1:14am EDT

Chronicle #2: Kathryn Lott- Southern Smoke Foundation- Houston, TX

Find out more about Kathryn Lott here.

Key takeaways

  1. You have to look to the future
  2. But you have to wait before you see the actual damage
  3. Fear is the biggest problem here
  4. Do not kick anyone out of a building-family or business-while this is happening

Resources mentioned in this Chronicle:

  • Find out more about 501(c)(3) foundations here.
  • Learn more about Southern Smoke Foundation here.
  • Learn more about Atlanta's The Giving Kitchen here.
  • Learn more about Portland's Family Meal here.
Direct download: 2COVID19_Kathryn_Lott_Southern_Smoke__mixdown.mp3
Category:general -- posted at: 1:00am EDT

This is the first of many Coronavirus Chronicles. I've been wanting to dedicate an entire episode to this for a bit now, but everything is moving too fast. It's far better to create and publish content in real-time as everything unfolds. 

In my research and understanding of this pandemic, the single most important takeaway I've garnered is that we need to get aligned. Not just the industry, but globally. 

The quicker we can spread good knowledge. The quicker we can come out of this and get back to business as we knew it. 

 

Find out more about Jonathan Horowitz here.

Key takeaways

  1. We got to pull together and be there for our communities- that's what we do in the restaurant industry.
  2. Transition to more takeout and delivery.
  3. Figure out how to take care of your people the best you can.
    • help them find new employment.
  4. Utilize social media to share your story about how you are adapting to the hard times and what your guests can do to help.
  5. The measure to which we've adapted already to overcome this challenge being so impressive and promising.
  6. Talk to the local representatives and make sure they know how important it is that we lobby for potential aid.

 Resources mentioned in this Chronicle:

  • Get in touch with your elected official here.
Direct download: COVID-19_Jonathan_Horowitz_mixdown.mp3
Category:general -- posted at: 12:28am 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: 701_Jae_Kim_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Mario Del Pero grew up in his family's meat processing business. He would go on to study International Relations at the University of Southern California and was on the path to becoming a career lawyer. Instead, he took a job at a Mexican grill where he started as a barback's back. Eventually, he became the Director of Operations at that Mexican grill. In 2005, Mario, along with his wife, Ellen Chen, opened Mendocino Farms Sandwich Market in Southern California. 15 years later they've grown their business to 17 locations.

This is my second interview with Mario Del Pero. CLICK HERE to get caught up with Episode 414!

Check out Episode 613 with Horst Schulze where we discuss his "24 standards of service" as discussed in today's episode!

Check out Episode 632 with Nick Marsh as mentioned in today's episode!

Check out The Lean Startup by Eric Ries as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If it was easy everyone would be doing it."
  • "Good is the enemy of great."

In today's episode with Mario Del Pero we will discuss:

  • Restaurant success is a team sport
  • Many people are good, few people are great
  • Looking back to look forward
  • What we can learn from greatness (even professional athletes)
  • Your competitors are essential to your own success
  • The "unstoppable" mindset
  • Surround yourself with people who compliment you
  • "Evolve of die"
  • You must mingle with you fellow restaurant owners
  • The 3 ways to scale culture
    • Recruiting and assimilating the right team
    • Living the rituals
    • Coaching
  • Mario Del Pero's new book "The Coaching Cure"
  • Retain the magic while scaling
  • Staying IN your business
  • The difference between city and suburban dining when scaling
  • Franchise or no franchise?
  • Reasons against franchising for Mendocino
  • Conscious capitalism

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?
    • Inspiring others
  2. What is your biggest weakness?
    • Not paying attention to the downside
  3. What's one question you ask or thing you look for during an interview?
    • Asking about their coaching styles
  4. What's a current challenge? How are you dealing with it?
    • Not watering down your "whys"
  5. Share one code of conduct or behavior you teach your team.
    • Selling happy.
    • Don't do standard food.
    • Living a higher purpose of creating transformative relationships.
  6. What is one uncommon standard of service you teach your staff?
    • Can I make some talking room
  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?
    • Stay hungry, don't reinvent themselves, get beyond mediocrity
  9. Name one service you've hired.
    • Michael Antochi - third party vendor/purchaser
    • Architects
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Facepay - in the future
    • Virtual Drive-Thru - in the future
    • Flyby
  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 a student of life
    • Seek out mentorship
    • Start with you "whys"

Contact info:

mario_delpero@yahoo.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 Mario Del Pero for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 700_Mario_Del_Pero_mixdown.mp3
Category:general -- posted at: 3:30am EDT

As a student at the University of Texas, Kyle Gorden developed a romance... with quesadillas. In 2006, At the age of 23, Kyle decided to pursue his dream to open his own restaurant-- not just any restaurant-- a quesadilla restaurant. He did what I would advise anyone to do; he sought out a mentor and employment with a high-performing restaurant team. For Kyle, the high-performing team was Raising Cane's. Kyle went on to spend 7 years with Raising Cane's before leaving to open his dream quesadilla restaurant, Dillas in 2013. Today, Dillas has scaled to 4 locations  and two additional locations on the horizon.

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

Check out Contagious Culture by Anese Cavanaugh as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Leap and the net will appear."

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

  • Fear is the obstacle
  • Making quesadilla's the main course of a restaurant
  • Underserved markets
  • Intentionally seeking out a mentor
  • Everyone has ideas; it's not enough to have an idea; you must be able to execute
  • Interview best practices
  • Tough on standards, easy on people
  • Systems
  • Strong focus with complicated/elaborate menu items
  • Scaling
  • "Flow cooking"
  • Efficiency
  • Listening to customers to form your menu
  • Family investors
  • Opening struggles
  • "Phase training"
  • Fix your current problems before expansion
  • Stay humble

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?
    • Enthusiasm, energy, great listener, genuine heart
  2. What is your biggest weakness?
    • Procrastination
  3. What's one question you ask or thing you look for during an interview?
    • Eye contact, smile
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Professionalism, integrity, language, maturity
  6. What is one uncommon standard of service you teach your staff?
    • Attention to details
  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?
    • One-on-one's and operational audits
  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 unconditionally happy
    • Happy them where they are
    • Invest your time; don't waste it

Contact info:

kylegordon@dillas.com

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Kyle_699_Dilla_mixdown.mp3a.mp3
Category:general -- posted at: 1:48pm EDT

Iliana and Ernesto married in Mexico City and shortly after moved to Oaxaca, where Iliana had deep family roots and where she wanted to open a restaurant specializing in Oaxacan cuisine.  The restaurant flourished until 2006, when the community experienced a period of political unrest, causing Iliana and Ernesto to sell their restaurant and move to the United States.

Not long after their arrival to Austin, Ernesto began planning the El Naranjo trailer as a first step to learn about the Austin market and its culinary scene. In May 2012, El Naranjo Restaurant & Bar finally opened, and they've consistently been recognized as one of the best traditional Mexican Cuisine restaurants in Austin.

In 2014, the Mexican Government granted de la Vega with the prestigious Ohtli Award in recognition of her work in furthering Mexican gastronomy. The Ohtli is the greatest award given by the Mexican Government to Mexican citizens living abroad. In the same year, she was named the Hispanic Female Entrepreneur of the Year by the Hispanic Chamber of Commerce.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Hard work. Be true to yourself. Be honest."

In today's episode with Iliana de la Vega we will discuss:

  • Growing up cooking in Mexico
  • Importance of partners
  • Business partnership with your spouse
  • Oaxacan cuisine
  • Early mistakes and how to fix them
  • Presence in the kitchen as an owner
  • Turmoil in Mexico in the early 2000's
  • Political upheaval and strikes interrupting business
  • Moving to the USA as a Mexican
  • Testing a market
  • Retaining staff
  • Training staff
  • Patiently educating you customers
  • Rising costs

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?
    • Honesty
  2. What is your biggest weakness?
    • Don't get enough sleep
  3. What's one question you ask or thing you look for during an interview?
    • Eye-contact and honesty
  4. What's a current challenge? How are you dealing with it?
    • Make the restaurant happen for REAL, success
  5. Share one code of conduct or behavior you teach your team.
    • The best service is the one you don't notice
  6. What is one uncommon standard of service you teach your staff?
    • Know the menu perfectly, must know all terms and meanings
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Be present in the restaurant
  8. Name one service you've hired.
    • Tabulate accounting
  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?
    • Work hard
    • Study
    • Be open to learn more

Contact info:

El Naranjo 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 Iliana de la Vega for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 698_Iliana_de_le_vega__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Co-owners Roberto Espinosa and Eric Wilkerson both went to the University of Texas and met after Espinosa opened the original Tacodeli location in Austin, TX in 1999. Over the past twenty years, Tacodeli has expanded their menu while still making sure to source ingredients locally whenever possible. Founder Roberto Espinosa was born and raised in Mexico City and the menu shows these roots, from the ingredients, to the cooking techniques they use. They now have 11 locations with 6 in Austin, 4 in DFW and 1 in Houston.

Check out "Jolt - The Operations Platform for Any Business" as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Don't just be the best at what you do, be the only who does what you do."

In today's episode with Eric Wilkerson we will discuss:

  • Important to enjoy what you do
  • It's about relationships and experience; not just food
  • Accountability is key in an owner/operator
  • Spanish/Mexican food restaurants
  • Learning about the industry before diving in
  • Starting small
  • Choosing a location
  • Going from consulting to opening/operating
  • Be close to the work and appreciate it
  • Getting your staff ready for expansion
  • Business models for expansion

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?
    • Give it our all, make people feel we truly care, gratitude
  2. What is your biggest weakness?
    • Over-think, over-analyze
  3. What's one question you ask or thing you look for during an interview?
    • Personality
  4. What's a current challenge? How are you dealing with it?
    • Responsibly growing their business, labor pressures
  5. Share one code of conduct or behavior you teach your team.
    • Be yourself
  6. What is one uncommon standard of service you teach your staff?
    • Development and cultivation of relationships with 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?
    • See a macro-level perspective of our industry, be less reactive
  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?
    • Clipboard, physical clipboard with checklists
  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 it was easy, everybody would be doing it (restaurant-specific)
    • If you're feeling stressed, take a step back, it's only a taco (restaurant-specific)
    • Stay humble (restaurant-specific)
    • Slow down and enjoy life (personal-specific)

Contact info:

eric@tacodeli.com

Tacodeli 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 Eric Wilkerson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 697_Eric_Wilkerson_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jon Alexis is the owner of TJ’s Seafood Market (2 locations) and Malibu Poke (2 Dallas locations and 1 Austin location). TJ’s Seafood Market is celebrating 30 years as a family-owned business. Under Alexis’s vision, TJ’s has expanded from a neighborhood favorite fish market to two award-winning restaurants with fish markets, plus a robust catering company.
 
Malibu Poke is Jon's fast-casual poke concept known for it’s uber-fresh ingredients. Malibu Poke also features a unique tech-based self-serving kiosks which allow guests to choose facial recognition features that “remember” their order history.
 
Check out vCFO.com as mentioned in today's episode!
Nir Eyal has a whole chapter dedicated to Slack in his book Indistractable: How to Control Your Attention and Choose Your Life 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "The longest journey begins with a single step."

In this episode with Jon Alexis we will discuss:

  • Just start
  • Lean into an underserved market
  • Changing the perception of seafood
  • Do everything in order to make the experience better for the guest
  • Taking all the risk on yourself
  • Systems
  • Budgeting
  • How to create a "problem solving machine"
  • Automated ordering
  • Trial and error in finding the best way to order seafood
  • Fish-driven over chef-driven seafood experience
  • Utilizing the normally unused parts of fish in creative ways
  • People want options
  • Value of educating your staff on everything you serve
  • Surprising benefits to not being first to market
  • Approaching Poke from new and fresh angles
  • "Fast-fine" dining
  • Using tech to improve the hospitality experience
  • Only make decisions based on "will it make the experience better?"
  • Over-fishing and what we can do about it
  • The truth about "bycatch"
  • Don't take the BS of you industry home with you
  • Aqua-farming; 5 key factors:
    • Are the fish raised in the environment they are meant to live in?
    • Does the aquafarm have clean water circulation?
    • Does the aqua farm produce more protein than it takes out?
    • Is the feed they are using high-quality?
    • The quality of antibiotics

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?
    • Effort
  2. What is your biggest weakness?
    • Inability to delegate
  3. What's one question you ask or thing you look for during an interview?
    • Tell me about the best boss you've ever had
  4. Share one code of conduct or behavior you teach your team.
    • If it would get you fired in a 9-5 you can't do it here
  5. What is one uncommon standard of service you teach your staff?
    • Answer every question with another question
  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?
    • Why WON'T a guest come to your restaurant (as apposed to why they WOULD)
  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?
    • Life is hard, food is good, enjoy your meals
    • We don't have the responsibility to be good to the people around us; we have the opportunity
    • Realize that waking up everyday is a blessing

Contact info:

TJs Seafood Market website

Malibu Poke 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 Jon Alexis for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 696_Jon_Alexis_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Megan and Dino Santonicola are owners of Partenope Ristorante located in Dallas, Texas.
 
