Restaurant Unstoppable with Eric Cacciatore (general)

Harlan Scott Industry

Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrived into several unique locations by creating systems and finding the right people. Today, Scott is the proprietor of Industry located in, San Marcos, TX. In addition, Scott is the founder of Harlan Scott Hospitality where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and the employee.

 Show notes…

Favorite success quote or mantra:

"Be authentic and consistent. Also, surround yourself with people who make you better."

In this episode with Harlan Scott, we discuss:

  • How Harlan got his start in hospitality and ultimately fell in love with it.
  • Attention to detail, and discipline to create and stick with systems being what separates the good restaurateurs from the great restaurateurs.
  • When you see someone with ability and potential, let them know they got what it takes and provide them with opportunity.
  • Using your pay check to invest in assets so you're not entirely dependent on your job.
  • Not over-spending when opening a restaurant. Also do your due diligence to research and become a part of the community.
  • Why you need to be your own cheerleader. If you're doing awesome stuff you need to tell people. Otherwise you'll be undervalued.
  • How to be your own cheerleader without sounding egotistical.
  • Creating culture with your presence. The way you work will set the pace and standard for everyone else.
  • Don't build a business unless you have equity in it.
  • How it is not ethical to dangle the equity carrot in front of talented, driven staff so you can get away with overworking and underpaying your team.
  • The benefits of creating a restaurant concept that caters specifically to restaurant industry professionals.
  • Knowing that as an employer your scope of responsibility goes beyond paying your employees a fair wage; it is your responsibility to mold the next generations of owners.
  • better edict for counter service.

Resources mentioned:

Today's sponsor:

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Authenticity
  2. What is your biggest weakness?
    • Insecurity of how others perceive him
  3. What's one question you ask or thing you look for during an interview?
    •  Look for people who have ambition and dreams that go beyond collecting a paycheck from you.
  4. What's a current challenge? How are you dealing with it?
    • Staying Relevant.
    • Connect with each individual guest so relationship is what brings them back.
  5. Share one code of conduct or behavior you teach your team.
    • Be transparent and authentic.
  6. What is one uncommon standard of service you teach your staff?
    • Be real.
  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. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
    • Amazon Prime.
  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Not building enough systems and structure into your business.
  10. What's one piece of technology you've adopted within your four walls restaurant 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 authentic and genuine to a fault.
    • Love unconditionally.

Contact info:

Industrytx.com

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 544_Harlan_Scott_2_mixdown.mp3
Category:general -- posted at: 5:11pm EDT

 

Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen

Show notes…

Favorite success quote or mantra:

"Work Smarter; not harder."

In this episode with Pete Sueltenfuss, we discuss: 

  • The benefits of keeping your head down and mouth shut early in your career. Just be a sponge. 
  • What will/can happen when you're not ready to run a kitchen, but you do anyway. 
  • Sueltenfuss admiration for Chef Jamie Bissonnette leadership style. 
  • Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH.
  • How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster. 
  • When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place. 
  • How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional. 
  • Why it is so important to share your knowledge with your people. 
  • Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians." 
  • Why everyone on your team needs to have the same shared vision. 
  • Things to include in your partnership agreements. 
  • The power of transformative relationships in business. 
  • How growth comes from retaining guest not driving new guest in. 
  • The challenges of going from 1 to 2 locations. 
  • Extending your your trust. 
  • Letting your people make mistakes and learn how to create their mistakes. 
  • Living your life of a list. 

Resources Mentioned

Steve DiFillippo of Davio’s

Chef Jamie Bissonnette of Toro

Today's sponsor:

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    1. personability 
  2. What is your biggest weakness?
    1. Confidence
  3. What's one question you ask or thing you look for during an interview?
    1. Confidence
  4. What's a current challenge? How are you dealing with it?
    1. Becoming more confident.
  5. Share one code of conduct or behavior you teach your team.
    1. Hospitality.
  6. What is one uncommon standard of service you teach your staff?
    1. Hospitality. 
  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. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
    • Patience 
  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    1. Say, "Thank you."
  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. Treat your Community well. 
    2. Be a good friend.
    3. Don't be too hard on yourself. 

Contact info:

Info@othersidedeli.com

Othersidedeli.com

@Othersidedeli

Thanks for listening!

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

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

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

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

Huge thanks to Pete Sueltenfuss for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 543_Pete_Sueltenfuss_mixdown.mp3
Category:general -- posted at: 2:57pm EDT

Hailing from Pennsylvania, Mark Marchionni has been in the restaurant business for 30 years — in Philadelphia, Vermont and Florida. About five years ago, Mark and his wife Stacey decided to make the move back to New England and settled on Rochester, NH. In 2014 Revolution Taproom and Grill was Born and in 2015 they were Name New Hampshire Magazines, "Best new Restaurant"

Show notes…

Favorite success quote or mantra:

"Beer is proof the god loves us and wants us to be happy." Ben Franklin

In todays episode with Mark Marchionni, we discuss:

  • How you can learn just as much from the bad bosses as you can from the good.
  • How the guest may not always be right, but you have to treat them like they're right.
  • The importance of having your concept nailed, even down to the smallest features and details.
  • Being mindful when placing change orders during your restaurant's build out. The cost can quickly add up.
  • Getting things in writing, especially when you're speaking to the city.
  • Going into every new restaurant opening with your eyes open and whatever you think its going to cost add $50,000-$100,000 more.
  • Demographics and other things to consider when selecting a site.
  • Being the change you want to see.
  • Having a complete vision of what you want your restaurant to look like.

Today's sponsor:

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Attention to detail.
  2. What is your biggest weakness?
    • Understanding that common sense isn't all that common.
  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?
    • Staffing.
  5. Share one code of conduct or behavior you teach your team.
    • Sell.
    • Be knowledgable about the menu
  6. What is one uncommon standard of service you teach your staff?
    • never underestimate what people don't know
  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. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
    • Google.com
  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Get to know the restaurant business before opening their own restaurant.
  10. What's one piece of technology you've adopted within your four walls restaurant 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. Leaving the people of tomorrow with wisdom.
    2. Try
    3.  Don't regret not trying.

Contact info:

www.revolutiontaproomandgrill.com

603 244 3022

Thanks for listening!

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

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

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

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

Huge thanks to Mark Marchionni for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 542_Mark_Marchionni_mixdown.mp3
Category:general -- posted at: 11:08pm EDT

Desk Jockeys, Michael Oxton, Mike O'mara and Rob Burns started home brewing in 2007. By 2012 Night Shift Brewing was an official licensed brewery with the mission to create and share a world class culture built around their passions. This belief influences everything from their branding, to their sales service, to their staffing, to their Taproom environment, to their processes on the production floor. 2 years and much increase in demand they made the move to their current 30,000 sq. ft. facility with they have a new restaurant space on the horizon.

Show notes…

Favorite Success Quote or Mantra.

Michael

"You need humility to see the word as it is, but audacity to imagine how it could be."

Rob

"Be a day one company, every day." -Amazon

In this episode with Michael Oxton and Rob Burns, we discuss: 

  • What Michael, Mike, and Rob were doing, before owning Night Shift Brewing.
  • How Rob starting brewing beer as a way to feed his hunger to create.
  • Why you should be questioning your path, especially if it feels like you're on the wrong one. The other option? Risk living a "grey life."
  • Finding partners that bring unique strengths to the table.
  • Starting where you can and finding unique ways to get feedback and create awareness about what you're doing. Michael, Mike, and Rob got starting brewing beer for parties they would host. The would use the parties as market research.
  • Doing the work yourself, so you can learn the work and create the systems. Once the systems are made and you know how your business operators, then start plugging more talented/better suited people into those roles.
  • Having a solid logo being key when developing your brand.
  • Getting creative with your labeling and doing things like promoting local business that have menu items which pair well with what you've created.
  • Tying your story into your brand.
  • The impact of being a quality driven brand.
  • Creating quality control systems, especially when you start product high quantity batches. Mistake can become very expensive.
  • Going to masters and mentors when you need help.
  • Being mindful of the current state of your company culture as well as being mindful of the individuals on your team who are having both positive and negative influences on your overall company culture.
  • The role transparency plays in a partnership. 

Resources mention

Today's Sponsor

 

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

 

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Rob- positivity.
    • Michael-optimism.
  2. What is your biggest weakness?

    • Rob- Giving positive feedback
    • Michael- following in love with an idea and getting tunnel vision.
  3. What's one question you ask or thing you look for during an interview?

    • Rob- Look for passion.
    • Michael- Look for humility. 
  4. What's a current challenge? How are you dealing with it?

    • Rob- Growing the business in a responsible way. 
    • Michael- Asking, "What's 2019 looks like?"
  5. Share one code of conduct or behavior you teach your team.

    • Rob- Trust. 
    • Michael- Delivering a clear message. 
  6. What is one uncommon standard of service you teach your staff?

    • Be approachable and accessible by educating your guest. 
  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. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?

  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?

    • Rob-identifying weakness and hiring where you're strong. 
    • Michael- focus on customer problems. 
  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. Rob
      1. Challenge the status quo.
      2. Follow your passions. 
      3. Love what you do.  
    2. Michael
      1. Cultivate a lifestyle that keeps you smiling and laughing.
      2. Stay focused.
      3. assume you're wrong more often than you're right.

Contact Info

 

Thanks for Listening!

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

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

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

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

Huge thanks to Michael Oxton and Rob Burns for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: Michael_Oxton_Rob_Burns_mixdown.mp3
Category:general -- posted at: 6:00pm EDT

 

Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina’s Starlite Lounge,  the Paddle Inn, Parlor Sports, and Audubon all located in and Along Boston's North Shore.

To check out my interview with Chef Suzi's business partners, head www.RestaurantUnstoppable.com/356

Show notes…

Favorite Success Quote or Mantra.

"Just keep swimming.

"Breathe, motha' fucka'. Breathe."

In this episode with Chef Suzi Maitland, we discuss:

  • Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath. 
  • Why you need to constantly be learning and asking "why".
  • As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves.
  • Why you no longer NEED to have a burger on your menu.
  • How to mentally prepare for a difficult ticket in the BOH.
  • How to let people know you care.
  • How good communication is about listening and being open to other peoples ideas.
  • When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus.
  • Asking for help when you need it.
  • Treating it like you own it.
  • Being aware that the actions you take are equal to the standards your set.
  • How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing.

Resources mentioned

Today's Sponsor

 

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

 

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Determination
  2. What is your biggest weakness?

    • Procrastination
  3. What's one question you ask or thing you look for during an interview?

    • Suzi asks, "What is your biggest weakness."
  4. What's a current challenge? How are you dealing with it?

    • Staffing.
  5. Share one code of conduct or behavior you teach your team.

    • Be honest.
  6. What is one uncommon standard of service you teach your staff?

    • Get to know your people.
  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. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started-- what would it be?

  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?

    • Not enough restaurant owners in their restaurants.
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Find where you fit in the most. Be there.
    2. Don't stay where you're not happy.
    3. Cornbread Recipe.

Contact Info

Paddleinnnewburyport@gmail.com

Thanks for Listening!

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

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

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

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

Huge thanks to Suzi Maitland for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 540_Suzi_Maitland__mixdown.mp3
Category:general -- posted at: 6:39pm EDT

Hailing from Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucius.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.

This is Martha's 2nd time on the show. To listen to Martha's first interview, head to www.Restaurantunstoppable.com/497. Today, Martha is here to discuss why you need to be mindful of your tone and how tone helps create repeat customers. 

Show notes…

Favorite Success Quote or Mantra

"Enjoy the food your serving. Be happy about it and spread the joy on the plate."

In this episode with Martha Lucius, we discuss:

  • Staying in your lane, do the things that make you happy, and partner with the people who are strong with where you're week.
  • Focusing on being the best at what you do so you can attract onto yourself the best. 
  • Why getting specific with your vision, core values, and mission is so important when your have partners
  • Being mindful of the tone you're putting out
  • What tone is. 
  • The 3 channels to be delivering your tone. 
    • Brand Imaging.
    • Social media.
      • Connecting with businesses through Linkedin
    • In house.
      • Stripping formalities. 

Resources Mentioned

 

 

Today's Sponsor

 

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

 

Contact Info

Marthalucius.com

Martha@marthlucius.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 Martha Lucius for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 539_Martha_Lucious_2_mixdown.mp3
Category:general -- posted at: 11:29am EDT

Originally from Eastern Texas, Patrick Patterson landed on the steps of the Food Fight Restaurant Group in Madison, WI where he quickly rose from part-time bartender to first time GM & owner. In 2015, Patterson and his family relocated to the NH Seacoast where Patterson took the title of GM at Block Six, a restaurant at 3S Artspace.

That is where the story ended when we last spoke with Patterson. Head over to RestaurantUnstoppable.com/322 to pick up where we left off. Today Patterson serves at the GM of Cornerstone Artisanal Pizza and Craft Beer, located in Portsmouth NH. 

Show notes…

Favorite Success Quote or Mantra.

"Be Kind."

In this episode with Patrick Patterson, we discuss:  
  • The challenges of operating a "for profit restaurant" under a "non-profit umbrella." 
  • How not having cashflow makes rebranding difficult. 
  • Having menu items that meet guest needs. 
  • Why Patrick had to "fire himself" from Block Six. 
  • The long term impact of being selfless. 
  • Building a team of good being who believe in "being kind."
  • Why the industry seems to be so transitional. 

Resources Mentioned

Today's Sponsor

 

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

 

Contact Info

Cornerstone Brewery and Craft beer

Purlopatterson@gmail.com

Thanks for Listening!

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

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

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

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

Huge thanks to Patrick 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: 538_Patrick_Patterson2_mixdown.mp3
Category:general -- posted at: 5:09pm EDT

 

For more than 20 years Dan Sachs has helped businesses use hospitality practices to strengthen employee morale, customer retention, and profit. Today, Sachs serves as president of Meerkat Restaurant Advisory and as professor of entrepreneurship, hospitality management, and service leadership at DePaul University. We're here to discuss his newly released book, The Million Dollar Greeting: Todays Best Practices for Profit, Customer Retention, and a Happy Work Place.

Show notes…

Favorite Success Quote or Mantra.

"The key to successful hospitality is all empathy."

In this episode with Dan Sachs, we discuss: 

  • How the command and control ways of the past no longer work; today you need to help you employees understand why.
  • What Sachs learned from mentors, Danny Meyer and Drew Nieporent.
  • How over standardization is ultimately a detriment to the industry.
  • Staying consistent to your vision.
  • The 3 Sections of Dan's new book, The Million Dollar Greeting: Today's best Practices forProfit, Customer Rentention, and Happy Workplace..
  • Scaling slowly and purposefully.
    • The Evangelist-practice what they preach.
      • Structure around their values.
      • Practice what your preach.
    • The Transformer- The evolved with the times.
    • The Pragmatist. -Combination of the Evangelist and Transformer.
      • Focused on customer service.

Get Dan's new book here:

 

Today's Sponsor

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. 

Contact Info

Dan Sach's Linkedin Profile

TheMillionDollarGreeting.com

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 537_Dan_Sachs_mixdown.mp3
Category:general -- posted at: 8:31am EDT

Raised in the Washington D.C. area, Shandee Chernow attended Vanderbilt Uinverstity and graduated Magna Cum Laude. Later in life, as a sales woman, Shandee developed food allergies, which made taking clients out for dinner burdensome. She thought to herself, "There has got to be a solution!" Not long after, CertiStar was created. CertiStar's mission is to protect and improve the safety and dining experience of patrons vulnerable to food allergens.

Today we are here to discuss real challenges and best practices when it comes to accommodating individuals with food Allergies

Show notes…

Favorite Success Quote or Mantra.

"Don't worry about being successful, but work towards being significant and the success with naturally follow."

In this episode with Shandee Chernow from Certistar, we discuss:

  • The real challenges that exist around food allergies.
  • How if we're proactive, we can prevent the industry from becoming over regulated.
  • The potential that you could be held liable if someone becomes ill from food allergies in your restaurant.
  • How if you become known for catering to individuals with special dietary needs it can really help your bottom line. There is a niche to be filled here.
  • The 5 ways to better serve those with food allergies.
    1. Encourage Conversation
      • making people feel welcome
      • getting the data.
      • Don't ask how severe the allergy is.
    2. Knowing the Basics.
      • Breads, chips, salsa... the staples in your restaurant.
      • Having a minimum of one staff member on the floor at all times who is very knowledgeable on all ingredients on the menu.
      • Keeping a list of menu items and ingredients accessible at all times.
        • Make sure everyone knows where it is!
    3. Going Purple!
      • Use the color code system
      • Get your Purple Cutting Board Here!
      • Rule of thumb: treat food allergy surfaces like raw chicken surfaces.
      • All surfaces need to be washed when being used to serve someone with food allergies.
    4. Allergy friendly salads.
      • Arranging items in salad units in a way the prevents 8 common food allergens (eggs, peanuts, milk, fish, nuts, soybean, shelfish, and wheat) to not cross contaminated other containers.
    5. Separating Fryers and grills.
      • If you have dedicated grills and fryers for food allergens you're opening your restaurant up to more business.
  • What to do when someone has a server food allergen reaction in your restaurant.
  • What the future of managing food allergies in your restaurant looks like using certistar.
  • Why if you are super accommodating to those who have food allergies and aversion, you should be marketing it.

Resources mentioned

  • Certistar
    • Be sure to use promotional code "UNSTOPPABLE" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission! 
  • Allergy Eats
    • Also check out my episode with the founder! Warning this is some OG content...
  • Purple Cutting Board

 

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

Contact Info

Certistar.com

Be sure to use promotional code "unstoppable" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission!

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 536_Shandee_Chernow_mixdown.mp3
Category:general -- posted at: 11:13am EDT

Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change.

Show notes…

Favorite Success Quote or Mantra.

"Feel free to get in over your head."

"With great power comes great responsibility."

In this episode with Anthony Myint, we discuss: 

  • The power of social media to snowball an interesting story or movement.
  • How you can use pop-ups to grow you brand.
  • Putting yourself in the position to learn by doing.
  • Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups.
  • keeping your tribe informed by blogging or sharing what you're up to on social media.
  • Donating to charity to build community.
  • Going against the grain and not being afraid to stand out.
  • The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts. 
  • The impact restaurant can make on climate change by going carbon neutral. 
  • Having the "if not use then who else" mentality. 
  • What a "zero carbon footprint" restaurant is. 

Here is a great video that dives much deeper into some of the topics covered today. 

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • openmindness.
    • Altruistic approach to life. 
  2. What is your biggest weakness?

    • Overcommitting. 
  3. What's one question you ask or thing you look for during an interview?

    • Myint looks for a sense of humor.
  4. What's a current challenge? How are you dealing with it?

    • Making ends meet.
  5. Share one code of conduct or behavior you teach your team.

    • Follow the golden rule.
  6. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming.
  7. Share an online resource or tool.

    1. Carbon Footprint Calculator 
    2. Story in the LA Times last week on Zero Foodprint
  8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Restaurants can be a part of the renewable food system.
    2. We can have a delicious revolution
    3. Changing the system starts with you as an individual. 

Contact Info

Anthony@theperennial.com 

Zero Food Print

Thanks for Listening!

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

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

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

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

Huge thanks to Anthony Myint for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 535_Anthony_Myint_mixdown.mp3
Category:general -- posted at: 8:31pm EDT

Hailing from British Columbia, but growing up in Oregon and Seattle, Luke Dirks is a graduate of Seattle Pacific University. Shortly after completing his degree in English and literature, Dirks began his career in hospitality.

In 2007 Dirks joined Stumptown Coffee Roasters as a General Manager and grew into the role of Regional Wholesale Director. Dirk's passion for running restaurants eventually caught back up with him in 2011, when he joined Happy Cooking Hospitality.

In summer of 2015 Dirks moved back to Portland, OR for good to joined forces with Joshua McFadden to form Submarine Hospitality, which acquired ownership of Ava Gene’s restaurant just before opening Tusk. The accolades continue to roll in. 

 

Show notes…

Favorite Success Quote or Mantra.

"No unimportant people." 

In this episode with Luke Dirks, we discuss: 

  • What is meant by having a "no unimportant people" mentality.
  • Why being a bus boy/girl is a great way to get started in this industry. You get to see everything from the top and bring it all together. 
  • Identifying whether you want to be a flash in the pan type restaurant or a long term restaurant and how the effect the way your make decisions. 
  • Taking a pay cut to be a part of something greater and to learn skills that will ultimately lead to more opportunities. 
  • How much of Stumptown Coffee Roaster's success was due to their ability to share the story and to develop a brand that resonated with guests. 
  • How doing the complete opposite of what everyone else is doing can be beneficial. 
  • When being involved with a 50/50 business partner the importance of having the same vision and goals. 
  • Stripping away unnecessary formalities; people respond better to authentic communication. 
  • How you're going to see more partnership in the industry going forward. 
  • Tips on better time management. 
  • Being thoughtful about location and foot traffic. 
  • The challenges of opening a big restaurant VS scalling into a big restaurant 
  • Considering if a physical space allows for elasticity in labor management. 
  • Finding a partner that is strong where you're weak. 
  • Starting a restaurant with an over aching brand. 
  • How to develop regulars. 
  • Developing yourself before developing your restaurant. 
  • Being ok with being the guy behind the scenes. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being someone who has a great sense of empathy.
  2. What is your biggest weakness?

    • Getting excited or distracted too easily
  3. What's one question you ask or thing you look for during an interview?

    • Find interesting people to work for you. 
  4. What's a current challenge? How are you dealing with it?

    • Navigating the issues with labor. 
  5. Share one code of conduct or behavior you teach your team.

    • Teach your managers that they hold both the highest and lowest position in the restaurant. They might be the boss, but they occasionally got to get dirty to earn the respect from their team. 
  6. What is one uncommon standard of service you teach your staff?

    • Locally sourced aggressively seasonal. 
  7. Share an online resource or tool.

    • How I Built This. 
    • RFA Taps.
    • Slow Burn
  8. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Resy
    • Tock
    • Plate IQ
  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. No unimportant people.
    2. Sticking to a local supply chain.
    3. Have fun.

Contact Info

Info@SubmarineHospitality.com

AvaGene's

Tusk

 

Thanks for Listening!

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

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

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

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

Huge thanks to Luke Dirks for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 534_Luke_Dirks__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Andrew O'Brien is an individual who grew up in less than ideal living conditions, and was past Gunner for the United Army. The trauma he experienced, both in the field and at home, would result in O'Brien attempting to take his life. Fortunately, it was a failed attempt and since this experience, Andrew has dedicated his life to serving others. Today O'Brien is the Founder of Leveraged Influence, where he claims he can help you get seen around the world without having to lift a finder or learn something new.

If you're interested in Andrew's courses CLICK HERE

Show notes…

Favorite Success Quote or Mantra.

"You can spend your life quoting the world changers, or you can become the world changer people spend their life quoting."

In this episode with Andrew O'Brien, we discuss: 

  • O'Brien's back story and what makes him an authority on the topic of PR.
  • Not letting the world act on you, but taking control of life and acting on the world. 
  • Owning your own issues. 
  • How publicity starts locally by getting involved with your community. 
  • Being intentional about the media outlets you're going after. Do these media outlet resonate with your target audience? 
  • Being strategic about who you specifically reach out to at a media outlet. Do not send emails to the generic lead@newsoutlet.com. Instead go to the websites team page and get the email from someone specific. 
  • The right and wrong way to deliver a pitch. 
  • How public relations is about developing real and meaningful RELATIONSHIPS. 
  • How to get a return on investment with your public relation efforts.
  • Becoming a subject matter authority. 
  • How being real and vulnerable is the best approach to public relationships. 

Resources mentioned:

CLICK HERE FOR ACCESS TO ANDREW'S LEVERAGED INFLUENCE TRAINING
OR HERE
https://ericcacciatore.krtra.com/t/w6K2yqWCNLZa

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Contact Info

LeveragedInfluence.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 Andrew O'Brien for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 533_Andrew_OBrien_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Chef Vitaly Paley hails from Belarus the former Soviet Union. In the 1970's Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at Julliard studying piano, Paley traded in his keys for a chef knife.

Paley would go on to study at the French Culinary Institute in New York, work at some of the New Yorks finest restaurants, and apprentice in France.

In 1994 Paley made the move to the Portland, OR to take advantage of the regions bountiful produce. By 1995 he opened his first restaurant, Paley's Place.

Over the next 10 years his hard work would earn him the prestigious James Beard Best Chef Northwest.

Today, Chef Paley, is a respected cookbook author and Owner of 4 restaurants: Paley's Place, Imperial, Headwaters, and The Crown.

 

Show notes…

Favorite Success Quote or Mantra.

"Enjoy the moment."

In this episode with Vitaly Paley, we discuss: 

  • Why you need to enjoy the day to day.
  • The impact of working with a passionate team.
  • How behind every great restaurant is a great person. seek out and learn from those great people.
  • How the REAL learning process starts after you graduate culinary school.
  • What Paley learned about business while working for Danny Meyer.
  • The benefits of working with your spouse.
  • The power of journaling and documenting life lessons.
  • Relocating to a market where you have a better shot a being the best.
  • If you do relocate to a new market, the first order of business should be integration into the community. Get involved with other restaurants and grow your network. Your network is your net worth.
  • Staying lean, especially in the early days.
  • Being careful not to do too much too fast.
  • Staying focused on doing a few things really well instead of everything thing really well.
  • Not treating all your team members like "employees" but instead being a transformative mentor.

 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being in the right place at the right time.
  2. What is your biggest weakness?

    • Never sure.
    • Lack of ego.
  3. What's one question you ask or thing you look for during an interview?

    • Discover whether or not they like people
    • Lack of ego.
  4. What's a current challenge? How are you dealing with it?

    • Young people not willing to put in the time to learn.
    • Slowing the process down.
  5. Share one code of conduct or behavior you teach your team.

    • Stay positive.
    • Ask, "How can I do this?"
  6. What is one uncommon standard of service you teach your staff?

    • Never be familiar, but always exp ress you're friendly.
    • Being as knowledgeable about the food and the restaurant.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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. Do what makes you happy.
    2. Do what makes you happy.
    3. Follow your bliss.

Contact Info

@Vit0Bike

/VitalyPaley

 Paley's Place, Imperial, Headwaters, and The Crown.

 

Thanks for Listening!

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

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

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

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

Huge thanks to Vitaly Paley for joining me for another awesome episode. Until next time!

 

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

Greg Denton and Gabriella Quinonez Denton met in the late 90's while working at Terra under the highly respected Hiro Sone, where Greg rose to the title of Chef De Cuisine and Gabi to Sous Chef. After 5 years in Hawaii, in 2007 the couple made the moved to Portland Oregon. In 2011 they left Metrovino to open their own Ox Restaurant. It was at Ox where Greg and Gabi began to build their notoriety, earning F&W's Best New Chefs and James Beard's Best Chefs Northwest. Today Greg and Gabi own Ox, Whey Bar, Bistro Agnes, and Kask.

 

Show notes…

Favorite Success Quote or Mantra.

"Don't suck."

In this episode with Greg Denton, we discuss: 

  • How Denton's desire to make his dad proud is what got him started in the restaurant industry. 
  • What it was like being interviewed by and working for Thomas Keller at the French Laundry.
  • How Denton's issue with authority ultimately lead to his demise as a Thomas Keller employee and what Denton learn from that experience. 
  • How a calm leader can be just as, if not more, effective than a command, control, and disciplinary style of leadership. 
  • Finding a balance between sternness and easy going. 
  • That a true chef doesn't value awards; they value their business and their craft. 
  • The complexities of dating those you work with. 
  • The importance of understanding your demographic. 
  • How it is not enough to be in the community; you need to be interwoven throughout the community. 
  • How your best publicist is yourself. 
  • Creating a brand that is authentic; when it is not authentic, people can smell your inauthentic shit from a mile away. 
  • Finding partners that allow you to focus on what you do best. 
  • How trying to do too much and not having a clear identity is a recipe for disaster. 

Sponsors

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedu  le your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Consistently asking people to give it their best. 
  2. What is your biggest weakness?

    • Still gets jealous of other peoples success. 
  3. What's one question you ask or thing you look for during an interview?

    • He looks for people with empathy and who are willing to defend the guest. 
  4. Share one code of conduct or behavior you teach your team.

    • Start the day aggressively so the rest of the day goes smoothly. 
  5. What is one uncommon standard of service you teach your staff?

    • He ensures that the people who work for him enjoy working for him; if his people are happy his guest with be happy. 
  6. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  7. Share an online resource or tool.

  8. What's one piece of technology you've adopted in your 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?

    1. Don't be afraid of hard work.
    2. Be as fair as possible. 
    3. Be patient
    4. Love life and work.  

Contact Info

 @oxpdx

/oxrestaurant

hello@oxpdx.com

oxpdx.com

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 531_Greg_Denton_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

After working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland’s Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions.

 

Show notes…

Favorite Success Quote or Mantra.

"Those who believe they can or can't are right." 

In this episode with Michelle Cairo, we discuss

  • What Cairo learned from her farther and how her father influenced who she is today. 
  • What Cairo learned about herself after working in bigger, corporate operations. 
  • Why it is so important to understand numbers in your business. 
  • Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process. 
  • Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen. 
  • How Cairo took a six figure pay cut to make Olympia Provisions work. 
  • Taking the Plan, Execute, Measure, Correct approach to becoming profitable.
  • How Cairo dealt with extreme success.  
  • Using the numbers to project growth and take risks
  • The pros and cons to operating with partners. 
  • Having balance between being "the maker" and being a business. 
  • Getting creative to form new channels of revenue. If you can dream it you can do it. 
  • How you learn more when you're open to learning. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Optimism.
    • Positivity.
  2. What is your biggest weakness?

    • Being a know it all. 
  3. What's one question you ask or thing you look for during an interview?

    • Ask questions to get after whether or not who's being interviewed is an authentic person.
  4. What's a current challenge? How are you dealing with it?

    • Cash flow. They're combating this challenge by leveraging the profit first mentality.
  5. Share one code of conduct or behavior you teach your team.

    • Own your own shit. 
  6. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  7. Share an online resource or tool.

  8. What's one piece of technology you've adopted in your restaurant and how has it influenced operations?

    • Google Sheets
      • Use these Promotion codes to save 20% on your first year!  (CODES EXPIRE 12/18)
        • G Suite Basic: HC9EPFCAMMY3JH6
        • G Suite Business: HCJRAMTW6H7EA99
  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. look at every problem as an opportunity.
    2. Be nice to yourself.
    3. Enjoy every moment. 

Contact Info

Michelle@olympiaprovisions.com 

@itscairotime

 

Thanks for Listening!

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

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

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

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

Huge thanks to Michelle Cairo for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 530_Michelle_Cairo_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon.

 

Show notes…

Favorite Success Quote or Mantra.

"Never waste a crisis." 

In this episode with Nate Tilden, we discuss: 

  • How to make the most of a bad situation.
  • Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business. 
  • Paying attention to what the universe tells you. 
  • Doing what interests you until you've found your passion. 
  • How if you can dream it you can do it. 
  • Taking jobs for who you're going to work with and what you're going to learn. 
  • How you can use lighting to influence your guest. 
  • The power of a positive attitude. 
  • How to raise a half million in 90 days. 
  • The rules of the bar. 
  • Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner.     
  • If going into business with partners, making sure they have the same vision. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • His ability to deal with crazy shit while staying positive.
  2. What is your biggest weakness?

    • Spreading himself too thin.
  3. What's one question you ask or thing you look for during an interview?

    • Ask where people want to be later in life. 
  4. What's a current challenge? How are you dealing with it?

    • Underperforming restaurants. 
  5. Share one code of conduct or behavior you teach your team.

    • Be nice to each other.
  6. What is one uncommon standard of service you teach your staff?

    • Do the job you hate the most better than everyone else and you'll never have to do it again. 
  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. Share an online resource or tool.

    • Instagram. 
  9. What's one piece of technology you've adopted in your 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. Opportunity is just around the corner.
    2. Do what you think you love. 
    3. Practice positive thinking.  

Contact Info

Nate@Clydecommon.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 Nate Tilden for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 529_Nate_Tilden_mixdown.mp3
Category:general -- posted at: 3:30am EDT

20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith's passing, Tony Tellin, promise to continue the craft and creativity that made Smith one of the most recognized names in tea. Today, Tony Tellin serves as Head Tea Maker o for Steven Smith Tea.

Show notes…

Favorite Success Quote or Mantra

 Start where you are. Work with what you got. Do the best you can do. 

In this episode with Tony Tellin, we discuss: 

  • How most masters consider themselves students before masters, because they never stop learning. 
  • How Tellin got into tea. 
  • Why we should make "having fun" a core value. 
  • Creating an "we" environment instead of a "us and them" environment. 
  • How curiosity and proactivity has served Tellin's in life. 
  • A little back ground info on Steve Smith. 
  • The role authenticity and being yourself has in branding.
  • Focusing on being the best version of yourself instead of focusing on being like others.   
  • As a mentor, letting your people fail in order to learn. 
  • If you're invited to be a fly on the wall, be a fly on the wall and absorb. Be seen not heard. 
  • Choosing to do big things for small audiences instead of doing small things for big audiences and what comes of it.  

 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU50

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Stay moving.
  2. What is your biggest weakness?

    •  Easy distracted. 
  3. What's one question you ask or thing you look for during an interview?

    • Make the interview personal.
    • Go with your heart instead of your brain. 
  4. What's a current challenge? How are you dealing with it?

    • Teaching.
  5. Share one code of conduct or behavior you teach your team.

    • Just get started, "throw a dart".
  6. What is one uncommon standard of service you teach your staff?

    • Making something foreign approachable. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Many lives, Many Men, Many Masters
  8. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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?

    • Slow down a bit.
    • Have fun.
    • Make more mistakes.If you're not making 2-3 mistakes a week, you're not having enough fun. 

Contact Info

SmithTea.com

Thanks for Listening!

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

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

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

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

Huge thanks to Tony Tellin for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 528_Tony_Tellin_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Hailing from Salt Lake City, Salumist, Eli Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Eli later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat.

Upon returning to the states Eli found himself in Oregon after some convincing from his sister and business partner, Michelle, where he set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America.

Today Eli is the founder Olympia Provisions, Oregon’s first USDA-approved salumeria, and six additional restaurants.

Show notes…

Favorite Success Quote or Mantra.

"Whether you think you can or can't, you're right."

"Fatigue will make cowards of anybody."

In this episode with Elias Cairo, we discuss:

  • What Elias learned about hustle while studying his father.  
  • Why dropping out of high school was the right move for Elias.  
  • How Elias got the opportunity to apprentice in Sweden. 
  • The importance of following your gut. 
  • Taking initiative to learn more. 
  • Recognizing and capitalizing on opportunities in a market. 
  • Why it is so crucial to find that thing in life that lights you up. Once you find your passion and have a dream you can bare any means to achieve success. 
  • Being mindful of your energy and how you treat people. 
  • Never sacrificing on quality. 
  • Sharing the bounty with your team when times are good. 
  • Creating and living core values. 
  • The impact of open book management. 
  • How to open a meat processing plant. 
  •  

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Lead by example. 
    • Doing what he says he's going to do. 
  2. What is your biggest weakness?

    • Chasing shinny pennies.
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "Where do you see yourself in 5 years?" 
  4. What's a current challenge? How are you dealing with it?

    • Finding new talent. 
  5. Share one code of conduct or behavior you teach your team.

    • If you ever lose your temper you're not doing it right. 
  6. What is one uncommon standard of service you teach your staff?

    • Keeping your staff knowledgable and educated on the product. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. The machine that changed the world
    2. Setting The Table 
    3. Why We Work
  8. Share an online resource or tool.

  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. Create a moment of pause in your world.
    2. Be grateful for everything you have and do. 
    3. Nothing should be given to you, it has to be earned

Contact Info

Info@olympiaprovisions.com 

@olympiaprovisions

@EliasCairo

Thanks for Listening!

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

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

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

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

Huge thanks to Elias Cairo for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 527_Elias_Cairo_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Born in Germany and raised on Capitol Hill in Seattle, Ethan Stowell is a self taught chef. He opened Union in 2003 and hasn't looked back. By 2008 He was named one of Food & Wine's Best New Chefs in America and has been nominated for more James Beard Awards than he cares to remember. 15 years after opening his first Restaurant they have grown the restaurant group into 16 locations and they're still growing.

Show notes…

Favorite Success Quote or Mantra.

Work hard. Be honest. Keep it simple. 

In this episode with Ethan Stowell, we discuss: 

  • How being instilled with work ethic and discipline influenced Stowell at a young age. 
  • Why earlier in your career you should be less focused about what you are making and more intentional on where you're  working. 
  • How success in life and the kitchen is all about being organization.
  • How a kitchen should be run. 
  • How time has only made being honest easier. 
  • What mistakes Stowell made in his earlier career.  
  • How less fancy more casual dinning concepts can be more profitable that find dining. 
  • How to get to 70% Profit. 
  • How to get guest into a regular cycle of coming in. 
  • The impact of getting involved with your community.  
  • How the recession made Stowell Restaurant Group stronger, because it made them pay closer attention to the numbers. 
  • Stowell idea of the current and future state of the industry. 
  • Why you should think twice about jumping around hen you're early in your career. Give your employer at least a year before jumping to the next learning experience. 
  • How you shouldn't expect the work force to adapt to you, instead you need to adapt to them. 
  • Resources mentioned

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

 

Direct download: 526_Ethan_Stowell_mixdown.mp3
Category:general -- posted at: 11:14am EDT

Tom Douglas has been cooking Northwest cuisine since 1984, opening his first restaurant, Dahlia Lounge, in 1989. For the last 30 years, he’s made a name for himself opening 13 full-service restaurants, an event space, a cooking school, cater company, and product line all under the Tom Douglas. Tom is also known for being a wine collector, author, and radio show host . This 2012 James Beard Outstanding Restaurateur can be found at any of his restaurants on a given day putting in the work along with 1000 of his co-workers to create a successful restaurant group

Show notes…

Favorite Success Quote or Mantra.

"Deliciousness served with graciousness." 

In this episode with Tom Douglas, we discuss: 

  • What graciousness looks like according to Douglas.
  • The value in enjoying the craftsmanship in food.  
  • How the work ethic you bring can change others. 
  • How there is a trend in Seattle of undervaluing food. 
  • Why Tom recommends no one open a business until their 30's.
  • Never taking family's money who can't afford it. 
  • What Tom did wrong in his first business: not leaving any operating capital.  
  • Opening restaurants near one another so you can continue to have a presence at each while scaling.  
  • As you become more successful, never losing sight of how important your early partners and investors were to your success. Don't get greedy when the time comes to pay them back. 
  • Structuring your partnerships with buy out plans in the beginning and clearly defined roles. 
  • Being ready for and forecasting all possible expenses, especially if you agreed to a triple net agreement. 
  • Once in the position, only open additional restaurants when you have your own cash to invest.  
  • How scaling has much to do with recognizing roles, knowing who best for each role, and who wants the role.
  • How being the best often stems from recognizing that you're not the best. 
  • While loyalty is a important, not letting it overrule decisions when it comes to finding the best person for a job. 
  • Certain challenges that come along with Seattle City Council regulating policies. 
  • Your responsibility to take care of your community as a business owner.  

Today's Sponsor

Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Effort.
  2. What is your biggest weakness?

    • Age
  3. What's one question you ask or thing you look for during an interview?

    • Look for people who want to "take care of the village." 
  4. What's a current challenge? How are you dealing with it?

    • Labor. 
    • Douglas is dealing with this challenge by being willing to train and take on staff with little to no skill. 
  5. Share one code of conduct or behavior you teach your team.

    • Respect your team. 
  6. What is one uncommon standard of service you teach your staff?

    • Serve and take care of your team and they'll serve your guest.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    • Read cook books to get inspired to be the best cook you can be. 
  8. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Digital Signage.
  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. Have friends and treating them with grace.
    2. Respect.
    3. Community.

Contact Info

HotStoveSociety.com 

Tomdouglas.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 Tom Douglas for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 525_Tom_Douglas_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

With 23 years experience Oliver Stormshak has worked in all aspects of the industry including barista, manager, roaster, production, and green coffee buyer. He is passionate about improving lives around the world through quality coffee, equatable trading, and global transparency. In 2010, with Sam Schroeder Oliver purchased Olympia Coffee Roasting. Together they've grown the brand to 5 locations through Seattle.

Show notes…

Favorite Success Quote or Mantra.

"Focus on doing good in the world. Business should exist to do good in the world."

In this episode with Oliver Stormshak, we discuss: 

  • What it was about being a barista that sucked Oliver in. 
  • What Oliver learned about creating systems while working Starbucks.
  • Leading with too much passion and not enough compassion.   
  • Demystifying complicated and intimidating things to make it more approachable. 
  • What discipline looks.
  • If you hire someone to do a job and to make a change in your business, let them do the job. 
  • Constant improvement in what you do.  
  • Knowing that you can't change an organizations passion, values, and vision. You're better off trying to find an organization that has passions, values, and visions that align with your own. 
  • Why Oliver chose to buy Olympia Coffee roasting VS compete with it. 
  • Making it a core value to only do business with those who have the same core values.  
  • Creating the infrastructure before growing so you have something to grow into. 
  • Only hiring people who share your values. 
  • Taking the focus off of yourself and putting it on everyone else your business touches.  

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Determination.
  2. What is your biggest weakness?

    • Fear of failure.
  3. What's one question you ask or thing you look for during an interview?

    • Determination.
  4. What's a current challenge? How are you dealing with it?

    • Staffing. 
    • They're combating this challenge by always looking for ways to improve them benefits package
  5. Share one code of conduct or behavior you teach your team.

    • Empathy. 
  6. What is one uncommon standard of service you teach your staff?

    • Connect on a personal level with your guest. 
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • 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?

    1. Lead with your heart
    2. Be remembered as a great employee
    3. Be remembered for great quality. 

Contact Info

@olympiacoffee

Thanks for Listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 524_Oliver_Stormshak_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Ryan and Leena had careers in finance and consulting. Leena previously held management positions at Goldman Sachs, IBM, Standard Chartered and GE Capital. Ryan was a Peace Corps voluteer in Mongolia from 2009 to 2011. He served senior consulting positions at IBM, The Asia Group, and Healy Consultants in Singapore.

In 2014, tired of corporate careers that left them stuck behind desks eating fattening fast-food, Ryan and Leena Rommann decided to change things up. They quit their jobs, packed their bags, and journeyed from Singapore to Olympia, WA. In 2015 Miso was born to bring a love of life, food, and family to each bite of their guest took.

 

Show notes…

Favorite Success Quote or Mantra.

"Smile."

In this episode with Ryan and Leena Rommann, we discuss: 

  • When it comes to customer service, avoid negative experiences at all cost. One negative experience can ruin the entire experience.
  • Why "running capital" is so important when opening a restaurant and how to calculate it.
  • Starting small to keep overhead expenses low.
  • How only serving fresh food helps cut down on the amount of storage space you need.
  • Advice on developing your customer profile and adopting your menu to fit that profile.
  • When trying to get media, make the journalist's job as easy as possible.
  • The social media strategy Ryan and Leena used to promote their business.
  • Establishing clear lanes for yourself and your partners and staying in them.
  • What good service looks like.
  • The qualities that make for best employees.
  • Treating your employees like partners.
  • The power in keeping your operation simple.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Ryan & Leean: Passion for Health and fitness.
  2. What is your biggest weakness?

    • Ryan: Getting too personal about the business.
    • Leena: Letting the business spill into personal life.
  3. What's one question you ask or thing you look for during an interview?

    • Ryan: "Why here? Why Miso?"
  4. What's a current challenge? How are you dealing with it?

    • Growing the new customer base.
  5. Share one code of conduct or behavior you teach your team.

    • Treat your guest the same way you'd treat your mom or grandmother.
  6. What is one uncommon standard of service you teach your staff?

    • Always greet and acknowledge.
    • Check on the table.
    • Invite them back on their way out the door.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Setting the Table: The Transforming Power of Hospitality in Business
    2. Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time. 
    3. Onward: How Starbucks Fought for Its Life Without Losing It's Soul 
    4. Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New Hot Spot. 
  8. Share an online resource or tool. 

    1. Social Media
  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. Treat others the way you want to be treated.
    2. Smile.
    3. Do what you want to do.

Contact Info

www.misofitfastfresh.com

@misofitfastfresh

Thanks for Listening!

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

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

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

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

Huge thanks to Ryan and Leena Rommann for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 523_Ryan_and_Leena_Rommann_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquainted with fresh homegrown ingredients and cooking at a young. After Apprenticing throughout France, Rautureau landed in Chicago at the ripe age of 20. After some time in LA, he found himself in Seattle where he became the chef/owner of Rover’s Restaurant in 1987. By 1998 Rautureau won Best Chef Pacific Northwest from the James beard Foundation. Today Rautureau is the Chef Owner of Loulay and Luc, located in Seattle, WA.

Show notes…

Favorite Success Quote or Mantra.

"It starts with fresh, local, seasonal ingredients. The rest of it is hoping not to screw it up."

In this episode with Chef Thierry Rautureau, we discuss: 

  • The challenges Rautureau faced as a young apprentice moving from the country to the big city with a mentor who wouldn't teach him anything. 
  • How every working experience is an opportunity to learn; even if the only lessons are what not to do. 
  • The power of knowing you can do anything you put your mind to. 
  • Finding partners who excel in parts of the business you don't excel at. 
  • How there is no end to your craft. The learning never stops. 
  • The importance of learning the basics before trying to get creative.  
  • When taking over a restaurant, why you should consider changing the restaurant's name. When the chef leaves, so do his guests. New chef, new brand. 
  • Distilling a clear message for your customers that explains who your and your restaurant are, and what it is that you do. 
  • Hiring people with the same spirit and passions as you.  
  • Never say no to any opportunity with the media. 
    • As you start growing your team members to the point were you can remove yourself from the day to day, use that free time to get involved with your community and media. 
  • Making sure you keep your business fresh with renovations  and updates. 
  • How to raise $450,000 with nothing but an email list, your name, and an idea. 
  • If you are opening a restaurant, take time to sit with restaurant owners in your community to learn as much as possible about running a restaurant. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Never give up.
  2. What is your biggest weakness?

    • Being all over the place. 
  3. What's one question you ask or thing you look for during an interview?

    • Look for spirit; the shine in their eye. 
  4. What's a current challenge? How are you dealing with it?

    • Finding staff. 
  5. Share one code of conduct or behavior you teach your team.

    • Be on time. Be ready to work when it is time to work. 
  6. What is one uncommon standard of service you teach your staff?

    • As a chef, go to the table when something goes wrong. Mistakes happen. Be real. Apologize. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Kitchen Confidential Updated Edition :Adventures in the Culinary Underbelly
  8. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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. Say hi to those in the streets.
    2. Don't let anyone go hungry.
    3. The kids are our future.
    4. Be grateful for what you have and who you are. 

Contact Info

TheChefinthehat.com

TheChefinTheHatfre

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Thierry Rautureau for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 522_Theirry_Rautureau_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Hailing form Olympia, WA, Phoebe Martinson fell in love with industry in sixth grade while on a elementary school field trip to a local bakery. Upon graduating high school Martinson enrolled at South Seattle Community College’s Culinary Arts program, and has never looked back. After working in Seattle and Los Angeles Kitchens, Martinson returned to Olympia Washington to Raise her family and begin her culinary instructor career. Martinson instructed until 2012, at which point she fulfilled her dream of owning her own pastry shop. In 2016 the Martinson's opened their second location.

Show notes…

Favorite Success Quote or Mantra.

"If I wouldn't sell it, we're not going to buy it."