They are a dynamic duo with Dino, a master of pizza, and Megan, with her 20 years of experience in the Dallas restaurant and hospitality industry.  In 2011, Dino became the executive chef and master pizzaiolo of Cane Rosso in Dallas. During his 7 years with Cane Rosso, Dino grew the concept and brand from one location in Deep Ellum to 9 locations from Dallas to Houston to Austin.
 
Megan and Dino met while working at Cane Rosso where Megan developed and guided the growth of operations of Cane Rosso. She has been involved in the Dallas restaurant and hospitality industry since 1999 with concepts such as The Green Room, Dragonfly and Hibiscus. She was also the food and beverage director at the Hotel Palomar and Central 214 for 4 years.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Nothing in the world can replace persistence."

In today's episode with Dino and Megan Santonicola we will discuss:

  • Persistence is free; UTILIZE IT!
  • Growing up in Italy
  • Old-school mentorships
  • Too focused on scaling these days; enjoy the work!
  • Knowledge is power in this industry
  • Shortcuts lead to negative consequences
  • Pizza!
  • Restaurant groups
  • Scaling
  • Location scouting
  • Staffing struggles
  • Overstaff when you first open to compensate for dropouts and potential bad hires
  • Business cards for restauranteurs?
  • "Choose your partners very, very well"
  • Empower and recognize your staff

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 Dawn Professional Dawn Professional is the #1 dish detergent found in almost every commercial kitchen in the US. Dawn Professional has long-lasting suds that clean 58% more dishes per sink. Using Dawn Professional reduces sink changeovers by 35%. Using Dawn Professional saves you up to 6,000 gallons of hot water per year vs. private label. Dawn Professional is a mild product with proprietary large molecules break down grease, but don’t penetrate the skin.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Control freaks
  3. What's one question you ask or thing you look for during an interview?
    • Is this what you really want to do?
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Tone: passionate, intentional, welcoming, relaxed
  6. What is one uncommon standard of service you teach your staff?
    • We really believe in what we do and stay true to our mission
  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?
    • Stick to your brand and thank your staff
  9. Name one service you've hired.
    • Accounting
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Everyone should work in hospitality for at least 6 months
    • Smiling goes a long way
    • There's one word that's synonymous with pizza and that's a party so everybody relax and have a good time

Contact info:

Partenope website

Instagram: @partenoperistorante

Facebook: @partenopedallas

Thanks for listening!

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

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

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

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

Huge thanks to Megan and Dino Santonicola for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 695_Dino_and_Megan_Santonicola_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Kulsoom Klavon is the Vice President of Curation at The Food Hall Company (owned and operated by Front Burner Group)  and today we're here to tap into her unique perspective on F&B in the food hall world.

Kulsoom is responsible for selecting all the food and beverage concepts that go into Food Hall Company's locations (currently Legacy Hall in Plano, TX, and a food hall in Nashville opening this fall (with additional Letters of intent in other markets) and is an incredibly dynamic food-insider. Her unique background has provided her with a successful strategy in the face of the ever-changing nationwide food hall trend.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you follow your passions and make a career out of it, you'll be happier than and better than anyone else at what you do."

In today's episode with Kulsoom Klavon we will discuss:

  • FOOD HALLS!
  • Balanced perspective to food service (customer and operations)
  • Curating in-flight menus for American Airlines
  • Why is there a food hall immersion?
  • Food halls are meant to be an anchor destination to drive traffic to a place
  • Will food hall's canabalize restaurants?
  • The benefits to opening in a food hall
  • A good place to test a concept before moving to a restaurant
  • You're only responsible for food and labor
  • You pay a licensing agreement based on percentage of sales
  • Major flexibility in licensing agreements
  • How The Food Hall Co. operates (more focused than others)
  • How to get into a food hall
  • Future fold halls need to be an experience; it's not just about the food

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 Ad Copy HERE

 

Contact info:

The Food Hall Co. 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 Kulsoom Klavon for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 694_Kulsoom_Klaven_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Terry and Jennifer Pham opened the first Fat Straws in 2002 and, despite a challenging economic climate, grew 15-20% each year. In 2007, Fat Straws launched its second store in north Dallas.

Even the 2008 recession didn’t slow Fat Straws’ continued growth, due in part to the Pham's focus on quality control, outstanding service, community-based marketing and an emphasis on strong relationships–with customers and employees.

Today, Fat Straws has reached a total store count of 4 locations and is looking to expand across the DFW area to bring “happiness in a cup” to even more thirsty customers.

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

Check out Entrepreneur's Organization as mentioned in today's episode

Check out Indistractable by Nir Eyal as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Failure is not tied to outcome, failure is not even trying."

In today's episode with Terry Pham we will discuss:

  • Gaining regulars
  • becoming a staple in your customer's day/life
  • Go out of your way to show you care
  • The importance of sensory details of a restaurant
  • Communication and "bedside manner"
  • Importance of a smile
  • The intricacies of training
  • Entrepreneur peer groups
  • How to survive a recession
  • Constant improvement
  • Guerilla marketing
  • Quality control
  • Expansion and scaling
  • Honesty and goodness as inherent in people

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • 5:30am accountability call Monday-Friday
  2. What is your biggest weakness?
    • Not asking for help
  3. What's one question you ask or thing you look for during an interview?
    • Wanting to know who they really are without trying to impress
  4. What's a current challenge? How are you dealing with it?
    • More competition now than when we started
  5. Share one code of conduct or behavior you teach your team.
    • Serving others
  6. What is one uncommon standard of service you teach your staff?
    • Having empathy for others
  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?
    • Deep understanding of financials
  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?
    • Failure is not tied to outcome, failure is not try
    • Don't be afraid to be fully-known; vulnerability
    • Find peers and get help

Contact info:

terry@fatstraws.net

Instagram: @fatstraws

Facebook: @fatstraws

Thanks for listening!

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

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

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

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

Huge thanks to Terry Pham for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 693_Terry_Pham__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Todd Coerver is the recently-announced CEO of the Austin, Texas, hamburger chain, P.Terry's.

Prior to his current role, Todd served Larkburger as CEO and Taco Cabana as chief brand officer and Chief Operations Officer.

And if we go back EVEN FURTHER...

Before his role at Taco Cabana, Todd spent 14 years at Whataburger where he ended his tenure as VP of marketing and innovation.

Check out P. Terry's founder/owner Patrick Terry's episode #691 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 Contagious Culture by Anese Cavanaugh as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "You only grow as fast as you can replicate the magic."
In today's episode with Todd Coerver we will discuss:
  • Growth and scaling
  • Growth from within
  • Do what you love
  • Sharing information helps everyone
  • Importance of execution
  • Ditching the ego
  • Being brand-driven
  • Partnerships
  • Employee reviews
  • Let your staff move around within the company, don't pigeon-hole anyone
  • What it takes to be an entrepreneur
  • Trust as the most important thing among team members
  • Simplicity and replication
  • Employee-first mentality

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.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Spending the time to connect with people
  2. What is your biggest weakness?
    • Finance-side of business
  3. What's one question you ask or thing you look for during an interview?
    • Brand knowledge
  4. What's a current challenge? How are you dealing with it?
    • Maintaining culture as we grow
  5. Share one code of conduct or behavior you teach your team.
    • Assume positive intent
  6. What is one uncommon standard of service you teach your staff?
    • Calmness leads to better decision-making
  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?
    • Get off your phone/computer and go talk/connect to people
  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?
    • Take the time to connect with people
    • Pick the right way over the easy way
    • Be passionate about what you're doing or get out

Contact info:

todd@pterrys.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 Todd Coerver for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 692_Todd_Coerver_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In 2005, after a career in advertisement and owning two pizza places, Patrick and Kathy Terry decided it was time to go all-in on burgers. With that, P.Terry's was born. The vision was to re-create the burger joint Patrick remembers as a child: simple, with a focus on quality and great customer service. 15 years later P.Terry's has scaled to 16 locations in and around Austin, TX with plans to expand into Houston and San Antonio within the next year.

Direct download: 691_Patrick_Terry_mixdown.mp3
Category:general -- posted at: 3:30am EDT

This is Chris Schultz's 2nd time on Restaurant Unstoppable. We met over 4 years ago at the NRA show and he was on a panel I was hosting.

A few months later I hosted Chris on Restaurant Unstoppable, Episode 341!

Hands down, one of my best interviews out of 691 total episodes. It was so good, I re-published it last week.

In that episode, we discuss how Chris helped Starbucks scale from 200 to 20,000 locations. Then we discussed how Chris helped launch and Scale MOD Pizza from its first single unit to 400 locations. When we last left Chris, his focus was on bringing MOD international.

That was 3 years ago. Today, and for the last 2 years, Chris has served as the CEO of VOODOO Doughnut.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Failure is not an option."

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

  • Problems are inevitable in restaurants; you have be willing to solve them
  • Don't bring a problem; bring a solution
  • Finding the right time to leave a role
  • Scaling nationally vs. internationally
  • Treat it like you own it
  • How Chris brought Starbucks and MOD Pizza to the UK
  • The degradation of culture through expansion
  • Treating people fairly and holding them accountable
  • Partners must align with your culture
  • Having a "bad day" is mental; avoid it
  • Must be tenacious and optimistic; authentic and committed as an operator
  • A great a couch shouldn't be surprised when things go right
  • What we can learn from observing accomplished sports coaches
  • Trust goes both ways for employees, leaders, and investors
  • Say "good morning" to everyone
  • It's about the experience in today's world of delivery apps
  • Listen to your staff AND your customers
  • Do the right thing!

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Gratitude
  2. What is your biggest weakness?
    • "Sometimes I'm a little full of myself"
  3. What's one question you ask or thing you look for during an interview?
    • What are you passionate about?
  4. What's a current challenge? How are you dealing with it?
    • Be honest/transparent
  5. Share one code of conduct or behavior you teach your team.
    • Keep enough doughnuts in stock/knowing when to grow
  6. What is one uncommon standard of service you teach your staff?
    • Be nice
  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 to reflect/check in with 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?
    • Be grateful
    • Be humble
    • Be authentic

Contact info:

Voodoo Doughnut website

Email: chric@voodoodoughnut.com

Instagram: @voodoodoughnut

Twitter: @voodoodoughnut

Facebook: @VoodooDoughnutMain

Thanks for listening!

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

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

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each 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: 690_Christ_Schultz_2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

This is a REPEAT EPISODE!! One thing I'd like to do going into the future is to build on my pre-existing relationships. Who were some of our best guests? Where are they now? Let's get them back on the show and continue learning. Chris Schultz is absolutely one of those standout guests. Today, I'm bringing to you his original interview so you can get caught up because on Thursday we're bringing him back!

Here is a link to the original: https://restaurantunstoppable.com/chris-schultz-mod-pizza/

At the time of this interview, Chris Schultz had spent 15 years with the Starbucks Management and Leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Then Chris helped MOD Pizza Scale from 1 location to 100 locations by 2016.  The driving force behind MOD has been their philosophy of putting their people first. Today Schultz holds the title of Senior Vice President of Operations.