In today's episode with Phoebe Martinson, we discuss:

  • Not half-assing your work and doing it right the first time.
  • Maximizing available space for guests, not employees.  
  • Creating a culture where, "thats not my job doesn't" never gets spoken.
  • Why it is important to cross-train.
  • Learn ingsomething from every job you have, but you'll learn more if you're open to it.
  • Advice on working with contractors.
  • What to do when your guest is not always right. 
  • What Phoebe did differently than the two restaurants that failed prior to her taking over the space.
  • Showing an sharing your excitement to live out your dream. 
  • How saying hello and goodbye to your guest doesn't matter if it is not done in a sincere way.
  • How to transfer sincerity to your employees.
  • The process for creating processes and systems in your business.
  • How "yes" is always the answer, unless yes means getting out of your lane, because being a specialist is far more impactful than being everything to everyone. 
  • Opening locations 2, 3, and 4 near by so you don't have to compete with others.
  • The challenges of bringing on a business partner who is also your own child.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Mind over matter.
  2. What is your biggest weakness?

    • Sugar.
  3. What's one question you ask or thing you look for during an interview?

    • Just chat with people like you would anyone else. Get to know them.
  4. What's a current challenge? How are you dealing with it?

    • Balance.
    • Delegating more.
  5. Share one code of conduct or behavior you teach your team.

    • Move with urgency.
  6. What is one uncommon standard of service you teach your staff?

    • Be sincere.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Google
  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. Do what you love.
    2. Surround yourself with good, healthy people.
    3. Have some fun.

Contact Info

Phoebe@phoebespastrycafe.com

@phoebespastrycafe

/phoebespastrycafe

 

Thanks for Listening!

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

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

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

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

Huge thanks to Phoebe Martinson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 521_Phoebe_Martinson_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

 

Hailing from Olympia, WA, Erica Van Lierop has owned and operated Vans Burger since it's inception 18 years ago. After a long career in restaurants and hotels, Van Lierop decided to settle down and open an old fashioned drive through concept. The consistency in quality and freshness that results from this business model has propelled Van's Burger to the top of the Washington Burger Scene, despite being known as the burger place that is never open

Show notes…

Favorite Success Quote or Mantra.

"Tomorrows happiness starts today."

In this episode with Erica Van Leirop, we discuss:

  • How Erica's first "restaurant boss" treated her like family, how that made her felt, and how she is different today because of it.  
  • Establishing a culture of service.
  • Not letting others be in charge of your destiny. 
  • In a drive-up business model, positioning the intercom a set car length away so when the food finishes the car is just rolling up.
  • Responding and pivoting to market demand and needs. 
  • Tracking guest request to know how to pivot and adapt to the market. 
  • How Erica makes the most of her highway reader sign.
  • The power of doing few things really well.
  • Using good communication to focus on the guest you already and growing that loyalty.
  • Being active in your community.
  • Advice on how to respond to guest reviews.
  • Using daily events and occurrences as social media opportunities to bring the public in on the behind the scenes of your business. 
  • Why it is so importance to learn your guest's names.
  • Being mindful of the words you use i.e. instead of saying, "You're welcome." say, "Thank you."

Today's Sponsor

 

Soundtrackyourbrand.com

Soundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

BarRestaurantSuccess.com

Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Attention to detail.
  2. What is your biggest weakness?

    • tendency to procrastinate the big stuff.
  3. What's one question you ask or thing you look for during an interview?

    • Is this typically what you look like?
  4. What's a current challenge? How are you dealing with it?

    • Suppliers not having what they ordered.
  5. Share one code of conduct or behavior you teach your team.

    • Be Grateful.
    • Great your guest right away.
  6. What is one uncommon standard of service you teach your staff?

    • using appropriate verbiage.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. The Life Changing Habit of Tidying Up: The Japanese Art of Decluttering and Organizing. 
  8. Share an online resource or tool.

    • Restaurant Unstoppable
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Big Arrow Sign.
    • Square.
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? 

    • Be Kind.
    • Be generous.
    • Have fun.

Contact Info

Vansburger@comcast.com

Vansburger.com

@vansburger2000

Thanks for Listening!

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

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

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

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

Huge thanks to Erica Van Lierop for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 520_Erica_Leirap_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Cork & Pig Tavern is here today because of the friendships and mutual love for great wines and delicious food that developed when Chefs Felipe Armenta, John Nestor, Virginia Dalbeck, and Ed Buenaventura met in California during the early 2000s. In 2010, Felipe, John, and Virginia returned to Felipe’s hometown of San Angelo, Texas to open the first Cork & Pig location. With the success of their first location, the chefs partnered with Ed to open additional locations in Odessa and Fort Worth. Today, Cork & Pig Tavern and its sister restaurant Red Oak Kitchen continue to delight diners every day.

 

Show notes…

Favorite Success Quote or Mantra.

Stop and small the roses. 

In this episode with Ed Buenaventura and John Nestor, we discuss: 

  • Treating it like you own it and acknowledging your team members who treat it like they own it. 
  • Being a connector and keeping in touch with your future team members. 
  • Starting a business in markets that are under serviced, so you have a better opportunity to be the best. 
  • Working out a formula for locations selection. Make a list of "must haves" and only buy when all the boxes have been checked. 
  • Defining clear lanes when in partnerships. 
  • If you're a FOH person, what to look for in a BOH person to partner with. 
  • The struggle of conforming to market demands. 
  • Ed's ability to give constructive, honest, feedback in a fashion that is non confrontational and mutually beneficial. 
  • Growing your people before growing the company. 

 

 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • John
      • Determination to succeed.
    • Ed 
      • Determination to Succeed.
  2. What is your biggest weakness?

    • John
      • Inability to let go. 
    • Ed
      • Admin paperwork. 
  3. What's one question you ask or thing you look for during an interview?

    • John
      • What can you do to better yourself and this company? 
    • Ed
      • Try to get a general sense of whether the person has passion or hospitality, naturally. 
      • Ask behavioral questions,
        • "If you were put in this situation, what would you do?"   
  4. What's a current challenge? How are you dealing with it?

    • Ed
      • hiring great talent
    • John
      • Developing a path to positive culture for his team. 
  5. Share one code of conduct or behavior you teach your team.

    1. John
      1. Trust
    2. Ed
      1. Professionalism 
      2. Care for and respect oneanother
  6. What is one uncommon standard of service you teach your staff?

    1. Encourage the FOH and BOH to work together. Force them to get to know one another. 
    2. Make sure your team understands the "why" behind everything.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Aspect. 
  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 devoted to family
    2. Write down your passwords
    3. Leave someting great behind.
    4. find the silver lining in all situations. 
    5. treat everyone with respect.

Contact Info

Ed@corkandpig.com

John@corkandpig.com

Corkandpig.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 Ed Buenaventura and John Nestor for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 519_Ed_Buenaventura_and_John_Nestor_mixdown.mp3
Category:general -- posted at: 3:00am EDT

 

from concert promoter to connoisseur and advisor. Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting. He is a frequent contributor to trade publications including Nation’s Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations.

Show notes…

Favorite Success Quote or Mantra.

"Balance and surrender."

In this episode with Matthew Mabel, we discuss: 

  • How having a natural talent for pulling teams togethers has served Mabel.
  • How culture is going to be the most crucial piece to your success in the next 20 years. 
  • The power of being hot and happening. 
  • How every dining decision is a self reflection. 
  • Being mindful of the music you're playing in your restaurant. 
  • The four elements to success being capability, opportunity, strategy, and an atmosphere of trust. 
  • Discovering your capabilities and surrounding yourself with those who are capable where you're not. 
  • Advice on partnerships. 
  • Why you need a strategy to grow.
  • How growing a company with a high level of trust start with you becoming a person with high level of trust.
  • Getting clarity on your brand and communicating your brand well.
  • What you have that clarity on your brand and culture, INCULCATE it every day.
  • Why you culture will determine your success in the future. 
  • Using certain language to to live your culture every day. 
  •  

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Clarity.
  2. What is your biggest weakness?

    • Lack of tactical ability.
  3. What's one question you ask or thing you look for during an interview?

    • Whats the vision of where you're going??
  4. What's a current challenge? How are you dealing with it?

    • Making sure everyone knows two things:
      1. Going forward its all about culture and uniqueness
      2. It's a landlords market.
  5. Share one code of conduct or behavior you teach your team.

    1. Every Restaurateur has the right to succeed, but every restaurant doesn't. 
  6. What is one uncommon standard of service you teach your staff?

    1. Don' t assume the restaurant industry is going to be hard because it's suppose to be.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. The Power of Now
    2. Lessons in Service from Charlie Trotter. 
  8. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Private dining and event management software: TripleSeat, Gather

    • On Screen Ordering. 
  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 as good to yourself as you are to your guest
    2. no barriors
    3. everything you do is frelect

Contact Info

Surrender

@Surrender.inc

Thanks for Listening!

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

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

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

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

Huge thanks to Matthew Mabel for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 518_Matthew_Mabel_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990’s. He arrived with several years of restaurant experience, and turned that experience into the well-known Two Rows brand. After Sixteen years as a partner and manager of several locations, Baine and his Allen location weathered the economic decline and continues to remain a flagship of the Allen, TX restaurant scene. Previously, Baine served on the board of directors for the Texas Restaurant Association and served as president of the Greater Dallas Restaurant Association.

Show notes…

Favorite Success Quote or Mantra.

"Gotta make love to them."

"Don't come to work for the money."

In this episode with Baine Brooks we discuss: 

  • What Baine learned about Hospitality from observing his Grandmother. 
  • What commitment looks like; treating the restaurant you're working at like you own it.
  • Getting back into the kitchen as a FOH guy looking to learn more about the dishes and BOH. 
  • Getting your employees to think about what to do instead of just telling them what to do. 
  • Recognizing, appreciating and loving everyone down to the people who deliver your food and how it comes back around.
  • The power a smile has. 
  • How to become so value to a restaurant group that you ear equity. 
  • Make a valuable product and don't give it away. 
  • Why it is so important to know the standards. 
  • How to get your team on the same page and working together.
  • Creating fun incentives to go the extra mile like holding auctions for your staff from points they earn doing something right. 
  • Not letting your pride and ego get in the way of business decisions.
  • Maintaining your brand when opening a second location. 
  • The power of humility in admitting failure. 
  • Diversifying your business to create multiple channels of revenue. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Honest, humility, thankfulness.
  2. What is your biggest weakness?

    • Gives too many chance.
  3. What's one question you ask or thing you look for during an interview?

    • Do you have any bills?
    • Look to see how clean they keep their car.
  4. What's a current challenge? How are you dealing with it?

    • Make love to them. 
  5. Share one code of conduct or behavior you teach your team.

    • Make love to them. 
  6. What is one uncommon standard of service you teach your staff?

    • Never forget "please and thank."
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Who Moved My Cheese?
  8. Share an online resource or tool.

    • Google
    • YouTube
  9. What's one piece of technology you've adopted in your 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. Love thy neighbor as yourself self.
    2. Take yourself out of the equations. 
    3. Let the work you do speak for you. 

 

Contact Info

TwoRows.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 Baine Brookes for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 517_Baine_Brooks_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a basket to the family's Dallas, TX restaurant. Today, and for the past 14 years, she's following in her families foot steps as the Chef/Owner of Elke's Market Cafe, which has been named best "Neighborhood Restaurant" by D Magazine.

Show notes…

Favorite Success Quote or Mantra.

"Success is painful."

"Living your dream is actually a thrilling nightmare."

In this episode with Elke Marsh, we discuss: 

  • How growing up in the restaurant business has crafted who Elke is today. 
  • The impact of getting to know and love your guest. 
    • People want to be known, seen, and heard. 
  • How the youth of today struggle with social experience, because they're too consumed by technology.  
  • Developing a leadership style that doesn't belittle or degrade anyone. 
  • What happens when you open a restaurant and let other people run it. 
  • How there is a lack of pride in today's work force. 
  • Starting small and scaling your business over time, and how it keeps you fresh and interesting. 
  • Educating your staff on the value of wasted food, and providing incentives such as profit sharing to motivate your staff to pay attention to the bottom line. 
  • The impact corporations over saturating the market are having on the independent market. 
  • While challenging at time, the benefits of working with special needs employees.  
  • The fruits of generosity bares. 
  • Learning to be patient with yourself. 
  • How Elke and her husband, Tim keep their home partnership separate from their work partnership. 

 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Willingness to work hard.
  2. What is your biggest weakness?

    • Working too hard. 
  3. What's one question you ask or thing you look for during an interview?

    •  Do they make eye contact?
    • How is their hand shake? 
    • Are they willing to learn? 
  4. What's a current challenge? How are you dealing with it?

    • Employment. 
  5. Share one code of conduct or behavior you teach your team.

    • Be friendly. 
  6. What is one uncommon standard of service you teach your staff?

    • Know your customers name. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. The Art of the Deal
  8. Share an online resource or tool.

    1. Restaurant Industry.
    2. Gift.
    3. Food packaging.
  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. Love with passion.
    2. Give to others. 
    3. Never stop trying to have happiness.  

Contact Info

eatthat105@sbcglobal.net

 

Thanks for Listening!

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

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

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

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

Huge thanks to Elke Marsh for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 516_Elke_Marsh_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

 

Chef Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the premier Mexican cuisine chefs in the United States and a recognized authority on Mexican cuisine and culture. To date Chef Johnny Hernandez is responsible for an extremely successful catering business and 14 restaurants with 2 on the way.

Show notes…

Favorite Success Quote or Mantra.

You have to do what you love so you don't work a day in your life.

In this episode with Chef Johnny Hernandez, we discuss:

  • How he feeds off his people's motivation and sense of responsibility and it drives him.
  • Exercising discipline.
  • How Chef Johnny Hernandez crafted his brand around his interests story and values.
  • Why you need to open your ears and listen to everyone who speaks to you; you never know where you're going to learn something.
  • Why Hernandez chose to focus on catering during the earlier portion of his career.
  • Looking at your first few jobs out of college as continued education.
  • Why it is beneficial to become a specialist and carve out a niche.
  • How Hernandez transition from working in his business to working on his business. 
  • Empowering your people to think for themselves.
  • Giving your people something worth working for in your mission statement. 
  • How Hernandez has gone as far as growing his own heritage, non-GMO corn for the purpose of providing the best possible meal for his guest
  • Investing in your people.

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Hard work.
  2. What is your biggest weakness?

    • Hard to say no.
  3. What's one question you ask or thing you look for during an interview?

    • Make your interviewee comfortable. Once they get comfortable their true self comes out.
  4. What's a current challenge? How are you dealing with it?

    • Managing growth and aligning talent with the right responsibilities and skill set.
  5. Share one code of conduct or behavior you teach your team.

    • Respect
  6. What is one uncommon standard of service you teach your staff?

    • Only hiring people with a certain heart for hospitality.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Setting the Table: The Transformative Power of Hospitality in Business.
    2. Good to Great: Why Some Great Companies Make the Leap and Others Don't
    3. The Army's Handbook.
  8. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Good communication skills
  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. Find your calling
    2. Be Patient
    3. Do your part in developing the youth today.

Contact Info

ChefJohnnyHernandez.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 Johnny Hernandez for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 515_Johnney_Hernandez__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Chef John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York.  He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas.  By 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. Spoon Bar & Kitchen came next followed by Knife in 2014. Over the past 20+ years Chef Tesar has won countless best of awards, has received 4 semifinalist nods for Best Chef Southwest by the James Beard foundations, has made multiple TV appearances and has authored his own cook book.

Show notes…

Favorite Success Quote or Mantra.

"Stay humble, think everything through, work your ass off, and appreciate others." 

In this episode with John Tesar, we discuss: 

  • How the people you associate with will define who you become as a restaurateur. 
  • Always being aware of who is around you and who they know. 
  • How we should become familiar with the standards before breaking lose and getting creative. 
  • How the classic way of climbing the latter to success is no longer the only way. Regardless of the way you break in you need to get people behind you buying into your vision. 
  • Being well aware of how difficult this industry is before committing to it. 
  • Starting with low rent and lawyers in your corner. 
  • Accepting that success doesn't come with its fair share of failures. 
  • How creditability is one of the most important things you can have when trying to open a restaurant.  
  • Bringing on partners that can do everything you can't do and rewarding them with equity. 
  • The threat of things getting too "business driven" at the expense of losing your honesty. 

Episode Sponsors

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

RU500.net

Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

 

 

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Tenacity.
  2. What is your biggest weakness?

    1. Caring what others thought of him.
    2. Maintaining his caring nature.  
  3. What's one question you ask or thing you look for during an interview?

    1. Passion and the potential for loyalty. 
  4. What's a current challenge? How are you dealing with it?

    1. Staffing
    2. Realtors charging too much for overpriced properties. 
  5. Share one code of conduct or behavior you teach your team.

    • Mutual respect and no drama. 
  6. What is one uncommon standard of service you teach your staff?

    1. Create a family atmosphere. 
  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 piece of technology you've adopted in your restaurant and how has it influence operations?

    • His dry aging technique. 
  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. Work hard.
    2. Respect others.
    3. Listen to others opinions 

Contact Info

 @ChefJohnTesar

facebook/chefjohntesar

www.chefjohntesar.com

 

Thanks for Listening!

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

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

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

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

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

 

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

Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher’s Fish & Chips just off the campus of Virginia Polytechnic Institute and State University. After serving six years in the US Navy, it didn't take long for Paul to get back into hospitality. Paul has held positions at Morrison’s Hospitality Group, Wood Dining Services, Inc., The Dunhill Group, and Raising Cane’s Chicken Fingers. Today, Paul serves as CEO of Dat Dog  which consist of 4 locations throughout New Orleans, LA. 

 

Show notes…

Favorite Success Quote or Mantra.

"The three rules in life: 1) never lose momentum 2) Be more compassionate 3) Always leave an impact."

 

In this episode with Paul Tuennerman, we discuss:

  • How working in a restaurant made Tuennerman feel like he belong to part of a family.
  • The impact mentors made on Tuennerman's life and why you should be a mentor too.
  • How Tuennerman has created opportunities in his life with his authenticity and genuine nature.
  • How Tuennerman's early life of adversity has made him into a survivor, and better man today.
  • How "fixing things" in an organization starts with finding the right people. 
  • How this industry all boils down to relationships.  
  • How to get people to work together.
  • Painting a vision and getting people to buy in.
  • When you make it about everyone else, they com along for the ride.
  • How to get your team to buy in and feel like they have a steak in the success of the business.
  • Attention to detail being a good quality for marketing.
  • Strategy on breaking into new markets.
  • The impact of doing one thing better than everyone else.
  • Some of the challenges that come with franchising.
  • Why you won't get better by simply telling people to do better. You got to show them what better looks like and help them get there.
  • Using Key Performance indicators to track your growth.
  • Investing time and energy into your people.
  • Explaining to your people why you want them to do something instead of just telling them to do it.
  • Leveraging volume.
  • How to show your people you exist to serve them.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Block out time first thing every morning to read and educate himself on the industry .
  2. What is your biggest weakness?

    • Moves too fast.
  3. What's one question you ask or thing you look for during an interview?

    • Ask: What do you want to be when you grow up"
      • Look for: imagination and people who don't limit themselves.
  4. What's a current challenge? How are you dealing with it?

    • Helping his team find and settle into their roles.
  5. Share one code of conduct or behavior you teach your team.

    • Do not snipe at one another.
  6. What is one uncommon standard of service you teach your staff?

    • The answer is yes. Now, whats the question?
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Toast Tab's Theoretic food cost tool
  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. It's not about you. It's never about you.
    2. The most important people in your origination are your crew.
    3. You've got to be fair.

Contact Info

Paul@Datdog.com

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 513_Pual_Tuennerman_mixdown.mp3
Category:general -- posted at: 3:00am EDT

KC Andrew Hensley hails from  ID. He has spent his entire professional career in hospitality with the exception of 5 years in the US Navy. Hensley has worn all the hats in the restaurant industry from dishwasher to bar owner and everywhere in between. In 2011 Hensley moved to Austin and 2 years later he started the In The Weeds Facebook Group, where their mission is to better the lives of the people in the hospitality industry through education, community, and positivity.

Show notes…

Favorite Success Quote or Mantra.

"If your actions inspire others to dream more, learn more, do more and become more, you are a leader."

In this episode with KC Andrew Hensley, we discuss:

  • The mission behind the "In The Weeds Community."
  • What KC learned from the panel of restaurant employees he moderated in San Antonio.
  • The biggest lesson: your employees what you to know who they are.
  • Recognizing when your employees are "off", and taking the initiative to see whats making them off.
  • How to join an In The Weeds Facebook Group.

Contact Info

In The Weeds (Service Industry of America)

InTheWeedsJobs.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 KC Andrew Hensley for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 512_KC_Andrew_Hensley__mixdown.mp3
Category:general -- posted at: 3:30am EDT

After a life changing trip to Greece, Keith Richards and his wife Amy founded Taziki's Cafe in 1998. Over the proceeding 30 years they have since "smartly" grow this "fresh-casual" franchise to 85 locations in 17 states. Richards also heads the company's signature charity, the Hope Program, helping children with special needs.

Show notes…

Favorite Success Quote or Mantra.

"Combine extraordinary food with meaningful connection."

In this conversation with Keith Richards, we discuss:

  • The power of human connection and treating your guest like family.
  • Failure, not being an option.
  • Putting others first.
  • Why you should always donate food instead of money to charitable causes. Donate food is better marketing.
  • Leveraging technology to tighten systems.
  • How technology can weed out the dishonest employees.
  • The story and heart behind the branding and the impact it has.
  • Providing purpose for special needs individuals.
  • Connecting with other restaurateurs in your community to share knowledge and support.

Today's Sponsor

Soundtrackyourbrand.com

Soundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

BarRestaurantSuccess.com

Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being kind to others.
  2. What is your biggest weakness?

    • Focus.
      • Living off a list has helped with this challenge
  3. What's one question you ask or thing you look for during an interview?

    • Are you coordinated?
    • Are you a team player?
  4. What's a current challenge? How are you dealing with it?

    • Maintaining the same culture while scaling the Tazikis brand.
  5. Share one code of conduct or behavior you teach your team.

    • Respect others.
    • Work together.
  6. What is one uncommon standard of service you teach your staff?

    • Greet people at the door.
    • Pre clearing , even in a fast-casual setting.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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. Take care of others.
    2. Show that your faith will make you successful.
    3. Be a great father.

Contact Info

TazikisCafe.com

@Tazikis

 

Thanks for Listening!

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

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

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

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

Huge thanks to Keith Richards for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 511_Keith_Richards_mixdown.mp3
Category:general -- posted at: 11:55am EDT

 

Kendra Feather got her start in the restaurant industry as a server to supplement her income while while running an underground art gallery. Today, she owns 5 restaurants in Richmond, Virginia. Feather opened Ipanema Cafe in 1998, Garnett's Cafe in 2009, The Roosevelt (with Lee Gregory) in 2011, and was a founding partner of WPA Bakery  in November 2012. Garnett's at The Valentine opened in June 2017 and well as Laura Lee's.

 

Show notes…

Favorite Success Quote or Mantra.

"Make yourself happy. Keep moving forward." 

In this episode with Kendra Feather, we discuss: 

  • Not letting the media pin you up against your friends in the industry. 
  • Looking at other restaurants in your community as allies and collaborating with them. 
  • Creating your own "board of advisors."
  • Growing your people, so you can step away and focus on other projects. 
  • Create healthy, friendly competition between your neighboring restaurants.  
  • Not chasing trends, instead chase what matters to you. 
  • Being your own publicist.
  • Finding your own lane and partnering with those who are strong where you are weak. This allows you to focus on doing what you do best with 100% of your bandwidth. 
  • Creating opportunity for others. 
  • What Kendra did differently with her most successful restaurant.  

Today's Sponsor

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Tenacity.
  2. What is your biggest weakness?

    • Having the occasional "pity party." 
  3. What's one question you ask or thing you look for during an interview?

    • If they shit job their former job, don't hire them. 
  4. What's a current challenge? How are you dealing with it?

    • Cooking in a kitchen that she hasn't cook in for 13 years. 
  5. Share one code of conduct or behavior you teach your team.

    • Be nice. 
  6. What is one uncommon standard of service you teach your staff?

    • Cultivate servers that are seen and not heard. 
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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?

    • He who is happiness wins. 
    • Happiness is not what you always think 

Contact Info

@rooseveltRVA

@LauraleesRVA

@GarnettsRVA

@IpanemaVEG

 

Thanks for Listening!