In this episode we will discuss Team importance. Everyone on your team is equally important to getting the job done: no star players. Not worrying about who gets the credit and just focusing on getting the job done. You have to believe in your team. Culture-driven organizations. Failure is not an option. Growing big while remaining small. Move slowly. Make sure you have the confidence to go being before you try to grow. The customers need to want to go back to your restaurant. Customers need to feel comfortable. Being a part of a company that stands for more than just profits. Everyone deserves a second chance.

Calls to ACTION!!!

 

Show notes…

Favorite Success Quote or Mantra.

“It is amazing what you accomplish when you do not care who gets the credit.” -Harry Truman

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

 

Thanks for Listening!

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

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

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

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

Huge thanks to Chris Schultz for joinin

Direct download: 689__Chris_Schultz_archived_mixdown.mp3
Category:general -- posted at: 3:30am EDT

A Chicago native, Justin Turner got his start in fine dining serving for years as a private chef to NBA star Shane Battier. When Shane was traded to the Rockets, Justin followed to Houston, but when the baller moved on again, the chef stayed, converting a yellow school bus into one of Houston’s first food trucks and naming it after his grandfather: Bernie’s Burger Bus. His gourmet burgers and fries were wildly popular and led to a fleet of buses, a spot at NRG Park and now 4 brick-and-mortar restaurants.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "If you feed the masses you will eat with the classes, but if you feed the classes you will eat with the masses."

In today's episode with Justin Turner we will discuss:

  • Fine dining vs. casual
  • The importance of organization in the kitchen
  • Listening to mentors who believe in you
  • Don't ask for money; learn the trade and the money will come
  • Kitchen efficiency
  • Working as a personal chef
  • The insanity of truly driven people
  • Operating a food truck (or bus in this case)
  • Transition from bus to brick and mortar
  • How to take on partners
  • Branding and marketing
  • Importance of testing the market with farmers markets/Pop-ups
  • How to scale
  • Hiring passion over skill
  • Selling product in stores

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Passion
  2. What is your biggest weakness?
    • My heart
  3. What's one question you ask or thing you look for during an interview?
    • What do you love? What makes you excited to wake up everyday?
  4. Share one code of conduct or behavior you teach your team.
    • Teach them about our MVP
  5. What is one uncommon standard of service you teach your staff?
    • Make people feel special
  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 the time to get to know your staff
  8. Name one service you've hired
    • Robert and Jeremy Levine Lawyers
    • Jeff Garcia - Food CPA
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Chowly - Streamline and integrate third-party delivery orders into your POS
  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?
    • Hire slow and fire fast
    • If you can't change people, change people
    • Bone it like you own it, drive it like you stole it

Contact info:

Website: www.berniesburgerbus.com

Instagram: @berniesburgerbus

Twitter: @BerniesBurgers

Facebook: @berniesburgerbus

Thanks for listening!

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

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

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

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

Huge thanks to Justin Turner for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 688_Justin_Turner_mixdown.mp3
Category:general -- posted at: 3:30am EDT

What if there was a way to help us find the food we’re craving, in a no-bullshit, dead-simple, dependable manner recommended by people we actually trust?

According to Steve Raggiani and Joe Scalo, there is a better way and it's called the 8it app.

Show notes…

Favorite success quote or mantra:

  • "It's about the food."

In today's episode with Steve Raggiani and Joe Scalo we will discuss:

  • How deep and useful are the recommendations on 8it app?
  • The obnoxious "old way" of finding a good place to eat in a city
  • strictly about the food; the app specifically suggests restaurants based on food
  • The online restaurant review system is broken and why
  • 8it app has individual food writers and reviews
  • How is review culture broken?
  • Quality over quantity
  • Trust was key in building this app
  • "We are not going to make money off of restaurants."
  • 8it's expansion
  • The future of 8it in other markets

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

Contact info:

Instagram: @8itapp

Email: steve@8itapp.com

Email: joe@8itapp.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 Steve Raggiani and Joe Scalo for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 687_Joe_steve_8bit_mixdown.mp3
Category:general -- posted at: 6:20pm EDT

 

Upon graduating college Dave Hirschkop opened Burrito Madness in College Park, MD. As a way to deal with unruly drunks, Dave created a hot sauce. Before long that hot sauce became Dave's main focus, and Dave's Insanity Sauce was born.

Today Dave owns a website and business called Dave’s Gourmet where they sell Dave's Insanity Hot Sauce, pasta sauce, overnight oats and much more.

In Today's episode, Dave shares how he spun a gourmet food business out of his restaurant and what advice he has for other restaurants looking to launch their products into stores and online retail. 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"Your attitude determines your altitude."

-Tony Robbins   

In this episode with David Hirschkop we discuss:

  • Creating something truly memorable, unique, and great. 
  • If it's not exceptional with your first rendition, keep trying. 
  • Starting where you can and slowly scaling as you can. 
  • Scaling with concentric circles.
  • Regarding retail, focus on instore velocity a.k.a. how fast a product is selling in one store before you look to scale to multiple stores. 
  • Understanding that you're not going to be good at everything, so be the best at what you're already good at. 
  • Considering how well your product ships. 
  • Understanding the power of "why". 
  • Considering the supply chain.
  • Needing conviction. 
  • Creating an experience at every touching point. 
  • Running surveys. 

Resources Mentioned

 

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.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

 


Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/
unstoppable

 

 

Contact info:

Dave'sGourmet.com

Dave@Davesgourmet.com

 Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 686_Dave_Hirschkop_mixdown.mp3
Category:general -- posted at: 3:40pm EDT

 

Jason Harris is the CEO of the award-winning creative agency Mekanism and the co-founder of the Creative Alliance. Harris works closely with brands through a blend of soul and science to create proactive campaigns that engage audiences.

Today we're here to talk about his book The Soulful Art of Persuasion: 11 Habits That Will Make Anyone a Master Influencer.

Check out The Speed of Trust by Stephen M. R. Covey as mentioned in today's episode.

Show notes…

Favorite success quote or mantra:

  • "No growth in comfort."

In today's episode with Jason Harris we will discuss:

  • Partnerships
  • Marketing
  • Branding
  • The power of trust
  • A summary and understanding of what we will find in the book
  • Don't mirror what is popular; be yourself
  • The transformative power of storytelling
  • Provide for others in all your interactons
  • Conflict can result in opportunity
  • Collaborators breed success
  • Skill hunting and becoming a person of value

6 of the 11 habits in Jason's book:

  1. Turn and Face The Strange.
    • Be the most "YOU" you can be... No matter how strange.
  2. The Persuasive Power of Story Telling
    • We're hardwired to react and relate to stories
  3. Give Yourself Away
    •  You've got to give before you get.
    • Don't expect to get anything back
  4. The Collaborative Imperative
    • If you want to go face go alone. If you want to go far go together
    • 4 Ways to ask someone to collaborate
      • ask for small favors
      • ask for advice
      • Give honest encouragement
      • Think outside the silo
  5. Skill Hunting
    • Every two or 3 years learn something different. It keeps you fresh and makes you more valuable.
  6. Personal Jesus
    • What's the thing that you're going to give back to the world that's bigger than you?
    • 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.

      Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

      Contact info:

      Email: jason@mekanism.com

      All social media: @jason_harris

      Website: www.thesoulfulart.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 Harris for joining me for another awesome episode. Until next time!

       

      Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 685_Jason_harrisa_mixdown.mp3
Category:general -- posted at: 3:30am EDT

After over a decade of practicing law, Michael Peticolas left bailiffs and briefcases behind for barely and brews (at least that's what he thought) when he opened Peticolas Brewing Company in 2010. In the first year, Michael and wife, Melissa, were the sole brewers, sales reps, and distributors and they still managed to win gold at the Great American Beer Festival …and again in their third year. In 2013 Peticolas was elected to the board of directors of the Texas Craft Brewers Guild. Shortly after, the board elected Peticolas as co-chair of the legislative committee, which has been integral to changing Texas laws that have long hindered craft brewerys.

Show notes…

Favorite success quote or mantra:

  • "We don't want to be big, we want to be great."

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

  • Don't try to be bigger, try to be better
  • Passion for beer
  • Branding
  • When do you know a skill can become a business
  • No hesitation!
  • Learn as much as you can about business before opening one
  • Writing a proper business plan
  • Establish core values BEFORE formulating a business plan
  • Your company should directly reflect your own values
  • Avoiding the corporate structure
  • Have a dialogue with your guests
  • Honest, friendly, down-to-earth
  • Genuine values are key
  • Self-funding a restaurant/brewery opening
  • Creating a market
  •  Attention to details
  • Fighting for your industry

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Unconventionality
  2. What is your biggest weakness?
    • My knees
  3. What's one question you ask or thing you look for during an interview?
    • Understanding of who we are, what we want to do, and an internal drive
  4. What's a current challenge? How are you dealing with it?
    • Competition
  5. Share one code of conduct or behavior you teach your team.
    • Have fun
  6. What is one uncommon standard of service you teach your staff?
    • Treat everybody like family
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Take time AWAY from work
  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?
    • Honest
    • Friendly
    • Down-to-earth

Contact info:

Website: www.peticolasbrewingcompany.com

Instagram: @peticolasbrewing

Thanks for listening!

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

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

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each 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 Peticolas for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 684_Michael_Peticolas_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Since 2003, Nir Eyal has founded two tech companies and has taught at the Stanford Graduate School of Business and the Hasso Plattner Institute of Design at Stanford. He is the author of the bestselling book, Hooked: How to Build Habit-Forming Products and Indistractable: How to Control Your Attention and Choose Your Life.

In addition to blogging at NirAndFar.com, Nir’s writing has been featured in The Harvard Business ReviewTechCrunch, and Psychology Today.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Real success is being happy for the success of others."

In today's episode with Nir Eyal we will discuss:

  • His newest book titled Indistractable
  • Serve those around you before yourself
  • Forming good habits
  • Using new understandings of psychology to form good habits
  • The problem of "distraction"
  • Defining "distraction" and "traction"
  • Distraction is merely your desire to escape discomfort
  • Myths about will power
  • Reactive work vs. reflective work
  • The importance of reflecting on what you are doing day by day
  • Focus and mental health- the greater your mental health the greater your ability to be indistractable. 
  • Email management

Today's sponsor:

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

Contact info:

NirandFar.com to get more from Nir Eyal

www.indistractable.com to order the book

Thanks for listening!

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

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

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

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

Huge thanks to Nir Eyal for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 683_Nir_Eyal_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997.

Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC.

After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students.

Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"Make new mistakes every day."

In this episode with Andrew Savoie, we discuss:

  • Learning from our mistakes.
  • Knowing when it's ok to quit.
  • The role communication plays in creating a culture with high standards.
  • The difference between people showing up to a "job" VS showing up to live out their passion.
  • Do whatever it takes to get on the best restaurant teams. Even if you have to work for free.
  • Surrounding yourself with equally passionate individuals.
  • Investing your time into people who are worth it.
  • Earning respect.
  • Finesse.
  • Mise en place.
  • Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant.
  • Preparedness.
  • Your responsibility to set your coworkers, specifically incoming shifts, up for success.
  • Teaching and treating employees as individuals. They don't all learn the same way.
  • Before opening, do research. What is your market missing?
  • Establishing roots in a community before opening your business in it.
  • Creating space within your restaurant for a line to form. You don't want people waiting outside.
  • Believe in your friends and family. When people want to help out. Use it. Never stop networking.

Other episodes mentioned in today's show:

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.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Intensity.
  2. What is your biggest weakness?
    • Anxiety.
  3. What's one question you ask or thing you look for during an interview?
    • Respect.
  4. What's a current challenge? How are you dealing with it?
    • Managing humans. Get to know your people.
  5. Share one code of conduct or behavior you teach your team.
    • Teach your people to do the right thing when nobody is looking. That's integrity, baby!
  6. What is one uncommon standard of service you teach your staff?
    • Teaching your staff about human behavior.
  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 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?
    1. be kind
    2. Learn
    3. Choose happiness.

Contact info:

www.residenttaqueria.com

@residenttaqueria

Thanks for listening!

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

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

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

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

Huge thanks to Andrew Savoie for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 682_Adrew_Savoie__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Nathan Ares is a native of Boston, MA and was raised in Tucson, AZ where he got an early starting working in some of Tucson's most well-known restaurant establishments. After a stint working at Los Vegas' SushiSamba, Ares made the move back to Tucson to partner with Brian Morris in opening Prep and Pastry. Six years later the single location has scaled into Ares Collective which consists of 3 Prep and Pastry locations, Commoner & Co, and August Rhodes Market. All located in Arizona.

Show notes…

Favorite success quote or mantra:

Hospitality is a big work made up of a bunch of little actions

In this episode with Nathan Ares, we discuss:

  • The meaning of hospitality
  • How you can accomplish anything if you don't who gets the credit.
  • How little things compound and make a big difference.
  • Using processes and systems to create consistency.
  • Winning guest's over by "writing the end of the story".
  • Wishing your team members the best when they move on from you.
  • How daily summaries can help you stay in check.
  • Why it's so important to never burn bridges in this industry.
  • How enthusiasm transfers.
  • Being someone exit strategy.
  • Being truthful.
  • Building your email list.
  • How to get press.
  • Grassroots marketing.
  • Pitching investors.
  • Scrappiness.
  • Selecting partners.
  • Privately responding instead of publicly responding when you get a bad review.
  • Working on the business instead of in it.
  • Getting your personal finances as lean as possible before opening your restaurant.
  • Turning around a failing restaurant.
  • Dividing and conquering with partnerships.

 Today's sponsor:

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hospitality
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Ask: What do you want to do outside of here?
    • What to look for: Someone who wants to leave you for a better opportunity.
  4. What's a current challenge? How are you dealing with it?
    • Getting everyone to by in. The best way to get your team to buy-in is by leading by example.
  5. Share one code of conduct or behavior you teach your team.
    • Always be nice. Leave whatever happened at the door.
  6. What is one uncommon standard of service you teach your staff?
    • If you have the slightest feeling your guest didn't love what they got from your. Comp it.
  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?
    • Care for who comes through the door
  9. Name one service or person you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Seak to understand.
    2. Be nice.
    3. You're not owed anything.

Contact info:

email: Admin@prepandpartry.com

Insta

@prepandpastey

@augustrhodes

@commonerandco

Thanks for listening!

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

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

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

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

Huge thanks to Nathan Ares for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 681_Nathan_Ares_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a very early age, and already had him cooking in the kitchen by the age of nine. A few years later, at the age of 14, he’d hold his first job in the industry. Aaron would go on to work at some of the best restaurants in the country, from New York City, San Francisco, Boston, Los Angeles, and in Phoenix. In the early 2000's Aaron returned to Phoenix where he joined the La Grande Orange Hospitality Group. Aaron has since gone on to open his very own St. Francis and Phoenix Public Market Cafe.

Check out Episode 437 with David Scott Peters as mentioned in today's episode!

Check out Episode 613 with Horst Schulze as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • "Win the fucking day."

In today's episode with Aaron Chamberlin we will discuss: 

  • Food service in the family
  • Winning the day, every day
  • Training and how to do it right
  • Avoiding culinary school
  • Showing you care to attract the mentors you need
  • Working in a 3 million dollar kitchen
  • Persistence
  • Creating your own culinary school
  • Tough start in the industry
  • The importance of learning what NOT to do
  • Violent kitchens
  • Regrets
  • Thriving through chaos
  • Serving 3,000 customers a day
  • Ego
  • Proactive vs. reactive
  • Transitioning from artist to business person
  • Partnerships

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.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Systems
  3. What's one question you ask or thing you look for during an interview?
    • Intellectually curious
  4. What's a current challenge? How are you dealing with it?
    • Dealing with a recovering from turmoil
  5. Share one code of conduct or behavior you teach your team.
    • "Win the fucking day!"
  6. What is one uncommon standard of service you teach your staff?
    • "Every day light someone up."
  7. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Spend time with their teams
  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?
    • Social Media - Instagram
  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?
    • Dedication
    • Drive
    • Discipline

Contact info:

Instagram: @aaron_chamberlin

www.chefaaronchamberlin.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 Aaron Chamberlin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 680_Aaron_Chamberlin_COMP_mixdown.mp3
Category:general -- posted at: 10:23pm EDT

In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food.

After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills.

Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA. For his next project, Davin is partnering Jessica Waite and Christopher Logan, a plant-based, zero-waste restaurant named The Plot.

Show notes…

Favorite success quote or mantra:

  • "The future is unwritten."
  • "Live in a way that the teenage version of myself would be proud of me."

In today's episode with Davin Waite we will discuss:

  • Food in the family
  • Zero waste
  • Married to your business partner (literally)
  • Successes and failures
  • The importance of travel
  • Collaboration with restaurants near you
  • Enjoying the rushes in a busy restaurant
  • Learning from many different cultures and cooking
  • Ego in the industry
  • Ask questions and always learn
  • Keeping a notebook and writing in the kitchen
  • The birth of modern sushi
  • Mentors
  • Branding
  • The decision to open your own restaurant
  • Common mistakes in opening a restaurant
  • Costs and bottom lines
  • Gaining focus throughout your career

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.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Waking up every morning excited about life
  2. What is your biggest weakness?
    • Smoking cigarettes
  3. What's one question you ask or thing you look for during an interview?
    • "Were you born to do this?"
  4. What's a current challenge? How are you dealing with it?
    • Quitting cigarettes
  5. Share one code of conduct or behavior you teach your team.
    • If it's not "wow" then don't send it out
  6. What is one uncommon standard of service you teach your staff?
    • Tasting menus
  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?
    • Value your own time
  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?
    • Try to make a difference
    • Things don't have to be perfect
    • Be good to each other

Contact info:

Instagram: @davinwaite

Email: davinwaite@gmail.com

The Plot website: www.theplotrestaurant.com

Wrench and Rodent website: www.seabasstropub.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 Davin Waite for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 679_Davin_Waite_COMP_mixdown.mp3
Category:general -- posted at: 3:30am EDT

As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year run, Stacey decided to rebrand to The Trails Eatery and expanded the restaurant footprint to twice the size, but her success was followed by near-total failure in 2011. On the edge of losing total hope, Stacey reached out to the Food Network and Robert Irvine's Restaurant Impossible for help and the rest is history.

Check out Episode 641 with Greg Scheinman as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • "The magic is in the details."

In today's episode with Stacey Poon-Kinney we will discuss:

  • Growing up in kitchens
  • Connection through food
  • The value of money and hard work
  • Valuable lessons learned at big franchises
  • Volume hides everything
  • Mentors
  • When it is and is not appropriate to flip out on your team
  • Structure in the kitchen
  • Being pregnant in a managerial role in the kitchen
  • Taking over an existing restaurant
  • Get tax records if you're taking over restaurants
  • Butts in seats earns money
  • Regulars are key to success
  • Always look for a lesson in bad situations
  • Community is no longer spacial
  • Applying to Restaurant Impossible for help and what that's like
  • The importance of insurance
  • Water damage and how to deal with it
  • Dealing with a break-in
  • Fear is a great motivator
  • POS customer service

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.

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Communications
  2. What is your biggest weakness?
    • Communication
  3. What's one question you ask or thing you look for during an interview?
    • Kindness, consideration, a sense of humor
  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.
    • Vintage hospitality
  6. What is one uncommon standard of service you teach your staff?
    • Challenge staff to remember three new names of customers
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
    • Way Front marketing in San Diego
  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?
    • Live from your heart
    • Ask questions
    • Say thank you

Contact info:

Website: www.thetrailseatery.com

Instagram personal: @spkcooks

Instagram business: @thetrailseatery

Facebook: @TheTrailsEatery

Twitter: @TheTrailsEatery

Thanks for listening!

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

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

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

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

Huge thanks to Stacey Poon-Kinney for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 678_Stacey_Poon-Kinney_mixdown.mp3
Category:general -- posted at: 3:30am EDT

After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitness enthusiast, Anisha was frustrated that she couldn't scratch her pizza itch without being unhealthy. In 2017 she set out to solve her problem by developing a healthier alternative to the traditional pie. In January of 2019 Power Haus Pizza and Smoothies, located in San Diego, was born.  

Show notes…

Favorite success quote or mantra:

  • "Live intentionally."

In today's episode with Anisha Blodgett we will discuss:

  • Opening a restaurant within the last year
  • Most-current challenges
  • Food halls
  • Healthy pizza
  • Free events to find out if there's a demand for your food
  • Taking risks
  • Hiring when you're desperate
  • Don't settle
  • Labor shortages
  • Avoiding stress
  • Work/life balance
  • Hosting events that double as education
  • Recognize what brings people in and going all in on it
  • Catering
  • Branding
  • Design

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.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "Teaching myself things."
  2. What is your biggest weakness?
    • "Too trusting."
  3. What's one question you ask or thing you look for during an interview?
    • "Do I want to work with this person?"
  4. What's a current challenge? How are you dealing with it?
    • "Bring in more revenue."
  5. Share one code of conduct or behavior you teach your team.
    • "Bring the energy."
  6. What is one uncommon standard of service you teach your staff?
    • "Encouraging guests to try different foods."
  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?
    • Organization
  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?
    • Live your life the way that makes you the happiest
    • Surround yourself with good people
    • Quality time with yourself

Contact info:

Instagram: personal @asliceof.life

Instagram: business @PowerhausPizza

Thanks for listening!

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

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

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

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

Huge thanks to Anisha Blodgett for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 677_Anisha_Blodgett_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse.

Show notes…

Favorite success quote or mantra:

  • "Always do the right thing because it's always the right thing to do."

In today's episode with Dan Sobek we will discuss:

  • Empowering your staff to do the right thing
  • Lead by example
  • Admit your mistakes
  • Culinary schools
  • Mentors
  • Major lessons learned from hotels
  • Knowing expectations and exceeding them
  • Realizing when you need to take a break
  • Consulting
  • Navigating and finding the best vendors
  • Partnerships
  • Best practices for lease negotiations
  • The desire to help others
  • The importance of self-care

 Other Resources Mentioned

Check out episode: 613: Horst Schulze on the 24 Standards of Service

Check out episode: 579: Horst Schulze on The 3 Fundamental Gust Expectations

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.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Too emotionally-involved sometimes
  3. What's one question you ask or thing you look for during an interview?
    • Ask up-front personal questions (without getting too personal)
  4. What's a current challenge? How are you dealing with it?
    • The labor market in San Diego is incredibly challenging
  5. Share one code of conduct or behavior you teach your team.
    • always do the right thing because it's the right thing to do.
  6. What is one uncommon standard of service you teach your staff?
    • Emphasize the importance of guest interaction
  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?
    • Life is incredibly short and very precious - live every day to the fullest and don't take anything for granted
    • Say yes more often
    • Try new things

Contact info:

Email: dansobek@gmail.com

Website: www.thecornerdrafthouse.com

Instagram: @sobekdan

Facebook: @DanSobek

Thanks for listening!

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

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

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

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

Huge thanks to Dan Sobek for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 676_Dan_Sobek_mixdown.mp3
Category:general -- posted at: 3:30am EDT

The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from hosting cooking competitions, to publishing podcasts, to catering events of all sizes.

Yes, you heard me say publishing podcasts.

On top of being recognized as one of the best places to get BBQ in Southern California, if not THE BEST place, Walchef is the founder of Digital Hospitality where he guides fellow restaurateurs via video and audio content, through an ever-evolving digital world.

Show notes…

Favorite success quote or mantra:

  • "If we can't tag you, we can't pimp you."

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

  • Social media
  • Trying to be the best
  • Collaboration
  • Being a parent
  • Branding
  • You have to be willing to live your brand
  • Being at odds with your partners
  • Embrace your community
  • Yelp and how to utilize sites like it
  • Embracing events
  • Finding a crew that can execute better than you
  • The best, most efficient way to show sports events at your restaurant/bar
  • Always learn, always evolve
  • Promoting
  • Instagram-worthy food
  • Best social media practices

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.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Curiosity
  2. What is your biggest weakness?
    • Financial accountability
  3. What's one question you ask or thing you look for during an interview?
    • Heart
  4. What's a current challenge? How are you dealing with it?
    • Life is just a series of positive challenges
  5. Share one code of conduct or behavior you teach your team.
    • Make memorable moments
  6. What is one uncommon standard of service you teach your staff?
    • It's our job to engineer memorable moments, make the story extend beyond our four walls
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Promoting themselves
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Get involved
    • Stay curious
    • Lead with love

Contact info:

Website: calibbq.media

Email: shawn@calicomfortbbq.com

Twitter: @CaliBBQMedia

Instagram: @calibbq

Facebook: @CaliComfortBBQ

Check out Shawn's podcast here: Digital Hospitality: a Cali BBQ Media 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 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: 675_Shawn_Walchef_mixdown.mp3
Category:general -- posted at: 1:05am EDT

Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three years, he sold the business and opened Pasadena's first gastropub, Kings Row.