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

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

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

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

Huge thanks to Kendra Feather for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 510_Kendra_Feather_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Prior to joining Snag, Rob Huddleston spent 9+ years leading digital product design for Capital One. Today, Hud

dleston is the head of design and user experience for Snags innovation lab. For the past two years his innovation group has been working to solve a problem for the epic that is our labor shortage.

In this episode with Rob Huddleston of Snag Work, we discuss: 

  • The history of Snag
  • What makes Rob the man for the job to create a solution for the labor shortage issue. 
  • How Snag Work plans to execute the "gig economy" with the hospitality industry. 
  • The challenges of the gig economy in the hospitality industry. 
  • What the gig economy for hospitality will look like for both owners and hourly employees. 
  • The data you get from allow a rating system between the Owner and gig worker. 
  • How to know when Snag Work will be in you city.

Today's Sponsor

Contact Info

www.snag.work

@snagwork 

 

Thanks for Listening!

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

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

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

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

Huge thanks to Rob Huddleston for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 509_Snag_work_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

 

Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early conversations of opening a restaurant began over home-brewing sessions and dinner parties with friends. In 2012 with a passion for latin food, anthropology, and craft beer, Bayer and Hall opened their first restaurant, Saison. Saison was followed by Saison Market in 2014. in 2017 Bayer teamed up with Michele Jones and Jason Alley to open Flora. Most recently, the same trio are working on Bingo a brew arcade.

 

Show notes…

Favorite Success Quote or Mantra.

"You've got to know the basics before you can break the rules." 

In this episode with Jay Bayer, we discuss: 

  • Paying your dues before making your moves. 
  • Constantly improving communication. 
  • The importance of being reliable and dependable.  
  • Taking a risk. 
  • The importance of a team that can communicate and work together.  
  • How quality of product influences moral.
  • How to communicate directly and sternly, yet in a caring way.  
  • Why you should never berate someone in front of co-workers. Wait until after service in a private setting. 
  • How culture comes from the top down, so be mindful of what culture you're projecting. 
  • Using food and beer to foster relationships. 
  • Getting a sweet deal on restaurant space by being someones exit strategy. 
  • How getting out of the way empowers your people.
  • How giving your people the opportunity to create and contribute increase their buy in.  
  • The benefits of being an "industry" focused bar. 
  • How you go further if you choose to collaborate instead of competing against one another.    

 

 

Today's Sponsor

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Team builder. 
  2. What is your biggest weakness?

    • Stubborn. 
  3. What's one question you ask or thing you look for during an interview?

    • Find out if they're can pick up on the details.  
  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.

    • empowering your people to contribute and create. 
  6. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Guns Germs and Steel 
    2. Eat that Frog!
    3. Attention Pays
  7. Share an online resource or tool.

    1. Facebook
  8. What's one piece of technology you've adopted in your 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?

    1. empower your people with the tools they need
    2. Actively maintain your culture.
    3. Make time for you.

Contact Info

jay@saisonRVA.com

@jaybayerjr 

Thanks for Listening!

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

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

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

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

Huge thanks to Jay Bayer for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 508_Jay_Bayer_mixdown.mp3
Category:general -- posted at: 3:30am EDT

A Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond.

Show notes…

Favorite Success Quote or Mantra.

"Live the "yes" philosophy."

In this episode with Christ Staples with discuss:

  • The philosophy of yes.
  • Empowering your team to say yes and make the guest happy.
  • The difference between hustling your guest and suggestively sell to them.
  • Being empathetic of your people.
  • Knowing that you exist to serve your team and that it is not other other way around.
  • Being open minded and adaptive to the people around you.
  • Providing feedback for your team to help them grow.
  • Creating restaurant teams that match the restaurants geographic.
  • Concept, environment, and buzz being just as important if not more important than the food.
  • Putting together teams that put together teams.
  • Seeing and bringing out the potential in your people simply by making them aware of their potential. 
  • How to earn a seat at the table. 
  • When to say no in a culture of yes. 

Today's Sponsor

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • charisma 
  2. What is your biggest weakness?

    • Being too inward focused. 
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "What is one trying relationship you've experience, and what did you do to resolve it?" 
  4. What's a current challenge? How are you dealing with it?

    • Cultivating good people.  
  5. Share one code of conduct or behavior you teach your team.

    • Ask yourself:
      • Is what you're doing best for the guest?
      • Is what you're doing best for the business?
    • If you can answer "yes" to both questions you're doing the right thing. 
  6. What is one uncommon standard of service you teach your staff?

    •  Always make eye contact when you're within 10 feet from a guest.
    • Always share words with a guest if you're within 5 feet. 
    • Teaching their people autonomous and their unique selves. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Setting the Table 
    2. Kitchen Confidential 
  8. Share an online resource or tool.

    1. NationsRestaurantNews
    2. Candid Culture
  9. What's one piece of technology you've adopted in your 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 honest with yourself. 
    • Never lie.
    • Care for other people. 

Contact Info

eatrp.com

@cstaplesdrink

Thanks for Listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 507_chris_staples_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Hailing from Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (405). His next transformative role was Mas Tapas. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Ian Redshaw, and Andrew Cole, Shelly Robb  and the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they in the final stages of opening their second location, Prime 109.

Show notes…

Favorite Success Quote or Mantra.

"It's all about community."

In this episode, we discuss:

  • Loren grew up in an intentional community, he grew up in an off grid house- which greatly influenced his life.
    • He attributes his life and success to this upbringing
    • His ability to resolve conflict and negotiate, as well as make sure everyone is truly heard in an environment.
  • Mendosa met his first mentor chef, Peter at Marquette Restaurant at the ripe age of 15. Peter saw something in him, that he was interested in more in the restaurant industry. Loren was able to learn knife skills, sauces and most importantly inventory tracking and planning.
    • Cross pollination: when you can efficiently use all ingredients across the board that is well thought out and well planned.
  • Mendosa's experience with Gail.
    • Gail really drove home the fact that your relationship with local farmers is THE most important.
    • Gail introduced Loren to many local chefs in Charlottesville, including Tomas from Mas Tapas.
      • Loren's experience at Mas Tapas- open kitchen, being intrigued by that experience of culture, life and environment.
  • Mendosa's experience at Mas Tapas & Tabla
    • Got right to work, regardless of having his trainer not show up for his first day.
    • Level of intimacy that goes into creating Tomas' menu items.
    • Worked there for 4 years.
    • Left Mas Tapas to partner with someone to open up a new restaurant, which he ended up discontinuing after realizing it wasn't a good fit.
  • The delicate balance of having fun with coworkers outside of work and maintaining professionalism. 
  • The development of a new team of partners- met those partners at Tabla where he had full support and enthusiasm from owners when they decided to go out on their own and start up their own joint. 
    • Andrew Kole
    • Mitchell Beeran
    • Ian Redshaw 
    • Shelly Robb
  • The building of Lampo Pizza & Prime 109
    • The formation of the team
    • Researching locations, other pizza locations that were needed in Charlottesville. 
    • The timeline from concept to opening.
    • Recognizing the need for a new location with Prime 109, being able to progress in their fields as chefs and business partners.
    • Always have an operating agreement to be able to handle conflict resolutions, difficult situations and tricky situations so it's smooth sailing.

 

 

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being pretty good on the fly with strategy, and being adaptable. Building teams.
  2. What is your biggest weakness?

    • Trying to do it all alone.
  3. What's one question you ask or thing you look for during an interview?

    • Passion and authenticity. 
  4. What's a current challenge? How are you dealing with it?

    • Staying focused and staying positive and energetic.
  5. Share one code of conduct or behavior you teach your team.

    • Respect each other. Listen and respect.
  6. What is one uncommon standard of service you teach your staff?

    • Be an open source. Everyone has a voice, and deserves to be listened to. 
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Scales- converting everything to weights. Converting every recipe to weights.
    2. Ipads-google docs.
  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. Sense of community. Look back on what we were able to create in your community.
    2. Honesty and integrity.
    3. Sense of humility. 

Contact Info

www.lampopizza.com

lampo@lampopizza.com

Social Media:

@prime109cville

@lampo_pizza

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 506_Loren_Mendosa_mixdown.mp3
Category:general -- posted at: 3:30am EDT

A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. Before moving to Virginia Sparatta spent approximately 10 years working in some of NJ and NY's finest kitchens. Once In VA Sparatta helped restaurateurs Paul Keevil, Chef Jason Alley & Michele Jones in opening their acclaimed Pasture.  in 2012 Sparatta Broke off on his own to open Heritage restaurant, which was followed by Sparatta's 2nd restaurant, Southbound a few years later. Accolades and awards have been rolling in for both restaurants every since.

 

Show notes…

Favorite Success Quote or Mantra:

"Focus on making people happy."

In this episode, we discuss:

  • It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion.
    • His mentor, Craig taught him the importance of the science in cooking- had him and the staff read about the science in cooking, why things happen the way they do, why food reacts the way they do, and why things taste the way they do.
    • What Joe really learned is how to survive, and how to get through a shift where the stress and stakes were super high.
  • Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ.
  • While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 “most important restaurants” in America by the Opinionated About Dining Guide.
  • The growth that happened in his career with his move from NY area to Richmond, VA.
    • Putting in a massive amount of time in previous restaurants working for free or minimum wage to gain experience so that he was sought out when he moved to Virginia. 
    • The 10,000 hour rule! Become a master of your craft. 
  • The opportunity to open a new restaurant in Richmond, and how he did it on a tight budget.
    • Using the people in his life who knew what they were doing to save a lot of money on work in Heritage restaurant. 
    • The importance of brightening up and re-naming the restaurant. 
  • The importance of investing in your mental health.
    • Joe's struggle with alcohol as a coping mechanism during an incredibly stressful year of opening a restaurant, buying a house and having his first child. 
    • His involvement in the community withBen's Friends.
    • How much more present and focused he is since being sober.

 

 

Today's Sponsor

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Making people happy
  2. What is your biggest weakness?

    • Lack of time
  3. What's one question you ask or thing you look for during an interview?

    • Good eye contact and a good hand shake.
  4. What's a current challenge? How are you dealing with it?

    • Having enough time for my family. I am trying to find great people that I can trust so I can be able to take the time when I need it.
  5. Share one code of conduct or behavior you teach your team.

    • Try to act with integrity. Act and treat people the way that you would like to be treated. Be respectful.
  6. What is one uncommon standard of service you teach your staff?

    • Consistency of service. And how we try to treat people as if they are family members. We want them to feel at home, and feel a level of comfort that is lost in this industry sometimes.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Setting the Tableby Danny Meyer
    2. Lessons in Excellenceby Charlie Trotter
  8. Share an online resource or tool.

    1. Ideas in Food
    2. Instagram
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Google Drive- it has been so easy to share with folders, shareable documents.
  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. It's not about you.
    2. It's about the guest.
    3. Try to make it nice.

Contact Info

www.heritagerva.com

www.southboundrva.com

Find us on Instagram and Facebook!

If you are looking for help with substance abuse or addiction, and want to join Ben's Friends, please visit: Ben's Friends

Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction.

 

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 505_Joe_sparatta_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Mike Ledesma, born to Filipino parents, grew up in New York and Annapolis, Maryland, and he intends to bring flavors from every place that has inspired his cooking, including Hawaii, West Virginia and Virginia.

His résumé includes Richmond Restaurant Group, Max's on Broad, Kabana and the Hard Shell, not to mention stints at the Greenbrier in West Virginia and restaurants in Hawaii.

Mike is set to open his first restaurant, Perch in just a few short weeks!

Show notes…

Favorite Success Quote or Mantra:

"Push yourself."

In this episode, we discuss:

  • Mike's finance background
    • Working in a job that wasn't feeding him- gave him a sense of longing for more after 10 years in industry.
    • "There's more out there, I want to spend 10,000 hours of my working life doing what I'm passionate about."
  • Training at culinary school under Chef Frank Leake, who was trained under Andre Soltner
    • How Chef Leake built a foundation for Mike's culinary career
    • Taught him respect and promptness, was recognized for his drive and set up with great opportunities.
  • His transition into working after culinary school:
    • Worked under Chef Roy Yamaguchi
    • Learned valuable lessons from his Uncle Dennis, who owned a banquet hall, and how important it is to offer something that only you can, and "not to make the same mistakes he did."
    • Using his financial background to evaluate risks of moving onto new restaurants and gaining new experiences.
  • How Mike started marketing and fundraising:
    • When he moved to Richmond, VA, he saw a massive opportunity to connect with people.
    • Fundraised for Feed More and March of Dimes as well as various other charitable organizations in town.
    • Went to Food Festivals and networked with potential investors (you never know where your next investor is, so don't pre-judge ANYONE!)
    • Raised money by saying "yes" to everything and giving back. Tried various things until it stuck- "the Spaghetti Factor."
  • Mike's time at restaurant Patina and how it influenced how he managed people:
    • Pushed them to have more drive.
    • Show them he cared by being there and working his ass off.
    • Educated them without being condescending.
  • The importance of attention to detail.
  • “If you want to be something or do something, you have to be a lobbyist for yourself. I can take that energy and put it into my own stuff, make it more efficient, and I can enjoy it better. More better, mo’ betta,” he says, laughing.
  • The importance of getting to know your guests:
    • Mike's attention to detail about his guests is admirable. He truly pays attention and listens to their stories and interests.
    • This helps create more of a personal, customized experience for guests.
    • Takes notes so he remembers names, kids names/ interests and their menu preferences.

Today's Sponsor

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Hustle!
  2. What is your biggest weakness?

    • Over-committing.
  3. What's one question you ask or thing you look for during an interview?

    • What do you want to do when you grow up? Looking for passion and drive.
  4. What's a current challenge? How are you dealing with it?

    • Finding the drive of staff- I want a team, not just a staff.
  5. Share one code of conduct or behavior you teach your team.

    1. Excel in everything you do, be hospitable, work hard.
  6. What is one uncommon standard of service you teach your staff?

    1. "Ho'okipa" You're always executing what you learn from the past- be genuine in your hospitality.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Outliersby Malcolm Gladwell
    2. Culinary Artistry
    3. The E-Myth Masteryby Michael Gerber
    4. Soul of a Chefby Michael Rulman
  8. Share an online resource or tool.

    1. www.restaurantbusiness.com
    2. www.jamesbeard
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • The lighting in my restaurant.
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Give back to the community.
    2. Be a good father.
    3. Live life to the fullest!

Contact Info:

www.perchrva.com

info@perchrva.com

Facebook: @percharva

Instagram: @perch_rva @mike_ledesma

 

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 504_Mike_Ledesma_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Today we're here to talk about the legalities of playing music in your restaurant. What are you responsible for as the owner? What licensing do you need? Why do I need to pay 3 invoices? What are the fines and repercussion for not following the law? What are your options to follow the law? Here to answer these questions, Again, PaulStuart General Counsel of Soundtrack Your Brand and AndreasLiffgarden chairman and founder at Soundtrack Your Brand.

 

Success Quote or Mantra

"Have a horses common sense."

In this episode we discuss:

  • The value of music.
  • What you need to know about playing music in your restaurant.
  • Why we need to pay 3 invoices.
  • What some of the streaming options are.
  • What happens if you play music without the right licenses.
  • The moral argument of paying for music.
  • The difference between playing the right music VS the wrong music in your business.

Today's Sponsor

 

Paul Stewart and Andreas Liffgarden

Contact Info

Soundtrack Your Brand 

Thanks for Listening!

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

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

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

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

Huge thanks to Paul Stewart and Andreas Liffgardenfor joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: Soundtrack_Your_Brand_mixdown.mp3
Category:general -- posted at: 10:13pm EDT

Graduate of University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas in Downtown belmont, VA, in 2002. Mos Tapas continues to surge ahead strongly, however Chef Rahal has stepped away to focus on his new project, Quality Pies slated to open Monday, July 2. So in just 3 days!

 

Show notes…

Favorite Success Quote or Mantra.

"Tell me I can't do something."

In this episode we discuss:

  • How Tomas was always underestimated growing up, and it lit a fire in his belly to prove himself and show that, yes he can.
  • How Tomas' mentors really showed him how to respect the preparation of food, and that the execution is so important to not just the restaurant, but all the people involved in prepping the food.
  • Being prepared to execute things in a wonderful way
    • Getting excited about the materials! Being excited about that perfect tomato, the meat that comes in, and the effort and planning that goes into a meal is something to be excited about.
    • Appreciation for the craft and the level of attention to the food.
  • How to encourage and train staff on a regular basis on what exactly goes into making the things that are served to guests.
  • Tomas's upbringing and how it influenced his start into the industry after his career in ballet dance and the arts.
    • His mom sending him "Best Chef of French Cuisine" articles for knowledge
    • Having a partner who cooked and family's cooked well, from different backgrounds
    • Became drawn to NY restaurant scene as a dancer
  • Tomas's college experience: Be confident with your knowledge, and then become confident in your skills. Continue learning, never stop finding out more ways of doing things.
  • Tomas's experience in Portland, ME for Bill- who took Italian background with Chicago lifestyle and made with Northeastern ingredients to create menu.
    • Learned a lot of business tricks from Bill.
    • Being savvy about the humanity of his chefs and relations with customers.
    • Reciprocity.
    • Reminding employees that they were in the hospitality industry, and they had to show kindness.
  • Learning from Chef Rafael Costa in taught him so much about how to work best with materials from seafood from Gloucester and other vendors because of their no nonsense approach to harvest and sustainability.
    • "Let the ingredients speak for themselves. All you need to do is just reveal what's inside of the marble."
  • The importance of staying on top of educating and training staff in materials and the process of dishes put out to guests- getting them excited about the food by tasting the food and talking about it. Knowing and testing the staff on the appreciation of the execution.
    • Keeping his staff educated on the sacrifice that farmers make to get restaurants their materials.

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

  • Behave like an Afghan WARLORD

What is your biggest weakness?

  • Fast women, 24 carat gold and 96 proof liquor

What's one question you ask or thing you look for during an interview?

  • Absolute devotion. Actions speak louder than words. Quiet, confident and competency.

What's a current challenge? How are you dealing with it?

  • Bringing what was a 55 year legacy of making doughnuts and peeling back the ingredients.

Share one code of conduct or behavior you teach your team.

  • Cooperation.

What is one uncommon standard of service you teach your staff?

  • There is no other way but the right way. There are no short cuts.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM

  1. The Prophet

Share an online resource or tool.

What's one piece of technology you've adopted in your restaurant and how has it influence operations?

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. Eat as many sandwiches as you can...never turn down a sandwich.
  2. Hot dogs are the universal sign of happiness.
  3. Be kind to everybody.

Contact Info

www.qualitypieva.com

Facebook: @309avon

Instagram: @qualitypieva

 

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 502_Tomas_Rahal_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Washington, DC native, Chef Haidar Karoum's passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary Institute of America. After graduation he found his way back to Washington, where he worked under some incredible mentors including Gerard Pangaud and Nora Pouillon. With experience under his belt Karoum partnered with others to open, Proof, Estadio Doi Moi in Washington D.C.

As of January 2018, Karoum broke off on his own to tackle is first ever solo project Chloe, located in Washington DC's Navel Yard neighborhood.

 

Show notes…

Favorite Success Quote or Mantra.

"He who is not courageous enough to take a risk is one who not go far."

 

In this episode, we discuss:

  • Haidar's early travel experiences in inland Europe, and the influence it had on his mindset about taking risks and "go for it" attitude.
    • Experiencing the smells and visual senses in London and all over Europe and how that instilled his love of food.
  • Being in the 7th grade and racing home to watch Discovery Channel's "Great Chefs of the Wild" and being completely consumed by the show and this being when he KNEW it was what he wanted to do.
  • While working in early jobs, starting in the 9th grade, picking up habits of his bosses and mentors.
  • The importance of starting out in excellent jobs to develop great habits that will follow you through your career, as opposed to shitty habits that follow you through your career.
  • Starting out strong at Gerard's Place, with mentor Gerard Pango, who taught him how to create an environment where people respect you, an environment which is disciplined and where the chef is sharing his knowledge with his team.
  • How Gerard shared his love of simplicity, and letting ingredients really shine in his recipes, and how that shaped Haidar's culinary cuisine.
  • How the level of commitment when you share your knowledge with your team will create huge amount of loyalty amongst your team.
  • Haidar's experience at Nora Poullion's restaurant
    • Restaurant Nora inspired him to develop strong relationships with farmer's.
    • Nora's love and dedication to organize and seasonal produce was a huge influence on how Haidar cooks today.
  • How one of the biggest pieces of pride for Chef Haidar is crafting and molding chefs into who they are in the industry
    • Pushing them to not limit themselves
    • Inspiring them to go after their dreams is a reflection on his own career and what he can share.
  • The transition from sous chef to leadership at Restaurant Nora, and how it took a culmination of natural leadership skills and operational standpoints to create success in his transition.
  • Gut feelings. Always trust your gut.
  • Utilizing multiple experiences from your life and from your business experience is essentially what we do every single day as business owners. Having realistic expectations of what to do as far as running your business can make or break you. i.e.: track labor costs!

 

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being a good coach and treating people with respect.
  2. What is your biggest weakness?

    • Having a FOH presence- learning to practice touching the tables and being with guests.
  3. What's one question you ask or thing you look for during an interview?

    • Chef Karoum looks for balance between men and women on his team.
  4. What's a current challenge? How are you dealing with it?

    • Not becoming complacent and growing every day. Identify what you want to work on and develop a plan.
  5. Share one code of conduct or behavior you teach your team.

    • Being conscience of what you're doing and how you're affecting the world around you.
  6. What is one uncommon standard of service you teach your staff?

    1. If you're in an open kitchen be mindful that you're on display. Don't turn your back to the guest, if possible.
  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 piece of technology you've adopted in your restaurant and how has it influence operations?

    • Smartphone
  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. Don't be afraid to give it a shot.
    2. Karma can be a real bitch. Treat people the way you'd want to be treated.
    3. Whatever you're serving, whether it's food or drink- only put out things that you're proud of.

Contact Info

information@restaurantchloe.com

Social media:

@HKaroun

@restaurantchloe

Thanks for Listening!

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

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

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

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

Huge thanks to Haidar Karoum for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 501_Haidar_Karoum_mixdown.mp3
Category:general -- posted at: 3:30am EDT

With a degree in hospitality management from Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants.

In 2016,  together with friends in the industry, Bascetta launch Grow Assembly; a series of food and wine talks from some of the most forward-thinking minds in the industry.

Currently, Bascetta is the Venue Manager and Co-Owner behind Bar Liberty in Fitzroy, named Best Bar and Best Wine Bar by Time Out in 2018. Additionally, Bascetta is the co-founder  & CEO of Worksmith, a co-working space for the food and beverage industry.

Show notes…

Favorite Success Quote or Mantra.

"Work harder than you think you did yesterday."

 

In this episode, we discuss:

Michael's beginning in the restaurant industry:

  • his time in hospitality management school
  • how he listened to what the universe was saying
  • 2010
    • Nam
  •  2011
    • Attica Ben Shewry
    • manager front of house
    • work a couple of nights for free.
    • stage
    • Left beverage managers
    • Kasey Monico rockwell and sons
  • 2015 Liberty Bar
    • Assistent GM- Howd you know you were ready
  • 2016 Grow Assembly

  • 2017
    • Worksmith
    • Michael acknowledges the value that mentorship, collaboration and learning from the people around him, has had in propelling his career forward.What does that look like.
    • community hospitality mental health
  • 2018 new restaurant Capitano

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

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?

    • Being stubborn
  3. What's one question you ask or thing you look for during an interview?

    • If people ask you more questions than you ask them.
  4. What's a current challenge? How are you dealing with it?

    • Building more capital
  5. Share one code of conduct or behavior you teach your team.

    • Don't be fake, be genuine.
  6. What is one uncommon standard of service you teach your staff?

    1. How to touch the table: how to interrupt the table without speaking.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Setting the Table
    2. Start with Why
  8. Share an online resource or tool.

    1. Slack
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Square
  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. Do something that you love that doesn't feel like work.
    2. Take care of your tribe.
    3. Find the right balance between what makes money and what you believe in.

Contact Info

michael@worksmith.io

worksmith@io.com

@bar.liberty

@worksmithio

Thanks for Listening!

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

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

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

 

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

Hailing from Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto’s Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario.

Show notes…

Favorite Success Quote or Mantra.

  • Learning how to work together with the community is key

In this episode, we discuss:

  • Shaun's start in the hospitality industry after high school
  • The importance of getting real life experience before investing in college
  • Taking jobs based on what you are going to learn, and not necessarily make money
  • How taking some time away can make a comeback in the industry stronger
  • Physical and mental burnout and recovering from that stress in a high stress, large corporation
  • Shaun's time in the butchering industry, strengthening his support for local farmers and butchers
  • Adding music into your venue to offer more to community
  • Maintaining the value of your restaurant and growth
  • Supporting local community and impacting the lives of people who support your restaurant
  • Lifelong learning from mistakes, and allowing them to work FOR you, not against you

 

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • fresh local and foraged
  2. What is your biggest weakness?

    • Not saying no
  3. What's one question you ask or thing you look for during an interview?

    • What's your favorite thing to eat at home? What's your comfort food?
  4. What's a current challenge? How are you dealing with it?

    • Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more.
  5. Share one code of conduct or behavior you teach your team.

    • Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning.
  6. What is one uncommon standard of service you teach your staff?

    1. Give everything as much respect as you can.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    Kitchen Confidential

  8. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share.
  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 honest with yourself.
    2. Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees.
    3. If you're going to do something, be passionate about it.

Contact Info

www.brucewinebar.ca/

Facebook: @brucewinebar

Instagram: @brucewinebar & @crowbarandvariety

 

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 499_Shaun_Edmonstone_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Hailing from Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best restaurant in Charlottesville, at the time. Beerens further developed his chef skills at Moss Tapas and then continued on to refine his business skills at the Virginian Restaurant Company where he opened 4 restaurants. In 2014 he partnered with Loren Mandosa, Ian Redshaw, Andrew Cole, and Shelly Robb to open LAMPO Pizza. 3 years later they opened their second location, Prime 109.

 

Show notes…

In this episode with Mitchell Beerens, we discuss: 

  • Doing whatever it takes to get on the teams of the best Restaurateurs and Chefs. 
  • How the quality of the food you makes is all based off the quality of ingredients you use. 
  • Being more then just a boss; be a teacher and mentor. 
  • Taking the surplus and paying it forward to your guest. 
  • Going beyond nourishing the body to nourishing the soul.
  • Not losing all hope when your first restaurant isn't exactly how you pictured it would turn out. 
  • Not mistaking small failures for total failures. 
  • Knowing you're only as good as your employees. 
  • Tracking your costs of good sold. 
  • Having an "anything is possible" attitude. 
  • The power of being friends with your business partners. 
  • Identifying "lanes" with your partners. 
  • Conflict mediation in your partnership agreement. 
  • If you want to be happy, don't chase money; chase autonomy. 
  • Telling people what you want and putting your intentions out into the universe. 

Resources Mentioned

480: Creating an ecosystem that thrives with Ian Redshaw

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Passion.
  2. What is your biggest weakness?

    • Being able to read when people aren't totally happy. 
  3. What's one question you ask or thing you look for during an interview?

    • Are they willing to do anything? 
  4. What's a current challenge? How are you dealing with it?

    • Improving communication. 
  5. Share one code of conduct or behavior you teach your team.

    • Be nice.
  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?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  8. Share an online resource or tool.

    • Youtube- Pay attention to what ingredients and brands your favorite youtube channel chefs are using.  
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. ChefTech
    2. Focus 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?

    1. Be nice.
    2. Surround yourself with quality people.
    3. If you didn't like me, I don't give a fuck. 

Contact Info

@mceatsalot81

@lampo_pizza

@prime109

Thanks for Listening!

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

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

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

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

Huge thanks to Mitchell Beerens for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 498_Mitchell_Beerens_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Hailing form Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucious.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.

 

Show notes…

Favorite Success Quote or Mantra:

"Some people dream it. Other people do it."

 

In this episode, we discuss:

  • How being a server helps you be a better person.
  • Building a community in your establishments and infusing that into your company culture.
  • 2013 become a consulting, her path to creating that vision come to life.
  • Working under her mentor helped her understand the breath of her job now. Making sure she was present and setting up for when she wasn't there.
  • How slow to speed up, is successful.

 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Slow down to speed up.
  2. What is your biggest weakness?

    • Getting too excited about what is happening. Staying focused first.
  3. What's one question you ask or thing you look for during an interview?

    • I really get into what was your favorite job, why did you like it, and who was your boss?
  4. What's a current challenge? How are you dealing with it?

    • Hiring & Staffing.
  5. Share one code of conduct or behavior you teach your team.

    • Be intellectually curious. And also, having a code of etiquette and also
  6. What is one uncommon standard of service you teach your staff?

    • Being polite and very positive was something that wasn't very common, but it's essential. You need to be tuned in and turned on to positive.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. The Power of Habit
    2. Setting the Table
  8. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Shopkeep
    2. Homebase
    3. Quickbooks
  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. Get rid of chaos
    2. Reset
    3. Slow down to speed up

Contact Info

martha@marthalucious.com

(410) 963-6441

Thanks for Listening!

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

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

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

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

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

 

 
Direct download: 497_Matha_Lucius_mixdown.mp3
Category:general -- posted at: 6:55am EDT

1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine dining setting. With with experience Malone opened Tuscarora Mill Restaurant in 1985. 33 years later Malone serves as the president of Tuskies Restaurant Group, which consist of Tuscarora Mill, Magnolia's at the Mill, South Street Under, Birkby House, and two Fire Works Pizza locations.

 

Show notes…

Favorite Success Quote or Mantra.

Make people happy.

 

In this episode, we discuss:

  • How it all began for Kevin, and how he fell in love with the industry from an early age.
  • The mentoring that Kevin got from Jim Woodsworth.
  • Longevity of staff 2 for 30 years and another handful for 20 years.
  • What Kevin's wife has taught him over the years.
  • How to give employees what they need.
  • How to push failures back, to focus on being optimistic.
  • Creating a culture where guests feel truly taken care of.

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being open to the staff. The key to our industry is keeping our staff happy.
  2. What is your biggest weakness?

    • Not being organized. Thank goodness for my office manager!
  3. What's one question you ask or thing you look for during an interview?

    • Describe a good experience that you had in the restaurant, and describe a bad one. I look at the way they reacted to the situation.
  4. What's a current challenge? How are you dealing with it?

    • Holding onto our key staff, and being in a very competitive market. Being proactive to acknowledge them!
  5. Share one code of conduct or behavior you teach your team.

    • Behave like ladies and gentlemen. You are on your own stage.
  6. What is one uncommon standard of service you teach your staff?

    • We will prepare anything for anyone, we bring change out to the parking meters for customers.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Theory and Practice of Good Cooking
    2. Setting the Table
  8. Share an online resource or tool.

    1. Our POS System, we review what sells, what doesn't sell
  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. Trust your gut
    2. Be kind to the people around you
    3. Stay optimistic and upbeat

Contact Info

www.tuskies.com

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 496_Kevin_Malone_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Andrew Dana, we discuss:

  • The difference between success and failure
  • Food versus vibe, and the overall experience for guests
  • Andrew and Chris's beginning from Farmer's Markets to one of the top 50 restaurants in the country
  • The benefit of starting small
  • Branding being an extension of who you are
  • There are no off days, you have to bring the heat every day-bring the energy!
  • How bringing in a professional changed the trajectory of their business
  • The power of nice
  • Building a company culture

In May 2014 Andrew Dana and Chris Brady left their kush tech jobs and started serving up their Neopolitan-ish wood-fired pies at local farmers markets. In late 2015 the boys teamed up Chef Dani Moreira and made her their Executive Chef. In June 2016, the Timber team opened its first brick-and-mortar location in Petworth, DC. They've since been recognized by Washington Post as having the best pizza in DC and by Bon Apetit as being the best pizza in the nation as well one of 50 best new restaurant in the nation.

Show notes…

Favorite Success Quote or Mantra.

Try hard, be nice, and give an eff. 

 

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?  

    • Showing up, never cutting corners.
  2. What is your biggest weakness?

    • I have trouble letting go. 
  3. What's one question you ask or thing you look for during an interview?

    • We want to have fun here, and I look to see if they fit into that culture. One wrong puzzle piece can rock the whole boat, so it's really important. 
  4. What's a current challenge? How are you dealing with it?

    1. Tomorrow is always a day away, you have to bring the heat tomorrow. 
  5. Share one code of conduct or behavior you teach your team.

    • BE NICE. If the answer CAN be yes, the answer is yes. 
  6. What is one uncommon standard of service you teach your staff?

    1. We encourage a casual kind of service, we want it to be warm and friendly but casual. We want you to feel like you're at a neighborhood gathering. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Radical Candor
  8. Share an online resource or tool.

    1. How I Built This Podcast Blog
    2. Prince of Petworth Blog
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Google Suite
    2. Caviar
    3. Wanderlist
  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. Do what you want starting NOW!
    2. Give a fuck
    3. Have fun

Contact Info

Instagram: @timberpizzaco

E-Mail: andrew@timberpizza.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 Andrew for joining me for another awesome episode. Until next time!

 

Direct download: 495_Adrew_Dana_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Almost 10 years ago co-founders Robert Kauffman and Gabriel Malbogat started cooking and delivering food from their dorm room kitchen. Chef on Call was born. Since, Chef On Call has grown into a quick service delivery restaurant phenom. They have grown their dorm room operation to 80 team members and over one million successful deliveries, Chef On Call continues to expand, improve, and innovate in order to provide its customers the best service possible.

 

Show notes…

Favorite Success Quote or Mantra.

Gabriel: "Do good, be good, and you're going to feel good."

Robert: "Treat others you want to be treated."

In this episode we discuss:

  • Robert's entrepreneurial bug from early on- at age 14 seeing his Dad run his own retail business.
  • How Robert and Gabriel met in college and how their business would begin together.
  • Knowing your market and how you can serve them.
  • Using influencers to reach new people, using connections to network and capitalize.
  • How Gabe and Rob set up their first commercial space, and the mistakes and successes along the way.
  • How cash flow made a difference for building the business.
  • How to build a brand and how to market it.
    • Offering free food
    • Placing menus everywhere.
  • How the men built multiple locations and hubs for their deliveries.
  • How research in the restaurant industry and your needs will get you the best products.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    1. Homemade fresh, AWESOME quality
    2. How to treat your customers and employees
  2. What is your biggest weakness?

    1. Being too friendly
  3. What's one question you ask or thing you look for during an interview?

    1. We look for personality and if it would mesh with who we have now. We look for someone who will add positivity to our workforce.
  4. What's a current challenge? How are you dealing with it?

    1. Trying to open a new restaurant in a new province in Ontario. Getting into a new market, and connecting and networking to make it successful.
  5. Share one code of conduct or behavior you teach your team.

    1. How to deal with customer call backs, training them how to know how to handle those situations.
  6. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

Start With Why

  1. Share an online resource or tool.
    1. Slack
  2. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. KDS
    2. Maitre de
    3. Online
    4. Ishop
  3. 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?

Contact Info

Facebook: @chefoncallmtl

Instagram: @chef_on_call

Twitter: @chefoncallmtl

Thanks for Listening!

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

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

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

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

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

 

Direct download: 494_Gabriel_Malbogat_and_Robert_Kauffman_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Show Notes:

In this episode, we continue to discuss:

  • Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT.
  • How to focus on your team, and how it will serve you well.
  • Stephan's move back to North Fork after the death of his beloved mentor.
  • How important personal care and self care is vital to running a successful career and life.
  • Getting past ego and checking it at the door in order to grow.
  • How can I serve other people?

Hailing from Long Island, Chef Stephan Bogardus is a Graduate of the Culinary Institute of America. After graduating he joined The North Fork Table and Inn team as Sous Chef. Over the next 5 years he worked for two additional operations, including restaurant daniell but eventually made his way back to The North Fork Table and Inn to serve as Executive Chef, where he's remains at the helm to this day, almost 3 years after his return.

 

 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Meditation
  2. What is your biggest weakness? I frequently reprioritize, and I need to trust my instincts.
  3. What's one question you ask or thing you look for during an interview? I like to ask themselves questions about their interests outside of work. I care more about their morals than their skills, and the person.
  4. What's a current challenge? How are you dealing with it? Staffing. We have done everything from having presence at local fairs, to constantly full core press about hiring.
  5. Share one code of conduct or behavior you teach your team. Take a quick sprint mid shift- it connects you to your center. A short but intense physical exertion will help you perform better.
  6. What is one uncommon standard of service you teach your staff? It's all about the solution and not the problem. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Setting the Table
    2. Gastrophysics: The New Science of Eating
    3. The Book of Joy
  8. Share an online resource or tool. Restaurant Unstoppable Podcast! Woop! And Instagram- looking at people's pictures and seeing what others are doing is really beneficial.
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Social Media Marketing. AMAZING.
  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.  Try to be your best self.
    2. Remember it's a gift, that's why it's called the present.
    3. Shoot for the stars, but settle on the moon.

 Contact Info

www.northforktableandinn.com

Stephan.bogardus@gmail.com

@stephanbogardus

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 493_Part_2_Stephan_Bogardus_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this part one episode with Stephan BeGardus, we discuss:

  • DESIRE is going to get you way further than talent.
  • How the love of learning can get you far, and learning from unlikely sources.
  • When you sign up to be a chef, you essentially sign up to be a teacher.
  • How building relationships with like minded professionals can bring you to incredible heights.
  • How putting your nose to the cutting board and working side by side with like minded professionals will bring business to new heights.
  • Taking responsibility for everything in the kitchen at all times.
  • Don't try to be something you're not, just be the most authentic version of you that you can be, and what you can bring to the table.
  • How the guy with crazy desire can surpass the guy with all the talent in the world.

Chef Stephan Bogardus is a rising culinary talent whose journey has brought him full circle to his native Long Island and The North Fork Table & Inn. Informed by the region's bounty and the personal relationships with local purveyors, Bogardus' progressive American menu focuses on new interpretations of familiar dishes.

Bogardus, who grew up in Cutchogue on Long Island's North Fork, began cooking at age 13 on a local food truck. After graduating from the Culinary Institute of America in 2009, he returned to Long Island and, armed with his resume and a set of knives, he knocked on the door of The North Fork Table & Inn. He was hired by chef/proprietors Gerry Hayden and Claudia Fleming, training directly under Hayden.

In 2010, Bogardus headed to Palm Beach to work for Daniel Boulud's Dinex Group. He returned to the North Fork Table & Inn in 2012 as Chef de Cuisine. At the time, Hayden's diagnosis of ALS meant that Bogardus would serve as the hands for his mentor's mind, forging a unique bond between the two chefs. In 2013, Bogardus left for upstate New York to serve as Executive Chef at the Locust Hill Country Club in Rochester. In the fall of 2015, feeling that Bogardus was the natural successor to chef Hayden after his passing, Claudia Fleming called him home to serve as Executive Chef.

Since his return, Bogardus and The North Fork Table & Inn have earned rave reviews from Newsday and The New York Times.

Outside the kitchen, Bogardus is an accomplished bow hunter, avid yoga practitioner, and Ducati aficionado.

Show notes…

Favorite Success Quote or Mantra.

"Feel the joy."

Thanks for Listening!

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

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

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

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

Huge thanks to Stephan for joining me for another awesome episode. Until part TWO!

 

Direct download: 492_Stephan_Bogardus_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

In this episode with Tripleseat's Jonathan Morse, we discuss:

  • The story behind Tripleseat.
  • The pitfalls that come with the old way of managing events.
  • The benefits of using software to manage events.
  • The data you're losing not leveraging event management software.
  • The time you save with event management software. 
  • How Tripleseat helps you increase booking and sales.
  • How Tripleseat improves communication.
  • How using Tripleseat helps create standard operating procedures.

Graduate of Hartwick College, Jonathan Morse has a work history of customer support and sales in technology communication and business intelligence solutions. Today, Morse serves as Founder of Tripleseat Software LLC the leading web based Sales and Event Management application for restaurants, hotels, and unique venues.

Show notes…

Favorite Success Quote or Mantra.

Just do it.

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

Contact Info

Tripleseat.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 Jonathan Morse for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 491_Jonathan_Morse_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Mike Ganino, we discuss: 

  • Mikes new book! 
  • How Company Culture for Dummies was create to serve as a step-by-step manual for culture. 
  • Why culture can't be created; it can only be molded. 
  • How culture starts with you. 
  • Why culture, ultimately is all about relationships. 
  • The current state of culture in our industry. 
  • Where culture in our industry is going

Mike Ganino has spent over 20 years working with high growth companies, helping create radical cultures that help create bottom-line results, beloved brands, and engaging employee experiences. Today he's shareing his knowledge, at mikeganino.com, as a sought after speaker, and as the Author of Company Culture for Dummies.

Check out mikes first two episodes on Restaurant Unstoppablee: 

267: Managing the Employee Life Cycle with Mike Ganino

187: Mike Ganino | The #1 Most Important Number To Track In Your Restaurant

Show notes…

Favorite Success Quote or Mantra.

"Stories are a communal currency for humanity."

 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 490_Mike_Ganino_mixdown.mp3
Category:general -- posted at: 7:40am EDT

A seventh generation pasta maker and two time James Beard Nominee, Francesco Buitoni hails from Rome, Italy. Buitoni worked in some of New York's finest kitchens during his come up and even got some front of house work in at Joe Bastianich Otto working as their Sommelier. In 2006, Buitoni, along with wife Michelle Platt, opened Mercato Osteria and Enoteca. 12 years later, they're still going strong.

 

Show notes…

Favorite Success Quote or Mantra.

BALANCE. My food is balanced, and I like my life to be that way too.
 

In this episode, we discuss:

  •  What growing up in the Buitoni Family Business was like, with strong family values.
  •  How seeing his grandfather purchase wheat from local farmer's shaped the way Francesco ran his restaurant.
  • Farm to Table- how purchasing food daily is not only good for the food, but also good for relationships.
  • There are no short cuts, how watching his family work together for the same purpose- which was sharing a great product instilled great values and work ethic from a young age.
  • Maintaining consistency.
  • Staying strong until the end! Pushing employees to not "drift" or get too off key even in the last hour of their shift.
  • How Francesco cooked his way through New York, Worked for 5 Restaurant in NY before opening his own restaurant in 2006
    • from San Domenico and Teodora in Manhattan,
    • to Stoney Creek in Tivoli (now-closed),
    • Gigi in Rhinebeck
    • Ca’ Mea in Hudson
    • sommelier and manager for Mario Batali at Otto Pizzeria and Enoteca in New York City.
  • The importance of knowing your market, and being able to fill a need in that area.

 

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

Consistency and balance.

What is your biggest weakness?

Not being able to let go. Trusting that someone will do what I do.

What's one question you ask or thing you look for during an interview?

I always look for someone who really, really LOVES food.

What's a current challenge? How are you dealing with it?

Letting go. Haha! Hiring the right people to do the job.

Share one code of conduct or behavior you teach your team.

Respect, always.

What is one uncommon standard of service you teach your staff?

We encourage the staff to be themselves and let their personality shine through. We want them to be professional and represent the restaurant well, but we also want them to be themselves, and not scripted.

What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  1. Setting The Table by Danny Meyer

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 true to yourself, and be transparent.
  2. Don't take short cuts.
  3. Remain loyal.

Contact Info

michele@mercatoredhook.com

Thanks for Listening!

 

 

Direct download: 489_Francesco_Buitoni_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Introduction

Make sure to check out Anna's previous episode HERE! 

Entrepreneur since the age of 17, Anna Dolce is  a life and business strategist, restaurant and small business expert, writer and speaker. Today we're here to discuss Anna dolce's Latest TED X that was delivered earlier this month titled "Service Isn't Same As Hospitality"

 

 

Show notes…

Favorite Success Quote or Mantra:

"It is easy to be heavy, and hard to be light."

 

Today's Sponsors

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!


Contact Info

 

Thanks for Listening!

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

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

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

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

Huge thanks to Anna Dolce for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 488_Anna_Dolce_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Taylor Mason, we discuss:

  • Not only getting experience working in restaurants before opening one, but also getting experience opening restaurants before opening your own. 
  • Making sure the market is right for your concept. 
  • Being resilient when it comes to raising money. If Banks turn your down, find out why. 
  • The benefits of going with a turn-key operation. 
  • Keeping your personal expenses low and getting as lean as possible during the early days. 
  • How you should focus on what you CAN do when things get hard. 
  • Supporting local farms.
  • The power of persistence combine with resilience.
  • Sticking to your guns and not sacrificing  your vision.  

Hailing from Washington, D.C., Chef Taylor Mason is a Graduate of Mount St. Mary's University in Maryland and the Culinary Institute of America Greystone. When it was time to raise a family, Mason along with his wife, Leann Robustelli, decided to move back to the east coast from California and MA(i)SON Urban Eatery was Born in 2011. Five years later the couple opened their second location LUCA.

Show notes…

Favorite Success Quote or Mantra.

"You'll never know the answer if you don't ask the  question."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • resiliency and persistence.
  2. What is your biggest weakness?

    • Working too hard.
  3. What's one question you ask or thing you look for during an interview?

    • FOH: Hire for empathy
    • BOH: Ask, "What do you read?"
  4. What's a current challenge? How are you dealing with it?

    • The learning curve that comes with managing multiple employees. 
  5. Share one code of conduct or behavior you teach your team.

    • Be more thoughtful in everything you do. 
  6. What is one uncommon standard of service you teach your staff?

    • Being specific in your use of language and vernacular. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. The Power of Moments: Why Certain Experiences Have Extraordinary Impact
    2. Setting the Table: The Transforming Power of Hospitality in Business. 
    3. The Alchemist 
  8. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Mortar and Pestle
  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. Create the life you want to live. 
    2. Look inward; not outward. 
    3. Follow your hear, your passion, and your purpose. 

Contact Info

MaisonLancaster.com

Lucalancaster.com

 

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Taylor Mason for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 487_Taylor_Mason_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Federico Castellucci III, we discuss:

  • How you can literally cause your restaurant can burn down if you flirt with your guest's girlfriend. Especially if that guest is a mobster. 
  • How vulnerable a high food cost restaurant concept is during a slow economy. 
  • Charging what food is worth. There are other ways to provide value without giving food away. 
  • Treating your small business as if it were a big business. 
  • Making sure all your business partners have the same vision and mission. If they don't, there will be  too many people pulling in too many directions.
  • Being intentional with your college experience. 
  • Quantitating everything in your business so you can create standards and track progress. 
  • Focusing on the aspects of your business that are the most important, especially during the early days. 
  • How to create financial sovereignty in your restaurant. 
  • The positives and negatives of being in a family business. 
  • Using a mission statement and core values to to maintain consistency across multiple brands. 
  • Keeping people motivated by creating work that matters. 

Federico Castellucci III has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to Cornell University, where he studied Hospitality Management. Today, he has taken over the family business and serves as President and CEO of Castellucci Hospitality Group, which consist of 6 unique concepts and locations.

 

Show notes…

Favorite Success Quote or Mantra.

"Make it more personal." 

Other resources mentioned 

BarResturantSuccess.com Inner Circle

Royalty Rewards 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Emotional intelligence 
  2. What is your biggest weakness?

    • Overly optimistic.
  3. What's one question you ask or thing you look for during an interview?

    • Ask questions that get to the core of who people are.  
      • Example: Federico suggests having the interviewee tell you about a friend that they had to help. Why did you have to help? How did you help? 
  4. What's a current challenge? How are you dealing with it?

    • Continuing to grow the brand in an extremely loud market place. 
  5. Share one code of conduct or behavior you teach your team.

    • Be sincere. 
    • Be authentic. 
  6. What is one uncommon standard of service you teach your staff?

    • Ask a question of the guest to learn more about them. Use that questions to connect or relate and go deeper. 
  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. Share an online resource or tool.

    1. Slack
    2. Avero
    3. Audible 
  9. What's one piece of technology you've adopted in your 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. Know you get to write the story of your life. When things get tough, just think about how great it is going to make your story. 
    2. Recognize what makes you happen in life. Use it to make meaning work and relationships. 

Contact Info

email: Federico@CHGrestaurants.com

instagram: @fredcast3

Thanks for Listening!