In 2010 Hagop along with Quasim Riaz and Andre Vener, opened the first Dog Haus in Pasadena, California. 9 years later there are over 30 locations in 18 states.

Show notes…

Favorite success quote or mantra:

  • "It's not how hard you hit; it's about how hard you get hit and how you get back up."

In today's episode with Hagop Giragossian we will discuss:

  • Opening a restaurant with almost zero experience
  • Retaining good staff
  • Consistency
  • Continuing to show up and have fun through the hard times
  • Gratification factor of owning a restaurant
  • Partnerships
  • When to give up on the industry
  • Scaling
  • Food truck logistics
  • Collaborate instead of compete
  • Creating identity
  • Franchising
  • What you lack in experience you need to make up for in effort
  • Collaboration is KEY!!!
  • Lose the ego!!!

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.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I get back to everybody.
  2. What is your biggest weakness?
    • I don't shut off.
  3. What's one question you ask or thing you look for during an interview?
    • Do you care about people? Are you thoughtful?
  4. What's a current challenge? How are you dealing with it?
    • Thinking small while being big.
  5. Share one code of conduct or behavior you teach your team.
    • Know that the people you are working with have invested their lives into it and take it seriously.
  6. What is one uncommon standard of service you teach your staff?
    • Connect with our franchisees
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Focus too much on food and not enough on your employee
  9. What's one piece of technology you've adopted within your four walls restaurant 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 thoughtful of others
    • Be confident in yourself
    • Be comfortable being uncomfortable

Contact info:

Email: hagop@doghaus.com -or- wecare@doghouse.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 Hagop Giragossian for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 674_Hagop_Giragossian_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention.

Check out Episode 667 with Brad Cecchi as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • The most important thing to own in a restaurant is the attitude that allows you to ignore all the people who tell you 'no'."

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

  • How restaurants help their communities
  • Empowering employees to take responsibility and action
  • Working with a menu that changes every day
  • Keeping your employees engaged
  • Be fulfilled in the work you do
  • The importance of pre-meal and tasting
  • Consistency
  • Succeeding within constrained limits
  • Push yourself and always be creative
  • Make people feel good with more than just good food
  • first and last impressions
  • How to live intentionally to achieve your dreams
  • Importance of vulnerability
  • Mental health in the restaurant industry
  • Catering
  • Acquiring funds
  • Suicide in the industry
  • It's ok to not be ok
  • Turning hospitality back on ourselves to be healthier and better help others

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.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "Elvis is on the plate." Every time you do something it needs to be special, heartfelt, and important.
  2. What is your biggest weakness?
    • Patience
  3. What's one question you ask or thing you look for during an interview?
    • Cook and egg, cut an onion, sauté piece of fish.
  4. What's a current challenge? How are you dealing with it?
    • Business climate; moving forward. Make a profit while supplying a meaningful place for people to work.
  5. Share one code of conduct or behavior you teach your team.
    • welcome is the first word the guest hears when entering the restaurant
  6. What is one uncommon standard of service you teach your staff?
    • Making guests feel like family.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Thank our staff.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Have an IT person on staff!
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Lean in
    • Don't be afraid
    • Learn to lead the parade confident that people are following behind you without looking over your shoulder0-

Contact info:

Website: www.mulvaneysbl.com

Instagram: @mulvaneys_sacramento

Facebook: @MulvaneysBL

Twitter: @MulvaneysBL

Suicide prevention: igotyourback.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 Patrick Mulvaney for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 673_Patrick_Mulvaney_BEST_mixdown.mp3
Category:general -- posted at: 3:00am EDT

After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City.

Following NYC he would come back to California to cook at The French Laundry in Yountville. Eventually, Thomas Keller saw Will's talent for tech and asked him to run all of IT for the Thomas Keller Restaurant Group.

After learning from the best, Will pursued his dream and opened his own chain of fast-casual restaurants as founder and CEO of Spice Kit restaurants in 2007 which scaled to multiple locations in the Bay Area.

Today, Will serves as founder and CEO of Pared, a leading hospitality and restaurant network with over 100,000 members.

Show notes…

Favorite success quote or mantra:

  • "Luck is where preparation meets opportunity."

In today's episode with Will Pacio we will discuss:

  • Setting yourself up for opportunity
  • Passion for food
  • Taking risks
  • Working for free in order to learn
  • What you do and don't learn in culinary school
  • Collaboration
  • Establishing good culture
  • The culture of Per Se
  • Cooking for a food critic
  • How a good review affects business
  • What is Pared?
  • How clients changed the direction of Pared
  • Labor issues today

 

Direct download: 672_Will_Pacio_mixdown.mp3
Category:general -- posted at: 6:41am EDT

Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. He never left.

In 1988, the lure of Italian cuisine called and Staffan joined Piatti Ristorante in Yountville, Napa Valley.

Promoted quickly, he was soon responsible for new restaurant openings, menu development, and training. Other career highlights include a seven-year stint at San Francisco’s famed Scala’s Bistro and cooking at The James Beard House in New York City. Today Chef Terje serves as Chef Partner of Perbacco and Barbacco in SanFrancisco, CA.

Check out episode 666 with Umberto Gibin as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • "I just hate the word talent. You buckle down and work; that's talent. Talent has two parts: hard work and grit. if you have those, you have talent to do anything. Never think you';re some kind of genius."

In today's episode with Staffan Terje we will discuss:

  • Chef life is hard work
  • Stress
  • Learning to butcher on a farm
  • Don't lie about your knowledge
  • Be honest always
  • Define your concept
  • The importance of business knowledge
  • Business skills are as important as cooking skills
  • Advice on expansion
  • Don't strive for perfection at first
  • Share Knowledge!
  • You have a commitment to your employees
  • Expect mistakes when opening
  • Don't do too much too fast
  • Criticism is good!
  • Opening in the 2008 recession
  • Creativity
  • Opening in the wrong location
  • The decision to close a restaurant based on location
  • Do your research and do the numbers!

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.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I never stop
  2. What is your biggest weakness?
    • Over-analyze things
  3. What's one question you ask or thing you look for during an interview?
    • "What was the first place you got a job and why?" Looking for honesty.
  4. What's a current challenge? How are you dealing with it?
    • Finding enough people who can afford to work at restaurants
  5. Share one code of conduct or behavior you teach your team.
    • Be nice to people
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Close.
    • Try to be too many things to too many people.
    • Rest and relaxation
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Choco App :ordering from suppliers made simple.
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Keep it clean
    • Be kind
    • Don't look back

Contact info:

Perbacco website

Barbacco 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 Staffan Terje for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 671_Staffan_Terje_mixdown.mp3
Category:general -- posted at: 3:30am EDT

New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World,  the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves as Founder of AF&CO, a leading restaurant and hotel consulting firm with a focus on marketing and Public Relations.

Today, we're here to explore and unpackage Andrew's career AANNDDD we're going to cover a few trends.

Check out Building a Story Brand by Donald Miller as mentioned in today's episode!

Check out Your Restaurant Still Sucks by Donald Burns as mentioned in today's episode!

Check out Restaurant Man by Joe Bastianich as mentioned in todays's episode!

Show notes…

Favorite success quote or mantra:

  • "I was born with a fork in my mouth."
  • "When you come to the fork in the road, take the fork."
  • "Dig in."

In today's episode with Andrew Freeman we will discuss:

  • Passion for food
  • Shifting from BOH to FOH
  • Restaurant marketing
  • Unavoidable mistakes
  • Key attention to detail
  • Successful rebrands and rebuilds
  • Partnerships
  • Community Involvement
  • Importance of taking risks
  • The three trends we discuss are:
    • Vegetarian/Vegan restaurans
    • Gig economy
    • Craft your own adventure
    • Delivery
    • Ghost restaurants
    • Food halls

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.

 

Contact info:

Website: AF&CO.

Thanks for listening!

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

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

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

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

Huge thanks to Andrew Freeman for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 670_Amdrew_Freeman_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta grit and have now grown the company to 8 figures with 12 locations in 4 states.

With parents now retired, daughters Shila and Kay run the company and continue to build the brand with aspirations for more growth.

Both Misty, their mom, and Shila are past guests and now I'm pleased to welcome sister Kay to the show.

Check out Episode 081 and Episode 179 with Misty Young as mentioned in today's episode!

Shila is Episode 303 with Shila Morris as mentioned in today's episode!

Today, I'm reconnecting with Shila and sister, Kay to discuss their recent growth and how the franchise industry is different than the independent and what that transition has looked like.

Show notes…

Favorite success quote or mantra:

  • "Consistency compounds."

In today's episode with Shila Morris and Kay Salerno we will discuss:

  • Consistency
  • Keep showing up
  • Growth and expansion
  • What we learn from franchises
  • Community and soul in franchises
  • Everything you need to know to franchise
  • Capital (time AND money)
  • Take time to evaluate your past decisions
  • Multiple angles for location assessment

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.

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Contact info:

The Squeeze In franchising website

Instagram: @kayandshi

Thanks for listening!

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

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

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

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

Huge thanks to Shila Morris and Kay Salerno for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 669_Shila_ansd_Kay_mixdown.mp3
Category:general -- posted at: 11:44am EDT

The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace.

Show notes…

Favorite success quote or mantra:

  • "What if you fall? What if you fly?"
  • There is no elevator for success; you have to take the stairs."

In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss:

  • Focus on best-case-scenario
  • Slow road to success
  • Women pioneers in the restaurant industry
  • Transformative relationships with your staff
  • Debbie Branby opening the restaurant back ion 1981 and its evolutions
  • Evolving with the market
  • Surviving recessions
  • The importance of inventory management
  • Insurance policies
  • "Oh shit" money and the need for it
  • Navigating emotional connections to your business
  • Partnerships/family partnerships
  • Lawyers and legality of buying a business

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.

 

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?
    • Relinquishing control
  3. What's one question you ask or thing you look for during an interview?
    • "If you could anything from anywhere in the world, what would it be?" Looking for an authentic, interesting answer.
  4. What's a current challenge? How are you dealing with it?
    • SOPs - standard operating procedures
  5. Share one code of conduct or behavior you teach your team.
    • Respect each other
  6. What is one uncommon standard of service you teach your staff?
    • Humor, safe place
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Know their costs, watch their costs; avoid mistakes
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Don't take yourself too seriously
    • Be authentic
    • All you need is love.

Contact info:

Website: www.cheeseboardcatering.com

Check out Krista and Caitlin's podcast The Good, The Bad, & The Drinking

Thanks for listening!

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

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

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

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

Huge thanks to Krista Kintop Phillips and Caitlin Kintop Fletcher for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 668_Krista_Kintop_Phillips_and_Caitlin_Kintop_Fletcher_mixdown.mp3
Category:general -- posted at: 11:39am EDT

Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years. in 2017 Cecchi joined forces with Clay Nutting to open Canon, which is recognized as one of Sacramento's best restaurants and just recently got It's on Michelin nod when named to the Michelin guide’s Bib Gourmand list.

Check out episode 662 with Oliver Ridgeway as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

  • "Chance favors a prepared mind."