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

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

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

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

Huge thanks to Federico Castellucci for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 486_Federico_Castellucci_mixdown.mp3
Category:general -- posted at: 4:35pm EDT

In this episode with Neen James, we discuss: 

  • What makes Neen an expert on attention giving and leadership.
  • The impact intentional attention has on your life and career. 
  • Why Neen doesn't believe in "work-life-balance".
  • What is meant by "work-life-integration". 
  • How work-life-integration is broken into three parts: 1)emotions 2)expectations 3) environment.
  • Why you can't let guilt affect your intentional attention. 
  • The role ample sleep play on living intentionally. 
  • The impact systems have on living intentionally. 
  • Why we're not defined by the amount of hours we work but the quality of work we do in the hours we allot for work. 
  • Strategies for living more intentional.
  • Why it is important to say "No." 
  • The role creativity plays on being intentional. 
  • Teaching your team to be intentional with their attention. 

Neen James earned her MBA from Southern Cross University As a professional speaker and leadership expert, She is known for challenging her audiences and clients to leverage their focus and pay attention to what matters most at work and in life. Today, Neen joins us to discuss her newly released book, Attention pays.

Show notes…

Success Quote or Mantra.

"When your heart is in your dream, no request is too extreme."

Resources Mentioned

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

Contact Info

Website: neenjames.com

Facebook: @NeenJamesCommunication

Instagram: @NeenJames

Thanks for Listening!

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

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

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

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

Huge thanks to Neen James for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 485_Neen_James1_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Zach Oakes, we discuss: 

  • The most successful emerging brands are the ones that are most open, honest, and transparent.
  • Standing out in the market by adding onto whats already been done; not copying it. 
  • How Zach got sucked into being a barista and ultimately roasting; the sense that he was continually able to grow and do things better.
  • Being open and honest with your internal communication, especially when it comes to growing and developing your staff. 
  • Developing a play by going to successful people in the industry and asking for guidance.  
  • Going to multiple people for advice. Not everyone will give you good advice, so look for trends in the advice you get
  • The importance packaging has on your brand.
  • Creating a brand that is an extension of your personal essence.
  • Telling the story behind the products your brand puts out. 
  • Why we need to start educating our guest on the value of food done right. 

Hailing from Melbourne, Australia Zachary Oakes holds a Bachelor of Business (Law) from Monash University but swears he’ll never have a desk job. Today, Oakes is a Roaster, Barista, coffee curator and Chief Playmaker at Profile Specialty Coffee Melbourne.

Show notes…

Favorite Success Quote or Mantra.

Do everything with honesty and integrity.

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Transparency. 
  2. What is your biggest weakness?

    • Being too honest. 
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "What do you stand for? What are your morals and ethics?"
  4. What's a current challenge? How are you dealing with it?

    • Trying to convince people they should be willing to spend more money on their coffee. 
  5. Share one code of conduct or behavior you teach your team.

    • Do everything with honesty and integrity. 
  6. What is one uncommon standard of service you teach your staff?

    • Never say no. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    1. Lesson in Excellence from Charlie Trotter
    2. Lessons in Service From Charlie Trotter 
  8. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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. Have purpose for what you do. Stand for something
    2. Ask the hard questions.
    3.  Surround yourself with great people. 

Contact Info

Instagram: @profilecoffeeroasters

Website: www.profilecoffee.com.au

Thanks for Listening!

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

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

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

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

Huge thanks to Zachary Oakes for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 484_Zach_Oakes_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Lucas Reeve, we discuss:

  • Whats happened in Reeve's life since first appearing on the show 4 year ago(Episode 056).
  • How creating a family culture with diverse, key players, has allowed the American National Investment Group to experience outstanding growth.
  • Making sure you work into your culture good communication.  
  • Implementing systems while simultaneously hanging on to uniques human qualities. 
  • The importance of creating systems for guest feedback.  
  • Managing changing culture as you grow. 
  • What motivates people.   
  • Why there is a movement toward non-traditional restaurant venues in corporate and other setting.
  • The benefits to using these corporate settings to jumpstart your career. 
  • How online ordering is having a big impact in the busy corporate setting.  
  • The challenges of integration design and esthetic into the corporate setting.  

Lucas Reeve serves as the VP of Brand Development for American National Investments (ANI). ANI is a parent company that develops real estate and lifestyle brands, as well as holding the "Patio Group” under its umbrella. The Patio Group is a hospitality company with 12 restaurant brands and 23 brick and mortar locations throughout California. Lucas specifically works on a new emerging verticals called “Corporate Hospitality Services”

Show notes…

Favorite Success Quote or Mantra.

"Start where you. Use what you have. Do what you can. It will be enough."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Resources Mentioned

The Great Game of Business, Expanded and Updated: The Only Sensible Way to Run A Business

Peak: How Great Companies Get Their Mojo from Maslow

GET THESE BOOK FOR FREE AT AUDIBLE.COM 

Contact Info

Lucas Reeve's Linkedin Profile

americannationalinvestments.com 

thepatiomarketplace.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 Lucas Reeve for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 483_Lucas_Reeve_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Donnie Glass we discuss:

  • How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come. 
  • How the military taught him to live on purpose. 
  • Not trying to be the next Thomas Keller, instead be the best version of yourself. 
  • The journey to becoming a restaurateur is all bout learning "what not to do". 
  • Taking time to get to know those you'll be working for; values and visions have to be aligned. 
  • That you're only as good as your people, so you better surround yourself with the right ones, and help them develop the values they'll need to be successful so you and your business can be successful.  
  • Why a sense of progress is so important to your happiness and well being. 
  • Guiding and keeping your team members engaged with constant gentle pressure. 

INTRO:

After graduating Johnson and Whales University, Chef Donnie Glass got his start working throughout Kitchens in New England. Eventually he found his way to Charlottesville, VA where he took his first Executive Chef Role at Publish Fish and Oyster. He took his newly refined skill back north to Marthas Vineyard and the iconic Black Dog Tavern, where he resided for a year. This summer he's making his first go as Chef/Owner with Grisette, located just outside Richmond, VA. 

Show notes…

Favorite Success Quote or Mantra.

"Lead from the front."

Click here to join the Line Hotel Team...

or follow this link: https://www.thelinehotel.com/austin/

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Don't waste time. Just do. 
  2. What is your biggest weakness?

    • Finding the will to do the things he doesn't like to do. 
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "What do you do when you're not at work?"
  4. What's a current challenge? How are you dealing with it?

    • Compartmentalizing:
      • Running a restaurant
      • Opening a restaurant
      • Being a husband
      • any everything else life throws at you. 
    • Chef is overcoming this by surrounding himself with really great people and leaning on them for help.  
  5. Share one code of conduct or behavior you teach your team.

    • Show up on time wearing what you're suppose to be wearing. 
  6. What is one uncommon standard of service you teach your staff?

    • Anticipatory service. 
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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. It all starts at home.
    2. You're only as good as your last plate.
    3. If you're not enjoying, don't do it anymore.

Contact Info

GrisetteRVA.com

@GrisetteRVA

Thanks for Listening!

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

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

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

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

Huge thanks to Donnie Glass for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 482_Donnie_Glass_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Ted Torres, we discuss:

  • Not waiting for opportunities, creating them. 
  • How if you want to be the best you've got to work for the best. 
  • Having a positive attitude when receiving criticism; its your time to grow! 
  • When giving constructive criticism, be clear that you have the best intentions for that person. 
  • Why team work is so critical. 
  • How it is OK to ask for help. 
  • Making your systems processes and procedures as dumb proof as possible. 
  • Taking restaurant jobs where the guest are successful; you never know where your future investor is going to come from. 
  • Overcoming the fear of failure. 
  • The importance of managing your time. 
  • Focusing on the WORK and opportunities will come. 
  • Why Torres turned down the job he won as a contestant on Food Network's "Chef Wanted".
  • The benefits of using your own cash to start a business. 
  • Things to consider when negotiating contracts. 
  • Using systems to get back time. 

Chef Ted Torres earned his Associate's Degree at The Restaurant School at Walnut Hill College in 1998. After graduation, he got after it working for some of Philadelphias most well known restaurateurs. After working over 10 years in the traditional restaurant setting, Torres made the move to the corporate environment. In 2013 Chef Torres Appeared on Food Networks "Chef Wanted with Anne Burrell", where he competed agains 3 other chefs for a job in a top New York City Restaurant. Ultimately, Chef Torres decided to decline the position and pursue his long term dream of creating his own company, now known as Coa Catering.

Show notes…

Favorite Success Quote or Mantra.

"Destiny call everyone, but only a few dare to answer."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Determination.
  2. What is your biggest weakness?

    • Communication.
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "Are you willing to learn?"
  4. What's a current challenge? How are you dealing with it?

    • Not sacrificing quality for price.
  5. Share one code of conduct or behavior you teach your team.

    • Never be later.
  6. What is one uncommon standard of service you teach your staff?

    • Every guest is a VIP.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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. work hard
    2. make the most of your time
    3. Love often

Contact Info

coacatering.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 Ted Torres for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 481_Ted_Torres_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Ian Redshaw, we discuss:

  • How being a star in this industry is about who you are, not just what you do. 
  • Why the "corporate scene" didn't jive with Redshaw. 
  • How fish rots from the head, so check your ego and attitude. 
  • How lies and cutting corners won't take you far. 
  • The weight your reputation has in this industry.
  • Letting your weakness become strengths for others. 
  • Knowing your demographic. 
  • Being mindful and intentional about who you're creating opportunities for. 
  • When opening a restaurant, knowing when to outsource (i.e. construction, design, architecture).
  • Managing egos when there are multiple owners.  
  • The importance of good communication with multiples owners. 
  • Not getting into this industry for the money.  
  • Growing your business for the pure purpose of creating opportunities for you community. 
  • Not being a afraid to get down and dirty in jobs that are "below you". 

Ian Redshaw is a graduate of the Culinary Institute of America. After a couple years in New York, Redshaw made the move to Charlottesville, VA. He quickly got to work in some of the cities best restaurants. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Loren Mendosa, and Andrew Cole, Shelly Robb the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they opened their second location, Prime 109.

Direct download: 480_Ian_Redshaw_mixdown.mp3
Category:general -- posted at: 8:19pm EDT

 

Show notes…

Favorite Success Quote or Mantra.

"Behind every difficulty is opportunity."

-Albert Einstein

"Smooth is fast." 

Resources Mentioned

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Contacts

GrandJunctionSub.com

Facebook/GrandJunctionSubs

@grandjunctionsubs

Thanks for Listening!

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

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

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

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

Huge thanks to Colton Shoults for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 479_Colton_Shoults_3_mixdown.mp3
Category:general -- posted at: 12:03pm EDT

In this episode with Ric Scicchitano, we discuss: 

  • How to organize your thoughts if you're not a liner thinker with mind mapping and list building. 
  • Leaning into your best skills. 
  • Being true to who you are. 
  • listening to the consumer and the guest.
  • How culinary arts isn't driven by marketing; it's driven by human instinct and emotions.  
  • How you should pay attention to those who are successful over listening to the marketers. 
  • Knowing where you are strong, and surrounding yourself with people who are strong where you're weak. 
  • Don't focus on improving weaknesses; focus on improving strengths. 
  • How you should do some research before blindly giving a project to someone. At least have a slight clue. 

Ric Scicchitano is a Restaurant Executive with a core philosophy that “Better Food Wins Every Time!” A forward-looking brand leader with experience spanning Operations, Marketing, Design & Development, Food Manufacturing and Supply Chain. Over the past 25 years, Scicchitano has worked with growth orientated organizations such as Which Wich Superior Sandwiches and Corner Bakery Cafe. Today Scicchitano serves as Managing Partner at Food & Drink Resources.

Show notes…

Favorite Success Quote or Mantra.

"Better food wins all the time." 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Ability to understand the big picture quickly and to connect the dots. 
  2. What is your biggest weakness?

    • Not the best taster. 
  3. What's one question you ask or thing you look for during an interview?

    • Are they smiling and looking you in the eye?
  4. What's a current challenge? 

    • Helping people stay true to who they are. 
  5. Share one code of conduct or behavior you teach your team.

    • Listen; don't wait to talk.
  6. What is one uncommon standard of service you teach your staff?

    • Smile more. 
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Disposable timer. 
  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. It is not about building a business. It is about being real and true to who you are. 
    2. No regrets.
    3. Be nice to animals. 

Contact Info

Foodanddrinkresources.com 

@foodanddrinkresources

Thanks for Listening!

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

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

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

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

Huge thanks to Ric Scicchitano for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 478_Ric_Scicchitano_.mp3
Category:general -- posted at: 6:44pm EDT

In this episode with Mason Ayer, we discuss: 

  • The power of just being nice. 
  • Having a business partner that compliments you well.
  • Being open minded when hiring your team.  
  • How having a background in law has helped Ayer's restaurant career.  
  • Creating systems in your life to be proactive. 
  • The importance of regular exercise, meditation, and sleep. 
  • The a risk of losing control of your brand when franchising and chasing fast growth. 
  • What Ayer didn't enjoy about being a lawyer.
  • How Ayer transformed from lawyer to restaurateur. 
  • With multiple locations, struggle and importance of keeping the brand unified.
  • How to wash yourself of the people who don't match the new culture you're creating. 
  • Creating systems and layers of financial accountabilities.
  • The benefits of open-book management. 
  • Letting your managers have equity in the business. 
  • The danger in being TOO trusting. 
  • Having a close group of leaders and like-minded individuals you can share ideas with. 

After earning his Juris Doctor degree from the University of Virginia School of Law, Mason spent several years in the legal world before returning to his family’s business, Kerbey Lane Cafe, in Austin, Texas. Today, Mason Ayer is serving as CEO of Kerbey Lane Cafe. Under his leadership, the Cafe has rapidly expanded and cemented itself as an iconic Austin business known for caring service and wholesome food served at reasonable prices. 

 

Show notes…

Favorite Success Quote or Mantra.

Just be nice. 

 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Taking care of himself.
  2. What is your biggest weakness?

    • Trusting too much.
  3. What's one question you ask or thing you look for during an interview?

    • Have the interviewee tell a joke. 
  4. What's a current challenge? How are you dealing with it?

    • Navigating family business dynamics.
  5. Share one code of conduct or behavior you teach your team.

    • Personal growth and education. 
  6. What is one uncommon standard of service you teach your staff?

    • Allocate 1% of sales to guest appreciation.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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. Offer personal growth to your people.
    2. Make sure your family know you love them. 
    3. Have fun.

Contact Info

www.kerbeylane.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 Mason Ayer for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 477_Mason_Ayer_mixdown.mp3
Category:general -- posted at: 9:28pm EDT

In this episode with Adam Johnson, we discuss:

  • How having the discipline to do the hard things creates the freedom to live the life you want.
  • The value of being a problem solver in this industry.
  • Working in the industry before investing in culinary school.
  • Some unconsidered challenges that come along with operating a food truck.
  • Some of the unconsidered challenges that come along with operating from a commissary.
  • The realistic time it takes to systemize your business if you didn't start with systems in place.
  • How Square POS and Toast POS compare.
  • Questions to ask yourself with getting your next POS.

Originally from Denver, CO, Adam Johnson made the move to NYC when he turned 21 to pursue a career in music. The music thing didn't work out and a chef friend of his convinced him to work for him for free. before long Adam found himself chasing a career in hospitality. Today, Adam serves as the COO of a small restaurant group behind Red Hook Lobster Pound & Rockaway Clam Bar which together, operates 5 locations of

 

Show notes…

Favorite Success Quote or Mantra.

"Hard choices, easy life. Easy choices, hard life."

Resources Mentioned

Restaurant365

QuickBooks

Googles G Suite

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Jack of all trades.
  2. What is your biggest weakness?

    • Jack of all trades.
  3. What's one question you ask or thing you look for during an interview?

    • Ask:
    • "How did you get into the industry?"
    • "Why are you still in this industry?"
  4. What's a current challenge? How are you dealing with it?

    • Seasonality.
  5. Share one code of conduct or behavior you teach your team.

    • It is always ok for the customer to be wrong. What matters is that they leave happy.
  6. What is one uncommon standard of service you teach your staff?

    • Treat your guest as if they are on vacation.
  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. Share an online resource or tool.

    • Google G Suite
  9. What's one piece of technology you've adopted in your 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. Almost everything worth doing is going to be hard.
    2. Negatives can be positives, you just haven't realized it yet.
    3. Take time to reflect on the things you've actually accomplished.

Contact Info

Thisisadamjohn@gmail.com

@thisisajohnson

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 476_Adam_Johnson_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

 

In this episode with Mike Milan, we discuss:

  • Being a person of value by solving problems.
  • When in charge, take charge.
  • Fear being the indicator to press on.
  • Leaning into your strengths.
  • Taking away your staff's reasons not to work.
  • How to attract people onto yourself with karma.
  • How recruiting takes non-stop effort every day.
  • Even if you're not hiring, hire people who are a right fit for your business.  Make room for them.
  • Setting standards so you can evaluate staff performance.
  • Having a nest egg of people to draw on for employment opportunity.
  • The significance of cashflow.
  • Becoming active in your community to gain loyal customers.
  • Converting the day to day to processes, while not being overly automated.

With more than 20 years of experience and an MBA from Baylor University, Mike Milan is VP of Customer Success at Finagraph. Prior to joining Finagraph, Mike was President of J&M Investments which owned and operated various companies in the hospitality staffing, food and beverage, real estate management, and consulting industries.

 

Show notes…

Favorite Success Quote or Mantra.

"Solve a problem."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    1. Having perseverance coupled a strategy.
  2. What is your biggest weakness?

    • Being too kind-hearted.
  3. What's a current challenge? How are you dealing with it?

    • Financial education of business owners.
  4. Share one code of conduct or behavior you teach your team.

    • Treat everyone as if they are your best customer.
    • I will not lie, cheat, steal, or tolerate those who do.
  5. What is one uncommon standard of service you teach your staff?

    • Create an "Aura".
      • Acknowledge in minutes
      • Update
      • Resolve
      • Approach
  6. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  7. Share an online resource or tool.

    1. Business Boot Camp
    2. Business Insanity 
  8. What's one piece of technology you've adopted in your 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?

    1. Solve a problem
    2. Control what you can control
    3. Live, love, laugh.

Contact Info

Mike@finagraph.com

 @biztechnitian

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 475_Mike_Milan_mixdown.mp3
Category:general -- posted at: 2:51pm EDT

In this episode with Stefan and Sofia Soltys, we discuss:

  • What Stefan and Sofia learned hospitality observing their parents.
  • Learning from a variety of people and discovering what works for you and doesn't work for you.
  • Assuming what the guest wants and initiating the interaction.
  • Finding the sweet spot between starting too small or starting too big.
  • What good communication looks like.
  • Tips on how to communicate using your body language.
  • Being tired of working for other people.
  • The importance of having a good lawyer when purchasing a restaurant space.
  • Researching your landlord before signing a contract.
  • Trust your gut, but also question it.

Sister and brother team, Sofia and Stefan Soltys have hospitality in their blood. Growing up in the two restaurants their parents owned and operated, it was only natural for them to one day own their  restaurants. In 2014, they opened Frances Food & Coffee, a cafe dedicated to supporting local businesses. Their latest venture, Little Odessa specializing in Eastern European food and local beers, and opened to months ago with acclaim.

Show notes…

Favorite Success Quote or Mantra.

"Onwards and upwards."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • High Energy.
    • Attention.
    • Respecting staff.
    • Having fun.
  2. What is your biggest weakness?

    • Perfectionist.
    • Too empathetic.
  3. What's one question you ask or thing you look for during an interview?

    • Look for nervousness- It says they care.
    • Smile.
  4. What's a current challenge? How are you dealing with it?

    •  Managing cost.
  5. Share one code of conduct or behavior you teach your team.

    • Treat your guest like a friend.
    • Staying on your toes.
  6. What is one uncommon standard of service you teach your staff?

    • Having a greater sense of awareness of anticipated needs.
  7. Share an online resource or tool.

  8. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Merchant Facility
  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. Give it a shot.
    2. Be nice .
    3. always have fun.
    4. Don't sweat the small stuff.

Contact Info

Instagram: @odessafitzroy

Website www.littleodessa.com.au

www.francisfoodandcoffee

Thanks for Listening!

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

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

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

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

Huge thanks to Stefan and Sofia Saltys for joining me for another awesome episode. Until next time!

 

Direct download: 474_Stefan_and_Sofia2_mixdown.mp3
Category:general -- posted at: 5:16am EDT

In this episode with  Doug Radkey, we discuss: 

  • Why it is so important to love the work you do, ESPECIALLY in this industry. 
  • How owning a restaurant goes far beyond a love for to cooking.   
  • The importance of networking when you're young.
  • Getting outside your comfort zone. 
  • Sacrificing social life to get ahead in your career. 
  • Staying organized and living your life off a list of to dos. 
  • The 3 key plans you need when opening a restaurant.
    • Feasibility Plan.
    • Concept Develop Plan.
    • Business Plan.

Doug Radkey is the owner and founder of Key Restaurant Group, a restaurant/bar start-up development agency in Canada. With 17 years of experience, Radkey is a leading voice in the development of feasibility studies, unique concepts, business plans, marketing plans, memorable menus, guest experiences, and financial management systems.

 

Show notes…

Favorite Success Quote or Mantra.

Whatever you do, make sure you wake up excited to go to work ever day. If you're not, find new work.  

Resources mention

getflow.com

keyrestaurantgroup.com/solutions/

 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Patience
  2. What is your biggest weakness?

    • Being too patient. 
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "What are three things you use a pencil for?"
  4. What's a current challenge? How are you dealing with it?

    • Going through the technology options out there. 
  5. Share one code of conduct or behavior you teach your team.

    • Be creative.
    • Think outside the box. 
  6. What is one uncommon standard of service you teach your staff?

    • Empower your team make decisions on the spot. 
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Toast
    2. Touch Bistro
  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. Hire the person. Not their experience
    2. Maximize every moment
    3. Be innovative. 

Contact Info

Keyrestaurantgroup.com

@KeyRestaurants

 

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 473_Doug_Radkey_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Clinton McIver​, we discuss: 

  • Knowing and having the mentality that the hard days make the good days. 
  • How Chef McIver fell in love with foods ability to make people happy. 
  • The benefits of doing an apprenticeship instead of going to culinary school. 
  • The diversity of people you get to experience working in hospitality. 
  • Creating the personal mission to learn as much as you can as quick as you can. 
  • How success in this industry comes from valuing quality over quantity. 
  • Overcoming extreme sickness to come back even stronger than before.
  • Tasting your own food. 
  • Channeling out the bad and focusing on the good, and what you want. 
  • The proper way board and turn around a failing restaurant.   
  • Treating everyone moment of your life as if your future investor is standing right in front of you. 
  • Not being willing to trade autonomy for startup capital. 
  • Surrounding yourself with key people who are strong where you're weak. 
  • Holding high standards for yourself results in attracting onto yourself others who have high standards. 
  • Doing whatever it takes to make sure the people who come to your restaurant come back. 

Clinton McIver​ sharpened his teeth as sous chef at Vue de Monde. However, it was at Clayton Bowls Club where he truly made his name. After finishing at the Clayton Bowls Clube, Mclver got to work building his dream restaurant. I n the Winter of 2016 the 34-seat, Amaru, opened to much acclaim. They're still going strong.

Show notes…

Favorite Success Quote or Mantra.

"The Harder days make the good days. Persistence is key." 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Determinism.
  2. What is your biggest weakness?

    • Discipline and self control to not have too much fun. 
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "What do you want to achieve in life?"
  4. What's a current challenge? How are you dealing with it?

    • Finding key staff members. 
  5. Share one code of conduct or behavior you teach your team.

    • Hold esteem for yourself.
  6. What is one uncommon standard of service you teach your staff?

    • Be real.
    • Be yourself. 
    • Have fun.  
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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 relentless for what you want in life.
    2. Surround yourself with the people you want to be. 
    3. Remember to love and have fun. 

Contact Info

AmaruMelbourne.com.au

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Clinton McIver for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 472_Clinton_McIver_2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Chris Wade, we discuss:

  • How desire for travel brought Wade to becoming a chef.
  • Nailing down and sticking to basic principles.
  • Discipline to follow standards.
  • Working for the best, but not staying more than 12 months.
  • Not letting the critics get the best of you.
  • Listen to and giving the guest what they want.
  • Creating opportunity on your menu for the big spender and wow factors.
  • The older you get, the less you put on the plate, because of how more confident you are.
  • Not letting ego and partying get in the way of your success.
  • Taking time to be grateful for what you have accomplished instead of being envious of what you've yet to accomplish.
  • Spoiling your guest in the beginning to make them a regular.
  • How regulars come back for the people behind the restaurant, not the food.

Graduate of box hill, Chef Chris Wade AKA the Steak Mistro has spent  many years cooking and learning alongside the greats, in some of the best-known restaurants in the world. Today Chef wade serves as Executive Chef and Part owner  at Steak Ministry, in Melbourne, Australia.

 

Show notes…

Favorite Success Quote or Mantra.

"It all starts with the right ingredients, then just bring creativity to the table."

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Drive.
    • Passion.
  2. What is your biggest weakness?

    • Patience for silly people who don't try their best.
  3. What's one question you ask or thing you look for during an interview?

    • Excitement to join his time.
  4. What's a current challenge? How are you dealing with it?

    • Preparing for a world tour.
  5. Share one code of conduct or behavior you teach your team.

    • Don't lie.
    • Don't work in silence.
  6. What is one uncommon standard of service you teach your staff?

    • The level of education and training they give their staff.
  7. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Work hard.
    2. Stay focused.
    3. Forward planning is the key.

Contact Info

Steak Ministry Bar & Grill

ChefChrisWade.com

Instagram @ChefChrisWade

Facebook/STKMChef

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 471_Chris_Wade_2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

To set up a demo with Untappd, CLICK HERE

In this episode, Untappd's Brandon Walker, we discuss:

  • What makes Brandon an expert on Untappd.
  • Untappd's organizational history.
  • How you can use Untappd for marketing.
  • How you can use Untappd for its consumer analytics.
  • The support systems Untappd porvides its users.
  • How Untappd improves customer engagement.
  • How Untappd improves in house efficiencies.
  • The features you can upgrade to on the Untappd platform.
  • How you can get complimentary in house promotions (valued at $300) if you USE MY LINKS to set up a demo.

Brandon Walker is the VP of Sales for Untappd for Business (launched in February 2016) - a SaaS product geared to help beer-oriented businesses grow and better connect online. For the past 18 months, Brandon has been building a sales force that's grown from 1 to 60 people.  Currently, there are over 14,000 businesses using the Untappd software.

Show notes…

Favorite Success Quote or Mantra.

"Try to always view change as evolution and failure as a stepping stone to success."

 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Contact Info

To set up a Demo or to learn more about Untappd for Business, CLICK HERE

Thanks for Listening!

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

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

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

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

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

Direct download: Brandon_Walker_Untappd1_mixdown.mp3
Category:general -- posted at: 3:30am EDT

This is the 2nd interview with Chef Shawn Quade and Veronica Fill. To get the full back story, head over to restaurantunstoppable.com/297.

In this episode with Chef Shawn Quade and Veronica Fil, we discuss:

  • The role delegation plays in expanding your business.
  • How delegation and giving people equity in the business increases drive, moral, and overall energy of the team.
  • What Veronica and Chef Quade find appealing about the Los Angelos market.
  • Doing only what you are best at, and surrounding yourself with a team of people who are better at all the other things.
  • How surrounding yourself with great people doesn't just happen; it takes constant, gentle pressure.
  • When opening a second location, getting the first location to the point where it doesn't need you to operate efficiently.
  • The goal being to make yourself redundant on a day to day basis.
  • Sharing the spotlight with your team.
  • How awards and other accolades are becoming a bunch of shit and how they have more to do with advertising and marketing than anything else.
  • Having someone on team to do the boring stuff (organizing contract, managing media, economics, trends, price forecasting).
  • The benefits of pre-ticketed dining.
  • Having definite strategies and goals put in place.
  • Looking at what everyone else is doing, then do the opposite.
  • The difference between the American and Australian markets.
  • Creating new categories to instantly become #1.
  • Having an open-mind toward technology.

Show notes…

Favorite Success Quote or Mantra.

"You can't fail if you haven't stop trying yet."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

Resources Mentioned

  • Episode 297- My first recording with Chef Quade and Veronica Fil
  • Typsy
  • Tock

Contact

Instagram

@Restaurant_Lume

@MrHarrysMark

Website

RestaurantLume.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 Shawn Quade and Veronica Fil for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 469_Ronnie_Quade__mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

In this episode with Michael Lennox, we discuss:

  • How Lennox became a successful restaurant owner with ZERO restaurant experience.
  • How the opening of the Atlanta Belt Line has been creating new opportunity for local restauranteurs.
  • How Lennox is using skills he picked up from his law and real estate experience as a restaurateur.
  • Key things to consider when negotiating a lease.
  • How to get an SBA loan with no prior industry experience.
  • Surrounding yourself with a team of people who are strong where you're weak.
  • Centralizing the communication between the FOH and BOH through the GM.
  • Keeping your cool under pressure so your negative energy doesn't affect your team. 
  • Surrounding yourself with managers who have strong networks.
  • Giving your managers opportunity to grow.
  • Freeing yourself from the day to day with delegation so you can redirect your focus to working on the business.
  • "Shaking the ghost" out of pre-existing restaurant spaces before moving a new restaurant in.

 

Michael Lennox is a 33 year old Atlanta native. Upon returning to his hometown and prior to his career as a restaurateur, Lennox practiced law. Lennox took his first swing at the restaurant industry in 2014 with Ladybird Grove & Mess HallFollowing Ladybird's success, Lennox opened sister restaurants Muchacho and Golden Eagle in the fall of 2017 to much acclaim.

Show notes…

Favorite Success Quote or Mantra.

"Genius is 1% inspiration 99 perspiration."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Trusting your team. Early and often. Ask questions later.
  2. What is your biggest weakness?

    • Being his own biggest critic.
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "What do you like to cook during your free time?"
  4. What's a current challenge? How are you dealing with it?

    • Building up the management company.
  5. Share one code of conduct or behavior you teach your team.

    • Even if you Don't know that right solution or answer, just try as hard as you can. 
  6. What is one uncommon standard of service you teach your staff?

    • Put yourself in the guest shoes.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Fintech
  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. Try the hardest in everything you do.
    2. Never tell a line.
    3. Always give your friends and family the shirt off your back.

Contact Info

@ladybirdatlanta

@MuchachoATL

@GoldenEagleATL

 

Thanks for Listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 468_Michael_Lennox_2_mixdown.mp3
Category:general -- posted at: 6:20am EDT

In This episode with Jolt App's Ben Morrell, we discuss:

  • Jolt's company history. 
  • Why the Jolt app was created. 
  • Some of Jolt's major features. 
  • How Jolt saves you time and money. 
  • How Jolt helps reduce stress. 
  • How Jolt empowers your team, and makes the work place more fun.
  • How much it cost to use Jolt. 

Ben Morrell is one of Jolt's original ten employees and works as one of their lead account executives. He joined the company when they were still a small garage startup around 5 years ago. In that time he has seen Jolt grow into a company of over 120 employees with thousands of customer worldwide. Jolt has developed some of the industry's leading technology to help streamline operations, boost accountability, visibility, and productivity, and help save restaurant owners thousands of dollars.

To learn more about Jolt,  CLICK HERE to schedule a one-on-one demo with Ben Morrell or https://calendly.com/benjamin-morrell/30min/

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Contact Info

Benjamin.Morrell@joltup.com

joltup.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 Morrell & Jolt for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 467_Ben_Morrell_Jolt_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Rob Perez, we discuss:

  • Being self aware of your energy level as a leader. If you have high energy, you'll bring people up. If you have low energy you'll bring your people down. No one will exceed your energy.
  • The significance of systems and processes in scaling.
  • Taking advantages of the moment.
  • Choosing to focus on the rainbow instead of the storm.
  • The importance of delegating more instead of trying to do it all.
  • How overworking and not asking for help leads to burnout.
  • Thinking of your brand as a country.
  • The difference between working for corporate operation VS your own independent.
  • Working as a franchise opener so you can get experience with restaurant openings, before opening your own.
  • Telling the story and creating the picture of what you're trying to build before you start building it.
  • Learning to slow down when you communicate.
  • How financial freedom and general freedom from your restaurant comes from volume. You need to earn so much in order to remove yourself from the operation.
  • When you know its time to scale from one location, to two locations, and then to three locations.
  • What led to opening the social enterprise, DV8 Kitchen.
  • How success in a social enterprise comes from not lowering your standards.
  • The role human dignity plays in the success of a social enterprise.

Rob Perez got his start in the restaurant business as a young man living in California. He would go on to spend over a decade between the Hard Rock Cafe and Walt Disney Company. In 2008, Perez, along side wife Diane, launched a new casual dining concept in Lexington, KY, Saul Good Restaurant and Pub. In the years that followed, the couple opened two more restaurants under the Saul Good brand. In 2017, the Perez family opened Lexington's first social enterprise restaurant, DV8 Kitchen, with the mission to provide a second chance for individuals recovering from Alcohol and drug addiction.

Show notes…

Favorite Success Quote or Mantra.

" You gotta know your numbers. We're not talking P&L's we're talking your personal #. If you are a 7 no one is every going to be higher than that number."


Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!


 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Passion.
  2. What is your biggest weakness?

    • Patience.
  3. What's one question you ask or thing you look for during an interview?

    • Look for people who are self-aware.
  4. What's a current challenge? How are you dealing with it?

    • Operating in a saturated restaurant market.
  5. Share one code of conduct or behavior you teach your team.

    • Know your number.
  6. What is one uncommon standard of service you teach your staff?

    1. Be proactive
    2. Anticipate needs of the guest.
  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. Share an online resource.

    1. Micros Pulse
    2. PWhat's one piece of technology you've adopted in your restaurant and how has it influence operations?
    1. eople Matter Now operates as Snag
    2. Hotschedule
  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. Believe in something bigger than you.
    2. Put your family as a prior.
    3. Serve people.

Contact Info

Blue Grass Hospitality

Brian Mcardy

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: Rob_Perez_2_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Mark Jensen, we discuss:

  • Being realistic about the level of work required to open a restaurant.
  • Asking yourself, "Are you willing to handle that level of work?" 
  • Traveling and living to find your passion. 
  • Being patient during the come-up. Put your nose down, do the work, and give all of yourself. The more your put in now the more you'll get out later. 
  • The influence of a Biology Degree in cooking. 
  • How blowing up and being angry doesn't work as a leadership style anymore. 
  • Scaling from catering, to mobile truck, to brick and mortar.
  • Slowly building your brand and network as your growing. 
  • Comparing yourself globally, not locally. 
  • Things to be considered when scaling with a food truck.  
  • Using Kickstarter to get a little cash and to show investors that you're building momentum.
  • Keeping hope during the loan processes. 
  • Abandoning the idea of getting money from investors, at the expense of losing authenticity. 
  • Not spreading your team to thin by offering lunch and dinner. 
  • The Benefits of Pre-ticked seasonal Sunday supers. 
  • Using lists.
  • Being aware of your energy and how your emotions are impacting those around you.

Starting in his family’s restaurant in Vermont, Chef Mark Jensen was soon working in restaurants in France, Scotland, Italy, and finally back in New England. Eventually, Jensen brought his family to Lexington, KY, where he began Mark Jensen Catering. The catering company evolved to include Fork in The Road Mobile Galley. In the summer of 2015, Jensen took the momentum he gathered from the mobile food truck and opened Middle Fork Kitchen Bar to much acclaim.

Show notes…

Favorite Success Quote or Mantra.

"You should only aspire to what you're willing to achieve."

 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Focus.
    • Perseverance 
    • Not taking on more than he's willing to take on. 
  2. What is your biggest weakness?

    • Thinking he can do it all.
    • Time management. 
  3. What's one question you ask or thing you look for during an interview?

    • Let the interviewee talk.
    • Find out if they have a plan.
  4. What's a current challenge? How are you dealing with it?

    • Overcomeing the day to day.
  5. Share one code of conduct or behavior you teach your team.

    • Excellence at all levels.
  6. What is one uncommon standard of service you teach your staff?

    • Truthfulness.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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 yourself.
    2. pay attention.
    3. Do good. 

Contact Info

Chef@middleforkkb.com

www.middleforkkb.com

 

Thanks for Listening!

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

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

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

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

Huge thanks to CHEF MARK JENSEN for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: Mark_Jensen_2_20180413T082203.612024_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Billy Terrell, we discuss:

  • Creating a feeling of camaraderie and comfort for your guest.
  • Being able to seperate the good drunks from the bad drunks.
  • Being able to tell bad drunk in the most polite way they're being a bad drunk.
  • Crazy stories from his Bull Riding days.
  • How success doesn't always have to be centered around money. It can also be centered around happiness.
  • The qualities of  "bartender's bartenders."
  • As a bartender, why it is smart to put an end to conversations around religion and politics.
  • Love what you do. Your guest will feel it. They'll feel it even more if you don't love what you do.
  • The BBQ culture of sharing what you know.
  • Why sharing what you know is good for business and makes everyone better.
  • Your biggest competition being yourself.
  • Keeping it simple and being patient.

Hailing  from Red Bay, AL, Billy Terrell got his food and beverage career started bartending. As far back as he can remember, whenever he was in a new city he made it his personal mission to hunt down that cities best BBQ. In 2002 Billy got the cooking itch while in Nashville cooking for inner city youth. That triggered a series of events which ultimately lead to The Beached Big and TinWest BBQ.

Favorite Success Quote or Mantra.

"If you are putting your name on it, it has to be as good as you can make it."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Doing what he likes.
    • Being true to himself.
  2. What is your biggest weakness?

    • Time management.
  3. What's one question you ask or thing you look for during an interview?

    • Hire people you can get along to.
  4. What's a current challenge? How are you dealing with it?

    • Getting over his cold.
  5. Share one code of conduct or behavior you teach your team.

    • Believe in what you're doing.
    • If you are saying you are the best, you better believe it.
  6. What is one uncommon standard of service you teach your staff?

    • Eye contact.
    • Don't just hand people food, hand them your excitement for the food they're about to eat.
  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. Share an online resource or tool.

    • Terry doesn't leverage online resources. He's more into
  9. What's one piece of technology you've adopted in your 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. Listen to your customers... to a point. You can't please them all.
    2. Leave a legacy.
    3. Love everyone.

Contact Info

@thebeachedpig

Thanks for Listening!

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

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

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

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

Huge thanks to BILLY TERRELL for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: Billy_Terrell_2_mixdown.mp3
Category:general -- posted at: 11:52pm EDT

 

In this episode with Carey Bringle, we discuss:

  • What BBQ means to Carey; fellowship.
  • Transparency with why and how you do things and not letting the critics get to you.
  • Mentoring someone to the point where they can go out and start their own then and helping them when the time comes.
  • Starting your restaurant as a side hustle or hobby, and slowing scaling into full time.
  • Being patient for the right location.
  • Finding partners/investors who believe in you and give your free range.
  • Learning from your failures.
  • The risk of not having a back up plan.
  • Developing your personal brand.
  • Networking and strategically aligning your personal brand with other brands that are doing well.
  • Going to other successful restaurateurs for advice when starting your restaurant.
  • Taking the time to figure out the numbers before you open.
  • Sharing your knowledge with those looking to open a restaurant.
  • Making your guest feel like they are a part of the family.
  • Starting a restaurant spending every day doing every job and slowly creating trust, and systems to empower your tea m and slowly remove yourself from the day to day.

A Nashville native with deep-seated roots in West Tennessee BBQ culture, Carey Bringle developed an appreciation for ‘BBQ at a young age. He would spend much of his young adult live being mentor by uncle, Bruce Bringle, and competing as a champion BBQ'er. Bringles famous Peg Leg Porker opened in 2013 to offer Peg Leg Porker sauces and rubs, a new line of professional-grade home smokers, and Peg Leg Porker Tennessee Straight Bourbon Whiskey and of course, some damn good BBQ. On top of all of this Carey recently started his on podcast. Peg Leg Porker Live from the BS corner.

Show notes…

Favorite Success Quote or Mantra.

Opportunity comes often. It knocks as often as you have a trained ear to hear it, a trained eye to see it, a trained hand to grasp it, and a train head trained to use it.

 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being true to himself.
  2. What is your biggest weakness?

    • Loud mouth.
  3. What's one question you ask or thing you look for during an interview?

    • Look for fun people.
  4. What's a current challenge? How are you dealing with it?

    • Focusing on the most important things, and not spreading himself too thin.
  5. Share one code of conduct or behavior you teach your team.

    • Treat everyone like family.
  6. What is one uncommon standard of service you teach your staff?

    • Share the tips with everyone.
    • Thats not my job doesn't exist.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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. Cant never could.
    2. Be honest and true to yourself.
    3. Work your ass off.

Contact Info

@Peglegpoker

/peglegporker

www.peglegporker.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 Carey Bringle for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: Carey_Bringle_3__mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Deb Paquette, we discuss:

  • How helping people is what drives Chef Paquette.
  • Identifying those who are with you for more than just the job, and helping them through their career.
  • Discovering mentors through books.
  • Working in the industry for others for at least 5 years before trying to open your own restaurant. You've got to make sure its what you want to do, plus you gain more clarity over time.
  • Understanding that not everyone has the same experience as you. What might be common sense for you is not common sense for everyone.
  • How to show someone the right way to do something.
  • Approaching angry tables with positive energy.
  • The key to good to communication is asking questions and listening.
  • Understanding value in an industry of small margins.
  • The significance of trusting and believing in your people.
  • Learning that not everyone is going to love your style and to not take it personally.  Don't let the negative reviews get you down.
  • How to defuse awkward and difficult guest.
  • Taking jobs early on that will teach you about management, systems, and structure.
  • A female potty mouth's opinion on #metoo.

Chef Deb Paquette has been working in Nashville for 30+ years. After graduating form the culinary institute of America, she became the first woman in TN to qualify as a certified executive chef.  She’s won countless awards and accolades and was the chef/owner of Zola – named in Gourmet Magazine as one of the Top Sixty Restaurants in the United States. IN 2012 Chef Deb came out a short lived retirement to join forces with 4-Top hospitality as Executive chef at ETCH. Four years later the partnership opened a second location, ETC.

Show notes…

Favorite Success Quote or Mantra.

"You need work ethic and to be a nice person."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Work Ethic.
    • Humor.
  2. What is your biggest weakness?

    • Patience.
  3. What's one question you ask or thing you look for during an interview?

    • "Do you you play nice with others?"
  4. What's a current challenge? How are you dealing with it?

    • The lack of work ethic from the new generation.
  5. Share one code of conduct or behavior you teach your team.

    • Communicate everything.
    • If you don't know the answer to something, ask.
    • If you did something wrong, tell me.
  6. What is one uncommon standard of service you teach your staff?

    • Being knowledgable servers.
  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. Share an online resource or tool.

    • The Google Machine
  9. What's one piece of technology you've adopted in your 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. If you're not having fun, dont do it. be Be happy.
    2. Eye contact.
    3. Love your family.

Contact Info

ETCH

ETC

Thanks for Listening!

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

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

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

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

Huge thanks to Deb Paquette for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 462_Deb_Paquette_3_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

In this episode with Derin Alemli, we discuss:

  • Being true to yourself.
  • Studying the consumer market.
  • Retaining the human element in a technology driven restaurant.  
  • Using catering to scale into a brick and mortar.  
  • Using ingredients that can be integrated across multiple menu items.
  • The lean startup methodology. 
  • Starting with a "minimal viable product".
  • Keeping your menu simple, yet interesting.
  • How to sell a vision.
  • Using SBA loans to validate the vision and find more funding. 
  • What to consider when finding a location. 
  • What the flow of a high-tech, low-touch company looks likes.
  • Why Derin decided to go with proprietary technology. 

Graduate of the University of Central Florida and the University of Chicago, Derin Alemli is a cereal entrepreneur. His first entrepreneurial success, DownBeats, set Derin up to tackle his newest entrepreneurial venture Square Roots Kitchen, a fast casual restaurant using technology to give customers the ultimate meal customization experience. Their theory is that an automated restaurant, if done right, can give consumers an easier and more personalized experience that's fast while allowing to operate with minimal staff members.

Show notes…

Favorite Success Quote or Mantra.

"Be true to thy own self."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Contact Info

@DerinAlemli

@SquareRootsKitchen

www.squarerootskitchen.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 Derin Alemli for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 46120Derin20Alemli_20180320T050444.095011_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

In this episode with Chef Margot McCormack, we discuss:

  • Keeping it simple... Make it taste good.
  • Learning the importance of systems and organization.
  • Understanding that you are the only person that makes your restaurant a priority and giving freedom from your restaurant to your employees.
  • What you can learn from working for a corporate restaurant.
  • Encouraging people who've "got it". 
  • The value in doing your own thing.
  • Maximizing the college experience.
  • Welcoming people into your restaurant as if you were welcoming them into your house.
  • Choosing to be a part of the solution and not a part of the problem.
  • When opening a restaurant, start where you can, not where you think you should.
  • Being careful about who you're partnering with.
  • The value of just taking a leap and starting.
  • Scaling from one locations to two locations

Nashville native, Chef Margot McCormack is a graduate of UT Knoxville and the Culinary Institute of America.  1995 After spending some time cooking in NYC, Chef McCormack returned to Nashville as Executive Chef of F. Scott's. In 2001 Chef McCormack opened her own restaurant Margot's Cafe and Bar. Five years later she opened her second location, Marche Artisan Foods. Both restaurants are going strong to this day. Also Chef Margot was just nominated for James Beard "Best Chef Southeast". Woot woot! 

Show notes…

Favorite Success Quote or Mantra.

"Make it taste good."

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

 

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?

    • Work ethic.
  3. What's one question you ask or thing you look for during an interview?

    • hire for hospitality.
    • Hire the person, not what they can do.
  4. What's a current challenge? How are you dealing with it?

    • Staffing.
    • Adopting to the cultural changes. Example. Tattoos and piercing are now ok.
  5. Share one code of conduct or behavior you teach your team.

    • Bring something to the table.
  6. What is one uncommon standard of service you teach your staff?

    • Make a human connection to the guest.
  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. Share an online resource or tool.

    • instagram
  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. Have fun.
    2. Work hard.
    3. Make memories.

Contact Info

@MargoCafe

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Margot McCormack for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 46020Margot20McCormack_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Tandy Wilson, we discuss:

  • How hard word and creativity is enough to make it in this industry.
  • How if anyone tells you they know everything about food or the restaurant business, they're full of shit. 
  • Why letting drugs and alcohol run your life is simply not worth it. 
  • How good it feels to turn your life around.
  • Applying simple techniques and the striving to be perfect. 
  • Keeping your station organized.
  • Going after passion and not the money. 
  • The power of having a goal and writing it down. 
  • Biting your tougnue and absorbing information. 
  • Keeping a journal to document your life.
  • Saying you "buy local" when only a few local items exist on your menu being bs.
  • Advice on how to build a business plan.
  • Knowing your numbers.
  • Sharing growth and opportunity with your people.  

 

Native of Mt. Juliet, TN, from an early age, Chef Trey Cioccia developed a deep connection to food, the land, and farming. Cioccia spent 16 years working as a line cook. Four of which were at, The Hermitage Hotel's Capitol Grille, where many Nashville chefs get there start. In 2013 he opened The Farm House in SoBro District of Nashville. 3 years later he opened Black Rabbit.

Show notes…

Favorite Success Quote or Mantra.

"With respect, hard work, and creativity, you can get somewhere." 

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

 

 

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Sense of urgency.
    • Consolidation is consideration.
  2. What is your biggest weakness?

    • Doesn't know when to stop.
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "What book are you reading?"
  4. What's a current challenge? How are you dealing with it?

    • Trying to get ahead. 
    • Know that every person coming into your restaurant who puts food in their mouth is taking care of your family and team.  
  5. Share one code of conduct or behavior you teach your team.

    • Don't rip tape. 
  6. What is one uncommon standard of service you teach your staff?

    • Let the guest be the guest.
  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. Share an online resource or tool.