In today's episode with Brad Cecchi we will discuss:

  • Organization
  • Giving compliments to your staff is key
  • Importance of travel
  • What Brad learned from working in a mom and pop pizza shop
  • To go to culinary school or not to go?
  • The passion and desire to be taken seriously
  • Cooking for Dick Chaney
  • Helping other chefs open restaurants before opening your own
  • Tensions in the kitchen
  • Thinking through problems; stepping away
  • The pressure of the Michelin star
  • Cashflow
  • Opening undercapitalized
  • Farm to table/fork

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Organization
  2. What is your biggest weakness?
    • Aspirations, "trying to do more than I'm ready to do."
  3. What's one question you ask or thing you look for during an interview?
    • How clean are you own your real life
  4. What's a current challenge? How are you dealing with it?
    • Butts in seats
  5. Share one code of conduct or behavior you teach your team.
    • Mise en place
  6. What is one uncommon standard of service you teach your staff?
    • Tasting trays
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Think
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Andewy Sausage Recipe
    • Family-style shareable dining
    • Community

Contact info:

Website: www.canoneastsac.com

Instagram: @canoneastsac

Facebook: @canoneastsac

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 667_Brad_Cecchi_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where he got to work for a handful of leading restaurants in the Bay Area and LA. With this experience, he went on to serve as one of the founding team members of Il Fornaio, which he helped scale to six locations before departing to join the Kimpton Hotel group. Then in 2004 he re-joined mentor Larry Mindel to open Poggio. Today, Gibin deploys decades of top tier experience as owner-operator of Perbacco and Barbacco, both located in San Francisco, CA.

Show notes…

Favorite success quote or mantra:

  • "We are as good as the last dish we served."

In today's episode with Umberto Gibin we will discuss:

  • Consistency
  • The European restaurant scene in the 1970s
  • Early mentors
  • The trip to the states
  • Emotional intelligence and reading body language
  • Old school v. new school kitchen behavior
  • Eye for detail is key
  • No position in your restaurant is more or less important than any other
  • Authenticity
  • The evolution of Italian food
  • Getting "cold feet" before the decision to open a restaurant
  • Knowing when you're ready
  • Mistakes of organization
  • Avoid a loose concept
  • Enjoy your work and think positive
  • The difference between a mentor and a boss

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Focus
  2. What is your biggest weakness?
    • "I don't have one."
  3. What's one question you ask or thing you look for during an interview?
    •  "Someone who looks into my eyes when speaking to me and is willing to help guests."
  4. What's a current challenge? How are you dealing with it?
    • Lack of experienced personal
  5. Share one code of conduct or behavior you teach your team.
    • Be in the moment
  6. What is one uncommon standard of service you teach your staff?
    • Be in the moment
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Mentor the employees
  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?
    • Believe in what you do
    • Stay focused
    • Value others

Contact info:

Email:

Thanks for listening!

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

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

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

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

Huge thanks to Umberto Gibin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 666_Umberto_Gibin_mixdown.mp3
Category:general -- posted at: 3:30am EDT

University of Waterloo dropout, Kai Umezawa leveraged his software engineering skills for both Facebook and Google before he co-founded Zenreach, a wifi marking platform, in 2012. Today, in addition to being a co-founder, Umezawa serves as Head of Product for Zenreach. Our focus: the current state and future of wifi marking. 

Show notes…

Favorite success quote or mantra:

  • "The future is not something that happens by accident; the future is built."

In today's episode with Kai Umezawa we will discuss:

  • Taking advice
  • Bypassing the standard school system
  • What Kai learned from working at Facebook and Google
  • Digital data vs. face-to-face knowledge about customers
  • Comment cards becoming digital
  • Guest data collection streamlining
  • Personalized outreach to restaurant guests
  • Be intentional about the information you are trying to collect from guests
  • The future of digital marketing

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.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Contact info:

www.zenreach.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 Kai Umezawa Zenreach for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 665_Kai_Umezawa_Zenreach_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef Patricio Wise was born and raised in a large family in Monterrey, Mexico, where cooking for big parties was an everyday social affair. After a successful career in finance, Wise, who is self-trained in the culinary world began hosting pop-ups at local Farmers' Markets and Breweries. It was so successful that he secured and established a brick and mortar location, Nixtaco Mexican Kitchen, within the year and has been only gathering momentum ever since.

Show notes…

Favorite success quote or mantra:

  • "There is no substitute for hard work."

In today's episode with Patricio Wise we will discuss:

  • Scientific approach to restaurant operations
  • Patricio's finance background
  • Market-maker financing
  • Systems
  • Taking your time becoming the full-time restauranteur
  • Online tools available to all cooks
  • Science behind food
  • Taking gambles and being OK with failure
  • Pop ups
  • High standards
  • Listening to your guests
  • The battle of pleasing everyone
  • The best POS
  • Humility

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.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "I like people"
  2. What is your biggest weakness?
    • "I like people"
  3. What's one question you ask or thing you look for during an interview?
    • "Do you like people?"
  4. What's a current challenge? How are you dealing with it?
    • Growth. Sometimes too busy.
  5. Share one code of conduct or behavior you teach your team.
    • "We can't please them all but we will try."
  6. What is one uncommon standard of service you teach your staff?
    • "Please them all."
  7. What's one book we must read to become a better person or restaurant owner?
    1. The Subtle Art of Not Giving a Fuck by Mark Manson
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Accounting
  9. What's one piece of technology you've adopted within your four walls restaurant 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 nice to people
    • Be nice to people
    • Treat them all the same

Contact info:

Email: patricio@nixta.co

Thanks for listening!

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

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

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

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

Huge thanks to Patricio Wise for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 664_Patrico_Wise_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Jessica Marshall is a talented restaurant designer with 15 years of experience. Her company, Brass Rose Studios, is based out of the Sacramento, California area. Today will be a deep dive conversation regarding the 3 most common restaurant design mistakes.

Show notes…

Favorite success quote or mantra:

  • "Live it!"

The 3 Most Common Restaurant Design Mistakes are:

  1. Getting into a lease and not understanding the cost and lead-time that come with it
    • Mechanical, electrical, and plumbing costs
    • Planning ahead
    • HVAC prep
    • Knowing what you need and if your lease covers it
    • Avoiding inhibiting your ability to scale
    • Everything TAKES TIMES so budget your time properly
  2. Trying to do it all yourself without hiring experts/specialists
    • Everything a restaurant needs is too much for one person
    • Budgeting and coordination is key
    • Impossible to balance personal life and restaurant buildouts during crunch time
  3. Remembering who you are why you started
    • Don't forget why you wanted to open a restaurant in the first place
    • Build up a team to help you build or give advice
    • personal life/work balance
    • Write down you "why"

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.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

 

Contact info:

Brass Rose Studios website

Email: j.marshall@brassrosestudios.com

The first five RU listeners to reach out to Jessica will get a 20% discount!

Thanks for listening!

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

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

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

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

Huge thanks to Jessica Marshall for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 663_Jessica_Marshall_COMP_mixdown.mp3
Category:general -- posted at: 3:05pm EDT

Chef Oliver Ridgeway, was born and raised in Sussex, England. For Ridgeway, life in the kitchen began in his father’s restaurant, where his own passion began to emerge. After studying cooking at Crawley College, Ridgeway worked in multiple hotels and even a cruise ship before landing in U.S. where he held multiple chef positions and even cooked for VIP's during the Olympics. In 2011 Ridgeway made the move Sacramento where he took the Executive Chef Role at Grange Restaurant & Bar, and Camden Spit & Larder in 2018.

 

Show notes…

Favorite success quote or mantra:

  • "Do it nice or do it twice."

In today's episode with Oliver Ridgeway we will discuss:

  • Born into the industry and staying with it
  • Traveling there ENTIRE world and what you learn
  • Cutting your teeth on a cruise ship kitchen
  • Hotel kitchens
  • Airport restaurant kitchens
  • The importance of world travel
  • The importance of connections
  • Working as a chef at the olympics
  • You have to give a shit
  • Standards, expectations, and aiming points for your team
  • Accountability
  • Keep your ego and temper in check
  • How to let team members go during hard financial times
  • You don't know everything so surround yourself with people who know things you don't
  • Resentment in the industry

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.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Leading by example
  2. What is your biggest weakness?
    • Addressing the issue of team members who try hard but it isn't hard enough
  3. What's one question you ask or thing you look for during an interview?
    • What makes you happy? What drives you?
  4. What's a current challenge? How are you dealing with it?
    • Telling good people that they aren't good enough
  5. Share one code of conduct or behavior you teach your team.
    • Working with efficiency and urgency
  6. What is one uncommon standard of service you teach your staff?
    • Making "no" sound like "yes"
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Look at the long road rather than just the immediate
  9. What's one piece of technology you've adopted within your four walls restaurant 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 kind
    • Cook from the heart
    • Do it nice or do it twice

Contact info:

Camden Spit & Larder 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 Oliver Ridgeway for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 662_Oliver_Ridgeway_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San Francisco. After Serving as the right-hand-man to Chef Tyler Florence, Thiemann returned to his home city of Sacramento, where one year later he opened his first Restaurant Mother, which was followed by Empress Tavern.

Show notes…

Favorite success quote or mantra:

  • "It's all about working hard and not being a dick."

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

  • Starting out in the industry as a dishwasher (like many of us)
  • Find your voice
  • Learn fast and hustle is KEY
  • Restaurant social media
  • Staying/feeling young in the industry
  • The chef learning curve
  • Dealing with tension and resentment in the kitchen
  • Being homeless and jobless in a foreign country and making it work
  •  Adaptability
  • Restaurant scene in New Zealand
  • Restaurant scene in Hawaii
  • Ego
  • Maintaining good relationships, especially in a small community
  • Learning the hard way, new and uncomfortable environments
  • Restaurant scene in Sacramento
  • Mentors
  • Regrets/mistakes
  • Your restaurant is a theater and your team is the cast
  • You won't get what you want unless you make it know that you want it
  • The truth about pictures of food on Instagram
  • Self-awareness

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Saying yes
  2. What is your biggest weakness?
    • Saying yes
  3. What's one question you ask or thing you look for during an interview?
    • Outside interests besides cooking
  4. What's a current challenge? How are you dealing with it?
    • Keeping restaurants open is hard
  5. Share one code of conduct or behavior you teach your team.
    • Just be nice
  6. What is one uncommon standard of service you teach your staff?
    • Just be nice
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Check in on your brand, what you're about
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Slack
  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?
    • First of all, I don't feel like I'm successful
    • Separate yourself and your profession
    • Hard work

Contact info:

Instagram:

Mother: @mothersacramento

Empress Tavern: @empresstavern

Thanks for listening!

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

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

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each 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 Theimann for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 660_Michael_Theimann_BEST_mixdown.mp3
Category:general -- posted at: 3:30am EDT

After attending the Scottsdale Le Cordon Bleu College of Culinary Arts, Chef Justin Brunson Scored an internship with Chef Michael DiMaria at Michael’s at the Citadel. In 2004 Brunson made the move to Denver, CO where over the next 4 years he worked with key mentors Richard Sandoval, Frank Bonanno, and Alex Seidel.

In 2008 Brunson opened Masterpiece Delicatessen to rave reviews. The Delicatessen was followed by Old Major in 2013, which won numerous "best of" awards. These hits were followed with Culture Meat and Cheese in 2016, River Bear in 2011 and Royal Rooster in 2018 and the newest concept Folsom Foods in Boulder.

Show notes…

Favorite success quote or mantra:

  • "Just Go."

In this episode with Justin Brunson we will discuss:

  • Food halls
  • Growing up in a farming community
  • Respecting food
  • Agression
  • Learning respect
  • Enthusiasm vs. extremism
  • Communication is key
  • Don't be a hothead
  • Minimizing stress
  • Differences between family-owned and run vs. corporate chains
  • Testing the market
  • Trying things out before going all-in
  • Opening at ultra-low cost
  • Opening mistakes and how to avoid them
  • Opening new locations, closing them, and why
  • Offering health insurance to your staff and team
  • Be weary of partners
  • Getting burned by partners
  • Trust AND track
  • Be a caring boss

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Be good and kind to people
  2. What is your biggest weakness?
    • Being too kind to people
  3. What's one question you ask or thing you look for during an interview?
    • Worst work experience and how you handled it
  4. What's a current challenge? How are you dealing with it?
    • Finding good employees
  5. Share one code of conduct or behavior you teach your team.
    • Clean your shoes
  6. What is one uncommon standard of service you teach your staff?
    • Push hospitality to the max
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take take of themselves
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Hire good IT people
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do what you say you're going to do - integrity
    • Don't be late
    • Make sure your knives are sharp

Contact info:

Email: jobs@brunsonconcepts.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 Justin Brunson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 660_Justin_Brunson_COMP_mixdown_1.mp3
Category:general -- posted at: 11:15am EDT

Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by those in the industry. It was clear opportunities were inevitable. Those Opportunities came in 1997 when Selby was approached by Josh Wolkon to Join Vesta, a Secret Sauce restaurant concept.

Selby parted ways with Secret Sauce in 2013, and has been earning a living as a consultant, opening restaurants, overseeing multiple locations as culinary director, and occasionally serving as a line cook.  He's recognized for being key in contributing Denver's Culinary foundation, not only for his skills in the kitchen but more importantly for his patience and passion to serve as a mentor to the next generation of professionals.

Show notes…

Favorite success quote or mantra:

  • "Kindness is everything."

In this episode with Matt Selby well will discuss:

  • Leadership skills
  • Passion
  • Bring up your team
  • Give value
  • Thew difference between customers and guests
  • the difference between commanding and demanding respect
  • What will get you through the hardships of the industry
  • Inherent leadership
  • Engage with people always
  • The pros and cons of consulting
  • Speak up for yourself while giving leeway to others
  • Best inventory practices
  • Reducing waste in the kitchen
  • Marijuana in the industry

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.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Kindness
  2. What is your biggest weakness?
    • Kindness to a fault
  3. What's one question you ask or thing you look for during an interview?
    • Motivation
  4. What's a current challenge? How are you dealing with it?
    • Getting out of bed
  5. Share one code of conduct or behavior you teach your team.
    • Professionalism/directness
  6. What is one uncommon standard of service you teach your staff?
    • Pay attention, be proactive
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Pay attention
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Giving back
    • Being kind
    • Working hard

Contact info:

West of Surrender website (current client)

Email: selbymatt5@gmail.com

Get in touch: 720-387-5311

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 659_Mike_Selby_mixdown.mp3
Category:general -- posted at: 3:30am EDT

As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999.

He obtained his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Upon returning to the states in 2001, he worked at Thomas Keller’s The French Laundry, where he met future business partner, Bobby Stuckey.

Mackinnon-Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in 2004 in Boulder, CO. In 2007, the partners launched Scarpetta Wines. In 2011 they opened Pizzeria Locale, which in 2014 they started rolling out a fast-casual version of throughout Denver, CO.

 

Show notes…

Favorite success quote or mantra:

  • Be a better listener than you are a talker."

In this episode with Lachlan Mackinnon Patterson we will discuss:

  • Living and learning to cook in France
  • Setting high standards
  • Getting the right mentors
  • What you get from studying culinary arts outside of your home country
  • Treat your job like you own it
  • Partnerships
  • FOH and BOH partnerships
  • Put ego aside and figure out what you are best at
  • You can't do it all
  • The true meaning and business models of "fast food"

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.

 

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 

Contact info:

Frasca Food and Wine

Pizzeria Locale

Scarpetta Wines

Thanks for listening!

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

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

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

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

Huge thanks to Lachlan Mackinnon-Patterson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 658_Lachla_Mackinnon_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In  2006, Skokan, and his wife, Jill, opened Black Cat Farm Table Bistro, which was following by the 130-acre, Certified Organic, Black Cat Farm, one year later. In 2012  the couple opened their second restaurant, Bramble & Hare. On top of all of this Skokan is the author of Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm.

 

Show notes…

Favorite success quote or mantra:

  • "Hey what could possibly go wrong?" A lot. But you have to be okay with failure.

In today's episode with Eric Skokan we will discuss:

  • Every one fails before succeeding
  • Love of cooking
  • Ambition
  • Your mood has an impact on everyone you work with
  • Big lessons learned from working under 3 great chefs/owners
  • Health food v. healthy food
  • Work/life balance
  • Living intentionally
  • From restaurant to garden to farm
  • Finding your passion
  • Scaling into your dream restaurant (start small)
  • Aiming for no surprises in the kitchen
  • Give your team empowerment

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

 
Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Flexibility
  2. What is your biggest weakness?
    • Too interested in change
  3. What's one question you ask or thing you look for during an interview?
    • Level of excitement
  4. What's a current challenge? How are you dealing with it?
    • Recruiting staff
  5. Share one code of conduct or behavior you teach your team.
    • Talk about what you need and listen intently to the needs of others
  6. What is one uncommon standard of service you teach your staff?
    • Unconditional service
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't do well enough or do often enough?
    • Mentor their staff
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Become attached to success but not to the method of achieving it
    • Leave the world a better place than how you found
    • Force yourself to celebrate all the little successes

Contact info:

Email: ericskokan@aol.com

Come visit the farm

Thanks for listening!

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

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

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each 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 Skokan for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 657_Eric_Skokan_mixdown.mp3
Category:general -- posted at: 11:49am EDT

In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of Restaurant Unstoppable to look.

Additionally, I share my vision for the future. I' d like Restaurant Unstoppable to grow beyond just myself. The way you grow anything is by injecting yourself in an entity. Injecting your mission, vision, values, then letting it share beyond you. Sharing it with others who resonate, slowing growing community and support over time.

In this episode (and below),  I share my mission, vision, and values with you. If what I share with you resonates, join the unstoppable community!

Show notes…

Mission

To inspire, empower, and transform the restaurant industry. 

Vision

We will be a network for the most respected and successful hospitality thought leaders to selflessly share their stories, knowledge, values, and ideas with those who are eager to learn. 

Realizing the full potential of the collective - access to expertise, support from their peers - we will drive a new era of humanity and empathy in the restaurant industry. 

Core Values

  1. We are a purpose-driven organization.
    • Our aim is to be the most trustworthy source of transparent information to help the restaurant and hospitality industry find balance and self-awareness.
  2. We put service to others ahead of our own ambition.
    • We place the good of the tribe before our own personal gain.
  3. We are students of life.
    • We are hungry for ideas and knowledge and surround ourselves with smart people. We will constantly be learning.
  4. We will frequently check the status quo, including our own.
    • Restlessness and open minds lead to great discovery. There is more information in the world than one individual can ever know; no one has all the answers.
  5. We value integrity over expediency.
    • The easy road will not tempt us. We will be consistent and deliver on our promises.
  6. We understand that outer growth begins with inner growth.
    • We can only improve others by improving ourselves, first. We will measure success by the quality delivered, and the lives made better.
  7. We will make it all painfully authentic.
    • a.k.a. cool, tight, bitchin’.

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

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.

 

Thanks for listening!

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

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

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

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

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 656_Eric_Cacciatore_Getting_Personal_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry completely. However, his irrational stubbornness had other thoughts. Thompson decided to give everything he had – personally and financially - to develop a new dining and entertainment experience.

In 2012 Punch Bowl Social,  a multifaceted, surprisingly intimate, social gaming, and dining space was born.  As of today, Punch Bowl Social consists of 19 locations with an additional 6 slated to open in the next 14 months. 

Show notes…

Favorite success quote or mantra:

"is this was your last day on earth what would you do?"

In this episode with Robert Thompson, we discuss: 

  • The intricacies of growing an iconic brand. 
  • With 19 restaurants, Thompson still doesn't feel like a success. 
  • How better than average design and concept, still won't make up for bad real estate. 
  • While it's good to be confident, over-confidence can lead to arrogance.
  • Staying humble. 
  • recovering from failure. 
  • Starting with the end in mind; who is your target market?  
  • knowing your market. 
  • Reconnecting with the guest.
  • Injecting your presence into the brand. 
  • Using technology and data to select your location. 
  • Transitioning into a new neighborhood gracefully.
  • How Punch Bowl Social compartmentalizes its space to balance events and standard guest. 
  • Thompson's plan to maintain their authenticity as the scale beyond 19 location. 

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

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?
    • Grind
  2. What is your biggest weakness?
    • Grind
  3. What's one question you ask or thing you look for during an interview?
    • People pipeline
  4. What's a current challenge? How are you dealing with it?
    • Try to find out if they're competitive. 
  5. Share one code of conduct or behavior you teach your team.
    • Zero tolerance for abuse.
  6. What is one uncommon standard of service you teach your staff?
    • Moral obligation. 
  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 the one thing you feel restaurateurs don't know well enough or do often enough?
    • Not thinking about the guest. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • e-sites. 
  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?
    1. Look to the horizon
    2. Remember that you could die tomorrow
    3. Kiss your kids and wife. 

Contact info:

robertceo@punchbowlsocial.com put "Restaurant Hall-of-Fame" in the subject line if you want a job! 

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 655_Robert_Thompson_mixdown.mp3
Category:general -- posted at: 10:34pm EDT

Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer focused on Elementry ed. Eventually, the sisters found their way to Boulder, CO. In 2000 they opened their first restaurant Trilogy Wine Bar, which had a successful 9-year run before they sold in 2009. After 3 years away from the industry, the sisters decided it was time to open their second restaurant, Shine Restaurant & Potion Bar, also in Boulder, CO. On top of this, the sisters have opened their own beer brewery, herbal beverage company (Shine Potions) written cookbooks, and they curate special events under the shine sisters brand.

Show notes…

Favorite success quote or mantra:

"Tap into your magic."

In today's episode with Jessica, Jill, and Jennifer Emich we will discuss:

  • What we learn from our parents
  • Importance of will power
  • Traveling abroad to gain perspective
  • Lessons learned from opening quickly
  • Choosing the right city for your concept
  • Open-mindedness
  • Let go of expectations
  • Going into business with friends/family/spouses
  • Partnerships
  • Hiring staff that propel your message and culture with you

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.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Authenticity and letting things evolve on their own
  2. What is your biggest weakness?
    • Taking things personally sometimes
  3. What's one question you ask or thing you look for during an interview?
    • Passion and where do you want to be in 5 years?
  4. What's a current challenge? How are you dealing with it?
    • You never know how many seats will be filled each day
  5. Share one code of conduct or behavior you teach your team.
    • Respect each other and be kind
  6. What is one uncommon standard of service you teach your staff?
    • Be able to read your customer get them to open up
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of yourself and balance
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Connection and community
    • Tap into your magic
    • Feed people to their heart

Contact info:

Website: ShineBoulder.com

email: sisters@shineboulder.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 Jessica, Jill, and Jennifer Emich for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 654_Emich_mixdown.mp3
Category:general -- posted at: 3:30am EDT

As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy’s focus is on leadership development, sales building, and profitability. His methodology is driven by the creation of vibrant, values-based business cultures, no matter the industry. Today we're here to discuss the inevitability of Artificial Intelligence (AI) and how you can choose to react to it. 

Show notes…

Favorite success quote or mantra:

"Work with a sense of purpose. Be well" 

In today's episode with Rudy Miick, we discuss: 

  • Living with purpose
  • What AI (artificial intelligence) is
  • Why we need to accept it. 
  • 3 reason why people work
  • Why "inspired" workforce is what you want to create.
  • How profit-sharing and open-book management feed into an inspired workforce. 
  • How to create an inspired workforce
  • What "defined excellence" looks 
 

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.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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:

Miick.com

Rudy@Miick.com

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 653_Rudy_Miick_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO.

He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef.

In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO.

Show notes…

Favorite success quote or mantra:

  • "Treat it like it's yours and someday it will be."

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

  • Do it right the first time
  • Staying organized
  • Ambition
  • Surround yourself with the best
  • Make mistakes once and never again
  • Learning standards
  • Learning for the best early on in your career
  • Doing stages
  • Networking
  • Standards
  • Teaching
  • Scaling
  • Partnerships
  • Insurance

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.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Determination
  2. What is your biggest weakness?
    • Technology
  3. What's one question you ask or thing you look for during an interview?
    • Great attitude
  4. What's a current challenge? How are you dealing with it?
    • Finding people with the great attitude
  5. Share one code of conduct or behavior you teach your team.
    • Lead by example
  6. What is one uncommon standard of service you teach your staff?
    • Respecting each other in the workplace
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Don't spend enough time with their employees
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Treat people with respect
    • Treat other how you want to be treated
    • Lead by example

Contact info:

Email: steven@oakatfourteenth.com

Instagram: @steverino1234

Thanks for listening!