    • For the Small business magazine
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    • Become Excel spreadsheet champion
  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 Honest every day.
    2. Don't play with politics.
    3. Be Who you are. 

Contact Info

Instagram: 

@tciocciatn

@thefarmhousesobro

@blackrabbittn

Websites:

TheFarmHouseTN.com

BlackRabbitTN.com

 

Thanks for Listening!

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

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

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

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

Huge thanks to Trey Cioccia for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 459_Trey_Cioocia_20180401T095839.074989_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Brett Ottolenghi, we discuss:

  • How Brett got into the business of food importing.
  • Having something to fall back on if your entrepreneurial venture doesn't work.
  • Advice on how to bring a food product to market.
  • Certain logistics that you can get caught up on when bringing a product to market.
  • How doing one thing really well can take you far.
  • Taking whats good and making it better
  • Why Brett founded the Vegas Food Expo (VFX)
  • What to expect at the Vegas Food Expo
  • Trends in the restaurant industry.
  • Why following trends is not always a good idea.
  • Leveraging trends to create new products.

Brett Ottolenghi began in the food industry in 1998 importing truffles from Europe and selling directly to home gourmets via trufflemarket.com. In 2003, Trufflemarket.com evolved involved into artisanal foodsOttolenghi is also the founder of the Vegas Food Expo (VFX)-an American food trade show designed for small and innovative companies that might not have the budget to present at larger food shows and connects them with retailers, chefs, restaurant owners and potential investors.

 

In this episode with Brett Ottolenghi, we discuss:

  • How Brett got into the business of food importing.
  • Having something to fall back on if your entrepreneurial venture doesn't work.
  • Advice on how to bring a food product to market.
  • Certain logistics that you can get caught up on when bringing a product to market.
  • How doing one thing really well can take you far.
  • Taking whats good and making it better
  • Why Brett founded the Vegas Food Expo (VFX)
  • What to expect at the Vegas Food Expo
  • Trends in the restaurant industry.
  • Why following trends is not always a good idea.
  • Leveraging trends to create new products.

Brett Ottolenghi began in the food industry in 1998 importing truffles from Europe and selling directly to home gourmets via trufflemarket.com. In 2003, Trufflemarket.com evolved involved into artisanal foodsOttolenghi is also the founder of the Vegas Food Expo (VFX)-an American food trade show designed for small and innovative companies that might not have the budget to present at larger food shows and connects them with retailers, chefs, restaurant owners and potential investors.

Show notes…

Favorite Success Quote or Mantra.

"If you really look closely real over night success took a long time."

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

 

Contact Info

VegasFoodExpo.com

www.artisanalfoods.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 Brett Ottolenghi for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 458_Brett_Ottolenghi_mixdown.mp3
Category:general -- posted at: 3:40am EDT

 

In this episode with Cara Graham, we discuss:

  • Trusting your gut/intuition.
  • The value of working in corporate structure to learn the standards.
  • The authentic personality of your servers coming out in front of your guest.
  • Constantly putting yourself in uncomfortable positions in order to grow.
  • Not being pretentious with your food and beverage knowledge.
  • Learning by constantly taking on new responsibilities.
  • The importance of educating your staff, so your staff can educate your guest.
  • Being confident and sure as a leader.
  • Working together as a team.
  • Giving your people opportunities or risk losing them.
  • Hiring people that mesh well with your team chemistry.
  • How to maintain your cool when someone green is doing something totally stupid.
  • Being open to learning from your staff.
  • The importance of giving back to your community.

Hailing from Pegram, TN Cara Graham got her start in hospitality serving while in college. She instantly fell in love. Over the next 20 years she would progress by constantly challenging herself, and taking on tasks she wasn't accustomed to. She climbed the latter from server, to bar tender, to manager, and eventually to general manager at Eastland in Nashville. It was at Eastland where she met her future business partner, Chef Hal Holden Bache. In 2011, together, they opened Lockeland Table Community Kitchen and Bar.

 

Show notes…

Favorite Success Quote or Mantra.

"Follow your moral compass."

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Paying attention.
    • Constantly living in a place of growth.
  2. What is your biggest weakness?

    • Worries too much.
  3. What's one question you ask or thing you look for during an interview?

    • Pay attention to body language.
  4. What's a current challenge? How are you dealing with it?

    • Work-life-balance.
      • She has overcome this by empowering her team.
  5. Share one code of conduct or behavior you teach your team.

    1. Be kind.
  6. What is one uncommon standard of service you teach your staff?

    1. Be yourself.
    2. Know your menu.
    3. Know the stories behind the food.
  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. Share an online resource or tool.

  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. work hard
    3. find what you love.

Contact Info

Cara@lockelandtable.com

Email: employment@lockelandtable.com

Instagram: @lockelandtable

Chef Hal's personal Instagram:@chefhalholdenbache

Facebook/lockelandtable

Thanks for Listening!

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

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

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

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

Huge thanks to Cara Graham for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 457_Cara_Graham_mixdown.mp3
Category:general -- posted at: 3:30am EDT

[smart_track_player url="http://traffic.libsyn.com/restaurantunstoppable/456_Chef_Hal_Holden-Bayche_mixdown.mp3" twitter_username="ericcacciatore" ]

In this episode with Chef Hal Holden-Bache, we discuss:

  • The new generation being the generation that brings us back to doing things the old way, "Getting their hands in the dirt!"
  • Traditional education not necessarily being the best path.
  • Surrounding yourself with the greatest if you want to be the greatest. ESPECIALLY during the come up.
  • How kitchen culture has evolved to be more supportive and collective.
  • If you bust your ass for others, they'll bust their ass for you.
  • Life in an apprentice program.
  • The importance of learning to cook for the guest and not for yourself.
  • Being mindful of how the menu you write affects your team.
  • The power of a well balanced group of three in a partnership.
  • making a list of nonnegotiable list of things you'll need to be happy.when opening a restaurant.
  • How when you go to work for the best during your come up, the best come to work for you.
  • Your goal being managing managers.
  • Not being one of those chefs who says they lost their life to their restaurant.
  • Creating standards and sticking to them.
  • How to handle critiques.

Chef Hal Holden-Bache attended Shepherd University in his home town of Shepherdstown, WV. After graduating, Hal fine-tuned his abilities apprenticing at the world-class Greenbrier Hotel and Resort. When he wasn't apprenticing he was seeking the mentorship of Certified Master Chefs, and world renowned restaurateurs. In 2002 he arrived in Nashville, TN. 10 years later he, along side business partner, Cara Graham, opened Lockeland Table Community and Bar. Six years later they're still going strong.

 

Show notes…

Favorite Success Quote or Mantra.

"Teamwork makes the dream work!"

"Chemistry is more important than talent sometimes."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Social and emotional intelligence.
  2. What is your biggest weakness?

    • Desire to be a father.
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "What book are you reading right now?"
      • You can learn a lot from a person with this questions.
  4. What's a current challenge? How are you dealing with it?

    •  making adjustments to his team with the departure of his Sous Chef.
  5. Share one code of conduct or behavior you teach your team.

    • Control your emotions.
    • Take care of your health.
  6. What is one uncommon standard of service you teach your staff?

    • Treating every person as a VIP
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

    The Art of Living According to Joe Beef: A cookbook of Sorts

  8. Share an online resource or tool.
    1. instagram
  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. Education. Get it and give it.
    2. Its possible to be profitable.
    3. Take care of your community.

 

Contact Info

Email: employment@lockelandtable.com

Instagram: @lockelandtable

Chef Hal's personal Instagram:@chefhalholdenbache

Facebook/lockelandtable

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Hal Holden-Bache for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 456_Chef_Hal_Holden-Bayche_mixdown.mp3
Category:general -- posted at: 3:30am EDT

n this episode with chef Debbie Sutton, we discuss: 

  • What Debbie first liked about the hospitality industry; dealing with and making people happy. 
  • Keeping sight of the bottom line. 
  • Bad issues in most restaurants starting at the top. 
  • How to turn around a failing restaurant. 
  • Our responsibility as business owners to see the good and strengths in others, pulling it out of them, and helping them along their path in life. 
  • Holding people back from progressing for your own benefit being the worst thing you can do. 
  • How success can be defined by how many people you've helped. 
  • How the corporate world put people "in a box" and limits creativity. 
  • The power of declaring what you want in live. Say it out loud! 
  • How Organization is important and if you're not organized find people who are. 
  • Focusing on what you do best keeping the cashflow high. 
  • While it is good to be the best at one thing, don't put all your eggs in one basket. 
  • How less... can be more. Keep it simple. 
  • Why knowing what you're able to do and holding your ground is so important during the negotiation process.
  • Learning how and knowing when to say "no". 
  • How saying no can lead to trust. 

Hailing from New York, Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. In 1999 wanting to offer more, she and her Father chose to open their own café’ and catering business in White House, TN. Today, Debbie is Owner and Executive Chef of 8 Lavender Lane, a full service catering and foods company managing 1,100+ event meals and 250,000+ wholesale sweets per year within the wedding, corporate, and special events arena’s.

Show notes…

Favorite Success Quote or Mantra.

"Be inspired by everyone you meet and everything you see. And, inspire someone every day. 

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

 

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

  

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    1. Not living in a box. 
    2. Optimism. 
  2. What is your biggest weakness?

    • Organization.
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "Why do you want to work here?"
  4. What's a current challenge? How are you dealing with it?

    •  Expansion
  5. Share one code of conduct or behavior you teach your team.

    • Beware of how you present yourself.  
  6. What is one uncommon standard of service you teach your staff?

    • Do whatever it takes to make the customer happy. 
  7. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

  8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Inspire people everyday.
    2. Be inspired by people every day. 
    3. Be inspired by everything you see. 

Contact Info

Debbie@8lavendarlane.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 Debbie Sutton for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 455_Debbie_Sutton_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Jeff Newman, we discuss:

  • How success comes from the work you do after you've done all your work for the day.
  • Whether busy or slow there is always one speed you move in a kitchen.
  • Taking the time to mold the next generation of professionals.
  • continually questioning what you're doing.
  • Organization and list making.
  • Taking the guest prospective to be proactive.
  • The tiny details that make a big difference.
  • Getting out of your education what you put into it.
  • How to manage people.
  • Being true to yourself.
  • Getting over the fear of just starting.
  • Continuous improvements.
  • Taking care of your employees.
  • Having more money than you think you need.

Chef Jeff Newman hails from Lexington, KY and got his start working at the Marriott. While at the Marriott he was offered a scholarship to attend The Culinary Institute of America. After the CIA he fulfilled his obligation with the Marriott and continued to sharpen his teeth at Boone Tavern. In 2014 He partnered Jon Rigsby and opened Blue Door Smokehouse. They've been selling out of brisket daily since.

Show notes…

Favorite Success Quote or Mantra.

"Perseverance and success is based off all the work you do after all the work you've done all day."

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

 

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Positivity.
  2. What is your biggest weakness?

    • Being a dreamer.
  3. What's one question you ask or thing you look for during an interview?

    • Hire people who engage you during the interview.
  4. What's a current challenge? How are you dealing with it?

    • Not being able to meet the meat demand.
  5. Share one code of conduct or behavior you teach your team.

    • Honesty
  6. What is one uncommon standard of service you teach your staff?

    • Know your guest's name and whats going on in their live.
      • it has to be genuine.
  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. Share an online resource or tool.

    1. Mind of a Chef
    2. Instagram
  9. What's one piece of technology you've adopted in your 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. Authenticity.
    2. Acceptance. Be open minded.
    3. Eat good food.

Contact Info

Bluedoorsmokehouse.com

Thanks for Listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 454_Jeff_Newman.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Toa Green we discuss:

  • Opening a restaurant day-by-day, lesson-by-lesson. 
  • Building your team. 
  • Getting out, connecting with local media, and your community. 
  • Paying attention to what your customers want. 
  • When you're on to something lean into it and test the market slowly.
  • Getting your people trained to the point where you can leave your restaurant. 
  • The impact of doing a few things really well. 
  • Giving up on one dream to pursue an even bigger dream. 

A graduate of University of North Carolina at Chapel Hill, before jumping into the culinary scene Toa Green had a background in Journalism, PR, and Marketing. It was during her time as chef and founder of Thai Orchid Cafe when she fell in love with making ice cream. In 2013 Crank and Boom Ice Cream was founded. 5 years later they've expanded the brand to two locations and 40+ Retail partners.

Show notes…

Favorite Success Quote or Mantra.

"Step by step, courageously." 

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being open minded. 
  2. What is your biggest weakness?

    1. being more patient 
  3. What's one question you ask or thing you look for during an interview?

    1. look for:
      • kindness and compassion.
      • people who are well rounded.
      • passion for serving. 
      • people who are fun to be around.
  4. What's a current challenge? How are you dealing with it?

    • Time.
  5. Share one code of conduct or behavior you teach your team.

    • Honesty and openness.
  6. What is one uncommon standard of service you teach your staff?

    • Go above and beyond for hospitality. 
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your 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 yourself
    2. live freely and without fear
    3. love thy neighbor.

Contact Info

Toa@Crankandboom.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 Toa Green for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 453_Toa_Green_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Doug Mullins, we discuss:

  • Anticipating guest needs and exceeding their expectations.
  • Connecting with your guest by listening, processing, and retaining.
  • Growing your community by connecting your guest.
  • Mastering time management to scale.
  • What qualities to look for in employees.
  • How to take over a failing business.
  • Changing atmosphere to change culture.
  • Not over addressing a paticular demographic.
  • entering into a franchise to steal ideas.
  • Finding the perfect balance of systems and culture.
  • The "Nine Box Model".
  • Using organizational charts and chains  of command to improve communication and structure.

After receiving a degree from western Illinois university, Doug pivoted to a career in sales. 1991 he opened his first bar and grill and would open 3 additional operations by 2005. in 2004 Doug bought into a national sports pub franchise, and then transitioned to become a franchisor consultant for that same operation. In 2014 he joined Ouita Michel Restaurant Group as their Director of Operations, where he remains to this day.

 

Direct download: 452_Doug_Mullins_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Dan Wu, we discuss:

  • Not letting being perfect prevent you from starting.
  • Being the biggest version of yourself.
  • The value of knowing people.
  • Seizing opportunity while it last.
  • Working at different restaurants to learn.
  • Doing well by doing good and tying your brand to other brands that are doing good.
  • Being a skilled chef not being nearly enough to run a successful restaurant.
  • Knowing that everyone struggles in the beginning, and you're not alone.
  • Helping those who are just getting started.
  • Rotating everyone through all the stations so the team grows.
  • When people go to bat for you, how you can't screw it up.
  • Your restaurant brand being an extension of your personal brand.
  • Building a narrative while building your brand.
  • Using Kickstarter to promote opening.
  • Strategy for finding investors.
  • Let your people figure it out on their own before interjecting.

 

Originating from China, when Chef Dan Wu was eight years old he moved to the United States. After graduating college, Wu ate his way through San Francisco and New York. In 2014 Chef Wu managed to find himself on Masterchef. After Masterchef, he started his own podcast the Culinary Evangelist, which ultimately lead to opening his own restaurant Atomic Roman located in Lexington, KY.

Show notes…

Favorite Success Quote or Mantra.

"Don't let perfect be the enemy of good."

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Going big.
  2. What is your biggest weakness?

    • Discipline to now do too many things.
  3. What's one question you ask or thing you look for during an interview?

    • Where do you want to be in X years?
  4. What's a current challenge? How are you dealing with it?

    • Staying focused by maintaining interest.
  5. Share one code of conduct or behavior you teach your team.

    • See it from the customers point of view.
  6. What is one uncommon standard of service you teach your staff?

    1. Not nickle and diming people
  7. Share an online resource or tool.

    1. Google
    2. Youtube
  8. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Square
    2. T-sheets
  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. Don't be perfect be the enemy of good
    2. Just do it and always do it better the next time.
    3. do well by doing good.
    4. Good.

Contact Info

Instagram: @Atomicramen

Facebook/Atomicramen

 

Thanks for Listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 451_Daniel_Wu_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Daniel Souder, we discuss:

  • Having the courage to lead.
  • Getting out of your comfort zone. 
  • How you know when you're ready to lead. 
  • Exposing yourself to food and beverage in order to really learning. 
  • Being a person of value by becoming a specialist.  
  • Treating people like individuals.
  • The significance of creating a niche in a market. 
  • How being physically fit is just as important as being mentally fit. 
  • To grow from as an organization you need to grow from your core. 
  • Establishing yourself in growing communities.
  • If something is not possible. Make it possible. Blaze a path.
  • Not only buy food locally but doing all business locally. 

Student of Miami University, and Level 2, Certified Sommelier, Daniel Souder came up in Cincinnati, OH. Today, Souder is a sommelier-turned-restauranteur, serving as Co-Owner of  Cincinnati's Pleasantry.

Show notes…

Favorite Success Quote or Mantra.

"Leadership is scares because few people are willing to go through the discomfort required to lead."

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started.

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Sense of control.
    • Structure.
    • Routine.
  2. What is your biggest weakness?

    • Admitting that he has weaknesses.
  3. What's one question you ask or thing you look for during an interview?

    • Hire personality and people who are willing to learn.
  4. What's a current challenge? How are you dealing with it?

    • Saturation of the market. Grow a little everyday.
  5. Share one code of conduct or behavior you teach your team.

    • Do it right the first time.
  6. What is one uncommon standard of service you teach your staff?

    • Create a regular by starting a conversation.
  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. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Reserve.
    2. Breadcrumb.
    3. Upserve.
  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. chill out
    2. due dillegence. Be proactive not reactive.
    3. Be present.
    4. Always be learning

Contact Info

pleasantryotr.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 Daniel Souder for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 450_Daniel_Souder_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

In this episode with Mark Wilson of Total Loyalty Solutions, we discuss:

  • How Wilson got into the business.
  • Why Wilson chose the Little Caesars Franchise. 
  • Some of the benefits of operating a franchise. 
  • Showing your employees that you're willing to do the work you're asking them to do. 
  • How Wilson scaled from 12 to 74 locations. 
  • Why Wilson ended up selling his 74 locations. 
  • How & why Total Loyalty Solutions was create. 
  • The power of capturing email addresses.  
  • Using push notifications via smart phone app to stay top of guest mind.
  • How to get people to sign up for your restaurant's app. 
  • Key components to a good online ordering platform. 
  • What the future of direct marketing looks like. 

Mark Wilson owned 12 independent locations of Little Caesars Franchises before become the president of group that owned a total of 74 locations. Today, he's vice president of strategic loyalty sales at Clipper Magazine and Total Loyalty Solutions.

Success Quote or Mantra

"He who hears the most no's will eventually hear the most yeses."

Resources Mentioned

Total Loyalty Solutions

Exclusive for Restaurant Unstoppable Listeners interested in learning more about Total Loyalty Solutions Online Ordering and Mobile Apps - get you first month of any new Total Loyalty Solutions service free by requesting a demo here: CLICK HERE FOR A DEMO

 

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started.

 

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Contact Info

Total Loyalty Solutions

Thanks for Listening!

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

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

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

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

Huge thanks to Mark Wilson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 449_Mark_Wilson_mixdown_2.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Anne Kearney, we discuss:   

  • How to properly taste food. 
  • Never walking past a piece of trash. Respecting your space.  
  • Only hiring committed people. 
  • Constantly pushing your people toward perfection. 
  • Excellence as a standard.
  • Making an example of those who are doing it right. 
  • Finding a good boss.
  • Taking care of your people. 
  • Constantly adapting. 

Chef Anne Kearney is a graduate of the Greater Cincinnati Culinary Arts Academy. She would continue on to New Orleans where she grew under the mentorship of the John Neal and the Emeril Lagasse. Eventually, Kearney had the opportunity to purchase Peristyle restaurant 1995. in 2004 Kearney returned back to Ohio and opened Rue Dumaine.

Direct download: 448_Anne_Kearney_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In this episode with Chef Elizabeth Wiley, we discuss:

  • Being mindful about how you make people feel. 
  • How hollering and being an shithead doesn't serve you or your team. 
  • How being more organized makes working more fun. 
  • Incorporating a debriefing.  
  • The importance of knowing yourself. 
  • Learning and leveraging a unique skill as point of entry into the industry. 
  • Being positive to attract onto yourself incredible people. 
  • "Three" being the magic number when it comes to partnerships. 
  • Getting front of house and back of house experience to improve your odds of success.  
  • Paying for a consultant when opening your first restaurant. 
  • Being detailed and realistic about your expenses with a cost analysis.
  • Establishing a personal connection with your guest.  
  • Being super frugal and letting your cash determine your growth.
  • Using partners to pump energy and new ideas into your business. 

Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.

Direct download: 447_Elizabeth_Wiley_mixdown.mp3
Category:general -- posted at: 3:30pm EDT

 

In this episode with Chef Anthony T Head, we discuss:

  • How Chef Head got into cooking.
  • How cooking can be used to heal.
  • The benefits of working for a restaurant hat has just opened. 
  • Having the freedom to fail. 
  • The role humility plays as a chef.
  • Having high standards.
  • Why serving your guest should be an intimate experience. 
  • The value of educating your team.
  • Using media to educate your guest.
  • Using fear and anger to lead NOT being a solution.
  • Leadership in what you do.
  • Working with people who need a second chance.
  • Mentoring and teaching your people not only what to do, but how to be.

Born and raised in Dayton, OH, Chef Anthony T Head is a graduate of Ball State University school of Business. Chef Anthony T Head is the son of the City on the mission to raise up the city and the next generation of restaurateur. Today he's the director of the Culinary Program at Ponitz (PO-NITS) Career Technology Center.

Show notes…

Favorite Success Quote or Mantra.

"A good cook, cooks. A better cook reads. The best cooks write."

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

 

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Communication his passion.
    • His passion for serving others.
  2. What is your biggest weakness?

    • Patience.
  3. What's one question you ask or thing you look for during an interview?

    • Ask, "Why do you cook?"
      • Then keep asking why.
  4. What's a current challenge? How are you dealing with it?

    • Getting the next generation of young people to fail safely.
  5. Share one code of conduct or behavior you teach your team.

    • Safety and sanitation.
  6. What is one uncommon standard of service you teach your staff?

    • Respect for humanity and family.
    • Empathy.
  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. 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. I love you.
    2. I believe in you.
    3. I believe in your dreams.

Contact Info

Facebook/ChefAnthonyHead

Instgram: @GemCityChef

Twitter: @ChefAnthonyHead

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Anthony T. Head for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 446_Chef_Anthony_T_Head.__mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

In this episode with Shane Anderson, we discuss:

  • Having a "just do it" mentality.
  • Mission driven operations.
  • Letting your intentions be known.
  • Being a part of your community to create opportunities.
  • Existing to create change.
  • Charging enough for your product or service.
  • Constantly evolving and getting better.
  • Taking items off your menu if they're under performing or require too much manpower to support.
  • Using a mobile units to test markets
  • Never under valuing your customers.

In 2011 Shane Anderson opened Ghostlight Coffee. Six years later they launched the #GhostTruck, their mobile coffee house. On top of this, Shane's wife, Lezley is in the process of planning a new start-up to develop curriculum and provide training in Ohios emerging Medical Marijuanna industy. The couple also owns Little City Love, an online and wholesale greeting card and home goods company.

Show notes…

Favorite Success Quote or Mantra.

"Just do it."

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Just-do-it-tiveness .
  2. What is your biggest weakness?

    • Paperwork.
  3. What's one question you ask or thing you look for during an interview?

    • Ask, what it is they love about their favorite brand and then ask how they can apply that to our brand."
  4. What's a current challenge? How are you dealing with it?

    • Paperwork.
  5. Share one code of conduct or behavior you teach your team.

    • Don't underestimate the power of being nice.
    • The power of not being pretencious
  6. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  7. Share an online resource or tool.

  8. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

    1. Shoeboxed
    2. Soundtrack Your Brand
  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. Work hard.
    2. enjoy it
    3. Surround yourself with people you love.

Contact Info

www.GhostLightCoffee.com

Ghostlight@gmail.com

 

Thanks for Listening!

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

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Huge thanks to Shane Anderson for joining me for another awesome episode. Until next time!

 

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Direct download: 445Shane_Anderson_mixdown.mp3
Category:general -- posted at: 1:15am EDT