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

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

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each 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 Redzikowski for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!r
Direct download: 652_Steve_Redzikowski_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in both corporate and independent restaurant settings.

Fast forward through 10 years in marketing, design, and as a small landscaping business owner, and it was time for Sanchez to take action on her dreams of being a restaurant owner. In 2015 the process leading into what would become Brixens started.

It's been nearly a 5 years uphill battle for Sanchez, overcoming one hurdle after another. Her hard work and dedication are finally paying off as Brixens is rapidly becoming a staple in Albuquerque's dining scene.

Show notes…

Favorite success quote or mantra:

  • "If you settle for good you will never have the courage or the motivation to be great."

In this episode with Tanya Sanchez we will discuss:

  • Parents as mentors
  • Show guests you care
  • Treat your team as well (or better) than your guests
  • Lead by example
  • Major differences between corporate and independent
  • Importance of systems vs. heart
  • Don't be afraid to take advice from your team
  • The IMMENSE importance of lawyers
  • Partnerships
  • Labor and overtime management
  • Budgeting
  • POS systems and the best ones to utilize and why
  • Inventory time management

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.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Constant desire to learn and to get better.
  2. What is your biggest weakness?
    • Take on too much and try to do too many things at once; prioritize.
  3. What's one question you ask or thing you look for during an interview?
    • The best servers walk with a sense of purpose so we have an exercise that tests that. Also test their ability to sell a food item.
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Do whatever you can to blow the guest's mind
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Appreciate your team and tell them so.
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Toast
    2. Open Table
    3. 7 shifts
    4. Foodager
    5. Tablee
  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?
    • Your actions matter
    • Keep getting better, don't be complacent
    • Let the people that you love know that you love them

Contact info:

Brixens website

Email: tanya@brixens.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 Tanya Sanchez for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 651_Tanya_Sanchez_mixdown.mp3
Category:general -- posted at: 3:30am EDT

French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and earned Watel recognition as one of the great chefs in the nation, before closing in 2017. Chef Watel's most recent project, Bistr09,  is the ninth restaurant project Chef Damien Watel has undertaken in the collaboration of his wife, Chef Lisa Astorga-Watel.  In addition, The Watels own and operate Bite in Southtown.

 

Show notes…

Favorite success quote or mantra:

  • "It's not about the skills, it's about the character."

In today's episode with Damien Watel we will discuss:

  • The right questions to ask in an interview looking for new team members
  • Growing up in France
  • Learning the passion of cooking from his father and visiting great restaurants in France
  • Cooking school and training in Paris
  • Humility
  • Cell phones in the workplace
  • Pleasing people is our business
  • Risks of opening
  • Balancing creativity with the business side of restaurant ownership
  • Go where your target market is
  • All Watel's restaurants leading up to Bistr09
  • Dealing with partners
  • Dealing within surrounding businesses that share your space

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.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Calm and collected
  2. What is your biggest weakness?
    • Numbers side of the business
  3. What's one question you ask or thing you look for during an interview?
    • What do you do on the weekends?
  4. What's a current challenge? How are you dealing with it?
    • To realistically get where I want to be. "Soften the dream."
  5. Share one code of conduct or behavior you teach your team.
    • Always think twice. Give people a second chance.
  6. What is one uncommon standard of service you teach your staff?
    • Be close to your customers and understand what they individually want
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Meet with their friends and support each other
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Life is too short so live it the way you intend to
    • More time for family and friends
    • More time for your passion

Contact info:

Bistr09 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 Damien Watel for joining me for another awesome episode. Until next time!

 

Direct download: 650_Damien_Watel_mixdown.mp3
Category:general -- posted at: 1:03am EDT

Chef/Owner Lisa Astorga-Watel grew up in Santiago, Chile, before moving to Houston, Texas where she attended The Culinary Art Institute. Astorga-Watel's ambition started early wit the opening of her own catering business to cover her expenses while in school. Following her formal training, she served as a private chef for celebrity, Tommy Lee Jones. It was during this time in her career she was able to travel the world developing her pallet and culinary repertoire. It was also during this time she met her future husband and business partner Chef Damien Watel. Together the couple owns Bite and Bistr09

Show notes…

Favorite success quote or mantra:

"Shoot for the moon. If you miss you'll hit a star." 

In this episode with Lisa Astorga-Watel, we discuss: 

  • What took Lisa off the path of fashion and on a new culinary path. 
  • Taking chances and risks early in your career to set yourself up with experience and opportunity
  • How to deal with being a woman in a male-dominated industry. 
  • The impact of a well-groomed, well-dressed staff. 
  • Lisa's advice for progressing quicking within an organization. 
  • How to become someone people want to network with. 
  • The sacrifice that comes with being a personal chef for celebrities. 
  • Other challenges of being a personal chef.
  • What good communication with your business and life partner looks like. 
  • Recognizing those who want it and giving them an opportunity. 
  • Taking zoning into consideration when opening a restaurant. 
  • Imprinting your personal identity onto your restaurant. 
  • Maintaining your presence in a restaurant, even when you are absent. 
  • Giving your staff a sense of ownership, and significance, especially in the eyes of your guest. 
  • Always anticipate your opening taking longer than you think. 
  • Opening restaurants in close proximity so you can compound on pre-established relationships. 

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.

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Patience
  2. What is your biggest weakness?
    • Time away from her son.
  3. What's one question you ask or thing you look for during an interview?
    • Honesty
  4. What's a current challenge? How are you dealing with it?
    • Showing up today a better version than herself, yesterday. 
  5. Share one code of conduct or behavior you teach your team.
    • Be on time. 
  6. What is one uncommon standard of service you teach your staff?
    • encourage your team to work together. 
  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 the one thing you feel restaurateurs don't know well enough or do often enough?
    • Consistency 
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    1. Be good.
    2. Be Kind.
    3. Be the best you can be. 

Contact info:

Websites:

Bite

Bistr09

Instagram: @lisa_astorga_watel

 

Thanks for listening!

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

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

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

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

Huge thanks to Lisa Astorga-Watel for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 649_Angela_Astorga_Watel_mixdown.mp3
Category:general -- posted at: 3:30am EDT

The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts.

In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America.

Show notes…

Favorite success quote or mantra:

"If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can."

In this episode with Scott Roberts we will discuss:

  • Operating a 100-year-old restaurant
  • Modernizing an old business
  • Cash-only operation
  • Inheriting a business from parents
  • Consistency
  • Quality control
  • Systems, processes, and procedures
  • Passing on a legacy to new generations
  • The meaning of Texas BBQ to a community

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.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Caring about people; customers and employees
  2. What is your biggest weakness?
    • An unpaved parking lot
  3. What's one question you ask or thing you look for during an interview?
    • Desire
  4. What's a current challenge? How are you dealing with it?
    • Finding people with desire
  5. Share one code of conduct or behavior you teach your team.
    • Pick up trash when you see it; translates into quality everywhere else
  6. What is one uncommon standard of service you teach your staff?
    • Smile and be respectful
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Care
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Family legacy passed on to my daughter
    • The look of the space
    • The feel, the experience

Contact info:

Salt Lick website contact page

Thanks for listening!

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

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

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each 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 Roberts for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 648_Scott_Roberts_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is  Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm.

Show notes…

Favorite success quote or mantra:

  • “Food of love for the love of food.”

In this episode with Ben Poremba we will discuss:

  • Show Notes
  • Think of every customer as family
  • Restaurant as a social hub
  • Learning from your parents
  • Not following conventional restaurant rules
  • The history of food
  • The philosophy of food
  • Failures
  • Catering
  • Networking
  • Living and being intentional
  • Finesse in the industry
  • Long-term gain vs. short-term gain
  • Political motives in building a restaurant
  • Strong community roots and growth
  • Finding the balance between caring enough without losing sight of “it’s just food”
  • The importance of an identity
  • Remove yourself from the restaurant

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.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Words
  2. What is your biggest weakness?
    • Words
  3. What's one question you ask or thing you look for during an interview?
    • What do you want to do or be?
  4. What's a current challenge? How are you dealing with it?
    • Having to physically be back in the kitchen.
  5. Share one code of conduct or behavior you teach your team.
    • Do things with intention.
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Authentic community outreach.
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Human Resources!
  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?
    • Commitment to people and NOT processes
    • Stay committed to a place
    • Creativity

Contact info:

Email: ben@bengelina.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 Ben Poremba for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 647_Ben_Poremba_COMPLETE_mixdown.mp3
Category:general -- posted at: 3:30am EDT

After 16 years of working in the pizza biz from delivery driver to store manager, Nick Bogacz built the confidence to open his own pizza place in 2012. Today, Bogacz is the President and Founder of Caliente Pizza & Drafthouse. An inspiring leader and team builder, he has grown his company to nearly 200 employees and 5 locations in 7 years.

Show notes…

Favorite success quote or mantra:

  • "Make it happen."

In this episode with Nick Bogacz we will discuss:

  • Becoming a leader early in life
  • Learning leadership from coaching sports
  • Natural leadership inclination
  • Doing everything in your job to the absolute fullest
  • Craftsmanship
  • Necessary evils in the pizza business
  • Marketing
  • Adapting to new challenges
  • Mentors
  • Learning from failures
  • Finding your niche
  • The best job interview practices
  • Lessons learned from the best marketing books and mentors
  • What you can learn from big companies like Domino’s
  • Teach by example
  • Sacrifice
  • Resilience
  • Find out what works and run with it
  • Facebook marketing
  • Scaling quickly
  • Self-awareness and emotional intelligence

Today's Sponsors:

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.

 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

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?
    • Law of attraction
  2. What is your biggest weakness?
    • Time
  3. What's one question you ask or thing you look for during an interview?
    • A smile
  4. What's a current challenge? How are you dealing with it?
    • Smile
  5. Share one code of conduct or behavior you teach your team.
    • Our draft list is above and beyond
  6. What is one uncommon standard of service you teach your staff?
    • Stay true to who you are
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Relax
  9. What's one piece of technology you've adopted within your four walls restaurant 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?
    • Make it happen attitude
    • Don't underestimate the importance of family
    • You NEED passion

Contact info:

Nick's book is available now: The Pizza Equation

Instagram: @caliente_pizza and @nickbogaczofficial

Email: pizzadrafthouse@gmail.com

Website: www.pizzadrafthouse.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 Nick Bogacz for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 646_Nick_Bogacz_OUTRO_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Born in New York City, Ben Berg has been in the restaurant business for over 17 years working for upscale steakhouses in Las Vegas, Mexico City, and his hometown.

Prior to his career in restaurants, Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University. Berg would go on to work for The Point, a luxury hotel company voted the #1 small hotel in the country at the time.

In 2015 Berg opened B.B. Butchers and Restaurant in Houston, TX. 3 years after the original B.B. Butcher, the Berg Hospitality Group was formed and has scaled to include an additional B.B. Butchers, two B.B. Lemons, B.B. Italia, B.B. Pizza to go, and coming soon The Annie Cafe and Bar.

Show notes…

Favorite success quote or mantra:

  • "Don't fuck it up."

In this episode with Ben Berg we will discuss:

  • The "people" business
  • Touching each table
  • emotional intelligence
  • The importance of the numbers
  • The benefits of new restaurant technology
  • The love of making people happy with hospitality
  • Learning form the best early in your career
  • Choosing a market before choosing a location
  • Quick scaling
  • Networking
  • Execution

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Urgency
  2. What is your biggest weakness?
    • Delegating
  3. What's one question you ask or thing you look for during an interview?
    • "Are you caring?" Empathy.
  4. What's a current challenge? How are you dealing with it?
    • Seeing the future
  5. Share one code of conduct or behavior you teach your team.
    • Put yourself second
  6. What is one uncommon standard of service you teach your staff?
    • Empower our managers to make big decisions
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Relax
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be truthful
    • Be there, be responsible
    • Don't take everything too seriously

Contact info:

Berg Hospitality Jobs 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 Ben Berg for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 645_Ben_Berg_FINAL_mixdown.mp3
Category:general -- posted at: 3:30am EDT